RU2716993C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In method of bakery product production dough is mixed from first grade bakery wheat flour, flour from seeds of paste, linseed flour, pressed bakery yeast, culinary food salt and water; dough is fermented, dough is taken, dough pieces are proofed and baked. In the process of dough kneading, seed semis flour is used in amount of 15 % and linseed flour in amount of 5 % of the total weight of wheat flour, paste flour and flax flour.

EFFECT: invention allows to intensify gas and acid formation in dough, to improve structure and food value of bakery product.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used for the production of bakery products of high nutritional value.

There is a method of production of bread Ukrainian Palyanitsa (GOST 27842-88. Bread from wheat flour. Technical conditions), including a batch based on wheat flour of the highest or first grade, water, fermentation agents and salt, followed by fermentation of the dough, its cutting, proofing dough blanks and baking.

The disadvantages of this method are the special conditions for the implementation of the method, which complicates its use in the mass production of bread baking.

An object of the invention is to expand the range of bakery products.

The problem is solved in a method for the production of a bakery product, including kneading dough from wheat flour, pressed baker's yeast, water and salt, followed by fermentation of the dough, cutting it, proofing the dough pieces and baking.

The difference from the prototype is that in the formulation 20% of wheat flour is replaced by 15% of flour from Paiza seeds and 5% of flax flour.

The technical result of the application of this method is the intensification of gas and acid formation in the test, improving the structure and nutritional value of a bakery product. This is achieved due to the fact that in the method in the formulation, instead of wheat flour, 15% of flour from the paiza seeds and 5% of flax flour are added.

Paiza is characterized by high biological plasticity and adaptability, rationally uses the agroclimatic conditions of the cultivation zone. In a completely dry paiza substance, during the period of complete paniculosis, 12-15% of protein, 1.26% of fat, 36-58% of fiber, 34-39% of BEV are contained.

Flax seeds are a concentrated source of ω-3 polyunsaturated fatty acids, which are a deficient functional food ingredient in the diet. Studies have shown that the biological role of ω-3, ω-6 fatty acids is involved in the synthesis of hormones - prostaglandins, which regulate inflammatory processes in the body, regulate the activity of the cardiovascular and nervous system. The high content of a-linolenic acid in the diet has an anti-stress and adaptogenic effect, stimulates mental activity and human performance.

Especially valuable is the vitamin composition of flaxseed flour: vitamins B1, B2, B6, folic acid are contained in much larger quantities compared to wheat flour. Vitamin E is represented in flaxseed mainly by γ-tocopherol, which is a powerful natural bioantioxidant.

Method for the production of bread is as follows.

Knead the dough from a mixture of flour from paiza, linseed and wheat flour, salt, pressed yeast and water. After kneading, the dough is sent to fermentation. At the end of fermentation, the dough is divided into pieces, if necessary, rounded, molded semi-finished product. Then the formed semi-finished products are sent to the final proofing and baking at a temperature of 210 ° C.

Examples of the method for producing bread.

Example 1. When preparing the composition for a bakery product (dough), the following components are mixed, kg:

First-grade wheat flour 60 Paiza Seed Flour 10 Pressed baker's yeast 1.4 Edible salt 1 The rest is water

The kneaded dough is sent to fermentation for 60 minutes, after which it is divided into pieces weighing 0.3 kg, rounded and served for final proofing. The proofing is carried out until the dough pieces are fully prepared for 40 minutes at a relative humidity of 75-85 ° and a temperature of 35-40 ° C. Baking is carried out at a temperature of 210 ° C for 40 minutes. Quality indicators of a bakery product are given in the table.

Example 2. When preparing the composition for a bakery product (dough) analogously to example 1, the following components are mixed, kg:

First-grade wheat flour 57 Paiza Seed Flour 10 Flax flour 3,5 Pressed baker's yeast 1.4 Edible salt 1 The rest is water

As follows from table 1, linseed flour in a composite mixture helps to strengthen the structural and mechanical properties of the semi-finished product, eliminates the specific aroma and taste of paiza, and is also an additional nutrition for baking yeast.

According to the results of checking the quality of bakery products using paiza and linseed flour, the most optimal is the composition for a bakery product according to example 2.

Obtained by the present method, the bread has therapeutic, prophylactic and health-improving properties. It contains due to the introduction of flaxseed and paiza flour into its composition a significant amount of biologically active substances - vitamins, trace elements, low molecular weight mono - and disaccharides, enzymes, dietary fiber.

The introduction of paiza and flax flour contributes to an increase in the content of proteins, digestible carbohydrates and minerals, fats in the bakery product by 3%, and energy value by 4-6 kcal.

Traditionally, the technology of bakery products mainly uses wheat flour. In the developed technology for the production of bakery products, flaxseed and paiza flour are used. As a result, the bakery product acquires a rich color of crust and crumb, a pleasant aroma reminiscent of the aroma of rye bread. The addition of flax flour has a positive effect on the form-holding ability; during baking, the workpiece does not melt and the bread has an elastic baked crumb with uniform porosity, and there are no cracks or sags on the crust.

Table

Indicators Example 1 Example 2 Physical and chemical indicators Humidity% 39.0 38,4 Porosity,% 63.3 61.1 Acidity, degrees 2.6 2,8 Organoleptic indicators Appearance:
the form Round, with a side incision of 3/4 circumference, with a raised and clearly pronounced visor surface Smooth, no cracks color light yellow light brown Crumb Condition:
bakedness Baked, not sticky, elastic. After light pressure with your fingers, the crumb takes its original shape. prom Without lumps and traces of unclean porosity Developed Developed, without voids and seals Taste Peculiar to this type of product, without extraneous taste Smell Peculiar to this type of product, odorless

Claims (1)

A method for the production of a bakery product, characterized in that the dough is kneaded from wheat flour of the first grade, flour from Paiza seeds, linseed flour, pressed baker's yeast, table salt and water, the dough is fermented, cut, proofed dough pieces and baked, in this case, when kneading dough, use flour from paysa seeds in an amount of 15% and flaxseed flour in an amount of 5% of the total weight of wheat flour, flour from paysa seeds and flax flour.

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