RU2717650C1 - Grain bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Grain bread production method involves kneading dough of bakery mixture, pressed bakery yeast and water, dough handling into molds, proofing and baking. Dough is kneaded from bakery mixture consisting of milled dry bio-activated wheat grains and milled dry bio-activated rye grains, which are obtained by way of soaking in water, sprouting and drying, bakery break rye flour, first grade wheat flour, soya protein isolate, dry milk cheese whey, food salt, ascorbic acid and citric acid. Then one adds the remaining recipe components to the bakery mixture, stirs them for 5–7 minutes. Kneaded dough is cut into dough semi-products to be laid into molds. After that, dough pieces are proofed, baked at temperature of 240–250 °C for 10 minutes and at 200–210 °C for 30–35 minutes. Dough is prepared at the following weight ratio of components, g: bakery mixture: dry bio-activated rye grains – 21.4; dry bioactivated wheat grains – 21.4; bakery break rye flour – 21.4; first grade wheat flour – 21.4; soya protein isolate – 9.4; dry milk cheese whey – 2.6; food salt – 1.3; ascorbic acid – 0.85; citric acid – 0.25; other components: pressed bakery yeast – 1.71; water – based on 48 % dough moisture content.

EFFECT: invention allows to enhance nutritional and biological value of bakery products, increase content of protein and antioxidants, increase the product freshness preservation period.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking production and can be used for the production of grain bread.

The closest in technical essence and the achieved effect is a method for the production of bread based on a gluten-free mixture, water, sunflower oil and yeast. The gluten-free mixture contains the following ratio of components, wt. %: corn starch 51.5-56.5; rice flour 20.0-25.0; soy protein 9.7-10.0; salt 0.8-1.0; white sugar 2.0-2.5; dietary citrus fiber Herbacel AQ Plus 1.2-1.5; Lecithin Lezi Pro90C 2.0-3.0; mountain ash powder (fruit / squeeze) 3.0-8.0 [RF Patent 2573327, IPC7 A21D2 / 36 A21D8 / 02 A21D13 / 04 publ. 01/20/2016, bull. No. 2].

The disadvantage of this method is the low nutritional value of bread, low protein content, antioxidants.

The technical task of the invention is to improve the quality of bread by increasing its nutritional and biological value, increasing its content of protein, antioxidants and slowing down the process of staling.

The technical objective of the invention is achieved by the fact that the proposed method for the production of bread, including kneading dough from a baking mixture, pressed yeast and water yeast, cutting the dough into molds, proofing and baking, characterized in that the dough is kneaded from a baking mixture consisting of crushed dry bioactivated grain wheat and crushed dry bioactivated rye grain, which is obtained by soaking in water, germinating and drying, peeled rye flour, baked wheat flour the first- grade soy protein isolate, whey dairy dry, edible salt, ascorbic acid, citric acid. Then the rest of the recipe components are added to the baking mixture, mixed for 5-7 minutes, the kneaded dough is cut into dough pieces, which are placed into molds, then the dough pieces are placed, baked at a temperature of 240-250 ° C for 10 minutes and at 200-210 ° C for the next 30-35 minutes, the dough is prepared in the following mass ratio of components, g:

baking mix:

dry bioactivated rye grain - 21.4;

dry bioactivated grain of wheat - 21.4;

peeled rye baking flour - 21.4;

wheat baking flour of the first grade - 21.4;

soy protein isolate - 9.4;

dry milk whey cheese - 2.6;

edible salt - 1.3;

ascorbic acid - 0.85;

citric acid - 0.25;

other components:

pressed baking yeast - 1.71;

water - based on the moisture content of the test 48%.

The technical result of the invention is to improve the quality of bread by increasing its nutritional and biological value, increasing its content of protein, antioxidants and slowing down the process of staling.

A method of producing bread based on a baking mixture is as follows.

Wheat grain pre-cleaned of weed and grain impurities is washed and left to swell for 22-24 hours in water at a temperature of 18-20 ºС, changing the water 3-5 times. Then the water is drained and the grain is left for germination for 11-12 hours. After the wheat grain is washed and sent for drying. Bioactivated wheat grain is dried at a layer thickness of 1.0 cm, a temperature of a drying agent of 40-50 ºC for 5.8-6.0 and 4.5-5.0 hours, respectively. Bioactivated rye grain is prepared similarly, but without germination. The rye grain previously cleaned of weed and grain impurities is washed and left to swell for 40-42 hours in water at a temperature of 18-20 ºС, changing the water 8-10 times. Then the water is drained, the rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, a temperature of a drying agent of 40-50 ºC for 7.5-8.0 and 5.5-5.8 hours, respectively. The dried bioactivated grain is crushed by the disintegration-wave method. The specified raw material is fed into the working chamber through a loading funnel, which is equipped with a grate for additional removal of debris.

Dry bioactivated rye grain, dry bioactivated wheat grain, peeled rye flour, first grade wheat flour, soy protein isolate, raw milk whey powder, edible salt, ascorbic acid, citric acid, are dosed using a weighing machine and fed to a belt mixer . A baking mixture is prepared in the following mass ratio of components, g: dry bioactivated rye grain -21.4; dry bioactivated grain of wheat -21.4; peeled rye baking flour - 21.4; wheat baking flour of the first grade - 21.4; soy protein isolate - 9.4; dry milk whey cheese –2.6; edible salt - 1.3; ascorbic acid - 0.85; citric acid - 0.25. Mixing takes 5-10 minutes. The finished baking mixture is fed into the bag through the unloading hatch.

Knead the dough with a moisture content of 48% from the baking mixture, pressed baker's yeast and water for 5-7 minutes. The mixed dough is cut into dough pieces weighing 0.35 kg, which are placed into molds, the dough pieces are placed, baked at a temperature of 240-250 ° C for 10 minutes and at 200-210 ° C the next 30-35 minutes, the dough is prepared at the next mass ratio of components, g:

baking mixture - 100;

pressed baking yeast - 1.71;

water - based on the moisture content of the test 48%.

The method of production of bread is illustrated by the following examples.

Example 1 (prototype)

Kneading a mixture of gluten-free rice with mountain ash powder is carried out in stages: all the prescription is served in the mixer tank

the amount of rowan powder, Herbacel AQ Plus citrus fiber, white sugar, salt, soy protein, rice flour, Lecium Lecithin Pro90C lecithin pre-sieved and freed from metallurgical impurities and mixed until a homogeneous mass. Then corn starch is added and mixing is continued for 5-10 minutes. The resulting gluten-free mixture is packaged and packaged in bags with polyethylene liners. The dough for gluten-free bread is prepared from a gluten-free mixture, sunflower oil, pressed baker's yeast in a dosage (at a ratio of 100: 3.8: 2.5) and water, the humidity of the dough is 54%. The kneaded dough is cut into molds and the dough pieces are placed for 50 minutes at a temperature of 38 ° C and a relative humidity of 80% in a proofer. Bake at a temperature of 210 ° C for 25 min in a humidified baking chamber.

The mixture is prepared in the following mass ratio of components, g:

corn starch - 56.3;

rice flour - 25.0;

soy protein - 9.7;

mountain ash powder - 3.0;

white sugar - 2.0;

salt - 0.8;

dietary citrus fiber Herbacel AQ Plus - 1.2;

Lecithin Lezi Pro90C - 2.0.

Organoleptic, physico-chemical characteristics of bread are presented in table 1. The nutritional and biological value of products and the content of antioxidants in them are shown in table 2.

Example 2

Prepare a baking mixture. Wheat grain previously cleaned of weed and grain impurities is washed and left to swell for 22 hours in water at a temperature of 20 ºС, changing water 5 times. Then the water is drained and the grain is left for germination for 11 hours. After the wheat grain is washed and sent for drying. Bioactivated wheat grain is dried at a layer thickness of 1.0 cm, a temperature of a drying agent of 50 ºC for 5.0 hours. Bioactivated rye grain is prepared similarly, but without germination. Rye grain previously cleaned of weed and grain impurities is washed and left to swell for 42 hours in water at a temperature of 20 ºС, changing water 9 times. Then the water is drained, the rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, a temperature of a drying agent of 50 ºC for 5.8 hours

The dried bioactivated grain is crushed by the disintegration-wave method. Ready crushed dry bioactivated grain through the discharge opening is fed into the bag.

Dry bioactivated rye grain, dry bioactivated wheat grain, peeled rye flour, first grade wheat flour, soy protein isolate, edible salt, whey powder, whey powder, ascorbic acid, citric acid are dosed using a weighing machine and fed to a belt mixer.

A baking mixture is prepared in the following mass ratio of components, g: dry bioactivated rye grain - 21.4; dry bioactivated grain of wheat - 21.4; peeled rye baking flour - 21.4; wheat baking flour of the first grade - 21.4; soy protein isolate –9.4; dry milk whey cheese - 2.6; edible salt - 1.3; ascorbic acid –0.85; citric acid - 0.25. Mixing takes 8 minutes. The finished baking mixture is fed into the bag through the unloading hatch.

Knead the dough with a moisture content of 48% from the baking mixture, pressed baker's yeast and water for 6 minutes. The mixed dough is cut into dough pieces weighing 0.35 kg, which are placed into molds, the dough pieces are placed, baked at a temperature of 240 ° C for 5 minutes and at 210 ° C for the next 30 minutes, the dough is prepared in the following mass ratio of components, g:

baking mixture - 100;

pressed baking yeast - 1.71;

water - based on the moisture content of the test 48%.

Organoleptic, physico-chemical indicators of the quality of bread are presented in table 1. The nutritional and biological value of the products and the content of antioxidants in them are shown in table 2.

From table 1 and 2 it is seen that in the proposed method, the specific volume of products increases by 5.5%, porosity - by 3.0%, the shelf life of bread freshness - by 16 hours, the total content of antioxidants - 2.0 times, the protein content - 2.0 times; dietary fiber - 2.6 times, vitamin B ₁ - 34 times, vitamin B ₂ - 11.5 times, calcium - 4.5 times, phosphorus - 7.3 times, magnesium - 12.3 times , iron - 5.1 times, energy value increases - by 2.8%, biological value - by 16.3% compared with the prototype.

Drying the bioactivated grain at a temperature of less than 40 ° C increases the drying time, at a temperature of more than 50 ° C its starch begins to gelatinize, which increases its attackability with amylolytic enzymes, as a result of which the bread will have a sticky, wrinkling crumb.

Table 1

The name of indicators Examples of analysis data 1 (prototype) 2 Organoleptic indicators Appearance Corresponds to the form in which the baked goods were made with a slightly convex top crust Color Dark brown Crumb Condition:
bakedness
porosity
prom Baked, dry to the touch, elastic
Medium, thin-walled, developed
No trace of impurity Baked, slightly moist to the touch, elastic
Developed, without voids and seals
Without lumps and traces of unclean Taste Suitable for this type of product, with a fruity flavor Corresponding to this type of product, without extraneous taste Smell Suitable for this type of product, with a fruity smell Suitable for this type of product, odorless physical and chemical indicators Humidity,% 52,5 47.0 Acidity, degrees 1,0 6.5 Porosity,% 54.0 59.0 Specific volume cm ^3/100 g 220 232 The shelf life of the packaged product, h 84.0 100.0

table 2

Name of component, energy value and total content of antioxidants Content in 100 g of bread,
cooked by examples 1 (prototype) 2 Proteins, g 6.9 13,2 Fats, g 2.1 1.4 Digestible carbohydrates, g 43.0 39.7 Dietary fiber, g 1.9 4.9 Vitamins, mg: In ₁ 0.01 0.34 In ₂ 0.02 0.23 Minerals, mg: Sa 15.4 69.9 R 37,4 274.3 Mg 6.6 81.1 Fe 0.9 4.6 Energy value, kJ 914 939 Biological value,% 63.0 79.3 The total content of antioxidants, mg / 100 g 0.5 1,0

The use of dry bioactivated grain of wheat and rye, crushed by the disintegration-wave method, leads to the redistribution of moisture in the product in the direction of reducing the mass fraction of free moisture, which allows to increase the shelf life of its freshness. In addition, the use of soy protein isolate allows you to more extend the shelf life of bread freshness due to its high water-holding ability compared to other grain products.

The preparation of bread based on a baking mixture of bioactivated wheat and rye grains with the addition of soy protein isolate, whey powder increases the amount of protein in it, as well as antioxidants. Bioactivated wheat, rye grain is a source of flavonoids with a strong antioxidant effect. The composition of dry milk whey cheese contains lactic acid, which is one of the most active α-hydroxyl acids with antioxidant properties. In addition, ascorbic acid, which is part of the baking mixture, also has antioxidant properties. The use of soy protein isolate will increase the protein content in the product and increase the biological value of grain bread.

When making the isolate of soy protein more than 9.4 g per 100.0 g of the baking mixture, the organoleptic and physico-chemical indicators of the quality of bread deteriorate, and when making less than 9.4 g per 100.0 g of the baking mixture, the goal is not achieved.

The proposed method for producing grain bread allows you to:

- increase the nutritional and biological value of bakery products,

- increase the content of protein, antioxidants,

- increase the shelf life of the freshness of products,

- expand the range of grain bakery products.

Claims (14)

A method for the production of grain bread, including kneading dough from a baking mixture, pressed baker's yeast and water, cutting the dough into molds, proofing and baking, characterized in that the dough is kneaded from a baking mixture consisting of crushed dry bioactivated wheat grain and crushed dry bioactivated rye grain obtained by soaking in water, germinating and drying, peeled rye flour, first grade wheat flour, soy protein isolate, milk whey dry dry cheese, food salt, ascorbic acid, citric acid, then add the rest of the recipe components to the baking mixture, mix for 5-7 minutes, knead the dough into dough pieces, which are placed into molds, then dough pieces are placed, baked at a temperature of 240 -250 ° C for 10 min and at 200-210 ° C the next 30-35 min, the dough is prepared in the following mass ratio of components, g: baking mix: dry bioactivated rye grain - 21.4; dry bioactivated grain of wheat - 21.4; peeled rye baking flour - 21.4; wheat baking flour of the first grade - 21.4; soy protein isolate - 9.4; dry milk whey cheese - 2.6; edible salt - 1.3; ascorbic acid - 0.85; citric acid - 0.25; other components: pressed baking yeast - 1.71; water - based on the humidity of the test 48%.