RU2720917C1 - Enriched wheat bread and method for preparation thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. Disclosed is wheat enriched bread and a method for its preparation. Wheat enriched bread is produced of prime grade flour, yeast dry bakery yeast, culinary food salt, sugar sand, water, pumpkin puree, minced shell of quail eggs, cinnamon and sunflower oil at the following ratio of components, wt. %: prime grade bakery wheat flour - 54.8, dry bakery yeast - 0.5, culinary food salt - 0.1, sugar sand - 4.5, water - 18.5, pumpkin puree - 18.3, quail egg shells - 0.3, cinnamon 0.3, sunflower oil 2.7. Method for preparation of wheat enriched bread involves kneading of spices from prime grade flour, dry bakery yeast and water, kneading dough, high-grade flour, culinary food salt, sugar sand, pumpkin puree, crushed shell of quail eggs, cinnamon, sunflower oil and water to produce dough with moisture content of 43.5 %. After dough kneading one performs its fermentation, handling, proofing of dough semi-products and their baking.

EFFECT: group of inventions allows to produce a product with high organoleptic properties, with increased biological and nutritive value and improved mineral composition.

2 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, namely to baking. The method of preparation includes kneading dough from wheat flour of the highest grade, dry yeast and water yeast, then add to the dough and knead the remaining wheat flour of the highest grade, sunflower oil, edible salt, granulated sugar, pumpkin puree, crushed eggshell quail eggs and the remaining water in the calculation of dough with a moisture content of 43.5%, after kneading the dough, ferment, cut, proof the dough pieces and bake them.

Known bread and method of its preparation (RF Patent No. 2240692), including kneading dough from premium flour, pressed yeast and water, kneading dough from dough, premium flour remaining after cooking dough, L-lysine monohydrochloride in a dosage of 0.18- 0.22% by weight of flour, “mineral (calcium) enrichment of chicken eggs shell” at a dosage of 0.28-0.30% by weight of flour, brewer's yeast at a dosage of 0.13-0.15% by weight of enzyme flour the preparation - Fungamil Super AX in a dosage of 0.015-0.019% by weight of flour, salt, food sugar, and the remaining water in the calculation of dough with a moisture content of 45%, after kneading the dough, ferment, cut, proof the dough pieces and bake them.

The disadvantage of the above bread and method is the need for expensive components, insufficient digestibility of the mineral substances of the eggshell, as well as the feeling of crunching when chewing bread due to the low dispersion of the crushed shell.

Known bread and the method of making bread (RF Patent No. 2182772), including kneading dough from wheat flour, yeast suspension, saline and food additives, fermenting, cutting, proofing dough pieces, add pumpkin puree to the recipe mixture when mixing and caramel molasses at a dosage of 0.64-2.56% and 0.32-1.28% by weight of wheat flour, calculated on the dry matter, respectively, and at the stage of dipping the dough, lentil flour is added to it at a dosage of 20-22% by weight wheat.

The disadvantage of the above bread and the method of its receipt is the high cost of products, the need for expensive components, low organoleptic characteristics.

The technical result is aimed at obtaining a product with high organoleptic properties, with increased biological and nutritional value, improved mineral composition and reducing the cost of the product.

The technical result is achieved by the fact that the method for preparing enriched wheat bread includes kneading dough from premium flour, yeast and water, kneading dough from dough, premium flour remaining after preparing dough, table salt, granulated sugar and remaining water, based obtaining dough with a humidity of 45%, after kneading the dough, fermenting, cutting, proofing the test pieces and baking them, in addition to the prototype, additionally contains pumpkin puree, crushed eggshell quail eggs, sunflower oil, cinnamon and the remaining water based on the dough with a moisture content of 43.5 %, in the following ratio of components, wt.%:

name of raw materials The content of components,% Premium baking wheat flour 54.8 Dry baker's yeast 0.5 Edible salt 0.1 Granulated sugar 4,5 Water 18.5 Pumpkin puree 18.3 Quail eggshell 0.1-0.3 Cinnamon 0.3 Sunflower oil 2.7

Deviation in the formulation ± 0.1% wt. the content of the main ingredients (baking wheat flour, pumpkin puree, granulated sugar, sunflower oil) does not cause significant changes in the properties of the finished product.

Bread from flour of any kind needs to be enriched with calcium, which is the main structural component of bones, teeth, participates in blood coagulation, maintains immunity, in the normal functioning of the gastrointestinal tract, is part of the metabolism, controls blood pressure, is necessary for the normal functioning of the nervous system , it is involved in the transmission of nerve impulses from one cell to another, with the help of these signals muscle activity is coordinated, hormones are exchanged, and excitation processes are regulated Ia and relaxation.

Currently, a significant amount of shells of chicken and quail eggs, which is a waste of bakery and confectionery production, as well as poultry processing enterprises (more than 8% of the mass of processed eggs), are not used. Special processing and grinding of the shell allows you to get a product containing about 39% calcium, as well as other valuable minerals phosphorus, calcium, magnesium, silicon, silver, etc.

In terms of quality, quail eggs differ from chicken eggs in many nutrients. They contain a large number of proteins: the difference from chicken is almost 9%, mainly due to essential amino acids: trionin is 25% more, histidine 27%, lysine 22.5%; the content of minerals, in particular iron, is 2 times higher; the content of magnesium, calcium, phosphorus and zinc, and B vitamins is also higher. Riboflavin in a quail egg is three times higher than in chicken. The cholesterol content in a quail egg is 30% lower than in chicken.

The quail egg shell, consisting of 90% calcium carbonate, is easily absorbed by the body, and in addition contains all the trace elements necessary for the body, including copper, fluorine, sulfur, silicon, zinc and others (a total of 27 elements).

Introduction to pumpkin puree allows you to increase the nutritional value of the product due to the unique vitamin and mineral composition, it contains almost all possible vitamins from A, B, C and E to PP, D and F. In addition, pumpkin pulp contains vital minerals, among which are magnesium, potassium, iron and calcium, and the amount of carotene competes with carrots.

Cinnamon is caused by the huge content of natural vitamins, micro and macrocells. Being the richest source of calcium and fiber, cinnamon can be a wonderful assistant in the fight against various diseases. Adding cinnamon to the dough improves the digestibility of the product, gives a wonderful aroma and color.

The introduction of quail eggs, pumpkin puree and cinnamon enriched crushed eggshell enriched crushed wheat bread into the cooking method allows to achieve the expected technical results, namely to expand the range of bakery products, to obtain a product with low cost due to the use of secondary raw materials, to increase nutritional and biological value, to improve the mineral composition, improve organoleptic properties.

The cooking process begins with a batch of dough from 45% premium wheat flour, the total amount of dry baker's yeast and water. Knead the dough with a humidity of about 50%, allow it to mature for 20-30 minutes at a temperature of 27-29 ° C. Then, the rest of the raw materials are added to the dough (sunflower oil, salt, sugar, pumpkin puree, crushed eggshell quail, cinnamon and the remaining flour) and the remaining water in the calculation of the dough with a moisture content of 43.5%, knead the dough for 3-5 minutes which roams 1-1.5 hours. During this time, another 1-2 times the test is dipped. After which the dough is cut into portioned pieces. Then the blanks are given the desired shape and size. To obtain molded bread, the billets are placed in bread molds and in this form are sent for proofing, and then for baking. Dough pieces are baked at a temperature of 180 ° C for 28-45 minutes. Furthermore, baking time depends on the design of the oven and the weight of the product. Finished products are cooled at a temperature of 18-25 ° C.

Example 1. For the preparation of enriched wheat bread, the pairwise method of dough preparation was used, which involves preparing the dough in two phases: the first is the preparation of the dough and the second is the preparation of the dough. The cooking process begins with a batch of dough from 45% wheat flour of the highest grade 135 g, the total number of dry yeast 3 g of water and 100 g of water. The dough is kneaded with a moisture content of about 50%, it is allowed to mature for 20-30 minutes at a temperature of 27-29 ° С . Then, the rest of the raw materials are added to the dough (sunflower oil 15 g, table salt 1 g, granulated sugar 25 g, pumpkin puree 100 g, crushed eggshell quail eggs - 1 g (0.1% by weight of flour), cinnamon 2 g the remaining flour 175 g) and water in the calculation of obtaining dough with a moisture content of 43.5%, knead the dough for 3-5 minutes, which ferments for 1-1.5 hours. During this time, another 1-2 times the test is dipped. After the dough is cut into portioned pieces. Then the blanks are given the desired shape and size. To obtain molded bread, the billets are placed in bread molds and in this form are sent for proofing, and then for baking. Dough pieces are baked at a temperature of 180 ° C for 28-45 minutes. Furthermore, baking time depends on the design of the oven and the weight of the product. Finished products are cooled at a temperature of 18-25 ° C.

name of raw materials The content of components,% Premium baking wheat flour 54.8 Dry baker's yeast 0.5 Edible salt 0.1 Granulated sugar 4,5 Water 18.5 Pumpkin puree 18.3 Quail eggshell 0.1 Cinnamon 0.3 Sunflower oil 2.7

Example 2. For the preparation of enriched wheat bread, the pairwise method of dough preparation was used, which involves preparing the dough in two phases: the first is the preparation of the dough and the second is the preparation of the dough. The cooking process begins with a batch of dough of 45% wheat flour of the highest grade 135 g, the total amount of dry yeast 3 g yeast and 100 g water. The dough is kneaded with a moisture content of about 50%, allowed to mature for 20-30 minutes at a temperature of 27-29 ° WITH. Then, the rest of the raw materials are added to the dough (sunflower oil 15 g, table salt 1 g, granulated sugar 25 g, pumpkin puree 100 g, crushed eggshell quail eggs 2 g (0.3% by weight of flour), cinnamon 2 g remaining flour 175 g) and water based on the preparation of the dough with a moisture content of 43.5%, knead the dough for 3-5 minutes, which ferments for 1-1.5 hours. During this time, another 1-2 times the test is dipped. After the dough is cut into portioned pieces. Then the blanks are given the desired shape and size. To obtain molded bread, the billets are placed in bread molds and in this form are sent for proofing, and then for baking. Dough pieces are baked at a temperature of 180 ° C for 28-45 minutes. Furthermore, baking time depends on the design of the oven and the weight of the product. Finished products are cooled at a temperature of 18-25 ° C.

name of raw materials The content of components,% Premium baking wheat flour 54.8 Dry baker's yeast 0.5 Edible salt 0.1 Granulated sugar 4,5 Water 18.5 Pumpkin puree 18.3 Quail eggshell 0.3 Cinnamon 0.3 Sunflower oil 2.7

Nutrient content in fortified wheat bread:

Nutrient Nutrient content in fortified wheat bread

The use of pumpkin puree and chopped quail eggshell in the production of bread can significantly increase the nutritional value and reduce the energy value of the product.

Enriched wheat bread according to all organoleptic indicators correspond to GOST 27842-88 “Bread from wheat flour. Technical conditions (as Amended by N 1, 2). ”

Organoleptic characteristics of samples of enriched wheat bread

Name of indicator Requirements according to GOST 27842-88 Example 1 Example 2 Appearance:
- the form
- surface
- Colour Corresponding to the bread form in which the baking was made, without lateral outflows.
Smooth, without large cracks and blasts.
From light yellow to brown. Appropriate bread form, without lateral outflows.
Smooth, without cracks and blasts.
Golden yellow Appropriate bread form, without lateral outflows.
Smooth, without cracks and blasts.
Light golden yellow Crumb Condition:
-training
- prom
- porosity Baked, not wet to the touch. Elastic, after light pressure with your fingers, the crumb should take its original shape.
Without lumps and traces of impermeability.
Developed, without voids and seals. Baked, not sticky, not wet to the touch.
Without lumps and traces of impermeability.
Developed, without voids and seals. Baked, not sticky, not moist to the touch.
Without lumps and traces of impermeability.
Developed, without voids and seals. Taste Peculiar to this type of product, without extraneous taste. Slightly sweet, there is a taste of pumpkin, without extraneous smacks. Slightly sweet, there is a taste of pumpkin, without extraneous smacks. Smell Peculiar to this type of product, without odor. There is a cinnamon aroma, without extraneous odors. There is a cinnamon aroma, without extraneous odors.

The addition of pumpkin puree and chopped quail eggshell had a positive effect on the elasticity of the crumb. The crumb is elastic; after light pressure, it restored its original shape well.

According to the porosity index in two examples, there were small thin-walled pores. The presence of the additive had a positive effect on the uniformity of the pores. In the experimental samples, the porosity is uniform.

With the addition of pumpkin puree and crushed eggshell quail eggs to the bread, its taste and aroma changed significantly. In two examples of bread, a pleasant taste and smell was observed, specific to freshly baked wheat bread with pumpkin puree, intensively expressed, without extraneous smacks and smells, an increase in the crushed shell of quail eggs to 2 g did not affect the taste of bread.

The addition of pumpkin puree influenced the appearance of the bread. The best result was observed in bread with a concentration of 0.3% of the crushed shell of quail eggs, the color of the crust is light golden yellow, characteristic of bread. In the sample with the addition of 0.1% crushed eggshell quail eggs, the crust color is golden yellow.

The best organoleptic characteristics are possessed by a bread sample with the addition of pumpkin puree in an amount of 100 g and crushed eggshell quail eggs weighing 2 g (0.3%).

Physico-chemical quality indicators of enriched wheat bread

Indicators Requirements GOST 27842-88 Sample No. 1 Sample No. 2 Acidity no more than 3 degrees 2,4 2,4 Porosity not less than 72% 78 78.5 Humidity no more than 44% 43.8 43.1

The acidity of bread is the result of the presence of acetic and lactic acid in it. For wheat bread, the acidity should not exceed 3 degrees. As a result of the study, bread in example No. 1 and example No. 2 corresponds to the norm.

The porosity for wheat bread should be at least 72%. The porosity of bread in the example No. 1 - 78% and example No. 2 - 78.5% corresponds to the norm.

The addition of crushed eggshell quail eggs affects the moisture of the bread. With an increase in the number of crushed eggshell quail eggs, a decrease in humidity from 43.8% to 43.1% occurred, but these data are within the normal range.

The results demonstrate the significant effect of crushed quail eggshells on improving the physicochemical parameters of bread quality.

The method of preparation of fortified wheat bread allows you to expand the range of bakery products, to obtain a product with a low cost due to the use of secondary raw materials, with increased nutritional and biological value, with improved mineral composition due to the addition of a mineral fortifier (crushed shell of quail eggs and pumpkin puree), with improved organoleptic properties.

Claims (3)

1. Enriched wheat bread, characterized in that it is made from premium flour, dried baker's yeast, edible salt, granulated sugar, water, pumpkin puree, crushed eggshell quail eggs, cinnamon and sunflower oil in the following ratio of components, wt. %: Baking wheat flour top grade               54.8 Dry baker's yeast 0.5 Edible salt      0.1 Granulated sugar                4,5 Water                          18.5 Pumpkin puree                18.3 Quail eggshell       0.3 Cinnamon                      0.3 Sunflower oil            2.7 2. A method of preparing enriched wheat bread according to claim 1, including kneading dough from premium flour, dry yeast and water yeast, kneading dough from dough, premium flour, food salt, granulated sugar, pumpkin puree, crushed eggshell quail eggs , cinnamon, sunflower oil and water based on the preparation of the dough with a moisture content of 43.5%, after kneading the dough, it is fermented, cut, proofed dough pieces and baked.