RU2726068C1 - Method for increasing bread and bakery products storage life - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In method dough kneading and application of bread and bakery products after baking uses water pre-infused with shungite.

EFFECT: invention increases storage life of bread and bakery products.

1 cl, 1 tbl, 1 ex

Description

The present invention relates to the food industry, and in particular to a method for increasing the shelf life of freshly baked wheat bread and bakery products by using natural carbon material having bactericidal activity.

A known method comprising a well-known method of laying bread in a space isolated from ambient air and insects in the form of a sealed plastic bag, characterized in that inside the bag on a trellised wooden stand is bread and an open capsule with a cotton swab moistened with iodine pharmacy tincture (a few drops), which ensures its preservation in fresh form for 4-5 days. [1].

The disadvantage of this technical solution is the short storage (up to 5 days).

A known method of preliminary preparation of grain, moistening, germination for 10-16 hours, partial grinding to a particle size of 100-300 microns, kneading dough using prepared grain, spring water, salt, sugar, ripper and other components provided for in the recipe. Then the resulting mass is separated, divided into pieces and each piece is placed in molds. Bake the prepared dough pieces. After baking, the final finishing of the bread is carried out in a vacuum installation at a pressure of up to 0.04 atm for 2-5 minutes. This allows you to completely avoid the "potato disease" while maintaining the given organoleptic characteristics. [2].

The disadvantage of this technical solution is the long process.

Closest to the claimed technical solution is a description of a method for storing bread, including packaging it in appropriate packaging containers, aseptic processing with an ozone-air mixture, evacuation and sealing, characterized in that aseptic processing is carried out by exposing the bread to an aero-ionized ozone-air mixture prepared on the basis of previously purified filtered air, while the treatment of the ozone-air mixture is carried out under the following conditions: voltage supplied to the high-voltage electrodes of the aero ionizer -32 kV, the concentration of aero ions - 2⋅10 ⁵ cm ^-3 [3].

The disadvantage of this technical solution is the low efficiency and complexity of the processing of bread for long-term storage.

The problem to which the invention is directed is to increase the shelf life of freshly baked bread and bakery products by using dough for kneading and applying after baking water previously infused with shungite.

This problem is solved by using shungite containing nanomaterial - fullerene, which belongs to the fourth carbon modification, which possesses oxidizing properties due to the volume conjugate structure for the preparation and processing of wheat bread and bakery products with the aim of extending their shelf life.

Unique formations are shungite rocks. They are unusual in the genesis and structure of the rocks themselves and the carbon in their composition. According to scientists, shungite carbon is a petrified oil [4]. Shungite has unusually significant properties both for the life of people, all life on Earth, and for many areas of industry, etc.

The history of the use of schungite fullerenes in the treatment of various diseases began since the first official mention of the use of schungite - a specific carbon-containing (fullerene-containing) rock [4].

Currently, fullerenes are being studied in different countries, where they are trying to determine the conditions of their formation, structure, properties and possible applications. That is, fullerenes are a group of specific molecules consisting only of carbon atoms, which are interconnected by alternating single and double bonds into single spherical frameworks [4].

Many studies have found that fullerenes have a wide range of antibacterial activity and can be successfully used in the treatment of infectious diseases of various nature. In addition, fullerenes can be used to combat viral diseases [4].

In different countries with a hot and temperate climate, bread disease remains a serious problem. Therefore, research on the development of the disease and methods of dealing with it is relevant.

An example (by the proposed method). The experiment was carried out for 12 days. From wheat flour [5] according to traditional recipes [6] yeast dough for bread baking was kneaded. As water for the test used: 1-ordinary drinking water; 2- water infused with natural material - shungite during the day. Bread samples were baked using standard technology. For finish processing of baked bread according to option 2, additionally used water infused with shungite for 3 days - the bread after baking was sprayed with this water.

After cooling, bread samples (2 variants) were packed in plastic bags. The quality of bread was daily organoleptically assessed — smell, taste, color, surface condition, appearance, and physicochemical parameters were determined [7].

The experimental results are presented in the table.

From the experimental data it follows that bread samples No. 1 and No. 2 according to organoleptic indicators comply with the requirements of regulatory documents, and the physicochemical values of bread sample No. 1 are greater than the regulated values.

Storage results showed that a sample of bread No. 2, prepared from dough using water infused with natural shungite material, is stored for 30 days and is not prone to the development of potato disease. Shelf life of sample No. 1 bread from dough prepared with ordinary drinking water was 8 days.

LITERATURE:

1. Patent No. 94017612 RU, A21D 15/00. A method of storing fresh bread / Timanyuk V.P., Timanyuk M.V., Timanyuk A.P., Khulap A.G., Panova O.P., publ. 06/27/1996.

2. Patent No. 2165706 RU, A21D 8/02, A21D 13/02. Method for the production of bread and bakery products / Kuznetsov G.M., Kuznetsov Yu.G., publ. 04/27/2001, bull. No. 12.

3. Patent No. 2011141399 RU, A21D 15/00, B65B 25/16. The method of storage of bread / Otochin V.P., Suyargulova A.Z., Gots S.S., Sushko B.K., Yamaletdinova K.Sh., Gimaev R.N., publ. 04/20/2013, bull. No. 11. (prototype).

4. Androsov A.D. On the issue of improving the health status of miners through the use of fullerene-containing shungite rocks / A.D. Androsov, S.V. Shirinkin, N.E. Borisov // Bulletin of NEFU. 2013. No2. - S. 114-119.

5. GOST 26574-2017. Baking wheat flour. Specifications .; enter 01/01/19. - M .: Standartinform 2017 .-- 11 p.

6. Tsyganova TB Technology of baking production [Text]: textbook / T.B. Tsyganova; rec. L.V. Marmuzova; ed. I.D. Koraleva. - Moscow: ProfObrIzdat, 2001 .-- 432 p.

7. GOST 27842-88. Wheat flour bread. Technical conditions; enter 01/01/90. - M .: Standartinform 2006. - 11 p.

8. GOST 31805-2012. Bakery products made of wheat flour. General specifications .; enter 07/01/13. - M .: Standartinform 2013.

Claims (1)

A method of increasing the shelf life of bread and bakery products, characterized in that when kneading the dough and applying to bread and bakery products after baking, water previously infused with shungite is used.