RU2726652C1 - Method for preparation of ir dietary bread - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. In the method for preparation of dietary bread, a yeast-free sourdough based on medium rye flour and milk whey are introduced with spelt whole-grain flour, medium rye flour, powder of stevia leaves, white mulberry dry fruits, apricot kernels, food salt, water, vegetable oil, dough kneading, proofing and baking are performed. Initial components are used in the following ratio, wt. %: spelt whole-grain flour - 35–36, medium rye flour - 16–20, powder of stevia plant leaves - 3–4, dried white mulberry - 1–2, apricot kernels - 3–4, milk whey - 1–2, vegetable oil - 1–2, food salt - 1–2, drinking water - 28–32.EFFECT: invention allows to enhance bread quality, improve nutritive value and expand the range of dietary bread with vegetal additives.1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular, to baking and can be used for dietary nutrition.

A known method of baking bread with herbal additives, which uses sea buckthorn meal (patent No. 2043720, published 09.20.1995, IPC A21D 8/02).

The disadvantage of this method is that the sea buckthorn herbal supplements are dried to a moisture content of 6-7%, peeled, fruits, seeds, crushed to a size of 10-15 mm and introduced during dough kneading, which complicates the technical solution.

There is also known a method for preparing bread with herbal additives (Kazakhstan patent No. 31016, published on April 15, 2016, IPC A21D 2/08), in which grape pomace is added to the batch.

However, this method is insufficiently provided with biologically active substances, which does not correspond to the production of bread for dietary nutrition.

The closest technical solution is a method in which sugar sorghum is used as a vegetable additive when kneading the dough (patent No. 2453116, published on 20.06.2012, IPC A21D 2/00).

The prototype method is somewhat costly, since sugar sorghum is obtained by pressing silage sorghum stalks with cast iron rollers, passing through a three-roller press, evaporation and filtration. In addition, kneading the yeast dough does not provide the product's nutritional value.

The technical result is to simplify the method and expand the range of dietary bread with herbal supplements.

The technical solution of the claimed object is that, unlike the prototype method, whole wheat flour and peeled rye flour is introduced into the yeast-free starter culture, powder from the leaves of the stevia plant, the fruits of white dry mulberries, apricot kernels, edible salt, vegetable oil are added subsequent kneading, proofing and baking in the following composition of components by weight (%):

whole grain spelled flour - 35-36

peeled rye flour - 16-20

stevia leaf powder - 3-4

white dried mulberry - 1-2

kernels of apricot kernels according to the current normative documents - 3-4

sourdough - 3-4

milk whey - 1-2

vegetable oil - 1 -2

edible salt - 1-2

drinking water - 28-32.

The method is carried out as follows.

Whole grain spelled flour contains a significant amount of protein - 12.95%, vitamins, mineral elements, fiber -3.5%, helps to reduce blood sugar levels, and improves digestion. In spelled flour, there is a reduced content of the alcohol-soluble fraction of crude gluten (gliadin), which has a toxic effect on the intestinal mucosa and causes various diseases of the gastrointestinal tract.

Peeled rye flour - flour obtained by coarse grinding of whole grain of rye together with the shell, due to which it has good taste, has useful properties (reduces the glycemic index, removes toxins, increases hemoglobin, strengthens the immune system, improves digestion), contains proteins up to 11%, dietary fiber, unsaturated fatty acids, minerals (phosphorus, potassium, sodium, sulfur, calcium, magnesium, manganese, iron), vitamins of group B, E, A, valuable amino acids.

Stevia plant is a natural sweetener that normalizes protein, lipid and carbohydrate metabolism, lowers blood sugar and cholesterol levels, contains chromium, selenium, copper, zinc, vitamins of group B, C, PP, it is used in baking as a substitute for sugar, which is sweeter 20 times.

Mulberry (here) white - drupe or false berry, contains up to 22% sugars, 0.1% phosphoric acid, malic, ascorbic acids, pectins, tannins, vitamins, dried fruits are used as a dietary product that can replace sugar.

The kernels of apricot kernels are valuable for the content of minerals (iron, phosphorus, potassium, calcium, sodium, magnesium, manganese), oils, vitamins PP and B ₁₇ , which contains cyanides, known to fight cancer cells, and are also used in cooking as a substitute almonds.

Whey - 93.7% water, the remaining 6.3% include lactose, B vitamins, vitamin C, niacin, choline, vitamins A, E and biotin, calcium, magnesium and probiotic bacteria. Due to the high content of B vitamins, serum has a strengthening effect on the body, normalizes the activity of the gastrointestinal tract, liver and kidneys, accelerates metabolism, is used in the treatment of patients with diabetes mellitus, the presence of low molecular weight proteins as growth factors, regulate the processes of cell renewal and growth. Milk serum has a beneficial effect on the condition of the skin and hair, slows down the aging process, exhibiting antioxidant activity, and has regenerating properties.

Therefore, to improve the quality of bread, improve its nutritional value and expand the range of dietary bread with herbal additives, a yeast-free sourdough based on peeled rye flour and milk whey is prepared, then whole grain and rye peeled flour, edible salt, powder from the leaves of the stevia plant are added to the sourdough. dried white mulberry fruits, apricot kernels. Then knead the dough until a homogeneous mass is obtained, add vegetable oil to the dough and continue kneading until the components are completely combined. The dough is transferred to an oiled dish, covered with a linen cloth and put on proofing for 12 hours in a warm place, then the dough is kneaded, cut, and the dough pieces are laid out in molds and sent for proofing for 2 hours, then bread is baked in the baking chamber at temperature 180-190 ° C for 35-40 minutes, the finished bread without removing from the molds, cool on a wire rack for 30 minutes, carefully remove from the molds and finally cool.

Substantiation of the selected parameters of the method is confirmed experimentally.

Example 1. A yeast-free starter culture was prepared in the amount of 20 g on the basis of peeled rye flour - 8 g, milk whey - 5 g, water - 7 g, to which was added whole grain spelled flour in the amount of 155 g and rye peeled flour 70 g, then powder from stevia plant leaves 13 g, dried white mulberry 5 g, apricot kernels 13 g, warm water 124 g, salt, in the amount of 5 g, then kneaded the dough until a homogeneous mass is obtained. Vegetable oil was added to the dough and kneading was continued until the components were completely combined. Then the dough was transferred to an oiled dish, covered with a linen cloth and allowed to stand for 12 hours in a warm place. Next, the dough was kneaded, cut, then the dough pieces with an amount of 444 g were laid out in molds and sent to proofing for 2 hours, after which 0.4 kg bread was baked in a baking chamber at 180 ° C for 35 minutes.

Example 2. In contrast to example 1, the dosages in the manufacture of bread "Ir" were as follows:

whole grain spelled flour - 160 g

peeled rye flour - 88 g

Stevia plant leaf powder - 18 g

dried white mulberry - 9 g

apricot kernels according to current normative documents - 18 g

yeast-free sourdough - 18 g:

milk whey - 9 g

vegetable oil - 9 g

food salt - 9 g

drinking water - 142 g

Bread was baked in a baking chamber at a temperature of 190 ° C for 40 minutes.

From both examples, the finished bread, without removing it from the molds, was cooled on a wire rack for 30 minutes, carefully removed from the molds and finally cooled. The finished product yield was 400 g, the batch was 11%.

The analysis showed that the “Ir” bread meets the requirements of ND in terms of organoleptic and physicochemical characteristics. The results are tabulated.

Therefore, the use of unconventional plant materials as additives can improve quality, improve nutritional value and expand the range of dietary breads.

Claims (10)

A method of making dietary bread, characterized by the fact that in a yeast-free sourdough based on peeled rye flour and milk whey flour is introduced whole wheat flour, peeled rye flour, stevia plant leaf powder, dry fruits of white mulberry, apricot kernel kernels, edible salt, vegetable oil, dough kneading, proofing and baking are carried out, while the initial components are used in the following ratio, wt%: whole grain spelled flour - 35-36 peeled rye flour - 16-20 Stevia leaf powder - 3-4 white dried mulberry - 1-2 apricot kernels - 3-4 milk whey - 1-2 vegetable oil - 1 -2 edible salt - 1-2 drinking water - 28-32.