RU2728211C1 - Method for production of bread containing nanostructured riboflavin - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, its fermentation, handling, proofing of dough semi-products and baking. During the process of dough preparation, drinking water, pressed bakery yeast, culinary food salt, high-grade wheat flour are successively introduced; additionally, nanostructured riboflavin is added in amount of 1–2 % of prime grade wheat flour mass.

EFFECT: invention makes it possible to increase nutritional and biological value of bread, to improve consumer properties of finished products, and to expand assortment of bread.

1 cl, 3 tbl, 5 ex

Description

The invention relates to the food industry, namely to the bakery industry.

A known method of producing bread, involving the preparation of dough from flour, water, salt, yeast and other prescription components with the introduction of a product of processing plant raw materials, fermentation, molding, proofing of the dough and baking bread. As a product of processing plant raw materials, a green tea extract is used in the form of a powder in an amount of 0.25-0.5% by weight of flour in the dough (Patent RF No. 2246218, IPC A21D 8/02).

The disadvantage of this method is a slight increase in the biological value of bread due to the low dosage of green tea extract in the recipe.

A known method of producing bread from wheat flour of the highest grade, baker's yeast pressed, table salt, drinking water, including kneading the dough, its fermentation for 170 minutes, cutting, proofing and baking for 28-30 minutes at a temperature of 220-230 ° C (GOST 27669-88).

The disadvantage of this method is the low nutritional and biological value of the finished product.

The closest method is the method of bread production (Pat. RF No. 2546843, IPC A21D 2/00), including kneading dough from pressed baker's yeast, table salt, drinking water, premium wheat flour, its fermentation, cutting, proofing of dough pieces and their baking, while in the process of preparing the dough, an embryonic product from pea grain is additionally introduced in an amount of 0.5-2.0% of the flour mass.

The disadvantage of this method is the complication of the method of bread production.

The technical problem in the proposed method of bread production is to increase the nutritional and biological value of bread made from premium wheat flour, to improve the consumer properties of finished products, as well as to expand the range of bread.

This goal is solved and achieved due to the fact that in the method of bread production from wheat flour, including kneading dough from baker's yeast, table salt, drinking water with the addition of nanostructured thiamine, its kneading, fermentation, cutting, proofing of dough pieces and their baking, moreover, nanostructured ryuofdavin is introduced in an amount of 1-2% by weight of flour.

The nanostructured riboflavin necessary for solving the problem is obtained according to US Pat. RF No. 2578411 of 03/27/2016, No. 2590651 of 07/10/2016, No. 2605596 of 12/20/2016, No. 2646474 of 03/05/2018,

The proposed method for the production of bread is characterized by examples of specific performance.

EXAMPLE 1.

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured riboflavin in sodium alginate is 4 g. To knead the dough, 330 ml of water with a temperature of not more than 45 ° C is introduced, pressed bakery yeast - 5 g, edible salt 8 g , pre-sifted wheat flour of the highest grade - 500 g. The dough temperature for kneading should be 30 ± 1 ° С and the kneading is carried out within 15-25 minutes. Then the dough is placed in the fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after proofing the dough piece is placed in an oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 2.

To obtain a dough for the production of 1.0 kg of wheat flour of the highest grade, the amount of nanostructured riboflavin in sodium alginate is 8.0 g. To knead the dough, 600 ml of water with a temperature of not more than 45 ° C is introduced, pressed bakery yeast - 7 g, table salt 16 g, pre-sifted premium wheat flour - 1000 g. The dough temperature for kneading should be 30 ± 1 ° C and the kneading is carried out within 15-25 minutes. Then the dough is placed in the fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after proofing the dough piece is placed in an oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 3.

To obtain a dough for the production of 0.5 kg of wheat flour of the highest grade, the amount of nanostructured riboflavin in sodium alginate is 6.0 g. To knead the dough, 330 ml of water with a temperature of not more than 45 ° C is introduced, pressed bakery yeast - 5 g, edible table salt 8 g, pre-sifted premium wheat flour - 500 g. The dough temperature for kneading should be 30 ± 1 ° C and the kneading is carried out within 15-25 minutes. Then the dough is placed in the fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after proofing the dough piece is placed in an oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 4.

To obtain a dough for the production of 0.5 kg of wheat flour of the highest grade, the amount of nanostructured riboflavin in carrageenan is 4.0 g. To knead the dough, 330 ml of water with a temperature of not more than 45 ° C is introduced, pressed bakery yeast - 5 g, edible salt 8 g, pre-sifted wheat flour of the highest grade - 500 g. The dough temperature for kneading should be 30 ± 1 ° С and the kneading is carried out within 15-25 minutes. Then the dough is placed in the fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after proofing the dough piece is placed in an oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 5.

To obtain a dough for the production of 0.5 kg of wheat flour of the highest grade, the amount of nanostructured riboflavin in gellan gum is 4.0 g. To knead the dough, 330 ml of water with a temperature of not more than 45 ° C is introduced, pressed baking yeast - 5 g, table salt 8 g, pre-sifted high grade wheat flour - 500 g. The dough temperature for kneading should be 30 ± 1 ° С and kneading is carried out within 15-25 minutes. Then the dough is placed in the fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after proofing the dough piece is placed in an oven at a temperature of 210-220 ° C for 50 minutes.

The finished bread is characterized by the following quality indicators: bread has a smooth crust surface, light golden in color; the color of the crumb is white, uniform; elasticity is good, porosity is fine, uniform, thin-walled, taste is sweetish (see tables 1-3).

Claims (1)

A method for the production of bread, including kneading from pressed bakery yeast, table salt, drinking water, wheat flour of the highest grade, its fermentation, cutting, proofing of dough pieces and their baking, characterized by the fact that drinking water, baking yeast are successively introduced during the dough preparation process pressed, table salt, premium wheat flour, additionally add nanostructured riboflavin in an amount of 1-2% by weight of premium wheat flour.