RU2729015C1 - Bun goods production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method one prepares dough of first grade bakery wheat flour, pressed bakery yeast, food salt with low sodium content "Valetek", liquid grape sugar, wheat germ oil, carrot puree, turmeric powder and drinking water. Kneading is performed during 7 minutes, dough fermentation – 90 minutes at temperature of 30 °C. Then dough pieces are molded with weight of 0.25 kg and delivered for final proofing during 30 minutes at temperature of 38 °C, baking is performed at temperature of 210 °C for 15 minutes. Dough is prepared at the following recipe components, g per 100 g of flour: first grade bakery wheat flour – 100.0; pressed bakery yeast – 2.0; "Valetek" salt 1.28; liquid grape sugar – 2.5; turmeric 2.75; wheat germ oil 1.7; carrot puree 15.0; drinking water based on dough moisture content of 46 %.

EFFECT: invention allows to improve the ready products quality, enhance nutritive value, expand the range of bakery products of preventive purpose.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the bakery industry, and can be used at bakery, confectionery, and public catering enterprises.

The closest in technical essence and the achieved effect is a method for the production of Saratov kalach (GOST 27842-88), including mixing all recipe components and kneading dough, fermentation, dividing into pieces, molding dough pieces, proofing, baking, cooling [Collection of technological instructions for the production of bakery products, 1989].

The disadvantage of the above presented method for the production of Saratov kalach is the low nutritional value of products, a small amount of protein, dietary fiber, vitamins and minerals, and a high sodium content.

The technical objective of the invention is to develop a method for the production of bakery products, allowing you to obtain products of high quality, increased nutritional value, to give them a preventive focus.

To solve the technical problem posed, a method for the production of bakery products is proposed, characterized by the fact that the dough is prepared from bakery wheat flour of the first grade, baker's pressed yeast, edible salt with a low sodium content "Valetek", liquid grape sugar, wheat germ oil, carrot puree, turmeric and drinking water. The kneading is carried out for 7 minutes, the fermentation of the dough is 90 minutes at a temperature of 30 ° C. Then dough pieces weighing 0.25 kg are formed and sent to the final proofing for 30 minutes at a temperature of 38 ° C, baking is carried out at a temperature of 210 ° C for 15 minutes. Prepare the dough with the following content of recipe components, g per 100 g of flour:

baking wheat flour of the first grade - 100.0;

pressed bakery yeast - 2.0;

Valetek salt - 1.28;

liquid grape sugar - 2.5;

turmeric - 2.75;

wheat germ oil - 1.7;

carrot puree - 15.0;

drinking water - based on the moisture content of the dough 46%.

The technical result of the invention consists in improving the quality of finished products, increasing nutritional value, expanding the range of preventive bakery products through the use of non-traditional raw materials and Valetek salt with a low sodium content.

The method for the production of bakery products is as follows. The dough is kneaded from bakery wheat flour of the first grade, pressed baker's yeast, food salt "Valetek", liquid grape sugar, wheat germ oil, turmeric, carrot puree and drinking water. The kneading is carried out for 7 minutes, the fermentation of the dough is 90 minutes at a temperature of 30 ° C. Then dough pieces weighing 0.25 kg are formed and sent to the final proofing for 30 minutes at a temperature of 38 ° C, baking is carried out at a temperature of 210 ° C for 15 minutes. The dough is prepared with the following content of recipe components:

baking wheat flour of the first grade - 100.0;

pressed bakery yeast - 2.0;

Valetek salt - 1.28;

liquid grape sugar - 2.5;

turmeric - 2.75;

wheat germ oil - 1.7;

carrot puree - 15.0;

drinking water - based on the moisture content of the dough 46%.

To give the product a preventive focus, it is necessary to reduce the dosage of salt according to the recipe and replace it with salt with a reduced sodium content, use liquid grape sugar instead of white sugar, vegetable oil with an increased content of polyunsaturated fatty acids and non-traditional raw materials with a high content of biologically active components.

Salt "Valetek" with a low sodium content is used to impart dietary properties to the product, to prevent cardiovascular diseases and renal failure, and to improve the sodium-potassium balance. In it, sodium chloride is partially replaced by compounds of potassium, magnesium and iodine: potassium chloride, magnesium sulfate, potassium iodic acid. The composition of minerals in 100 g of salt: sodium - 27 g, potassium - 14 g, magnesium - 0.5 g, iodine - 4 mg. The sodium content is reduced by 30%, potassium is increased by 75% compared to traditional food salt containing 38.76 g of sodium and 8 g of potassium, additionally the salt is enriched with a highly stable iodine compound.

Liquid grape sugar, containing 44% glucose and 33% fructose, is used to increase the nutritional value and reduce the sugar capacity of the finished product. Grape sugar is a rectified concentrated grape must, made from fresh grapes without adding any additional substances. Liquid grape sugar among useful substances contains: vitamins B _1, B ₂ , B ₅ , B ₆ , B _9, C, H, PP, phosphorus, zinc, copper, iron, potassium, folic acid. One of the most valuable bioactive substances in it is the presence of a natural antioxidant - the flavonoid querticin, which has a hypoallergenic effect. Being a good source of a whole group of vitamins and minerals, it has a general strengthening effect on the body. At the same time, the use of a natural product normalizes vital processes in the circulatory and metabolic system, affects the functioning of the nervous system, increases efficiency, and improves memory.

Wheat germ oil is used to improve the fatty acid composition of bread. It contains essential mono- and polyunsaturated fatty acids: alpha-linoleic (omega-3), linoleic (omega-6) and oleic (omega-9), fat-soluble vitamins (tocopherol, retinol, cholecalciferol), phospholipids (phosphatidylcholine prevails), affecting the work of the cardiovascular system and metabolic processes. Compared with margarine, wheat germ oil does not contain trans isomers.

Carrot puree is used to enrich the product with dietary fiber and micronutrients. It is rich in vitamins, minerals and other valuable natural substances (flavonoids, phytoncides, organic acids), contains a large amount of vitamin A (0.7 mg, 77% of the daily need), β-carotene (8.06 mg, 161% of the daily need) , dietary fiber (1.7 g, 9% of the daily requirement).

Turmeric in the form of a powder from the dried roots of the plant is used to increase the nutritional value of baked goods. The chemical composition of turmeric contains a high content of dietary fiber, iron, magnesium, potassium, phosphorus, vitamins of groups B, C, E. Dietary fiber (21 g, 70% of the daily requirement) is necessary to maintain immunity and remove heavy metals, toxic substances from the body. radioisotopes and cholesterol. Iron, the content of which is almost 3 times the daily requirement, is necessary for the proper functioning of the circulatory system and metabolic processes. Vitamin B ₆ (1.8 mg, 90% of the daily requirement) normalizes the sodium-potassium balance in the body and is essential for the cardiovascular system. Ascorbic acid (25.9 mg, 43% of the daily requirement) is necessary for the normal functioning of connective and bone tissue, performs the biological functions of a reducer of a number of metabolic processes, and is an antioxidant. Potassium (2525 mg, 72% of the daily requirement) is necessary for the maintenance and normal functioning of the nervous, muscular, and cardiovascular systems. In addition to the above beneficial substances, turmeric contains components that, even in microscopic quantities, have a positive effect on the human body. These are essential oils and their components: sabinene, borneol, cingiberen, terpene alcohols, fellandrene, etc. The active ingredient in turmeric, curcumin, has anti-inflammatory, autoimmune, anticarcinogenic, antimutagenic, antioxidant effects.

The method for the production of bakery products is illustrated by the following examples.

Example 1 (prototype)

When kneading the dough with a moisture content of 46%, all the components provided for by the recipe are introduced into the kneading machine, the dough is kneaded for 7 minutes. The semi-finished product ferments at a temperature of 30 ° C for 180 min, then cutting into dough pieces weighing 700 g is carried out, after the dough pieces are sent to final proofing at a temperature of 38 ° C and a relative humidity of 80% for 50 minutes, the last stage is baking at temperature 250 ° С for 40 min. The dough is prepared with the following ratio of recipe components, g per 100 g of flour:

baking wheat flour of the first grade - 100.0;

pressed bakery yeast - 2.0;

edible salt - 1.5;

white sugar - 1.0;

table margarine - 2.0;

drinking water - based on the moisture content of the dough 46%.

Organoleptic and physicochemical indicators of the quality of finished products are presented in table 1.

Example 2

The components provided by the recipe are dosed into the kneading machine, the dough is kneaded for 7 minutes. Then the dough is sent to fermentation at a temperature of 30 ° C for 90 minutes, then cutting into dough pieces weighing 250 g is carried out, their final proofing at a temperature of 38 ° C and a relative humidity of 80% for 30 minutes, the final stage is baking at a temperature of 215 ° C for 15 min. The dough is prepared with the following ratio of recipe components, g per 100 g of flour:

baking wheat flour of the first grade - 100.0;

pressed bakery yeast - 2.0;

Valetek salt - 1.28;

liquid grape sugar - 2.5;

turmeric - 2.75;

wheat germ oil - 1.7;

carrot puree - 15.0;

drinking water - based on the moisture content of the dough 46%.

Organoleptic and physicochemical indicators of the quality of bakery products are presented in table 1.

Table 1

Indicator name Analysis data by example 1 (prototype) 2 Organoleptic indicators The form Rounded, non-blurred, corresponds to the declared bakery product Surface Smooth, without deep cracks or dents. Colour Cream Bright yellow Crumb condition Baked, not wet to the touch, with developed porosity, without traces of impurities Taste Specific to this type of product, without any foreign taste Typical of this type of product with a spicy and carrot flavor Smell Specific to this type of product, without foreign smell Characteristic of this type of product with a spicy turmeric scent physical and chemical indicators Crumb moisture,% 42.5 42.5 Crumb acidity, hail 2.8 2.6 Crumb porosity,% 68 79 Specific bread volume cm ^3/100 g 322 345

From table 1 it can be seen that the sample prepared according to example 2 differs from the prototype in terms of organoleptic indicators: the color of the crumb and crust acquires a pronounced yellow color, a pleasant spicy taste and smell of additives, the porosity of the crumb is increased by 11%, the specific volume of bread - by 7 %.

table 2

Name of nutrients and energy value Recommended level of daily intake, g / mg
(according to TR CU 022/2011) Content in samples The degree of satisfaction of the daily requirement through the use of samples,% prototype example 2 prototype example 2 Proteins, g 75.00 5.8 6.0 8 8 Fat, g 83.00 1.7 1.8 2 2 Carbohydrates, g 365.00 45.0 41.5 eleven ten Dietary fiber, g thirty 2.0 2.6 7 nine Mineral substances, mg Sodium - 15 7 - - Potassium 3500 78 158 2 five Calcium 1000 fourteen nineteen 1 2 Magnesium 400 13 28 3 7 Phosphorus 800 69 72 nine nine Iron fourteen 0.9 1.8 6 13 Vitamins, mg Thiamine 1.4 0.20 0.46 fourteen 36 Riboflavin 1.6 0.04 0.12 3 6 Niacin 18 0.77 0.91 4 five Tocopherol ten 0 2.30 0 23 Energy value of 100 g of bread, kJ / kcal 10467/2500 915 /
219 863 /
206 nine 8

Table 2 shows that the sample prepared according to example 2 surpasses the prototype in protein content (by 3%), dietary fiber (by 30%), potassium, magnesium, iron (2 times), calcium (by 35%), thiamine and riboflavin (2.5 times), niacin (18%), additionally enriched with tocopherol. The sodium content in sample 2 decreased by more than 2 times, digestible carbohydrates - by 8% compared to the prototype. Energy value of bread is reduced by 52 kJ / 100 g.

The proposed method for the production of bakery products allows:

- to improve organoleptic and physicochemical indicators of quality;

- to increase the nutritional value of products by increasing the content of protein, dietary fiber, vitamins, minerals;

- to reduce the energy value;

- reduce sodium content;

- to expand the range of preventive bakery products.

Claims (2)

A method for the production of bakery products, characterized by the fact that the dough is prepared from bakery wheat flour of the first grade, pressed bakery yeast, food salt with a low sodium content "Valetek", liquid grape sugar, wheat germ oil, carrot puree, turmeric and drinking water, kneading is carried out for 7 minutes, dough fermentation - 90 minutes at a temperature of 30 ° С, then dough pieces weighing 0.25 kg are formed and sent to the final proofing for 30 minutes at a temperature of 38 ° С, baking is carried out at a temperature of 210 ° С for 15 min, prepare the dough with the following content of recipe components, g per 100 g of flour: wheat flour of the first grade 100.0 pressed bakery yeast 2.0 salt "Valetek" 1.28 liquid grape sugar 2.5 turmeric 2.75 wheat germ oil 1.7 carrot puree 15.0 drinking water based on dough moisture 46%