RU2735784C1 - "chaman" bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Functional-oriented bread with improved biological properties is made of high-grade wheat flour, medium rye flour, dry bakery yeast, salt, Trigonella milled seeds, black caraway flour, stevioside and water. Initial components are used at the following ratio, wt%: prime grade prime wheat flour 35-38, medium rye flour 15-17, dry bakery yeast 1-1.5, culinary food salt – 0.6-0.7, Trigonella milled seeds – 1.25-1.50, black caraway flour – 0.75-0.80, stevioside – 0.0033-0.0041, water – balance.

EFFECT: invention allows to increase food, mineral and biological value of bread.

1 cl, 4 dwg, 3 tbl

Description

The invention relates to the food industry, in particular to the production of bakery products.

Known bakery composition containing wheat flour, pearl barley, barley groats, dried carrots, dried white celery roots, dried kumkua fruits, a composition of polyglyceride and fatty acid esters, mono- and diglycerides of fatty acids and polysorbate 80, a spicy aromatic additive containing marjoram, crushed bay leaf and ground fenugreek seeds, calcium lactate, magnesium silicate and baking improver containing enzyme preparations and ascorbic acid (RU 2480006, IPC A21D 2/36, A21D 2/16, A21D 2/08, A21D 2 / 02, A21D 2/22, A21D 8/04, publ. 04/27/2013).

The disadvantages of the known composition are the complexity of the preparation of the bakery mixture due to the large number of components and the high cost of the finished product.

Also known is bread from a mixture of wheat and rye flour, enriched, which includes, kg per 100 kg of flour: wheat flour x / p first grade 65; peeled rye baking flour (cotton) 25; fitness mix "Buckwheat" (buckwheat flour, wheat bran, glucose, high-grade wheat flour, wheat malt, barley malt extract, emulsifier (E473e, E341)) 10; flax seed 1; sesame seed 1; sunflower seed 1; table salt 1.5; vegetable oil 4.7; molasses 4; cold pressed yeast 0.5; BAA "Panty maral Maraldar" 0.08. (RU 2574683 C1, 10.02.2016, IPC 7 A21D 8/02).

Such bread has high quality indicators, however, it has a targeted purpose, being preventive. Fortified bread helps to reduce iron deficiency anemia, normalize hemoglobin levels, supports the work of the heart muscle and the human nervous system, reduces the risk of developing hypertension and colon cancer, has an increased nutritional value and quality indicators. This bread is in limited demand, being essentially a narrowly targeted preventive food product. In addition, the dietary supplement "Panty maral Maraldar", which is part of the recipe, significantly increases the cost of the finished product.

The closest in technical essence and the achieved effect is the "Ukrainian" bread production method, which includes kneading dough from peeled rye flour (30%), first grade wheat flour (70%), table salt and granulated sugar in the form of solutions, pressed yeast in in the form of a suspension, fermentation, cutting and baking, and all the recipe components are added during kneading in the following sequence: first, a mixture of flour is dosed into the kneading machine, then, while the kneading body of the kneading machine is running, table salt and granulated sugar in the form of solutions, pressed yeast in the form of suspensions, kneading is continued for 7-8 minutes [Collection of recipes for bread and bakery products / Compiled by PS. Ershov. - SPb.].

The disadvantage of the known bread is its low nutritional value, low quality bread due to the low content of micro- and macroelements. The resulting finished product has no functional properties.

The technical objective of the invention is to create a functional bakery product, increase the nutritional and biological value of the finished product.

The technical problem is achieved by the fact that the Chaman bread contains peeled rye flour, dry baking yeast, salt, but according to the invention, it additionally contains wheat flour, crushed fenugreek seeds, black cumin flour, and stevioside in the following ratio, wt. %:

Wheat flour of the highest grade 35-38 Peeled rye flour 15-17 Dry bakery yeast 1-1.5 Table salt 0.6-0.7 Shredded fenugreek seeds 1.25-1.50 Black cumin flour 0.75-0.80 Stevioside 0.0033-0.0041 Water rest

The technical result of the invention is to increase the nutritional, mineral and biological value of bread by adding fenugreek seeds, black cumin flour and stevioside. Bread made with the addition of fenugreek seeds, black cumin flour and stevioside can be classified as a functional food group. Regular consumption of such a product will allow you to regulate the physiological processes of the body, improving its general condition.

The use of herbal ingredients in bakery recipes helps to expand the range of new generation food products for specialized purposes.

Adding fenugreek seeds, black cumin flour and stevioside to the bread dough recipe increases the nutritional and mineral value of the finished product. These herbal supplements are high in vitamins, minerals, fatty oils, and other essential nutrients.

Fenugreek (Trigonella foenum graecum L.)

An analytical review of the scientific data of domestic and foreign scientists showed that this plant raw material has a rich chemical composition.

Fenugreek seeds contain 20-30% proteins (rich in methionine, arginine, alanine, glycine, but poor in lysine) and up to 4% peptides. The peptides contained in the seeds are cationic in nature and exhibit pronounced antimicrobial and fungicidal activity.

The seeds contain up to 45-60% carbohydrates, which are characterized by a pronounced accumulation of galacturonic acid (more than 65% of the total), which is comparable in this indicator with the well-known industrial pectins - citrus and apple.

The content of fatty oil is 7-10%, contains 65% of neutral lipids (of which more than 17% are oleic acid derivatives), 28% of glycolipids and 7% of phospholipids.

Fenugreek seeds are characterized by a high content (up to 6%) of steroid saponins (diosgenin, tigogenin, yamogenin and their glycosides).

Small amounts of trigonelline alkaloid (0.3%), nicotinic acid (3.5-18 mg%), phytosterols, bitter substances, essential oils (0.3%), tannins, vitamins (A, B ₁ , C), minerals, etc.

Foreign scientists (Amin A., Alkaabi A., Al-Falasi S., Shabbeer S., Sobolewski M., Anchoori R.K.) conducted studies proving the antioxidant and antitumor properties of fenugreek. Most of these studies have been performed in vitro in various tumor cell lines.

Black cumin (Nigella sativa)

Modern foreign studies of Nigella sativa have shown the presence of antioxidant, antidiabetic, immunomodulating, hepatoprotective, anticancer and other properties in the components it contains.

The antioxidant properties of Nigella sativa are due to the large number of pharmacologically active quinones: thymoquinone, dithimoquinone, thymohydroquinone, and thymol. All of these compounds have pronounced antioxidant and antimicrobial properties, have an anti-inflammatory effect, strengthen immunity, lower blood glucose levels, and stimulate digestion.

Stevioside

Stevioside has several advantages over sucrose:

- coefficient of sweetness of the powder 180 units (in comparison with sucrose);

- low energy value;

- well soluble;

- sweetness is qualitatively superior to sucrose in softness;

- the sweetness is enhanced in combination with salts and organic acids;

- does not darken during prolonged heat treatment;

- is not digested by microorganisms;

- stability at high temperatures (100 ° С) and in a wide range of pH 3-9.

Numerous studies have shown that regular use of stevioside reduces the content of radionuclides and cholesterol in the body, improves cell regeneration and blood coagulation, inhibits the growth of neoplasms, strengthens blood vessels, restores lipid, protein and water-salt metabolism. The use of stevioside by diabetics prevents the development of hypoglycemic and hyperglycemic conditions and significantly reduces the dose of insulin. Stevia glycosides have antioxidant activity, immunomodulatory and bactericidal properties.

The characteristics of the composition of the Chaman bread is illustrated by the following figures 1, 2, where in Fig. 1 shows the appearance of bread samples, FIG. 2 shows the state of the crumb of bread samples.

Experimental data have shown that if the initial components are not used within the stated ratios, then the technical result is not achieved, namely, when using crushed fenugreek seeds in an amount less than 1.25 wt. including, and flour from black cumin in an amount of less than 0.75 wt. h., the amount of dietary fiber, vitamins and minerals in the finished product decreases. And when the content of crushed fenugreek seeds in the bread recipe is more than 1.50 wt. including, and black cumin flour in an amount of more than 0.80 wt. h., the quality of bakery products deteriorates - there is a decrease in the volume of bakery products and the porosity of the crumb becomes uneven and thick-walled, the color of the crumb on the cut is black.

When using stevioside in an amount less than 0.0033 wt. hours, the process of fermentation of flour carbohydrates by baker's yeast decreases. And when the content of stevioside in the bread recipe is more than 0.0041 wt. h., the taste characteristics of the finished product deteriorate - the bread acquires an unusual and specific sweet taste.

As an example of a specific production of bread of the proposed composition, a sample of Chaman bread was produced according to the following technological scheme.

The technological scheme for the production of bread "Chaman" includes the following steps, with the following ratio of components, wt. %: kneading dough from peeled rye flour in the amount of 15%, premium wheat flour in the amount of 35%, table salt in the amount of 0.6% in the form of a solution, dry baking yeast in the amount of 1% in the form of a suspension, stevioside in the amount of 0, 0033%, crushed fenugreek seeds in an amount of 1.25%, black cumin flour in an amount of 0.75%, fermentation, cutting and baking, and all the recipe components are added during kneading in the following sequence: first, a mixture of flour is dispensed into the kneading machine, then while the kneading body of the kneading machine is working, table salt is added in the form of a solution, baking dry yeast in the form of a suspension, stevioside, crushed fenugreek seeds, black cumin flour. The total kneading time is 8-10 minutes. The dough is fermented at a temperature of 31-33 ° C for 90-120 minutes. Then the dough is divided into dough pieces weighing 0.8 kg, which are placed in molds and sent to the final proofing for 40-50 minutes. Bread is baked in a humidified baking chamber for 35-50 minutes at a temperature of 200-220 ° C.

The assessment of the physicochemical indicators of the control and experimental samples is presented in Table 1.

The decrease in moisture content in the prototype can be justified by the high water absorption capacity of black cumin seed flour.

The increase in acidity in the experimental sample is associated with the presence of organic acids, polyunsaturated fatty acids in fenugreek seeds and flour from black cumin seeds.

The porosity of the prototype is within acceptable limits and exceeds the minimum indicator for this type of bakery product by several points. The decrease in the porosity of the test sample in relation to the control sample can be justified by several criteria: firstly, a decrease in the mass fraction of gluten in the dough due to the addition of additives and a decrease in the weight of wheat flour, and secondly, changes in the structural and mechanical properties of gluten under the influence of the introduced additives.

The nutritional and energy value of the control and experimental samples is presented in Table 2.

The analysis of the results showed that the introduction of plant components had a more significant effect on the content of dietary fiber, the amount of which increased by 1.5 times. The calcium content in bakery products made from rye-wheat flour, enriched with herbal ingredients, increased by 12%. Thus, the consumption of 250-300 g of an enriched product per day will ensure the satisfaction of the daily requirement on average: in proteins by 32-37%, carbohydrates by 43-51%, dietary fiber by 55-65%, calcium 6.1-7.2 %, vitamins 7-30%.

The appearance and condition of the crumb of the samples are shown in Fig. 1 and 2. The results of the organoleptic evaluation are presented in table. 3.

The prototype has a correct appearance, well-developed porosity, elastic crumb, pleasant spicy-nut taste and aroma without bitterness, good color of the crust, despite replacing granulated sugar with stevioside. The cut in the prototype shows evenly distributed fenugreek seeds.

Thus, the proposed composition of Chaman bread makes it possible to:

- to create a bakery product of a functional orientation;

- improve the mineral composition of bread;

- to increase the biological value of bread;

- to increase the nutritional value of bread;

- to expand the range of improved quality rye and wheat bread.

Claims (2)

Functional bread with improved biological properties, characterized in that it is made from premium wheat flour, peeled rye flour, dry baker's yeast, salt, crushed fenugreek seeds, black cumin flour, stevioside and water in the following ratio of the starting components, wt. %: Wheat flour of the highest grade 35-38 Peeled rye flour 15-17 Dry bakery yeast 1-1.5 Table salt 0.6-0.7 Shredded fenugreek seeds 1.25-1.50 Black cumin flour 0.75-0.80 Stevioside 0.0033-0.0041 Water rest

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