RU2736234C1 - Functional-purpose wheat-and-rye bread with inulin and wheat flakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Functional wheat and rye bread with inulin and wheat flakes is made of first grade bakery wheat flour, dark rye flour, water, dry fast yeast, wheat flakes, culinary salt, sugar and inulin. Initial components are used at the following ratio, wt%: first grade bakery wheat flour – 34.8, dark rye flour – 20.9, water – 37.6, dry fast yeast – 0.2, wheat flakes – 1.7, culinary salt – 0.8, sugar – 1.2, inulin – 2.8.

EFFECT: invention enables to obtain a product of functional purpose with high physiological and biological value and improved organoleptic characteristics.

1 cl, 5 tbl

Description

The invention relates to the food industry, namely to bakery production. Functional wheat-rye bread with inulin and wheat flakes, includes the following components: baking wheat flour of the first grade, rye wallpaper flour, water, fast-acting dry yeast, wheat flakes, table salt, sugar, inulin. This invention provides a functional product with increased physiological and biological value, improved organoleptic characteristics.

Known recipe for bakery products with Jerusalem artichoke flakes for functional nutrition (wheat-rye bread), containing in a given ratio rye flour, wheat flour of the first grade, baking yeast, table salt, Jerusalem artichoke flakes, water. With the following ratio of components: [Patent No. 2494625]

name of raw materials Consumption of raw materials, kg per 100 kg of flour and Jerusalem artichoke flakes Wheat flour 1 grade 35.0 Rye flour 55.0 Jerusalem artichoke flakes 10.0 Baker's yeast 2.0 Salt 1.5 Water 65-70

The disadvantages of this formulation are low organoleptic characteristics, low content of dietary fiber.

The problem to be solved by the invention is to obtain a functional product with high organoleptic properties, with increased biological value.

Also known is a method for the production of bread with wheat germ flakes (ZHP), which provides a bezoparny method of preparing dough with the introduction of flour, pressed yeast, salt, sugar, fatty product, ZHP, dough fermentation, cutting, layering and baking. According to this method, flakes in an amount of up to 5% by weight of the 1st grade flour are served for kneading into ready-to-cut wheat dough. (Golenkov V.F. Bread with wheat germ flakes / V.F. Golenkov, G.N. Sandakova, T.A. Nikiforova, O.A. Sushenkova // Bread products. 2000, No. 5, pp. 38-40) ...

The disadvantages of this method of bread production are: low product quality due to uneven distribution of CCP in the dough and competition for water, low specific volume of bread.

The task is achieved by the fact that the developed wheat-rye bread, in contrast to prototypes, additionally contains inulin and wheat flakes as functional ingredients with the following ratio of components, wt%:

Component name Content of components,%. Wheat flour of the first grade 34.8 Rye wallpaper flour 20.9 Water 37.6 Dry fast-acting yeast 0.2 Wheat flakes 1.7 Table salt 0.8 Sugar 1,2 Inulin 2.8

Due to the introduction of functional components (wheat flakes and inulin) in the process of kneading the dough, the specific volume of the product increases, the structure of porosity improves, and the finished bread is enriched with dietary fibers.

The product includes a pre-prepared composition that imparts functional properties to bread. Inulin is mixed with water heated to a temperature of 30 ° C in a ratio of 1: 3, then stirred for 5 minutes using a magnetic stirrer and allowed to stand for 60 minutes. Wheat flakes are soaked in warm water (water temperature 30-35 ° C) in a 1: 3 ratio and kept for 60 minutes to swell. After the functional components stand, they are combined, mixed thoroughly and subsequently introduced into the dough.

The dough is kneaded in a single-phase, unpaired way. The cooking process begins with the preparation of the main raw materials. Wheat and rye flours are sifted through a sieve, passed through magnets and dosed by weight into a mixer. Water is purified with filters in accordance with the requirements of SanPin 2.1.4 1074-01. Yeast is diluted with water at a temperature of 29-32 ° C in containers with stirrers in a ratio of 1: (2-4). A solution of salt and sugar is prepared in solvents with hot water, then filtered. All components are mixed and then the prepared functional composition is introduced.

The dough is kneaded for 3-5 minutes, which ferments for 90 minutes at a temperature of 28-30 ° C. After this time, the dough increases in size by about 2-2.5 times. Then the kneading is carried out and after which the dough is cut into portioned pieces. After dividing, the blanks are given the desired shape and size. To obtain molded bread, the blanks are sent for proofing in a proofing cabinet for 40 minutes to rise at a temperature of 35 ° C. After proving, the bread piece is placed in a baking oven at a temperature of 220 ° C for 30 minutes.

The baking time may vary depending on the degree of filling of the oven and its temperature. Finished products are cooled at a temperature of 18-25 ° C. Then the process of weighing and packing the bread in a protective shell takes place.

The introduction into the formulation of a functional composition of inulin and wheat flakes makes it possible to increase the nutritional value of the product due to the unique vitamin and mineral composition. Inulin promotes the multiplication and development of Bifidus bacteria contained in the gastric microflora, contributing to the normal functioning of the gastrointestinal tract. The chemical composition of inulin is shown in the table.

Index Value % of the daily value Calorie content 180 kcal 12.6 Protein 0 Fats 0 Carbohydrates 70.31 Alimentary fiber 425 Water 0

Wheat flakes contain high-quality fiber, vitamins B1, PP, as well as minerals: magnesium, zinc, iron (calorizator). The chemical composition of wheat flakes is shown in the table.

Index Value % of the daily value Calorie content 335.5 kcal 23.56 Protein 19.51 Fats 1.54 Carbohydrates 54.69 Alimentary fiber 1.5 Water 0.55

The goals of introducing inulin and wheat flakes as functional components into the recipe for wheat-rye bread are:

- fortification of bread with dietary fiber (both pure inulin and its combinations with other fibers);

- improving the absorption of calcium;

- an increase in the volume of bread;

- texture improvement;

- improving the ability to cut;

- an increase in the uniformity of the bread crumb;

The addition of a functional composition to the dough improves the digestibility of the product, gives a more pronounced aroma and taste.

Determination of the nutritional and energy value of a bread sample with the introduction of a composition of inulin and wheat flakes

Components Content, in% The energy value 197.1 Protein 6,7 Fats 1 Carbohydrates 42.5 Cellulose 7.2

The bread made according to the proposed recipe has the correct shape, the surface of the bread is free of cracks and breaks, the crumb is baked, not sticky, the porosity is well developed and uniform, the pores are small and thin-walled, the taste and smell are well-expressed.

The use of the proposed recipe for wheat-rye bread provides, in comparison with the known ones, the following advantages: obtaining bread of functional purpose with increased physiological and biological value, high organoleptic characteristics.

Claims (2)

Functional wheat-rye bread with inulin and wheat flakes, characterized by the fact that it is made from bakery wheat flour of the first grade, rye wallpaper, water, fast-acting dry yeast, wheat flakes, salt, sugar, inulin in the following ratio of the initial components, masses. %: Wheat flour of the first grade 34.8 Rye wallpaper flour 20.9 Water 37.6 Dry fast-acting yeast 0.2 Wheat flakes 1.7 Table salt 0.8 Sugar 1,2 Inulin 2.8