RU2737669C1 - Enriched crisp bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Crisp bread production method envisages kneading dough of first grade wheat flour, medium rye flour, edible salt in form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, dough fermentation, handling and molding, proofing and baking. In the process of dough kneading one additionally introduces preliminary crushed buckwheat sprouted with the ultrasonic treatment in amount of 35 % of flour weight, maize oil in amount of 7.0–10.0 % and pumpkin seed powder in dosage of 5–15 %. Kneading is continued for 3 minutes; dough fermentation is performed during 90 minutes. Then dough is rolled into 3-4 mm-thick tape, cut into workpieces and pricked; proofing lasts 40 minutes; then one performs bread baking at 220±1 °C for 15 minutes. Dough is prepared at the following initial components content, g per 100 g of flour: first grade wheat flour – 48.5, medium rye flour – 51.5, milled sprouted green buckwheat – 35.0, pumpkin seeds powder – 5.0–15.0, corn oil – 7.0-10.0, white sugar – 10.0, pressed bakery yeast – 6.0, food salt – 1.3, water – in terms of dough moisture content – 40.0 %.

EFFECT: invention allows to enhance the ready products quality due to the breads nutritional value enhancement.

1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to bakery production and can be used for the production of crisp bread.

The closest in technical essence and the achieved effect is the method of production of "Domashnye" bread (GOST 9846-88), including the preparation of raw materials for production, kneading dough from wheat flour of the first grade, peeled rye flour, milk margarine, edible salt, white sugar, pressed yeast; fermentation of dough; cutting and shaping of dough pieces, proofing and baking. [Obrezkova, M. V. Bakery and pasta. Technology and quality assessment [Text] / MV Obrezkova, E. Yu. Egorova. - Biysk: Publishing house Alt. state tech. un-that, 2013. - 165 p.]

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

The technical problem of the invention is to improve the quality of products by increasing the nutritional value of the loaves.

The technical problem of the invention is achieved by the fact that in the method for the production of crispbreads, including kneading dough from first grade wheat flour, peeled rye flour, melted milk margarine, edible salt in the form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, fermentation of the dough , cutting and molding, proofing and baking, the new thing is that when kneading the dough, pre-ground buckwheat sprouted using ultrasonic processing is additionally introduced in an amount of 35% by weight of flour, instead of milk margarine, corn oil is used in an amount of 7.0-10 , 0% and add pumpkin seed powder, dosage
5-15%, kneading continues for 3 minutes, dough fermentation is carried out for
90 minutes, then the dough is rolled into a tape 3-4 mm thick, cut into pieces and pricked, proofing lasts 40 minutes, then the bread is baked at a temperature of 220 ± 1 ° C for 15 minutes, the dough is prepared with the following content of recipe components, g per 100 g flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 35.0,

pumpkin seed powder - 5.0-15.0,

corn oil - 7.0-10.0,

white sugar - 10.0,

pressed baking yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the dough 40.0%.

The technical result of the invention is to improve the quality of finished products by increasing the nutritional value of the loaves.

Pumpkin seed powder is rich in vitamins (E, A, F, B ₁ , B ₂ , B ₄ , B ₃ , B ₆ , B ₉ , C, P, T, K). The high biological value of pumpkin seeds is also due to its mineral composition. It contains more than 50 macro- and microelements, including zinc, iron, magnesium, phosphorus, calcium, selenium. The use of pumpkin flour as a fortifier, which has bactericidal, anti-inflammatory, antiparasitic, androgenic, anti-allergic and antitumor properties, contributes to the prevention and treatment of diseases of the female and male reproductive systems, diseases of the excretory system, liver, biliary tract and other organs of the digestive system.

The composition of corn oil contains vitamins E, A, C, F, K, group B. By the amount of tocopherol (vitamin E), corn oil is significantly ahead of sunflower and olive oil. Corn oil has an ideal combination of fatty acids, it is rich in polyunsaturated fatty acids (linolenic and oleic).

The method for the production of fortified crispbread is as follows.

The dough is prepared in a safe way. Previously, the unground buckwheat is washed and kept in drinking water treated with ultrasound for 20 minutes at a frequency of 21 kHz and a sound energy density of 15 kJ / m ³ for 2.0 hours, excess moisture is removed and subjected to germination by irrigation with water for 10 - 12 hours until the size of sprouts is not more than 2 mm in a thermostat at a temperature of 20 ± 2 ° С. Sprouted buckwheat is ground by cutting, passing it through a grinder with a hole diameter of 2 mm. Knead the dough from sprouted crushed mass, first grade wheat flour, peeled rye flour, pumpkin seed powder, corn oil, white sugar solution, a suspension of pressed yeast, a solution of table salt, drinking water, the kneading is continued for 3 minutes, the dough fermentation is carried out for
90 minutes, then the dough is rolled into a tape 3-4 mm thick, cut into pieces and pricked, proofing lasts 40 minutes, baking is carried out at a temperature of 220 ± 1 ° C for 15 minutes, the dough is prepared with the following content of recipe components, g per 100 g flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 35.0,

pumpkin seed powder - 5.0-15.0,

corn oil - 7.0-10.0,

white sugar - 10.0,

pressed baking yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the dough 40.0%.

The method for the production of enriched crispbread with the introduction of sprouted buckwheat, pumpkin seed powder and corn oil is illustrated by the following examples.

Example 1 (prototype)

The dough is prepared in a safe way with a humidity of 40% and is sent to fermentation for 90 minutes. The fermented dough is rolled out and shaped, pricked, the dough pieces are allowed to stand for 40 minutes at a relative humidity of 80-85%. Then the loaves are sent for baking for 15 minutes at 220 ± 1 ºС. The dough is prepared with the following ratio of recipe components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

milk margarine - 10.0,

white sugar - 10.0,

pressed baking yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the dough 40.0%.

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

Example 2

The dough is prepared with the introduction of crushed sprouted buckwheat in the amount of 35.0 g per 100 g of flour, pumpkin seed powder in the amount of 5.0 g and corn oil in a non-steam way with a moisture content of 40% and send it to fermentation for 90 minutes. The fermented dough is rolled out, molded and pricked, the dough pieces are allowed to stand for 40 minutes at a relative humidity of 80-85%, then they are sent for baking for 15 minutes at 220 ± 1 ºС. The dough is prepared with the following ratio of recipe components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 35.0,

pumpkin seed powder - 5.0,

corn oil - 7.0,

white sugar - 10.0,

pressed baking yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the dough 40.0%.

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

Example 3

The method is carried out analogously to example 2, while the dosage of powder from pumpkin seeds is 10.0 g per 100 g of flour, corn oil - 8.5 g. The dough ferments for 90 minutes. Water is also taken taking into account the total moisture content of raw materials so that the moisture content of the dough is 40%.

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

Example 4

The method is carried out analogously to example 2, while the dosage of powder from pumpkin seeds is 15.0 g per 100 g of flour, corn oil - 10.0 g. The dough is fermented for 90 minutes. Water is also taken taking into account the total moisture content of raw materials so that the moisture content of the dough is 40%.

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

Table 1

The name of indicators Analysis data by example 1 (prototype) 2 3 4 Organoleptic indicators Taste and smell Inherent to this type of product, without strangers Pleasant, typical for this type of product, with an insufficiently pronounced taste of pumpkin seeds Pleasant, typical for this type of product, with a pronounced taste of pumpkin seeds Typical of this type of product, with a pronounced taste of pumpkin seeds The form Correct, without dents, with smooth edges Surface Upper: smooth, pricked, no bulges or cracks,
bottom: mealy Colour Uniform, light brown interspersed, with a darker coloration on the underside Uniform, light brown with greenish
shade with intersperses, with a darker coloration on the underside Uniform, brownish-green interspersed, with a darker coloration on the underside Broken view Well loosened, baked, without traces of impurities Well loosened, baked, without traces of impurities. The enrichment agent is evenly distributed throughout the product physical and chemical indicators Humidity,% 8.0 8.0 8.0 8.0 Acidity, hail 3.2 3.3 3.3 3.4 Strength, N 510.0 540.0 570.0 370.0

As can be seen from Table 1, the introduction of sprouted buckwheat, pumpkin seed powder and corn oil into the crunchy bread formulation allows the strength to be increased by 5.5-10.5%.

Calculations showed that due to non-traditional types of raw materials, the proposed products are characterized by increased nutritional and biological value and the degree of satisfaction of daily requirements for basic elements is higher than that of the control sample.

Regular consumption of foods with a high glycemic index can disrupt metabolic processes in the body, negatively affect the overall level of sugar in the blood, provoking a constant feeling of hunger and activating the formation of body fat. It has been established that products with the addition of pumpkin seed powder are characterized by a reduced glycemic index. This indicator for the sample with the introduction of 10.0 g of powder from pumpkin seeds was 45.8%, and for the sample without the addition of fortifiers - 69.0%. This is due to the fact that the powder was introduced instead of first grade wheat flour, and pumpkin seeds have a lower glycemic index.

The practical result from the introduction of sprouted buckwheat, powder from pumpkin seeds and corn oil is to intensify the fermentation process of the dough, since in this sample the maximum acidity and the value of gas-holding capacity were observed, a change in the structure of crispbreads, as the strength of the products increased in comparison with the prototype, a decrease in glycemic fortified crispbread index.

When adding powder from pumpkin seeds to products with crushed sprouted buckwheat more than 15.0 g per 100 g of flour, the quality of crispy bread decreases, and when adding less than 5.0 g per 100 g of flour, the goal is not achieved.

The proposed method for the production of crisp bread allows:

- to increase the nutritional value of products,

- recommend products with a low glycemic index,

- to expand the range of fortified crispbreads.

Claims (10)

A method for the production of crispbreads, including kneading dough from first grade wheat flour, peeled rye flour, edible salt in the form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, fermentation of the dough, cutting and shaping, proofing and baking, characterized by that when kneading the dough, pre-crushed buckwheat germinated using ultrasonic processing is additionally introduced in an amount of 35% by weight of flour, corn oil in an amount of 7.0-10.0% and pumpkin seed powder, with a dosage of 5-15%, the kneading is continued 3 minutes, the dough is fermented for 90 minutes, then the dough is rolled into a tape 3-4 mm thick, cut into pieces and pricked, the proofing lasts 40 minutes, then the bread is baked at a temperature of 220 ± 1 ° C for 15 minutes, the dough prepared with the following content of the starting components, g per 100 g of flour: wheat flour of the first grade - 48.5, peeled rye flour - 51.5, chopped sprouted green buckwheat - 35.0, pumpkin seed powder - 5.0-15.0, corn oil - 7.0-10.0, white sugar - 10.0, pressed baking yeast - 6.0, food salt - 1.3, water - based on the moisture content of the dough 40.0%.