RU2740585C1 - Method for production of bakery product of first grade wheat flour with hydrolysed soya bean lecithin - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of bakery product production includes preparation of raw materials for production, kneading dense starter dough from bakery wheat flour of first grade, pressed bakery yeast and water, fermentation of brew, kneading dough of starter dough, first grade bakery wheat flour, food salt, white sugar, margarine, fermentation, handling, preliminary proofing of dough pieces, their moulding, final proofing and baking. During dough kneading additionally hydrolysed soya bean lecithin VEROLEC HE-60 in amount of 1.5 % of flour weight is added. Dough kneading is performed during 5 minutes from starter dough which is produced by way of mixing part of flour, water, whole amount of yeast suspension and fermentation of produced semi-product for 180–240 min, first grade wheat flour, salt solution, sugar solution and emulsion. Emulsion is prepared from hydrolysed soya bean lecithin, margarine and water at temperature 60 °C in ratio of 1:1.67:3 by whipping at working member rotation frequency of 450–500 min^-1 in container with water jacket, in which temperature is maintained 60 °C. Then one performs dough fermentation for 40 minutes, preliminary proofing during 5–7 minutes, final proofing during 30-40 minutes. Baking is carried out at temperature of 210–215°C for 20–25 minutes. Thick sponge and dough are prepared with certain content of initial components.

EFFECT: invention allows to improve organoleptic and physical-and-chemical indices of ready products quality, to reduce the technological cycle of products manufacture, to prolong the freshness preservation period and to increase nutritive value of the bakery product.

1 cl, 2 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of an urban bread, including the preparation of raw materials for production, kneading a thick dough from bakery wheat flour of the first grade, pressed baker's yeast and water, fermentation of dough, kneading dough from dough, baking wheat flour, first grade, edible salt, white sugar, margarine, its fermentation, cutting, preliminary proofing of dough pieces, their molding, final proofing and baking [Collection of technological instructions for the production of bread and bakery products [Text] / - M .: Pricekurantizdat, 1989. - 494 p. .].

The technical objective of the invention is to improve the organoleptic, physicochemical indicators of product quality, reduce the technological cycle of its preparation, increase the freshness preservation period, increase the nutritional value of the roll.

The technical problem of the invention is achieved by the fact that in the method for the production of a roll, including the preparation of raw materials for production, kneading a thick dough from baking wheat flour of the first grade, pressed baker's yeast and water, fermentation of the dough, kneading dough from dough, baking wheat flour of the first grade, edible salt , white sugar, margarine, its fermentation, cutting, preliminary proofing of dough pieces, their molding, final proofing and baking, new is that when kneading the dough, additionally hydrolyzed VEROLEC HE-60 soy lecithin is added to it in an amount of 1.5% to mass of flour, the dough is kneaded for 5 minutes from the dough, which is obtained by mixing part of the flour, water, the total amount of the yeast suspension and fermentation of the resulting semi-finished product for 180-240 minutes, wheat flour of the first grade, saline solution, sugar solution and emulsion, prepared from hydrolyzed soy lecithin, margarine and water at a temperature of 60 ° C in a ratio of 1: 1.67: 3 by whipping at a speed of rotation of the working body of 450-500 min ^-1 in a container with a water jacket, in which the temperature is maintained at 60 ° C, fermentation of the dough - for 40 minutes, preliminary proofing - for 5- 7 minutes, final proofing - for 30-40 minutes, baking is carried out at a temperature of 210-215 ° C for 20-25 minutes, thick dough and dough are prepared with the following content of the starting components, g:

thick dough:

baking wheat flour of the first grade - 50,

pressed baking yeast - 1.3,

water - based on the moisture content of the dough 50%.

dough:

thick dough - 86.2,

baking wheat flour of the first grade - 50,

food salt - 1.5,

white sugar - 4.0,

margarine - 2.5,

hydrolyzed soy lecithin - 1.5,

water - based on the moisture content of the test 42.0%.

The technical result of the invention is to improve the organoleptic, physicochemical indicators of the quality of the product, reduce the technological cycle of its preparation, increase the freshness preservation period, and increase the nutritional value of the roll.

The method of production of a bakery product from the first grade flour with hydrolyzed soy lecithin VEROLEC HE-60 is as follows.

The dough is prepared in a sponge way. First, a thick dough is prepared by mixing the yeast suspension, water and part of the first grade baking wheat flour, followed by its fermentation for 180-240 minutes. Then an emulsion is prepared from hydrolyzed VEROLEC HE-60 soy lecithin, margarine and water at a temperature of 60 ° C in a ratio of 1: 1.67: 3 by whipping at a working body rotation frequency of 450-500 min ^-1 in a container with a water jacket, in which temperature 60 ° C. Knead the dough from dough, wheat flour of the first grade, saline solution, sugar solution, emulsion and water. The dough is kneaded for 5 minutes, its fermentation for 40 minutes, cutting, preliminary proofing of dough pieces for 5-7 minutes, molding, final proofing for 30-40 minutes, baking is carried out at a temperature of 210-215 ° C for 20-25 minutes, the dough is prepared with the following content of recipe components, g:

thick dough:

baking wheat flour of the first grade - 50,

pressed baking yeast - 1.3,

water - based on the moisture content of the dough 50%.

dough:

thick dough - 86.2,

baking wheat flour of the first grade - 50,

food salt - 1.5,

white sugar - 4.0,

margarine - 2.5,

hydrolyzed soy lecithin - 1.5,

water - based on the moisture content of the test 42.0%.

Currently, lecithin is marketed as a substance that contains useful fats for all cells in the body, which can be obtained from plants or animals. Hydrolyzed soy lecithin is an E 322 food additive used in bakery as an emulsifier. The use of the supplement is not only harmless, but even beneficial. Lecithin is able to protect the mucous membrane of the gastrointestinal tract from harmful effects. Therefore, its reception is indicated for people suffering from gastritis, colitis and peptic ulcer disease. Consuming lecithin helps to normalize blood sugar levels. It strengthens the membranes of the pancreatic cells, in particular the β-cells, which are responsible for the production of insulin. Therefore, in type 1 diabetes mellitus, lecithin reduces the external insulin requirement. In type 2 diabetes, lecithin compensates for the lack of phospholipids and essential fatty acids.

Lecithin is vital in the regeneration of cells affected by various diseases. Lecithin is an important source of choline, a neurotransmitter involved in many brain functions, including memory. It has been proven that regular intake of lecithin can stop multiple sclerosis (breakdown of the myelin sheath of the brain), improve brain activity in Parkinson's disease and Alzheimer's syndrome. Due to the fact that lecithin is a source of polyunsaturated fatty acids, it prevents damage to arteries, prevents the accumulation of cholesterol deposits, and therefore plays an important role in the prevention of heart disease. Lecithin is rich in phosphorus, iodine, iron and helps to better absorb fat-soluble vitamins (A, D, E and K).

The method for producing a bakery product is illustrated by the following examples.

Example 1 (prototype)

The dough is prepared on a thick dough with a humidity of 50%. Dough is kneaded from first grade wheat flour, yeast suspension and water. The kneading is continued for 5 minutes, the fermentation of the dough is for 180 minutes at a temperature of 30 ° C. The dough is kneaded according to the recipe, then the dough is fermented for 60 minutes, cutting, preliminary proofing for 7 minutes, shaping, final proofing for 30 minutes, baking is carried out at a temperature of 215 ° C for 20 minutes. Dough and dough are prepared with the following content of recipe components, g:

thick dough:

baking wheat flour of the first grade - 50.0,

pressed baking yeast - 1.3,

water - based on the moisture content of the dough 50%.

dough:

thick dough - 86.2,

baking wheat flour of the first grade - 50.0

food salt - 1.5,

white sugar - 4.0,

margarine - 2.5,

Water - based on the moisture content of the dough 42.0%.

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

Example 2

Dough is prepared analogously to example 1. Then an emulsion is prepared from hydrolyzed soy lecithin VEROLEC HE-60, margarine and water at a temperature of 60 ° C in a ratio of 1: 1.67: 3 by whipping at a rotational speed of the working body of 450 min ^-1 in a container with a water jacket , in which the temperature is maintained at 60 ° C. Knead the dough from dough, wheat flour of the first grade, saline solution, sugar solution, emulsion and water. The dough is kneaded for 5 minutes, its fermentation for 40 minutes, cutting, preliminary proofing of dough pieces for 7 minutes, shaping, final proofing for 30 minutes, baking is carried out at a temperature of 215 ° C for 20 minutes, the dough is prepared at the following content of prescription components, g:

thick dough:

baking wheat flour of the first grade - 50.0,

pressed baking yeast - 1.3,

water - based on the moisture content of the dough 50%.

dough:

thick dough - 86.2,

baking wheat flour of the first grade - 50,

food salt - 1.5,

white sugar - 4.0,

margarine - 2.5,

hydrolyzed soy lecithin - 1.5,

water - based on the moisture content of the test 42.0%.

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

Table 1 - Organoleptic and physicochemical indicators of the quality of the bakery product

The name of indicators Analysis data by example 1 (prototype) 2 Organoleptic indicators Appearance: Rounded, not vague, without imprints the form surface Smooth, without tearing or cracking Colour Light yellow Light brown Crumb condition porosity Developed, without voids and seals Developed, without voids and seals with a more elastic, easily squeezed crumb baked, mixed Baked, not wet to the touch, without lumps and traces of impurities Taste and smell Suitable for this type of product physical and chemical indicators Humidity,% 41.5 41.5 Acidity, hail 2.5 3.0 Porosity,% 79.0 82.0 Specific volume cm ^3/100 g 295.0 310.0 Specific swelling, cm ³ 476.0 487.0 The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g, after 72 hours of storage 0.3 · 10 ² 0.2 · 10 ² The shelf life of the packaged product, h 72 96

Table 2 - Nutritional value of a bakery product

Component name and energy value Content in 100 g Prototype Experience Proteins, g 8.2 8.2 Fat, g 2.6 3.6 including saturated fatty acids 0.21 0.52 monounsaturated 0.32 0.48 polyunsaturated 0.82 1.31 Digestible carbohydrates, g 51.78 51.84 Vitamins, mg: B ₁ 0.19 0.19 AT ₂ 0.08 0.08 PP 1.61 1.61 Minerals, mg: Ca 22.0 22.0 Mg 32,7 32,7 P 87.55 87.55 Fe 1.60 1.60 Zn 0.74 0.74 K 5.95 5.95 Na 403.8 403.8 Energy value, kJ 1102.8 1140.7

From tables 1, 2, it can be seen that the proposed method, which provides for the introduction of hydrolyzed soy lecithin during kneading dough in an amount of 1.5 g per 100 g of flour in the form of an emulsion with margarine and water, improves the organoleptic and physicochemical indicators of product quality, increases the period preservation of freshness, increase its nutritional value by increasing biologically active substances - monounsaturated and essential polyunsaturated fatty acids.

When VEROLEC HE-60 hydrolyzed soy lecithin is added more than 1.5% to the flour mass, the quality of the loaf decreases due to an increase in the viscosity of the dough and an intense darkening of the crumb of the product, and if the amount is less than 1.5%, the goal is not achieved.

When VEROLEC HE-60 hydrolyzed soy lecithin is added to the dough at a dosage of 1.5% by weight of flour, the duration of its fermentation is reduced by 20 minutes, which is due to an increase in the initial acidity of the semi-finished product due to its use.

The proposed method for the production of a bakery product from first grade wheat flour with hydrolyzed soy lecithin allows:

- to improve the organoleptic and physicochemical indicators of the quality of finished products;

- to reduce the technological cycle of production of products;

- extend the shelf life of products;

- to increase the nutritional value of the roll, to increase the content of biologically active substances;

- improve health due to the preventive properties of lecithin for various diseases.

Claims (13)

A method for the production of a bakery product, including the preparation of raw materials for production, kneading a thick dough from bakery wheat flour of the first grade, pressed baker's yeast and water, fermentation of the dough, kneading dough from dough, baking wheat flour of the first grade, food salt, white sugar, margarine, its fermentation, cutting, preliminary proofing of dough pieces, their shaping, final proofing and baking, characterized in that when kneading the dough, additionally hydrolyzed VEROLEC HE-60 soy lecithin is added to it in an amount of 1.5% by weight of flour, the dough is kneaded for 5 minutes from the dough, which is obtained by mixing part of the flour, water, the whole amount of the yeast suspension and fermentation of the resulting semi-finished product for 180-240 minutes, wheat flour of the first grade, saline solution, sugar solution and emulsion made from hydrolyzed soy lecithin, margarine and water with a temperature of 60 ° C in a ratio of 1: 1.67: 3 by beating at frequent After rotation of the working body 450-500 min ^-1 in a container with a water jacket, in which the temperature is maintained at 60 ° C, fermentation of the dough - for 40 minutes, preliminary proofing - for 5-7 minutes, final proofing - for 30-40 min, baking is carried out at a temperature of 210-215 ° C for 20-25 minutes, thick dough and dough are prepared with the following content of the starting components, g: thick dough: baking wheat flour of the first grade - 50, pressed baking yeast - 1.3, water - based on the moisture content of the dough 50%, dough: thick dough - 86.2, baking wheat flour of the first grade - 50, food salt - 1.5, white sugar - 4.0, margarine - 2.5, hydrolyzed soy lecithin - 1.5, water - based on the moisture content of the test 42.0%.