RU2750724C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes kneading dough from a mixture of first-grade wheat baking flour, triticale peeled baking flour, wheat bran, an acidifying food additive “Citrasol”, a suspension of pressed baking yeast, solutions of food salt and white sugar, deodorized sunflower oil, fermentation, dough cutting, proofing and baking bread. Additionally, before the salt and sugar solutions, the Scenedesmus microalgae concentrate with a humidity of 4.0-5.0 is added, previously prepared by centrifugation of the biologically active substance of Scenedesmus microalgae obtained by aerobic cultivation at a temperature of 28-34°C of culture liquid in a mixture of air and carbon dioxide with a concentration of 5.0-7.0%. The dough is prepared at a certain content of the initial components.

EFFECT: invention makes it possible to increase the nutritional and biological value of bread, improve the organoleptic quality indicators and physical-chemical indicators, and expand the range of bakery products.

1 cl, 3 tbl, 1 ex

Description

The invention relates to the food industry, in particular to a method for the production of bread, and can be used at enterprises of the baking industry.

A known method of preparing bakery products of a preventive orientation (patent RU 2206996 C2, A21D 2/36, A21D 8/02, publ. 27.06.2003) with the introduction of a herbal additive of licorice root in the form of a 5% aqueous solution of the extract.

A common feature of the proposed method with a known analogue is the use of a herbal supplement.

The disadvantage of the analogue is the low manufacturability of the process, which manifests itself in the duration of the process of obtaining the extract of licorice and the short shelf life of its aqueous extracts. The disadvantage of this method is also that the technological effect of the introduction of the herbal supplement is not evaluated. In addition, it is not indicated which components of the licorice root have a prophylactic orientation and pass into the extract during its manufacture.

A known method of preparation of bakery products of a preventive orientation (patent RU 2206998 C2, A21D 2/36, A21D 8/02, publ. 27.06.2003) using a 5% aqueous solution of an extract of the herb of a series of three-part.

The general features of the proposed method with a known analogue are the production of bakery products using non-traditional plant materials, potentially attractive from the point of view of chemical composition.

The disadvantage of this method is the low manufacturability of the process, which manifests itself in the duration of the process of obtaining an extract of the herb of a series of tripartite and short shelf life of its aqueous extracts, as well as the low quality of the finished product. Bakery products obtained by this method are distinguished by a dark brown crumb, which can negatively affect their aesthetic appearance and can lead to a substandard product.

A common disadvantage of the known methods of making bread is that the finished product is of low quality, i. E. insufficient specific volume and imbalance in chemical composition.

The closest in technical essence and the achieved effect to the proposed is a method for the production of bread with bran, including mixing wheat flour of the highest grade, peeled rye flour, dietary wheat bran, additives acidifying food "Citrasol" (dry sourdough), suspension of pressed baking yeast, then a solution of food salt, margarine, fermentation of the dough, cutting the dough, final proofing, baking in the first 5 minutes at a temperature of 250-27, then at 190-200 ° C for 30-55 minutes, depending on the weight, cooling and packaging is introduced [ Collection of recipes and technological instructions for the preparation of dietary and prophylactic varieties of bakery products. - M .: Pishchepromizdat, 1997. - S. 102, 120-123].

The disadvantage of the known method for the production of bread is that the finished product is characterized by an imbalance in the chemical composition caused by the low content of micronutrients, according to the organoleptic characteristics, there is a crumb with uneven porosity.

The objective of the invention is to obtain bread of increased nutritional and biological value with improved organoleptic (taste, smell, crumb condition) and physicochemical quality indicators (specific volume, porosity) and expanding the range of bakery products.

The task is achieved by the fact that in the method of bread production, which involves mixing wheat flour of the first grade, baking triticale flour, wheat bran, an acidifying food additive "Citrasol", a suspension of pressed baker's yeast for 5-7 minutes, the gradual addition of food salt solutions and white sugar, deodorized sunflower oil, dough kneading with a moisture content of 46.0%, dough fermentation, dough cutting, final proofing, baking, cooling, and characterized in that, in addition to the food salt and sugar solutions, a Scenedesmus microalgae concentrate with a moisture content of 4.0- 5.0%, previously prepared by centrifuging the biologically active substance of Scenedesmus microalgae obtained by aerobic cultivation at a temperature of 28-34 ° C of the culture liquid in a mixture of air and carbon dioxide with a concentration of 5.0-7.0%, the dough is prepared at the following content recipe urn components, kg per 100 kg of flour components: baking wheat flour of the first grade - 50.0; peeled bakery triticale flour - 40.0-43.0; wheat bran - 2.5-3.5; Scenedesmus microalgae concentrate - 4.0-6.5; acidifying food additive "Citrasol" - 2.5; pressed bakery yeast - 2.0; edible salt - 1.5; white sugar - 2.0; deodorized sunflower oil - 1.0; water - by calculation.

Water is taken taking into account the moisture content of raw materials so that the moisture content of the dough is 46.0%.

The technical result is expressed in increasing the nutritional and biological value of bread, improving the organoleptic (taste, smell, crumb condition) and physical and chemical quality indicators (porosity, specific volume) and expanding the range of bakery products.

Due to the introduction of Scenedesmus microalgae concentrate (Table 1) and peeled triticale flour, the nutritional and biological value of bread increases.

Table 1 - Chemical composition of Scenedesmus microalgae concentrate (in terms of DM)

Component name Content Protein substances,% 45.0 ± 1.35 Carbohydrates,% 30.0 ± 0.9 Lipids,% 7.3 ± 0.22 Nucleic acids, % 4.2 ± 0.13 Chlorophylls,% 4.3 ± 0.14 Carotenoids,% 3.9 ± 0.12 Ascorbic acid, mg / 100 g 122 ± 4.0 Potassium, mg / 100 g 453 ± 15.0 Sodium, mg / 100 g 41.4 ± 1.45 Calcium, mg / 100 g 310 ± 8.4 Magnesium, mg / 100 g 157 ± 5.45 Phosphorus, mg / 100 g 188 ± 6.32 Iron, mg / 100 g 4.9 ± 0.18

The use of Scenedesmus microalgae concentrate in the proposed recipe ratio, while observing the parameters of the technological process at the optimal level, contributes to the production of bread of increased nutritional and biological value, with improved organoleptic and physicochemical indicators (taste, smell, specific volume and structure of crumb porosity).

Triticale combines the usefulness of rye proteins with the baking properties of wheat. The prime cost of 1 centner of triticale is 5-6% lower than the average for grain crops, and the profitability is 10% higher. Triticale flour has a high content of carbohydrates, proteins (12.2-14.9%), as well as minerals and vitamins of group B. The proteins of triticale flour contain more threonine, leucine, phenylalanine than proteins of baking wheat flour. The lysine content in triticale flour is also higher, therefore, the protein of this culture is biologically more valuable than wheat protein (Tertychnaya T.N. Theoretical and practical aspects of the use of triticale in the production of bakery and flour confectionery products of increased nutritional value: specialty 05.18.01 " Technology of processing, storage and processing of cereals, legumes, cereal products, fruits and vegetables and viticulture ": dissertation of Doctor of Agricultural Sciences / T. N. Tertychnaya; Voronezh State Agrarian University named after K. D. Glinka. - Voronezh, 2010. - 341 p. ).

The method of producing bread with increased nutritional value is as follows.

A pre-concentrate of Scenedesmus microalgae is prepared, for which a biologically active substance is prepared, obtained by aerobic cultivation at a temperature of 28-34 ° C of a culture liquid in a mixture of air and carbon dioxide at a concentration of 5.0-7.0% and its centrifugation to the moisture content of the product 4.0-5.0%.

Baking wheat flour of the first grade, peeled bakery triticale flour, wheat bran, an acidifying food additive "Citrasol", a suspension of pressed baker's yeast are added to the kneading machine and mixed for 5-7 minutes until homogeneous mass, a concentrate of microalgae solutions of Scenedesmus and white sugar, deodorized sunflower oil, water and knead the dough to a homogeneous consistency, ferment the dough, form workpieces weighing 555-560 g (the weight can be changed), the dough pieces are allowed to stand for 50-60 minutes and baked at a temperature of 220-230 ° C in for 45-55 minutes, cooled and packed.

The dough is prepared with the following choice of the ratio of recipe components, kg per 100 kg of flour components:

bakery wheat flour of the first grade 50.0 peeled bakery triticale flour 40.0-43.0 wheat bran 2.5-3.5; Scenedesmus microalgae concentrate 4.0-6.5 acidifying food additive "Citrasol" 2.5 pressed bakery yeast 2.0 edible salt 1.5 white sugar 2.0 sunflower oil deodorized 1.0 water by calculation

The addition of Scenedesmu microalgae concentrate helps to hydrate most of the free moisture present in the dough. As a result, the dough, in contrast to the prototype, does not spread, it is well formed, and the products are characterized by a fairly good volume, developed porosity structure, elastic crumb with a pleasant taste and smell.

The method of producing bread with increased nutritional value is illustrated by an example.

Example 1

In a kneading machine, dough is prepared with the following content of recipe components, kg per 100 kg of flour:

bakery wheat flour of the first grade 50.0 peeled bakery triticale flour 41.5-42.5 wheat bran 2.5-3.5 Scenedesmus microalgae concentrate 4.0-6.0 acidifying food additive "Citrasol" 2.5 pressed bakery yeast 2.0 edible salt 1.5 white sugar 2.0 sunflower oil deodorized 1.0 water by calculation

The moisture content of the dough is 46.0%. Then the dough is fermented at a temperature of 30-32 ° С for 70-90 minutes, divided into dough pieces weighing 555 ± 5 g. -230 ° C for 50 ± 5 min. The baked bread is cooled and packaged. The organoleptic and physical and chemical characteristics of bread are presented in table 2.

Table 2 - Indicators of the quality of bread

Name
indicators Characteristics of indicators of the quality of bread According to the well-known
method [Collection of technological instructions] According to the proposed
method with dosage of Scenedesmus microalgae concentrate and wheat bran, respectively,% 4.0 and 3.5 5.0 and 3.0 6.0 and 2.5 Appearance:
the form Corresponds to the form in which the baked goods were made, without side outlets Corresponds to the form in which the baked goods were made, without side outlets surface Rough, without large cracks or explosions. Rough, without large cracks or explosions. Crumb color Light brown Brown condition
crumb:
porosity Uniform,
without voids and
seals Uniform, without voids and
seals baked Baked, not sticky, not wet to the touch, little
elastic. Baked, not sticky, not wet to touch, elastic. promes No lumps or marks
impurities No lumps and traces of impurities Taste and smell Specific to this type of product, without strangers
smack
and smell Specific to this type of product, without any foreign taste
and smell Moisture content of crumb,% 45.0 ± 0.2 45.1 ± 0.2 45.0 ± 0.2 45.0 ± 0.2 Crumb acidity, degrees d 7.0 ± 0.3 7.1 ± 0.3 7.2 ± 0.3 7.3 ± 0.3 Crumb porosity (%) 59.0 ± 2.5 67.5 ± 2.5 66.3 ± 2.5 65.0 ± 2.5 Specific volume, cm ³ ∕ 100 g 188 ± 7 224 ± 7 221 ± 7 218 ± 7 Structural and mechanical properties of the crumb, units device: ∆Н _total 44.0 ± 1.7 49.1 ± 2.0 49.3 ± 2.0 49.6 ± 2.0 ∆H _pl 30.7 ± 1.3 34.2 ± 1.5 34.6 ± 1.5 34.6 ± 1.5 ∆Н _control 13.3 ± 0.5 14.9 ± 0.6 14.7 ± 0.6 15.0 ± 0.6 ∆Н _pl ^rel (%) 65.4 ± 2.6 69.4 ± 2.7 70.2 ± 2.7 69.4 ± 2.7 ∆Н _control ^rel (%) 34.5 ± 1.4 30.2 ± 1.2 31.1 ± 1.2 30.7 ± 1.2 Set of xna.ya assessment of quality, ba.lli 91.0 95.0 95.0 94.0

In terms of quality, the bread prepared according to the proposed method is not inferior to the prototype, and the physicochemical indicators are improved, which ensures the production of products of sufficient volume with a more elastic crumb and well-developed porosity (table 2).

Bread prepared according to the proposed method has a pleasant smell and taste, without foreign tastes and odors. The crust of the products is uniformly colored, brown in color, the crumb is brown. This is achieved through the use of prescription components characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products. When baking, the melanoid formation reaction proceeds more intensively. As a result, the taste and color of finished products are improved, and their aroma is enhanced.

The analysis of the chemical composition showed (table 3) that the protein content in bread prepared according to the proposed method increased by 1.16-1.26 times, the phosphorus content - by 1.5-1.9 times, calcium - by 1.44 -1.89 times, the fiber content increased 1.16-1.5 times.

Table 3 - Chemical composition of bread,%

Name
indicators Control
bran bread Dosage of Scenedesmus microalgae concentrate,% 4.0 5.0 6.0 Protein content,% 7.4 ± 0.30 8.6 ± 0.32 8.9 ± 0.34 9.3 ± 0.34 Mass fraction,%: common sugars 45.80 ± 0.4 46.60 ± 0.4 46.90 ± 0.4 46.60 ± 0.4 monosugar 10.6 ± 0.2 11.6 ± 0.2 11.8 ± 0.2 12.0 ± 0.2 Phosphorus content,% 1.0 ± 0.1 1.5 ± 0.1 1.7 ± 0.1 1.9 ± 0.1 Calcium content,% 0.09 0.13 0.15 0.17 Fiber content,% 1.2 ± 0.1 1.4 ± 0.1 1.6 ± 0.1 1.8 ± 0.1 Biological value,% 64.2 75.9 76.8 77.9

The biological value of proteins in bread prepared by the proposed method is 75.7-77.9% (table 3), which is 11.5-13.7% higher than that of the prototype (64.2%).

If the concentrate of Scenedesmus microalgae is taken less than the stated prescription amount, then a positive effect is not achieved, and if more, then the physicochemical and organoleptic indicators of the quality of the bread deteriorate.

Thus, the proposed method of bread production allows:

- to increase the nutritional and biological value by replacing wheat flour of the highest grade with wheat flour of the first grade, baking triticale flour and Scenedesmus microalgae concentrate, additionally enrich the bread with protein substances, dietary fiber, micronutrients,

- improve organoleptic quality indicators (taste, smell, crumb condition) and physical and chemical indicators (specific volume and porosity of bread crumb);

- to expand the range of bakery products.

Claims (2)

A method for the production of bread, providing for mixing wheat flour of the first grade, baking triticale flour, wheat bran, an acidifying food additive "Citrasol", a suspension of pressed baker's yeast for 5-7 minutes, the gradual addition of solutions of food salt and white sugar, sunflower oil deodorized , kneading the dough with a moisture content of 46.0%, fermentation of the dough, cutting the dough, final proofing, baking, cooling and characterized in that, in addition to the solutions of food salt and white sugar, a Scenedesmus microalgae concentrate with a moisture content of 4.0-5.0%, previously prepared by centrifuging the biologically active substance of the Scenedesmus microalga obtained by aerobic cultivation at a temperature of 28-34 ° C of the culture liquid in a mixture of air and carbon dioxide with a concentration of 5.0-7.0%, the dough is prepared with the following content of the initial components, kg: bakery wheat flour of the first grade 50.0 peeled bakery triticale flour 40.0-43.0 wheat bran 2.5-3.5 Scenedesmus microalgae concentrate 4.0-6.5 acidifying food additive "Citrasol" 2.5 pressed bakery yeast 2.0 edible salt 1.5 white sugar 2.0 sunflower oil deodorized 1.0 water by calculation