RU2756016C1 - Method for obtaining multicomponent baking mixture - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. In the method for obtaining a baking mixture, a mixture of dry bioactivated wheat and rye grains is prepared, which is obtained by soaking in water, sprouting, drying and grinding, rye bread flour and wheat flour of the first grade, amaranth flour of the first grade, soy protein isolate, dried milk whey, food salt, ascorbic acid and citric acid. All components are mixed for 7-9 minutes in a belt mixer, fed into a bag through the discharge hatch and, if necessary, packed in bags of 0.5, 1.0 and 2.0 kg. The mixture is prepared at a certain mass ratio of the components.EFFECT: invention makes it possible to increase the biological value of bakery products, increase the content of protein, antioxidants, shorten the technological cycle of dough preparation, increase the period of preserving the freshness of products.1 cl, 1 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of a mixture containing, as a flour base, baking wheat flour of the first grade or second grade, peeled rye bakery flour, a complex fortifier in the form of a grain mixture Kerndlmishung 5 - 20% and a flavor additive Rogamalt 1 - 5 %. [Patent 2285408 RF, IPC ⁷ A21D2 / 36 A21D8 / 02 publ. 20.10.2006, bul. No. 29].

The disadvantage of this method is the low biological value, low content of protein, antioxidants, the need to purchase expensive flavoring additives imported.

The technical objective of the invention is to improve the quality of bread by increasing its nutritional value, increasing the storage time, intensifying production due to the absence of the need to separately dose the recipe components and ferment the dough.

The technical objective of the invention is to improve the quality of the mixture by increasing its biological value, microbiological purity, the content of protein, antioxidants in it, increasing the storage time, intensifying production due to the absence of the need to separately dose the recipe components and ferment the dough.

To solve the technical problem posed, a method for producing a bakery mixture is proposed, characterized by the fact that a mixture is prepared from dry bioactivated grain of wheat and rye, which is obtained by keeping in water, germination, drying and grinding, baking rye flour and wheat of the first grade, amaranth flour of the first varieties, soy protein isolate, dry milk cheese whey, food salt, ascorbic acid and citric acid, all components are mixed for 7-9 minutes in a ribbon mixer, through the unloading hatch they are fed into a bag and, if necessary, packed in bags of 0.5, 1.0 and 2.0 kg, the mixture is prepared with the following mass ratio of the components, g:

dry bioactivated wheat grain - 21.4;

dry bioactivated grain of rye - 21.4;

baking wheat flour of the first grade - 21.4;

peeled rye bakery flour - 16.7;

amaranth flour of the first grade - 4.7;

soy protein isolate - 9.43;

dry milk cheese whey - 2.57;

food salt - 1.28;

ascorbic acid - 0.86;

citric acid - 0.26.

The technical result of the invention is to improve the quality of the mixture by increasing its biological value, microbiological purity, the content of protein, antioxidants in it, increasing the storage time, intensifying production.

The components that make up the baking mixture, such as bioactivated grain of wheat, rye, amaranth flour, soy protein isolate are a good source of protein, dietary fiber, vitamins gr. B, PP, E, minerals, antioxidants and will increase the content of macro- and micronutrients in the product on the basis of which it is prepared.

The method of obtaining a bakery mixture is carried out as follows. Wheat grain, previously cleaned from weed and grain impurities, is washed and left to swell for 22-24 hours in water at a temperature of 18-20 ºС, changing the water 3-5 times. Then the water is drained and the grain is left for germination for 11-12 hours. After that, the wheat grain is washed and sent for drying. Bioactivated wheat grain is dried at a layer thickness of 1.0 cm, a drying agent temperature of 40-50 ºC for 5.8-6.0 and 4.5-5.0 hours, respectively. Bioactivated rye grain is prepared similarly, but without germination. The rye grain, previously cleaned from weed and grain impurities, is washed and left to swell for 41-42 hours in water at a temperature of 18-20 ºС, changing the water 8-10 times. Then the water is drained, the rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, a drying agent temperature of 40-50 ºC for 7.5-8.0 and 5.5-5.8 hours, respectively. Dried bioactivated grain is crushed by disintegration-wave method and fed into the bag through the discharge opening. Dry bioactivated grain of wheat and rye, peeled rye bakery flour, bakery wheat flour of the first grade, amaranth flour of the first grade, soy protein isolate, edible salt, dry whey mixer. Stirring takes 7-9 minutes. The finished mixture is fed into the bag through the unloading hatch. If necessary, the bakery mixture is packed in packages of 0.5, 1.0 and 2.0 kg. The mixture is prepared with the following mass ratio of components, g:

dry bioactivated wheat grain - 21.4;

dry bioactivated grain of rye - 21.4;

baking wheat flour of the first grade - 21.4;

peeled rye bakery flour - 16.7;

amaranth flour of the first grade - 4.7;

soy protein isolate - 9.43;

dry milk cheese whey - 2.57;

food salt - 1.28;

ascorbic acid - 0.86;

citric acid - 0.26.

The method for the production of a bakery mixture is illustrated by the following examples.

Example 1 (prototype)

Sifted and processed on a magnetic separator wheat bakery flour of the first grade and peeled rye bakery flour are fed sequentially from the feed bins through the VB-500 scales in an amount of 32 wt.% (Wheat) and 62 wt.% (Rye) into the SP02000 mixer, then sequentially from the corresponding feed hoppers through the scales into the mixer serve the components of the mixture in the amount of Kerndlmishung - 5 wt.% and flavor additive Rogamalt - 1 wt.%. Stirring is carried out for 8 minutes. The finished mixture is passed through magnetic columns U1-BMZ to remove metal-magnetic impurities and stored in bunkers. In the future, the finished mixture is packed into bags on the ADK-50-ZVM weighing machine or packed into bags on a DA-40 machine. The mixture is stored at the finished product warehouse with subsequent sale to consumers.

Organoleptic, physicochemical, microbiological indicators of quality and functional properties of the bakery mixture are presented in Table 1.

Example 2

A baking mixture is prepared. The wheat grain, previously cleaned from weed and grain impurities, is washed and left to swell for 23 hours in water at a temperature of 19 ºС, changing the water 5 times. Then the water is drained and the grain is left for germination for 12 hours. After that, the wheat grain is washed and sent to drying. Bioactivated wheat grain is dried at a layer thickness of 1.0 cm, a drying agent temperature of 40 ºC for 6.0 hours. Bioactivated rye grain is prepared in a similar way, but without germination. The rye grain, previously cleaned from weed and grain impurities, is washed and left to swell for 41 hours in water at a temperature of 19 ºС, changing the water 8 times. Then the water is drained, the rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, a drying agent temperature of 40 ºC for 8.0 hours. The dried bioactivated grain is crushed by disintegration wave method and fed into a bag. Dry bioactivated grain of wheat and rye, peeled rye bakery flour, bakery wheat flour of the first grade, amaranth flour of the first grade, soy protein isolate, edible salt, dry whey mixer. Stirring takes place for 8 minutes. The finished mixture is fed into the bag through the unloading hatch. If necessary, the bakery mixture is packed in packages of 0.5, 1.0 and 2.0 kg. The mixture is prepared with the following mass ratio of components, g:

dry bioactivated wheat grain - 21.4;

dry bioactivated grain of rye - 21.4;

baking wheat flour of the first grade - 21.4;

peeled rye bakery flour - 16.7;

amaranth flour of the first grade - 4.7;

soy protein isolate - 9.43;

dry milk cheese whey - 2.57;

food salt - 1.28;

ascorbic acid - 0.86;

citric acid - 0.26.

Organoleptic, physicochemical, microbiological indicators of quality and functional properties of the bakery mixture are presented in Table 1.

The table shows that the bakery mixture made using bioactivated wheat and rye grains, amaranth flour, soy protein isolate has increased acidity compared to the prototype, which will eliminate the stage of dough fermentation.

Table 1

The name of indicators Analysis data by example 1 (prototype) 2 Organoleptic indicators Appearance: Homogeneous, free-flowing product, lumps are possible that easily break down when pressed Taste Not bitter malty and acidic with a taste of salt and acid, with a weak aroma of amaranth flour Smell Free of foreign smell, not musty, not moldy Colour Light brown Gray with grain shell particles physical and chemical indicators Moisture content, % 9.5 10.0 Acidity, hail 8.5 18.0 Water retention capacity,
g water / g substance 1.03 1.24 microbiological indicators The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g 0.8 · 10 ⁵ 0.5 · 10 ⁵ Functional properties Protein content, g / 100 g 12.5 18.5 Biological value,% 69.5 81.5 The total content of antioxidants, mg / 100 g DM 4.93 5.05

The highest water-holding capacity (1.24 g of water / g of substance), the content of protein (18.5 g / 100 g) and antioxidants (5.05 mg / 100 g of dry matter), biological value (81.5%), the lowest total contamination (0.5 · 10 ⁵ CFU / g) characterized the claimed mixture.

The highest water-retention capacity of the claimed mixture is due, firstly, to the high content of shell particles in it, which have an increased water-retention capacity, and secondly, by grinding bioactivated wheat and rye grains preliminarily dried to a moisture content of 10.0% by disintegration-wave method to a particle size of 25- 30 microns, which also contributes to their greater swelling. This will increase the shelf life of the bread made on the basis of the developed baking mixture.

The greatest antioxidant activity of the claimed mixture is due to its preparation with the addition of, firstly, bioactivated wheat and rye grains containing bioflavonoids with a strong antioxidant effect, secondly, amaranth flour containing squalene, which also has a strong antioxidant effect, and thirdly, dry milk cheese whey containing lactic acid, which is one of the most active α-hydroxyl acids with antioxidant properties.

The use of soy protein isolate made it possible to increase the protein content in the baking mixture and increase its biological value. In addition, the proposed bakery mixture, due to its significant protein content, belongs to functional food ingredients.

The composition of the components in the claimed bakery mixture was determined experimentally, which will make it possible to obtain functional bakery products of the best quality.

The proposed method of the bakery mixture allows:

- to increase the biological value of bakery products,

- increase the content of protein, antioxidants,

- to shorten the technological cycle of dough preparation,

- increase the shelf life of products,

- to expand the range of functional food ingredients for the preparation of functional bakery products.

Claims (11)

A method of obtaining a bakery mixture, characterized in that a mixture is prepared from dry bioactivated grain of wheat and rye, which is obtained by keeping in water, germination, drying and grinding, baking rye flour and wheat of the first grade, amaranth flour of the first grade, soy protein isolate, dry milk cheese whey, food salt, ascorbic acid and citric acid, all components are mixed for 7-9 minutes in a belt mixer, through the unloading hatch they are fed into a bag and, if necessary, packed in bags of 0.5, 1.0 and 2.0 kg, the mixture is prepared with the following mass ratio of components, g: dry bioactivated wheat grain - 21.4; dry bioactivated grain of rye - 21.4; baking wheat flour of the first grade - 21.4; peeled rye bakery flour - 16.7; amaranth flour of the first grade - 4.7; soy protein isolate - 9.43; dry milk cheese whey - 2.57; food salt - 1.28; ascorbic acid - 0.86; citric acid - 0.26.