RU2756117C1 - Bread from wheat and buckwheat flour for functional purposes and method for its preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions includes functional bread made from wheat and buckwheat flour and a method for its preparation. In the method for preparing bread, apple pomace is pre-thawed, soaked in warm water with the addition of vegetable oil at a temperature of 28-30°C for 2-3 minutes. Dough is kneaded from wheat baking flour of the highest grade, buckwheat flour, salt, pressed yeast, drinking water and soaked apple pomace. Dough is fermented at a temperature of 28-30°C for 10-15 minutes, then cutting, molding, proofing is carried out at a temperature of 34-35°C for 20 minutes and dough is baked at a temperature of 195-205°C for 20 minutes. The initial components are used in a certain ratio.

EFFECT: group of inventions makes it possible to obtain a product for functional purposes, with improved organoleptic characteristics and improved vitamin and mineral composition, reduced calorific value, and reduce the duration of the technological process of preparing bread.

2 cl, 2 dwg

Description

The invention relates to the food industry, namely to bakery production. The method of making bread from wheat and buckwheat flour, functional purpose provides for defrosting apple pomace, soaking them in warm water and vegetable oil at a temperature of 28-30 ° C for 2-3 minutes, kneading the dough, fermenting it at a temperature of 28-30 ° C within 10-15 minutes, cutting, molding, proofing at a temperature of 34-35 ° C for 20 minutes and baking at a temperature of 195-205 ° C for 20 minutes. The method uses two types of wheat flour of the highest grade and buckwheat flour, pressed yeast, drinking water, vegetable oil, table salt, and to reduce the fermentation process, apple pomace defrosted in the amount of 25% of the weight of wheat flour is introduced into the recipe, which makes it possible to reduce the fermentation process for 80-135 minutes.

This product makes it possible to obtain a product of a functional orientation, with improved organoleptic characteristics, with an improved vitamin and mineral composition, a reduced calorie content and a reduction in the duration of the technological process of making bread.

Known recipe for wheat bread from flour of the highest grade, containing in a given ratio wheat flour of the highest grade, baker's tremors, table salt, water. With the following ratio of components, wt. kg [Patent No. 2308194]:

Wheat flour of the highest grade 100.0 Baker's yeast 1.5 Salt 1,3 Water By calculation

The disadvantages of this formulation are low organoleptic characteristics, low biological and nutritional value.

Known unpaired method for preparing dough. According to this method, the entire amount of flour, water, yeast, salt and other auxiliary raw materials required by the recipe is kneaded in one step. The pressed yeast is diluted in 3-4 times the amount of water with a temperature of 32-35 ° C, which is used to knead the dough, and enter the bowl of an open kneading machine, then salt solution, auxiliary raw materials and flour are added there; everything is thoroughly mixed to obtain a homogeneous dough. The amount of water required to obtain a dough with a given moisture content is determined by calculation. The consumption of compressed yeast, depending on the type of flour, the recipe of the product, the duration of fermentation and the quality of the yeast, is 1.5-2.5%. Duration of fermentation 3.5-4 hours at a temperature of 28-30 ° C. After 50-60 minutes after the start of kneading, the dough is kneaded. It is difficult to get bread of good taste and with uniform porosity without crumbling in a safe way. The readiness of the dough is determined by its acidity, its volume, which increases approximately 1.5 times, and by elasticity - after a short pressure on the surface of the dough, it returns to its original state (Reuter I.M. Publishing house "Food Industry", 1972, pp. 240-241).

The disadvantages of this method of preparing the dough are the long duration of the fermentation of the dough, the low quality of the products obtained.

There is a known method for the production of bread, including the preparation of the dough in a safe way. To do this, mix directly in a kneading machine for 5-7 minutes buckwheat flour from grain with preliminary hydrothermal treatment with wheat flour of the highest grade in the ratio 5:95, 7:93, 10:90, 15:85, 20:80, 30: 70, 50:50, followed by the addition of pressed baker's yeast, salt, water, vegetable oil and guar gum in an amount of 4-6% by weight of flour mixtures. The dough is fermented, cut, proofed and baked, the dough preparation time is 1.5-2 hours. As a result, the shelf life of freshness, the specific volume of products and the elasticity of the crumb increase, and a brighter color of the crust is obtained [Patent No. 2359460].

The disadvantages of the described method are the duration of the preparation of bread, the use of expensive improvers.

A known method for the production of functional bakery products, providing for kneading the dough, fermenting it at a temperature of 30-35 ° C for 2.5-3 hours, cutting, molding, proofing at a temperature of 30-45 ° C and a relative humidity of 80-85% and baked goods at 180 ° C for 15-35 minutes. The method uses two types of flour, wheat and oat flour and apple puree, with the following ratio of components (mass parts): wheat flour 32, oat flour 10, applesauce 37.5, sunflower oil 2.5, water 2.0, sugar 1.0, yeast 0.6, salt 0.4. (Patent RU 2643251 C1)

The disadvantages of this method of preparing the dough is the long duration of the technological process, directly the operation of fermentation of the dough.

The problem to be solved by the invention is to expand the range, to obtain a product with improved organoleptic characteristics (taste), with an improved vitamin and mineral composition, reduced calorie content and a reduction in the duration of the technological process of making bread.

The task is achieved by the fact that in the method of production of functional bread from two types of flour using wheat flour of the highest grade and buckwheat flour and fresh frozen apple pomace, which consists in defrosting apple pomace, soaking them in warm water and vegetable oil at a temperature of 28-30 ° C for 2-3 minutes, kneading the dough, fermenting it at a temperature of 28-30 ° C for 10-15 minutes, cutting, molding, proofing at a temperature of 34-35 ° C for 20 minutes and baking at a temperature of 195- 205 ° C for 20 minutes, with the following ratio of components, mass. %:

Wheat bakery flour of the highest grade 40.2 Buckwheat flour 6,7 Pressed yeast 1.8 Drinking water 37.0 Vegetable oil 3.4 Apple pomace (fresh frozen) 10.1 Table salt 0.8

Figure 1 is a diagram of the technological process for the production of developed bread samples from wheat and buckwheat flour, functional purpose

FIG. 2 organoleptic characteristics of bread made from wheat and buckwheat flour, functional purpose

The product includes fresh frozen apple pomace in the amount of 25% of the weight of wheat flour, as well as buckwheat flour in the amount of 17% of the weight of wheat flour.

Buckwheat flour increases gas-forming, water-absorbing and water-binding capacity, improves the state of the carbohydrate-amylase complex of a mixture of wheat and buckwheat flour, which has a positive effect on the properties of the dough and the quality of finished products.

Buckwheat flour is a source of vegetable protein. The low fat and high fiber content make buckwheat flour an indispensable product for a healthy balanced diet.

Buckwheat flour expands blood vessels, improves blood circulation, oxygenates the blood, is hypoallergenic, improves appetite, and promotes weight loss.

There is very little sugar and carbohydrates in buckwheat flour, frequent use contributes to the rapid cleansing of the body of toxins and other harmful substances. With an average level (353 Kcal) of calories, buckwheat flour is a frequent ingredient in the preparation of dietary products.

Buckwheat flour contains a full set of B vitamins, without which the stable functioning of the brain and nervous system is impossible, thanks to vitamin PP it improves blood supply; normalizes cholesterol metabolism (removes harmful and increases the amount of useful), provides the human body's need for copper - an element that actively participates in cell growth, ensuring the stability of the immune system, it has a high content of manganese - a mineral on which a harmonious metabolism depends, normal work thyroid gland, blood sugar, full assimilation of vitamins A, C, group B, contains a sufficient amount of zinc, which helps skin cells to renew, prevents premature wrinkles, provides nails and hair with healthy growth, is a source of essential acids that are easily absorbed and supply cells energy, thanks to a significant amount of dietary fiber, improves intestinal motility, normalizes the digestive process, gently eliminates constipation, relieves heartburn, prevents diseases typical for the elderly: arthritis, rheumatism, atherosclerosis, saturates the body with important nnyh) folic acid, with anemia (including in infants) quickly increases the level of hemoglobin in the blood.

Apple pomace is formed when juice is squeezed out of apples. Compared to the initial raw material - apples, pomace contains less soluble and pectin substances. In terms of sugar and acid content, the pomace slightly differs from the feedstock and therefore has the same nutritional value. Apple pomace contains minerals and vitamins the same as in the original raw material, rich in vitamins A, provitamin A (carotene), B vitamins, vitamins C, E, K, PP, P, and also contains folic acid , inositol and essential oils, contain tannins: gallic acid, theogalline, D-gallocatechin, nitrogenous substances, pectin and pectin substances, fiber, calcium, iron and phosphorus salts, copper, zinc, manganese, cobalt, potassium, nickel, molybdenum, manganese. Apple pomace intensifies gas formation in the dough and improves its lifting force.

The technological process of making bread from wheat and buckwheat flour with the addition of apple pomace is carried out in a safe way. When preparing the dough in a safe way, freshly frozen apple pomace is used, which was previously subjected to shock freezing, packaged in the form of briquettes weighing 1 kg, for long-term storage and preservation of their properties.

Thawed apple pomace, soaked in warm water (temperature 28-30 ° C) in a ratio of 1: 2, vegetable oil is added to this mixture (temperature 28-30 ° C), with stirring, the mixture is brought to a homogeneous constitution, the standing time is 2- 3 minutes. At the same time, baking wheat flour of the highest grade, buckwheat flour, table salt, the remaining amount of water, pressed yeast are mixed for 2 minutes, then a mixture of soaked apple pomace is added to the dough and mixed for another 2 minutes until a homogeneous, without lumps, not very cool dough.

To prepare the dough, a continuous kneader is used. The temperature of the dough at the time of kneading should be 28 ° C. After kneading, the dough is fermented in a rotating hopper with a cone-shaped bottom - the time is 5-7 minutes, the temperature of the dough rises to 30 ° C. After fermentation, air is supplied to the hopper from the compression unit, thanks to which the dough is crushed, after which the fermentation process continues for another 5-7 minutes. The total fermentation time of the dough is 10-15 minutes.

With the introduction of freshly thawed apple pomace, easily digestible by yeast sugars, a significant amount of malic acid, which actively lowers the pH of the medium, minerals and vitamins, which are nutrients for microorganisms of the dough, are introduced into the dough; added additives, but also due to the intensification of starch hydrolysis, which together provides an increase in gas formation at all stages of the technological process and accelerates the maturation of the dough. Freshly thawed apple pomace intensifies gas formation in the dough and improves its lifting force. These factors have a significant impact on the reduction of the fermentation operation and the progress of the technological process.

In order to partially free the dough from carbon dioxide, yeast and lactic acid bacteria are evenly distributed in the thickness of the dough and move to more nutritious areas and so that the swollen gluten clots stretch and form a fine mesh, an operation is performed - kneading the dough. Since buckwheat flour with low gluten is used in the recipe, the dough is kneaded only once, so as not to deteriorate the quality of the bread and to get bread of normal taste and porosity. To increase the acidity of the bread and reduce the fermentation process, defrosted apple pomace is introduced into the recipe in an amount of 25% of the mass of wheat flour, which makes it possible to reduce the fermentation process by 80-135 minutes. Fermentation is considered complete when the fermented dough increases in volume by 2.5 times, and when you press on the dough with your finger, it slowly flattens out. The surface of the dough has a convex shape and the dough acquires a pleasant alcoholic smell.

Next, bottom bread is formed, weighing 150 g each. Semi-finished products for proofing are placed in a special chamber for 20 minutes. The process of proofing bread, on which the splendor and lightness of finished products depends, is carried out at an elevated temperature of 34 - 35 ° C. As a result, the dough increases in volume. Before baking, the surface of the semi-finished products is sprinkled with flour. Bread is baked in baking ovens at a temperature of 195-205 ° C. The baking time is 20 minutes.

The baked bread is gradually cooled at room temperature to reduce moisture in the product and ensure optimal consumer performance, including organoleptic properties.

Claims (3)

1. A method of making functional bread from wheat and buckwheat flour, characterized by the fact that apple pomace is pre-thawed, soaked in warm water with the addition of vegetable oil at a temperature of 28-30 ° C for 2-3 minutes, then the dough is kneaded from flour baking wheat of the highest grade, buckwheat flour, table salt, pressed yeast, drinking water and soaked apple pomace, ferment the dough at a temperature of 28-30 ° C for 10-15 minutes, then carry out cutting, molding, proofing at a temperature of 34-35 ° C for 20 minutes and baked at 195-205 ° C for 20 minutes. 2. Functional bread made from wheat and buckwheat flour, characterized in that it is made by the method according to claim 1, wherein the starting components are used in the following ratio, wt%: Wheat bakery flour of the highest grade 40.2 Buckwheat flour 6,7 Pressed yeast 1.8 Drinking water 37.0 Vegetable oil 3.4 Defrosted apple pomace 10.1 Table salt 0.8

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