RU2761309C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The bread production method includes dough preparation, dough fermentation, dough cutting, proofing and baking of dough pieces. An extrudate is added to the dough from a mixture of grape seeds and wheat grains in an amount of 15-20% to the mass of premium or first grade wheat flour or a mixture thereof, which is obtained by thermal vacuum extrusion of a mixture of grape seeds and wheat grains with a moisture content of 20-21% in a ratio of 1: 3 using an extruder equipped with two successive chambers - preliminary and final dehydration. Wherein normal atmospheric pressure is maintained in the preliminary dehydration chamber, and 0.05-0.06 MPa in the final dehydration chamber. The temperature of the extrudate at the outlet of the die is maintained at 120-130°C, and the moisture content in the extruded product is controlled at a level not exceeding 8% by changing the vacuum value in the final dewatering chamber. At the same time, a mixture of grape-hail seeds with a moisture content of 38-42% and wheat grains with a moisture content of 14% is aged for 2-3 hours before extrusion.

EFFECT: invention allows improving the quality of bread by increasing the biological value and nutritional value, and also allows preserving the positive properties of grape seeds in the process of processing.

2 cl, 1 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the production of bakery and flour confectionery products of increased nutritional and biological value, intended for functional nutrition.

There is a known method for the production of bakery products, including obtaining a dough from a part of wheat flour, water and yeast, its fermentation, then obtaining a dough by mixing the entire amount of dough with the addition of the rest of the flour, water, salt and sugar solutions, fermentation of the dough, cutting, proofing and baking dough pieces, while receiving the dough simultaneously with all prescription components without additional preparation, grape oil obtained from grape seeds is introduced in an amount of 3.0-4.0% to the flour mass in the dough. The invention improves the quality of bakery products and impart functional properties to them [1].

The disadvantage of this method is a significant increase in the cost of the resulting product and the limited use of the beneficial properties of grape seeds, since many of their useful ingredients remain unclaimed in the composition of skim flour.

A known method of preparing bakery products, including obtaining a dough from a part of flour, water and yeast, its fermentation, the subsequent receipt of the dough by mixing the dough, water, salt solution with the rest of the flour, fermentation of the dough, cutting, proofing and baking of dough pieces. In the process of implementing this method, before mixing with the rest of the flour, powder obtained from grape seeds by grinding them in two stages is additionally introduced, in the first of which the seeds are crushed, and in the second - fine grinding in a film with a thickness of 0.1-2.0 mm at a temperature of 40-60 ^o C and a flow rate of 0.3-0.5 m / s. The powder is introduced into the kneaded dough in the form of a suspension in water, at a ratio of grape powder-water (1: 2) - (1: 4) [2].

The disadvantage of this method is the high labor intensity of obtaining the added additive, as well as a decrease in the organoleptic characteristics of bread with an increase in the dosage of grape powder in the recipe.

A known method of making dietary bread, including kneading dough from 80 kg of wheat bakery flour of the first grade, 40 kg of rye flour, 4 kg of flour from ground grape seeds, 1.6 kg of pressed baker's yeast, 1.2 kg of table salt, 2 kg of sugar -sand and 54.6 kg of water. After that, the dough is fermented, proofed and baked. Bread has an increased nutritional and biological value, its porosity, specific volume, and dimensional stability increase [3].

The disadvantage of this method, taken as a prototype, is a relatively small proportion of the introduced flour of grape seeds (3.3% by weight of flour), which does not allow to provide the resulting bread with functional properties. In addition, flour obtained by grinding grape seeds (without the use of special expensive grinding equipment) significantly impairs the organoleptic properties of bakery products due to its characteristic crunch.

It is known that grape seeds (grape seeds) contain proteins, lipids, carbohydrates, substances with P-vitamin activity (epicatechin, rutin, organic acids), as well as vitamins, provitamins, macro- and microelements. In combination with this, seed carbohydrates contain almost all groups of dietary fiber - pectin, protopectin, cellulose, hemicellulose and lignin.

In terms of the content of vitamin E, unsaturated fatty acids (EFA), phytosterols and dietary fiber, grape seed processing products can be classified as functional food additives that are used in modern food technologies in the form of flour, oil or meal.

The experience accumulated to date in the use of grape seeds in food technologies allows us to recommend them as a food additive in the form of a crushed mass without separating lipids (fat) from it. At the same time, the practical implementation of this approach to the use of this raw material has significant drawbacks. The first of them is associated with the structure of the grape seed. The seeds of grapes are small and consist of a strong peel, endosperm and an embryo, which is located in the spout (beak). The peel has a cover and a middle shell. The seed cover is a tough outer shell. The middle shell has stony cells that slow down the germination of the embryo. It is these stony cells that are rich in phenolic substances. Reserve nutrients - proteins, lipids and carbohydrates, are localized in the endosperm. Here, enzymes are in a bound, inactive state; in the process of swelling of the seeds, they are activated and are ready to perform their functions.

A feature of the carbohydrates that make up grape seeds is the relatively high content of lignin - up to 40%. For the most part, it is contained in stony cells, as well as in the elongated part of the seed. Grinding lignin to an acceptable particle size is a technically difficult task associated with increased energy consumption for the implementation of the technological process (with low quality of the finished product) or the presence of expensive equipment. Reducing energy costs for grinding grape seeds can be due to their moisture and swelling, but they cannot be stored in this form [4].

Thus, for the good preservation of grape seeds, they must be dried, and grinding them in this form is impractical, since the use of the powder obtained under such conditions in food technologies leads to a characteristic lack of the finished product (bakery products) - a crunch and a feeling of hard, not crushed seed particles [5].

The second drawback typical for the use of crushed native grape seeds is associated with the short shelf life of the additive in this form: in the absence of special storage conditions in terms of temperature conditions, the raw material darkens (tannins are oxidized) and its shelf life is limited to 20-24 hours.

Thus, the disadvantage of food technologies in which grape seeds are used is the high labor intensity of obtaining the products of their processing and the impossibility of their even short-term storage without a significant deterioration in quality. It should be noted that the pomace from which the bones are isolated are poorly preserved; during storage in seeds, the oil content is significantly reduced, and the quality of the oil deteriorates due to the development of hydrolytic and oxidative processes in it. Typically, the moisture content of the seeds after their extraction from grape berries is 38-42%. As a result, it is recommended to process the pomace immediately after receiving it. Drying of raw materials is an extremely energy-intensive technological process that requires strict control over its temperature regime. At the same time, the main obstacle hindering the widespread use of the beneficial properties of grape seed oil is the high cost of their processing and problems with the storage of the resulting food additive [4].

One of the options for using grape seeds, which is beneficial from a technological and economic point of view, is the development of composite mixtures in the form of extrudates on their basis.

The claimed method for producing bread allows you to preserve the positive properties of grape seeds in the process of their processing, as well as improve the quality of the finished food product by increasing its biological and nutritional value.

This result is achieved by the fact that the proposed method of bread production includes the preparation of dough by mixing the components provided for by the recipe and the processed product of grape seeds in an amount of 15-20% by weight of flour, fermentation of the dough, its cutting, proofing and baking of dough pieces.

One of the main technologically significant parameters of the extrusion process of a mixture of grape seeds and wheat grains is the moisture content of the processed raw materials. Considering that, according to GOST R 52554-2006, the basic conditions for wheat grain correspond to a mass fraction of moisture of 14%, and the moisture content of fresh grape seeds is usually 38-42%, the processed mixture in a ratio of 1: 3 (grape seeds: wheat grain) will have moisture 20-21%, which is technologically acceptable for the extrusion process.

In the event that it is supposed to process dried grape seeds, then the rational preparation of the mixture for its extrusion includes moistening the grape seeds until they reach a mass fraction of moisture equal to 38-42%, adding wheat grains to them with a moisture content of 14%, mixing and aging ( heating) the resulting mixture for 2-3 hours in the mixer container. This preparation mode will significantly reduce the strength of stony cells in the middle shell of grape seeds.

Extrusion processing of a mixture of grape seeds and wheat grain with a moisture content of 20-21% in a ratio of 1: 3 is carried out in an extruder equipped with two successive chambers - preliminary and final dehydration, and atmospheric pressure is provided in the preliminary dehydration chamber, and reduced pressure in the final dehydration chamber (vacuum) equal to 0.05-0.06 MPa. The temperature of the extrudate at the die outlet is maintained at ^about 120-130 C, the moisture content of the extruded product is adjusted to 8-10% by changing the amount of vacuum in the chamber the final dehydration.

An extruded mixture of grape seeds and wheat grains is added in an amount of 15-20% to the mass of premium or first grade wheat flour or their mixture in any ratio.

The implementation of the proposed extrusion process can be carried out using an extruder that includes a feed hopper, a housing, a screw, a die die, a cutting device, two chambers, one of which is equipped with a moisture removal and condensation system, as well as two sluice gates.

In this case, the extrudate is subjected to preliminary dehydration in the first chamber, and final dehydration in the second.

The preliminary dewatering chamber is located coaxially with the extruder body and is connected to the final dewatering chamber by means of a sluice valve. An outlet valve is provided to release the moist hot air and maintain atmospheric pressure in the chamber.

The system for removing and condensing moisture from the final dehydration chamber consists of a vacuum pump, a vacuum cylinder, a vacuum regulator and a vacuum meter.

The final dewatering vacuum chamber is located in series with the preliminary dewatering chamber and is bounded on both sides by two sluice gates. This chamber is connected to the system of removal and condensation of moisture by a corresponding pipeline.

The sluice gates ensure the movement of the extrudate from the preliminary dewatering chamber to the final dewatering chamber and then from the final dewatering chamber - outside the extruder without depressurizing the chambers.

The airlock is a cylindrical body and a multi-blade (4-12 pcs.) Impeller (rotor) rotating in it on ball bearings.

To create a reduced pressure (pressure below atmospheric) in the vacuum cylinder and, accordingly, in the final dehydration chamber, a vacuum pump is provided in the extruder.

A vacuum regulator is necessary to regulate and maintain a given pressure in the vacuum cylinder. A vacuum meter is used to control the pressure in the vacuum cylinder of the extruder.

The technological process of extruding a mixture of grape seeds with wheat grain is carried out as follows. The processed raw material enters the loading chamber of the extruder and, captured by its screw, sequentially passes the pressing and dosing zones, heating to a temperature of 120-130 ⁰ С, and then is removed through the die die into the preliminary dehydration chamber. At the exit from the die, the extrudate is cut into particles with a size of 0.5-0.6 mm by a cutting device included in the extruder.

Getting from the high pressure area (in the internal path of the extruder) to the atmospheric pressure area, the raw material undergoes a decompression explosion, which is the process of instantaneous transition of water in the raw material into steam.

In the process of evaporation of the liquid from the surface of the extrudate, its temperature is reduced to about 30 ^C, and moisture content - approximately twice.

The resulting hot steam is discharged outside the machine by means of an exhaust valve.

By means of the airlock, the pre-dewatered extrudate is transferred to the final dewatering chamber of the extruder. This chamber maintains a lower operating pressure than the pre-dewatering chamber. The value of this pressure (vacuum) should ensure the boiling of the remaining liquid in the product after processing it in the preliminary dehydration chamber and is 0.05-0.06 MPa.

The moisture content in the extruded product is controlled by changing the vacuum value in the final dehydration chamber by means of a vacuum regulator.

The finished product is removed from the extruder by means of the second airlock.

Extrusion treatment of a mixture of grape seeds and wheat grains and the effect of reduced pressure at the extrudate outlet from the die causes biochemical changes that contribute to a decrease in the content of native starch and an increase in the amount of water-soluble carbohydrates in the processed raw materials.

It is optimal to use crushed extrudate of a mixture of grape seeds and wheat grains in an amount of 15-20% to the mass of premium or first grade flour or their mixture in any ratio, which helps to intensify alcoholic fermentation and increase the nutritional value of bread by increasing the content and quality of lipids present in the extrudate.

The use of an extrudate of a mixture of grape seeds and wheat grains in an amount of less than 15% to the mass of premium or first grade flour or their mixture in any ratio increases the nutritional value of bread, but leads to a slight improvement in organoleptic and physicochemical parameters, such as the structure of porosity, specific volume ...

The use of an extrudate of a mixture of grape seeds and wheat grain in an amount of more than 20% to the mass of wheat flour of the highest grade or first grade or their mixture in any ratio increases the nutritional value of bread, but leads to a deterioration in the appearance of products, reduces the organoleptic characteristics, specific volume, porosity, etc. consumer properties of the resulting product.

The proposed method is implemented as follows. The calculated amount of water is added to the grape seeds, which ensures the moisture content of the raw materials at the level of 38-42%. Grape seeds and wheat grain purified from impurities with a moisture content of 14% are mixed in a 1: 3 ratio and left in the mixer container for aging for 2-3 hours.

A mixture of grape seeds with a moisture content of 20-21% and wheat grains is subjected to extrusion processing for 10-15 seconds at a temperature of 120-130 ^o C. The extrudate leaving the die of the machine in the preliminary dehydration chamber is exposed to air with atmospheric pressure for the purpose of intensive "boiling" ( swelling) of the processed raw materials and reaching moisture in it no more than 12%. At the same time, the extrudate is cut into particles with a size of 0.4-0.5 mm by a cutting device included in the extruder.

When it enters the final dewatering chamber, the extrudate is exposed to a reduced pressure equal to 0.05-0.06 MPa in order to achieve a moisture content of no more than 8%.

The resulting extrudate is mixed with the ingredients included in the recipe for bakery products in an amount of 15-20% by weight of the premium or first grade wheat flour used for kneading or their mixture in any ratio.

An example of a specific implementation of the method.

An extrudate of a mixture of grape seeds and wheat grains is obtained. The dough is prepared using a safety method. The dough is kneaded from wheat flour of the highest grade or first grade or a mixture thereof in any ratio, pressed baker's yeast, salt solution, water, extrudate of grape seeds and wheat grain (18% by weight of flour).

The kneaded dough with a moisture content of 45-46% is left to ferment for 160 minutes at a temperature of 33-34 ° C. During fermentation, the dough is kneaded after 50-55 minutes.

The fermented dough is served for cutting, where it is divided into pieces of a given weight and the workpieces are rounded manually or with the help of appropriate machines.

Further rounded dough pieces are proofed fed to a proofer with air temperature 35-40 ^{° C} and relative humidity 80-85%.

The spaced dough pieces are sent for baking at a temperature of 220-225 ° C. The baking time is 25-30 minutes.

The results of assessing the quality indicators of bread prepared according to the claimed method (18% of the extrudate) and baked according to the prototype (in the recipe rye flour was replaced with wheat flour of the first grade) are shown in the table.

Table - Indicators of bread

Bread indicators Control sample Prototype Specific volume cm ^3/100 g 3.4 3.7 Porosity,% 70 76 Humidity, % 42.8 41.5 Acidity, deg. 2.2 2.1 Form stability, N: D 0.42 0.48 Shelf life, without changing the appearance and taste, h 58 64

When 10% of the extrudate of a mixture of grape seeds and wheat grain is added to the mass of wheat flour of the first grade, the specific volume of bread differs slightly from the control - by 3.8%, the porosity remains at the control level, the moisture content is within the limits established by the standard, the dimensional stability of the sample is at the level control. The use of this amount of the extrudate of the mixture of grape seeds and wheat grain improves the nutritional value of the bread.

When using 15% extrudate of a mixture of grape seeds and wheat grain to the mass of wheat flour of the first grade, the specific volume of bread increases by 6.1%, porosity increases by 5.5%, dimensional stability increases by 8.8%, humidity - within the limits established by the standard ... The bread has an attractive appearance, the crumb color is light with a grayish-yellow tinge, pleasant taste and aroma.

When 15% of the extrudate of a mixture of grape seeds and wheat grain is added to the mass of wheat flour of the first grade, the specific volume of bread increases by 8.7% in relation to the control, porosity - by 7.9%, dimensional stability increases by 12.1%, moisture - in limits established by the standard. The bread had an attractive appearance, the crumb color was light with a grayish-yellow tinge, the taste and aroma were slightly reduced in comparison with the previous sample.

When 20% of the extrudate of a mixture of grape seeds and wheat grain is added to the mass of wheat flour of the first grade, the specific volume of bread increases by 8.9% in relation to the control, the porosity increases by 8.3%, the dimensional stability increases by 14.6%, the moisture content is somewhat above the standard. The bread had an attractive appearance, the crumb color was grayish with a yellow tinge, the taste and aroma were slightly reduced in comparison with the previous sample.

Thus, when using an extrudate of a mixture of grape seeds and wheat grains in the amount of 15-20% by weight of wheat flour of the first grade, the bread has an attractive appearance, pleasant taste and aroma. Porosity structure: medium, uniform, developed; the crumb of bread is well-baked, not moist, not sticky to the touch, with hardly noticeable inclusions of extrudate particles. The crumb color of the finished bread is light and light with a grayish-yellow tint.

Application of the proposed method makes it possible to obtain bread with an enriched composition while maintaining high quality and good consumer properties.

Literature

1. RU 2596701 C2. Published on 09/10/2016.

2. RU 2173521 C1. Published on September 20, 2001.

3. RU 2360420 C2. Published on July 10, 2009.

4. Kurochkin, A.A. The use of grape seeds as raw materials for composite / A.A. Kurochkin, M.N. Rodin // Innovative technique and technology. - 2020. - No. 3. - S. 11-16.

5. Smolyanova, A.P. Improvement of the technology of bakery products using grape seed flour / A.P. Smolyanova, M.O. Voloshin // Innovative technique and technology. - 2019. - No. 4. - S. 12-17.

Claims (2)

1. A method for the production of bread, including the preparation of dough, fermentation of the dough, its cutting, proofing and baking of dough pieces, characterized in that an extrudate is added to the dough from a mixture of grape seeds and wheat grain in an amount of 15-20% to the mass of premium wheat flour or first grade or their mixture, which is obtained by thermal vacuum extrusion of a mixture of grape seeds and wheat grains with a moisture content of 20-21% in a ratio of 1: 3 using an extruder equipped with two successive chambers - preliminary and final dehydration, and normal atmospheric pressure, and in the final dehydration chamber - 0.05-0.06 MPa, while the temperature of the extrudate at the outlet of the die is maintained at 120-130 ° C, and the moisture content in the extruded product is controlled at a level of no more than 8% by changing vacuum value in the final dehydration chamber. 2. The method according to claim 1, characterized in that the mixture of grape seeds with a moisture content of 38-42% and wheat grains with a moisture content of 14% is kept for 2-3 hours before extrusion.