RU2761310C1 - Method for the production of bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the production of bakery products includes the preparation of dough, fermentation of the dough, its cutting, proofing and baking of dough pieces. An extrudate is added to the dough from a mixture of sesame 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 in an extruder equipped with a vacuum chamber by thermal vacuum treatment of a mixture of sesame seeds and grain wheat with a moisture content of 18-20% in a ratio of 1:3 for 10-15 s at a temperature of 90-100°С, followed by exposure to the raw material leaving the machine matrix with a reduced pressure equal to 0.06-0.07 MPa, to obtain extrudate with humidity no more than 9%. At the same time, a mixture of sesame seeds with a moisture content of 30-38% and wheat grains with a moisture content of 14% is kept for 2-3 hours before extrusion. 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.

EFFECT: invention allows improving the quality of bakery products by increasing their nutritional and biological value, and also allows maintaining the positive properties of sesame seeds in the process of their processing.

3 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 of preparing wheat bread, including kneading dough from wheat flour of the highest or first grade, introducing a suspension of pressed yeast, dry wheat gluten, saline solution, introducing a fat product, fermentation, proofing and baking dough pieces. In this case, the introduction of a fatty product in an amount of not more than 3% to the mass of flour in the dough is carried out after the end of fermentation of the dough with a suspension of compressed yeast introduced into it. The fat product is an unrefined low-oxidized vegetable oil obtained by cold pressing from oil seeds of sunflower, soybeans, sesame, etc. at a temperature less than or equal to 65 ° C [1].

The disadvantage of this method is that the bread is enriched only with useful ingredients contained in the fatty product. In this case, the addition of the proposed amount to the bread recipe, for example, sesame oil, insignificantly solves the problem of acquiring functional properties by the product, but significantly increases its cost.

There is a known method of making bread, including kneading dough from baking wheat flour of the first grade, pressed yeast in the form of a suspension, a fatty product, a solution of sodium chloride and a sugar solution, natural milk whey, fermentation, proofing and baking. When kneading the dough, a mixture of sesame and flax flour is introduced as a fatty product in a ratio of 2: 1 and in an amount of 9% to the mass of flour in the dough, dry wheat gluten in an amount of 2.7-3%. Sesame and flax flour is obtained by grinding sesame and flax seeds ML-95 to a size of 180-200 microns after their hydrothermal treatment at a temperature of 50 ° C for 2 minutes [2].

The disadvantage of this method is the high labor intensity of obtaining a mixture of sesame and flaxseed flour, as well as a low temperature of seed treatment, which negatively affects the quality of the finished product. This is explained by the fact that in the process of hydrothermal treatment of sesame seeds at 50 ° C for 2 minutes (analogue) lipolytic enzymes (lipase and lipoxygenase) are not completely inactivated, and therefore enzymatic destruction of triglycerides (hydrolysis) will follow with the formation of free fatty acids, which are oxidized lighter than untreated seeds. In this case, the introduction of sesame flour into the dough after hydrothermal treatment with such parameters will lead to a deterioration in the microbiological parameters of the dough.

A known method for preparing bakery products, including kneading dough from wheat flour of the highest grade on the basis of a bezoparny method, cutting it, baking and cooling. It is adopted as a prototype of the proposed method for the production of bakery products.

The implementation of the prototype shows the advisability of adding crushed sesame flour to the dough (instead of wheat flour) in an amount not exceeding 10%. With this dosage of sesame flour, products acquire a pleasant taste and aroma, and are also enriched with valuable ingredients. A higher dosage of sesame flour leads to the appearance in baked goods of a pronounced smell and a tangible bitter taste of sesame seeds, which significantly reduces the characteristics of the product [3].

The disadvantage of the method taken as a prototype is the use of defatted sesame flour as an additive, which, in comparison with native sesame seeds, significantly reduces its value in terms of functional properties. This is explained by the fact that in the process of processing sesame seeds for oil in skim flour, the composition of useful ingredients significantly deteriorates.

It is believed that raw sesame seeds are most beneficial, however, when stored for more than 1 to 2 months, they begin to turn rancid.

Full-fat sesame flour (as well as raw seeds) cannot be stored for long as it quickly oxidizes. Air oxygen, penetrating into the sesame seed oil, quickly dissolves in the oil, which leads to the formation of hydroperoxides, which are active substances that easily interact with proteins, so the bread becomes more porous and rubbery. Therefore, such bread is not a source of polyunsaturated fatty acids (linoleic and linolenic).

It is known that sesame seeds contain vitamins B1 (1.27 mg), B2 (0.36 mg), E (2.3 mg) and PP (4 mg), dietary fiber (5.6%), as well as a complex of minerals K (497 mg), Ca (1474 mg), Mg (540 mg), Na (75 mg), P (720 mg), Fe (16 mg), Fe (91 mg). The advantage of sesame oil is a fairly high content of fatty acids of the ω-6 (40.3-50.8%) and ω-3 families [3].

The claimed method for producing bakery products makes it possible to preserve the positive properties of sesame seeds during their processing, as well as to 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 for the production of bakery products includes the preparation of dough by mixing the components provided for by the recipe and the product of sesame seeds processing in an amount of 10% by weight of flour, fermentation of the dough, its cutting, proofing and baking of dough pieces.

Product processing sesame seeds prepared in an extruder equipped with a vacuum chamber by thermal vacuum treatment of a mixture of sesame seed and wheat grains in the ratio of 1: 3 humidity of 18-20% for 10-15 seconds at a temperature of 90-100 ^{° C} followed by exposure for withdrawing from the matrix of the extruder, the raw material with reduced pressure, equal to 0.06-0.07 MPa.

One of the technologically significant parameters of the process of obtaining the extrudate of a mixture of sesame seeds and wheat grain is the moisture content of each of the ingredients used. 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 sesame seeds according to regulatory documents is 9%, it can be concluded that to ensure the declared moisture content of the processed mixture, it is necessary to increase the mass fraction of water in one of the processed ingredients.

Rational preparation of the mixture for its extrusion includes moistening sesame seeds until they reach a mass fraction of moisture equal to 30-38%, adding wheat grains to them with a moisture content of 14%, mixing and holding (heating) the resulting mixture for 2-3 hours in a container mixer.

The moisture content in the extruded product is controlled by the pressure in the vacuum chamber of the extruder at a level of not more than 9%. At the exit from the die of the machine, the extrudate is cut into particles with a size of 0.5-0.6 mm by a cutting device included in the extruder.

The extrudate obtained according to the claimed method does not require additional processing (grinding, mixing) and is completely ready for kneading the dough. At the same time, for the rational management of the technological process of baking bakery products, the moisture content of the added extrudate should be taken into account.

Getting bakery products with a higher biological value is achieved through the use of an extrudate produced from sesame seeds and whole wheat grains, which enriches the product with additional protein, dietary fiber, fatty acids, tocopherols, vitamins and microelements.

The quality of the targeted effect on the mixture of sesame seeds and wheat grain depends on the temperature and time of extrusion processing, the moisture content of the processed raw materials, as well as the air pressure in the zone where the extrudate leaves the die.

When extruding a mixture of sesame seeds and wheat grains in less than 10 seconds, the cell walls of dietary fibers do not undergo the necessary changes, and if 15 seconds are exceeded, some of the proteins may be denatured and the activity of enzymes that make up the seeds and grain may decrease. At the same time, short-term heating (no more than 15 seconds) under the conditions of extrusion processing limits the destruction of vitamins at an acceptable level. The presence of vitamins and an increased proportion of amine nitrogen in the crushed extrudate of a mixture of sesame seeds and wheat grains to a particle size of 0.5-0.6 mm contributes to a more intensive process of alcoholic fermentation of the dough, as well as to an increase in the degree of its loosening.

The treatment temperature is below 90 ^{° C} in a short period of time does not lead to appropriate changes in the seed coat of food fibers, and the temperature above 100 ^{° C} leads to a partial denaturation of proteins, destruction of vitamins and gelatinize the starch composition processed incoming feedstock.

Water in the process of thermoplastic extrusion plays a key role - its content in the raw material determines the temperature of transition of the processed material into a viscous-fluid state. On the other side of the porous macrostructure of the extrudate formed by the water which during the extrusion process the temperature regime in excess of 100 ^{° C} (boiling point of water at atmospheric pressure) acts as a steam generator and has a major influence on the expansion index of the resulting product.

When extruding a mixture of sesame seeds and wheat grain with a moisture content of 18-20%, the extrusion parameters (temperature and duration of the process) declared in the method do not allow obtaining the moisture content of the extrudate, which is most acceptable for its short-term storage. Therefore, in order to obtain the required moisture content of the extrudate during the processing of raw materials with different water content, the inventive method provides for the regulation of the air pressure at the exit of the extrudate from the die. This pressure serves both to control the moisture content of the resulting extrudate not more than 9%, and to increase the intensity of its explosive expansion when leaving the die of the extruder matrix. This is explained by the fact that under conditions of reduced pressure (0.06-0.07 MPa), the water in the extruded raw material boils at a temperature significantly lower than 100 ^o C.

Cutting the strand leaving the die of the extruder matrix into particles with a size of 0.5-0.6 mm increases the heat exchange area of the resulting product under vacuum drying conditions, and contributes to deeper changes occurring in the constituent parts of the processed raw materials.

Extrusion treatment of a mixture of sesame seeds and wheat grains and the effect of a reduced pressure of 0.06-0.07 MPa 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.

It is optimal to use crushed extrudate of a mixture of sesame seeds and wheat grains in an amount of 15-20% by weight of flour, which contributes to the intensification of alcoholic fermentation and an increase in the nutritional value of bakery products.

The use of crushed extrudate of a mixture of sesame seeds and wheat grain in an amount of less than 15% by weight of flour improves the organoleptic and physicochemical characteristics of bakery products (structure of porosity, specific volume, dimensional stability), but does not lead to a significant increase in their nutritional value.

The use of crushed extrudate of a mixture of sesame seeds and wheat grain in an amount of more than 20% by weight of wheat flour increases the nutritional value of bakery products, but leads to a deterioration in the appearance of products, reduces the organoleptic characteristics and consumer properties of the resulting product.

The method is implemented as follows. The calculated amount of water is added to the sesame seeds, which ensures the moisture content of the raw materials at the level of 30-38%. Sesame seeds and wheat grain purified from impurities with a moisture content of 14% are mixed in a ratio of 1: 3 and left in the mixer container for aging for 2-3 hours.

A mixture of sesame seed and wheat grain with moisture content of 18-20% is subjected to extrusion processing for 10-15 seconds at a temperature of 90-100 ° ^C. On exiting the extruder die the extrudate is subjected to reduced pressure equal to 0.05-0.06 MPa for the purpose more intense "boiling" (swelling) and the achievement of moisture in it no more than 9%. At the same time, the extrudate is cut into particles with a size of 0.5-0.6 mm by a cutting device included in the extruder.

The extrudate thus obtained is mixed with the ingredients included in the recipe of the bakery product in the amount of 15-20% by weight of the premium or first grade flour or their mixture in any ratio.

An example of a specific implementation of the method.

An extrudate of a mixture of sesame seeds and wheat grains is obtained. The dough is prepared using a safety method. Knead the dough from wheat flour (premium, first grade or their mixture in any ratio), pressed baker's yeast, salt solution, water, extrudate of a mixture of sesame seeds and wheat grain.

The resulting dough with a moisture content of 44-45% is left to ferment for 160 minutes at a temperature of 32-34 ° C. During fermentation, after 55-60 minutes, the dough is kneaded.

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

Further rounded dough pieces were placed in a proofing cabinet at an air temperature ^of 36-40 and relative humidity 75-85%.

The spaced dough pieces are sent for baking at a temperature of 210-220 ° C. The baking time is 25-30 minutes.

The results of assessing the quality indicators of bakery products prepared using different amounts of sesame seed extrudate to the mass of flour used are shown in table. 1. As a control sample, bakery products were used, obtained on the basis of a non-steam-free method based on the recipe for a rump made from premium wheat flour with the addition of 10% defatted sesame flour sold in a retail network.

Table 1 - Indicators of bakery products obtained in accordance with the proposed method

Indicators of baked goods with sesame seeds Control sample The amount of crushed extrudate of a mixture of sesame seeds and wheat grain,% to the mass of premium wheat flour 10 15 twenty Organoleptic evaluation Appearance Correct shape, surface without cracks Correct shape, surface without cracks Correct shape, surface without cracks Correct shape, surface without cracks Color Light brown Golden brown Golden brown Golden brown Crumb condition Baked, elastic, uniform porosity Baked, elastic, no lumps, uniform porosity, no seals Baked, elastic, no lumps, uniform porosity, no seals Baked, elastic, no lumps, uniform porosity, no seals Taste Specific to this type of product More pronounced More pronounced More pronounced Smell Specific to this type of product More flavorful More flavorful More flavorful physical and chemical indicators Porosity,% 66 68 70 72 Humidity, % 42 41 41 40 Specific volume cm ^3/100 g 360 372 375 380

When adding 10% of the extrudate of a mixture of sesame seeds and wheat grain to the mass of wheat flour of the highest grade, the specific volume of the bakery product increases by 3.3%, porosity - by 3.0%, moisture - within the limits established by the standard.

When using a 15% extrudate of a mixture of sesame seeds and wheat grain to the mass of premium wheat flour, the specific volume of the product increases by 4.1%, the porosity increases by 6.1%, and the moisture content is within the limits established by the standard.

When 20% of the extrudate of a mixture of sesame seeds and wheat grain is added to the mass of premium wheat flour, the specific volume of the bakery product increases by 5.6% in relation to the control, the porosity - by 9.1%, and the moisture content - within the limits established by the standard.

Thus, when using the extrudate of sesame seeds in an amount of 15-20% by weight of wheat flour of the highest grade, the bakery product has an attractive appearance, pleasant taste and aroma. Porosity structure: medium, uniform, developed; the crumb is well-baked, not moist, not sticky to the touch, with hardly noticeable inclusions of extrudate particles.

Using the proposed method makes it possible to obtain bakery products with an enriched composition while maintaining high quality, consumer properties and to reduce the loss of sesame nutrients, due to the use of an extrudate of a mixture of sesame seeds and wheat grains.

Literature

1. RU 2377775 C2. Published on January 10th, 2010.

2. RU 2292142 C1. Published on January 27th, 2007.

3. Kuzmina, S.S. The use of sesame flour in the technology of bakery products / S. S. Kuzmina // Polzunovsky Bulletin. - 2019. - No. 4. - S. 12-16.

Claims (3)

1. A method for the production of bakery products, including the preparation of dough, fermentation of dough, its cutting, proofing and baking of dough pieces, characterized in that an extrudate from a mixture of sesame and wheat grain is added to the dough in an amount of 15-20% to the mass of premium wheat flour, or first grade, or a mixture thereof, which is obtained in an extruder equipped with a vacuum chamber by thermal vacuum treatment of a mixture of sesame seeds and wheat grain with a moisture content of 18-20% in a ratio of 1: 3 for 10-15 s at a temperature of 90-100 ° C the subsequent impact on the raw material leaving the matrix of the machine with a reduced pressure equal to 0.06-0.07 MPa, with the receipt of an extrudate with a moisture content of not more than 9%. 2. The method according to claim 1, characterized in that the mixture of moistened sesame seeds to a moisture content of 30-38% and wheat grains with a moisture content of 14% is kept for 2-3 hours before extrusion. 3. The method according to claim. 1, characterized in that the extrudate at the exit from the die is cut into particles with a size of 0.5-0.6 mm.