RU2764553C1 - Method for producing a functional sweet baked product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a functional sweet baked product includes preparation of dough by mixing premium-grade wheat flour, water, salt, yeast, sugar, a fat component, an emulsifier and additives in the form of a powder, fermentation of the dough, cutting thereof into dough pieces, proofing, and baking of the dough pieces. Refined deodorised rapeseed oil in an amount of 10 to 12% by weight of the flour is taken as a fat component. Liquid rapeseed lecithin in an amount of 2 to 3% by weight of the flour is taken as an emulsifier. A powder produced from pumpkin pomace by processing thereof in an ultra-high frequency electromagnetic field with a frequency of 2,450 MHz at a heating rate to a temperature of 45 to 50°C of 0.4 to 0.5°C/s, followed by drying, cooling and grinding, is taken as an additive. The amount of powder is 10 to 12% by weight of the flour.

EFFECT: invention provides a possibility of producing a functional sweet baked product with a high content of antioxidants and dietary fibres.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used for the production of a functional rich bakery product.

A known method for the production of a functional food product - a bakery product, including the preparation of dough by mixing the entire amount of wheat flour, water, an aqueous solution of sodium chloride, yeast and powder obtained from pumpkin pomace, by processing them in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz at a specific power 450-600 W / dm ³ for 40-60 seconds, drying, cooling and grinding to a content of at least 99% of particles with a size of not more than 0.05 mm, in the amount of 8-10% by weight of flour (patent RU No. 2567882 , published 11/10/2015).

The known method is not intended for the production of rich bakery products.

A known method for the production of rich bakery products, which includes kneading dough from premium wheat flour, water, salt, yeast, granulated sugar, margarine, chicken eggs, fermentation, molding dough pieces, proofing and baking ("Collection of technological instructions for the production of bread and bakery products”, Moscow, 1989, pp. 255-256).

The disadvantage of rich bakery products of this production method is the low nutritional value of the product.

The closest method to the claimed is a method for the production of rich bakery products, including the preparation (kneading) of dough from premium wheat flour, water, salt, yeast, sugar, margarine, chicken eggs and an additive in the form of rowan powder in an amount of 3-7% by weight flour in the dough, which is produced from mountain ash pomace dried in vacuum-type dryers at a temperature of 55-65 ° C to a moisture content of 5-10%, dough fermentation, cutting, proofing dough pieces and baking (US Pat. RU No. 2366185, publ. 10.09 .2009).

The disadvantage of a rich bakery product of this production method is the absence of vitamin E and beta-carotene in its composition, as well as a low content of vitamin P, that is, in general, a low total content of antioxidants. In addition, in a rich bakery product obtained by this method, a low content of dietary fibers with antitoxic properties was noted, as well as the presence in the product of undesirable trans-fatty acids contained in the prescription fat component - margarine, and the presence of microbiologically contaminated eggs as an emulsifier. chicken.

The technical problem solved by the claimed invention is the creation of an effective method for the production of a functional rich bakery product, with a high content of antioxidants and dietary fiber.

The technical result of the claimed invention is the production of a functional rich bakery product with a high content of antioxidants and dietary fiber.

The technical result is achieved by the fact that in a method for the production of a functional rich bakery product, including dough preparation by mixing premium wheat flour, water, salt, yeast, sugar, a fat component, an emulsifier and an additive in the form of a powder, fermentation of the dough, its cutting into dough pieces , proofing and baking dough pieces, refined deodorized rapeseed oil is taken as a fat component in an amount of 10-12% by weight of flour, liquid rapeseed lecithin in an amount of 2-3% by weight of flour is used as an emulsifier, and powder is used as an additive, obtained from pumpkin pomace by processing them in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz at a heating rate to a temperature of 45-50 ° C, equal to 0.4-0.5 ° C / s, followed by drying, cooling and grinding, while the amount powder is 10-12% by weight of flour.

Examples of the proposed method are given below.

Example 1 A dough for a functional rich bakery product is prepared from 100 g of premium wheat flour, 52 ml of water, 1.2 g of salt, 2 g of yeast, 12 g of sugar, 10 g of refined deodorized rapeseed oil, 3 g of liquid rapeseed lecithin and 10 g of powder obtained from pumpkin pomace by processing them in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz at a heating rate to a temperature of 45 ° C, equal to 0.4 ° C / s, followed by drying, cooling and grinding. Then the dough is subjected to fermentation at a temperature of 32°C for 90 minutes. The dough after fermentation is cut into dough pieces, which are proofed for 40 minutes and baked at a temperature of 210°C in a humidified baking chamber for 30 minutes.

Example 2 A dough for a functional rich bakery product is prepared from 100 g of premium wheat flour, 56 ml of water, 1.2 g of salt, 2 g of yeast, 12 g of sugar, 12 g of refined deodorized rapeseed oil, 2 g of liquid rapeseed lecithin and 12 g of powder obtained from pumpkin pomace by processing them in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz at a heating rate to a temperature of 50 ° C, equal to 0.5 ° C / s, followed by drying, cooling and grinding. Then the dough is subjected to fermentation at a temperature of 32°C for 90 minutes. The dough after fermentation is cut into dough pieces, which are proofed for 40 minutes and baked at a temperature of 210°C in a humidified baking chamber for 30 minutes.

In parallel, a rich bakery product is prepared according to a known method.

The table shows indicators characterizing a rich bakery product prepared according to the claimed and known methods.

From the data in the table it can be seen that the functional rich bakery product obtained by the claimed method, in terms of the total content of antioxidants and the content of dietary fiber, is superior to the rich bakery product obtained by the known method. This, in turn, is confirmed by the higher antioxidant and antitoxic activity of the rich bakery product obtained by the claimed method, compared with the rich bakery product obtained by the known method.

Claims (1)

A method for the production of a functional rich bakery product, including preparing dough by mixing premium wheat flour, water, salt, yeast, sugar, a fat component, an emulsifier and an additive in the form of a powder, fermenting the dough, cutting it into dough pieces, proofing and baking the dough pieces, characterized in that refined deodorized rapeseed oil is taken as a fat component in an amount of 10-12% by weight of flour, as an emulsifier - liquid rapeseed lecithin in an amount of 2-3% by weight of flour, and as an additive - a powder obtained from pomace pumpkins by processing them in an electromagnetic field of ultrahigh frequency with a frequency of 2450 MHz at a heating rate to a temperature of 45-50 ° C, equal to 0.4-0.5 ° C / s, followed by drying, cooling and grinding, while the amount of powder is 10 -12% to the mass of flour.