RU2785382C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking industry and can be used in the production of bakery products intended for preventive dietary nutrition. The method for bread production consists in kneading dough in a non-dough way from premium wheat flour, the calculated amount of water, solutions of edible salt, sugar, a suspension of pressed baker's yeast and crushed spelled grain of the Runo variety. At the same time, the spelled grain of the Runo variety is preliminarily cleaned of impurities and kept in water at a temperature of 20-40°C for 0.5-1.5 hours. Next, the dough is fermented for 1.5-2 hours at a temperature of 35°C, cutting and proofing of blanks for 35-40 minutes at a temperature of 35°C and relative air humidity of 75-85%, followed by baking bread at a temperature of 180-200°C for 25-30 minutes. In this case, the components are used in the following ratio, g: wheat flour of the highest grade - 50.0, crushed grain spelled runo - 50.0, pressed baker's yeast - 2.0, food salt - 1.5, sugar - 1.5 and water - the estimated amount to a dough moisture content of 42-44%.

EFFECT: invention allows to expand the range of dietary preventive bakery products, to obtain bread with increased nutritional value and high quality indicators.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely to the baking industry and can be used in the production of bakery products intended for preventive dietary nutrition.

Among the products of daily consumption are bakery products, which in some segments of the population form the basis of the diet. The actual direction of improving the therapeutic and prophylactic properties of bakery products is the development of technologies based on the use of cereals while maintaining the nutrient composition of the original grain, which allows you to create a wide range of products that meet modern requirements for a healthy diet. And in this aspect, the grain crop of spelt is of interest, which differs from soft wheat in a richer chemical composition; containing a high amount of protein with a balanced amino acid composition, dietary fiber, minerals and is of interest to the baking industry as a source of alternative raw materials for obtaining products with increased nutritional value and preventive focus.

The closest in technical essence and the achieved effect is the method for the production of dietary bread "Barvikhinsky", in which half of the flour in the recipe is replaced with wheat grits obtained by grinding a whole grain of soft wheat with a preserved germ, and the grits are soaked for 2.5 hours before kneading the dough. water at a temperature of 60°C. (p. 391, Pashuk Z.N., Apet T.K., Apet I.I. Technology for the production of bakery products. - St. Petersburg: Giord, 2011).

The disadvantage of this method is the duration of the process of preparing crushed wheat grain (2.5 hours), low quality and nutritional value of bread.

The technical objective of the invention is to expand the raw material base of the baking industry and the range of dietary preventive bakery products through the use of crushed grain spelled Runo, obtaining products with high nutritional value, characterized by high quality indicators.

The technical task of the invention is achieved by a method for the production of bread, which consists in kneading the dough in a non-dough way from premium wheat flour, the estimated amount of water, solutions of food salt, sugar, a suspension of pressed baker's yeast and crushed grain of Runo spelled, previously purified from impurities and aged in water at temperature of 20-40°C for 0.5-1.5 hours, with subsequent fermentation of the dough for 1.5-2 hours at a temperature of 35°C, cutting and proofing of blanks for 35-40 minutes at a temperature of 35°C and relative air humidity 75-85% followed by baking bread at a temperature of 180-200°C for 25-30 minutes, with the following ratio of components, g:

wheat flour of the highest grade - 50.0

crushed spelled grain of Runo variety - 50.0;

pressed baking yeast - 2.0;

food salt - 1.5;

sugar - 1.5;

water - the estimated amount to a dough moisture content of 42-44%.

The technical result consists in expanding the raw material base of the baking industry and the range of dietary preventive bakery products through the use of crushed spelled grain of the Runo variety, obtaining products with increased nutritional value, characterized by high quality indicators.

Crushed spelled grain is grain particles of different sizes of cream-brown color, partially freed from fruit and seed coats (pass through a sieve with a mesh diameter of 1.5 mm - 55%, exit from sieve No. 063 - 45%). In terms of particle size, it is similar to Artek wheat groats and represents fractions of grain particles with a size of 0.6-1.5 mm. The quality indicators of the crushed grain spelled Runo variety: humidity - 12% acidity - 4.6 degrees, the amount of raw gluten - 20% of satisfactory quality (77.5 units of the IDK device - satisfactorily weak).

The chemical composition of spelled grain of the Runo variety and the products of its processing in the literature is not fully covered, despite the fact that this grain crop has a number of advantages compared to soft wheat. The available data vary, due to the growing area, climatic conditions of cultivation and harvesting. Table 1 shows the averaged data on the chemical composition of the crushed grains of spelled and wheat.

Analysis of the chemical composition showed the following:

- emmer surpasses wheat in protein content;

- spelled contains more simple sugars;

- spelt is rich in polyunsaturated fatty acids;

- in terms of the content of dietary fiber, spelled outperforms wheat;

revealed an increased content of some vitamins (pantothenic, folic acids and choline) and minerals (magnesium, phosphorus, zinc, manganese).

Thus, this culture with a valuable chemical composition can be recommended for use in baking to create dietary bakery products with increased nutritional value.

In the production of bread with the addition of crushed grain products, one of the technological stages is the soaking of grain, which is necessary to achieve a certain moisture content (41-43%), which makes it possible to use such raw materials for kneading dough from flour. We have found that the soaking temperature affects the duration of the process and the achievement of the technological value of humidity by the crushed spelled grain. When soaking spelt at room conditions (temperature 20°C), the required humidity is achieved in 1.5 hours, and soaking at a temperature of 40°C reduces this process to 0.5 hours, while soaking crushed wheat grain in the prototype method is 2, 5 o'clock

The bread production method is illustrated by the following examples.

Example 1

Knead the dough in a straight line. First, wheat flour is dosed into the dough mixing machine, then solutions of food salt, sugar, a suspension of baker's pressed yeast, crushed grain of Runo spelled, pre-soaked in water, and the estimated amount of water to a dough moisture content of 42-44%. Soaking the crushed grain of spelled Runo variety, previously cleaned of impurities, is carried out in water at a temperature of 20 ° C for 1.5 hours. 35°C and relative air humidity 75-85%, baking bread at a temperature of 180-200°C for 25-30 minutes.

The dough is prepared with the following mass ratio of components, g:

wheat flour of the highest grade - 50.0

crushed spelled grain of Runo variety - 50.0;

pressed baking yeast - 2.0;

food salt - 1.5;

sugar - 1.5;

water - the estimated amount to a dough moisture content of 42-44%.

Example 2

Knead the dough in a straight line. First, wheat flour is dosed into the dough mixing machine, then solutions of food salt, sugar, a suspension of baker's pressed yeast, crushed grain of Runo spelled, pre-soaked in water, and the estimated amount of water to a dough moisture content of 42-44%. Soaking the crushed grain of spelled Runo variety, previously cleaned of impurities, is carried out in water at a temperature of 40 ° C for 0.5 hours. 35°C and relative air humidity 75-85%, baking bread at a temperature of 180-200°C for 25-30 minutes.

The dough is prepared with the following mass ratio of components, g:

wheat flour of the highest grade - 50.0

crushed spelled grain of Runo variety - 50.0;

pressed baking yeast - 2.0;

food salt - 1.5;

sugar - 1.5;

water - the estimated amount to a dough moisture content of 42-44%.

Organoleptic and physico-chemical indicators of bread quality are presented in Table 2.

The organoleptic evaluation of baked bread samples showed that when crushed spelled grains are added, the taste and aroma of bread is more saturated and pronounced, the surface of the crust becomes rough, the structure of the crumb is heterogeneous, interspersed with grain particles, which is typical for products with grain products and is not repulsive to the consumer.

The use of pre-soaked crushed spelled grain in the technology of dietary bread allows to increase the porosity by 5.0-6.0%, the specific volume by 11.5-13% compared to the prototype.

The calculation of the nutritional value of the developed bread showed that the consumption of 150 g of such bread per day covers the body's need for protein by 20.6%, fat by 7.0%, carbohydrates by 19.8%, dietary fiber by 23.3%. The introduction of crushed spelled grain of the Runo variety into the recipe of wheat bread changes its chemical composition, in particular, the amount of dietary fiber increases, which gives reason to attribute the proposed products to dietary preventive ones.

The proposed method for the production of bread makes it possible to expand the raw material base of the baking industry and the range of dietary preventive bakery products through the use of crushed spelled grain of the Runo variety, to obtain products with increased nutritional value, characterized by high quality indicators.

Claims (7)

A method for the production of bread, which consists in kneading dough in a non-dough way from premium wheat flour, the estimated amount of water, solutions of edible salt, sugar, a suspension of pressed baker's yeast and crushed grain of Runo spelled, previously cleaned of impurities and kept in water at a temperature of 20-40 °C for 0.5-1.5 hours, with subsequent fermentation of the dough for 1.5-2 hours at a temperature of 35°C, cutting and proofing of blanks for 35-40 minutes at a temperature of 35°C and relative humidity of 75- 85% with subsequent baking of bread at a temperature of 180-200°C for 25-30 minutes, with the following ratio of components, g: wheat flour of the highest grade - 50.0, crushed grain spelled runo variety - 50.0, pressed baking yeast - 2.0, edible salt - 1.5, sugar - 1.5, water - the estimated amount to a dough moisture content of 42-44%.