RU2789342C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the baking industry. The method for bread production includes the preparation of dough from wheat flour of the 1^st grade, triticale seed flour, vegetable milk made from sprouted peas or beans and drinking water from a centralized drinking water supply system, instant yeast, salt solution and sugar solution. Next, the dough is fermented, dough blanks are formed, proofed and baked. At the same time, the components for preparing the dough are used in the amount specified in the recipe: wheat flour of the 1^st grade 50 kg, triticale seed flour 50 kg, vegetable milk from sprouted peas or beans 25 liters, table salt 1.5 kg, white sugar 3.0 kg, instant yeast 1.0 kg, water, taking into account the humidity of the dough, 43%.

EFFECT: invention makes it possible to significantly reduce the time of the production process, reduce the cost and expand the range of bread for preventive purposes, as well as to obtain a finished product with high organoleptic properties, with increased nutritional and biological value.

1 cl, 1 tbl, 1 ex

Description

The invention relates to the baking industry.

A known method of making homemade bread with the addition of whole milk in a sponge method (Collection of recipes for bakery products. Publishing house "Economics", 1964) is as follows: at the 1st stage, drinking water from a centralized water supply system, pressed yeast and flour are kneaded for 4-5 minutes and put on fermentation, which lasts 4.5-5 hours. At the 2nd stage, milk, water, salt solution and sugar solution are added to the finished dough, and the remaining flour is gradually added with stirring. The duration of fermentation is 1-2 hours. After that, the dough is cut, proofed and the dough pieces are baked.

The disadvantages of this method are the duration of the production process, low organoleptic characteristics, nutritional and biological value, high cost of the finished product.

The closest in technical essence to the claimed invention is a method for the production of wheat bread, which involves kneading dough from flour, yeast solution, salt solution and a milk component, fermenting it, cutting, proofing and baking bread, soy milk is used as a milk component in an amount of 10- 25% to the total weight of flour in the dough, which is introduced at 25-27°C at the end of the dough kneading (Patent No. 2045904 RU A21D 8/02, publ. 20.10.1995).

The disadvantages of this method are low organoleptic characteristics, nutritional and biological value, high cost of the finished product due to the characteristics of raw materials (soy milk), insufficiently long shelf life of bread.

The technical task is to improve the organoleptic characteristics, to increase the biological and nutritional value, as well as to reduce the duration of the production process and the cost of the finished product.

The technical task is achieved by the fact that in the method for the production of bread, including dough preparation, fermentation, molding of dough pieces, proofing, baking, characterized in that the dough is prepared from wheat flour of the 1st grade, triticale flour seeded, vegetable milk, made from germinated grain peas or beans and drinking water from a centralized drinking water supply system, instant yeast, salt solution and sugar solution, while the components are used in the amount indicated in the recipe:

Wheat flour of the 1st grade, kg 50 Seeded triticale flour, kg 50 Plant-based milk from sprouted grains of peas or beans, l 25 Food table salt, kg 1.5 White sugar, kg 3.0 Instant yeast, kg 1.0 Water, taking into account the moisture content of the dough 43%.

The technological process of bread production includes the following operations: preparation of vegetable milk from germinated grains of beans or peas and water, kneading dough from flour, instant yeast, salt solution, sugar solution and vegetable milk, its fermentation, cutting, proofing and baking finished products.

Characteristics of the raw materials used.

The process of production of vegetable milk is as follows: bean or pea seeds cleaned of weeds on grain separators are washed with running tap water that meets the requirements of SanPin 2.1.4.1074-01 at a temperature (t≤20 ° C) until clear drained water is obtained. Peas or beans are subjected to soaking in drinking water of a centralized drinking water supply system subjected to an electromagnetic field treatment with an induction of 15 mT (pH 7.82-8.02) with a constant ratio of seeds to water of 1:3, at a temperature of 10°C to 20° C when changing water every 60 minutes to avoid damage to seeds for no more than 5 hours for peas, no more than 7 hours for beans. The swollen pea or bean seeds are washed and germinated in the range of automatic humidity control from 40 to 90% until the sprout length reaches 2 to 3 mm. Pea seeds are germinated at a temperature of 21°C for 13-15 hours, bean seeds at a temperature of 24°C for 17-20 hours, germinated seeds are washed, make up a hydromodule in the ratio of germinated seeds: drinking water of a centralized drinking water supply system 1: 3- 1:6 is crushed for 11-13 minutes to a finely dispersed state with a particle size of not more than 50 μm and extracted with continuous stirring of the components for 30 minutes at a temperature of 35-40°C. Separate the resulting mixture by filtration into vegetable milk and sediment. Vegetable milk is subjected to heat treatment t=145°C for 5-15 seconds.

The introduction of vegetable milk from sprouted grains of peas and beans, which have: their own proteolytic complex, increased phytochemical potential and bioavailability of key nutrients, an increased content of B, A and C vitamins and a reduced content of anti-alimentary substances that do not have a pronounced allergic effect, reduces the fermentation process and the process proofing, increases the nutritional value of the finished product, enriching the bread with vegetable protein closest to a complete protein, containing all the essential amino acids. The increased content of nutrients in vegetable dispersion increases the plasticity and extensibility of the dough better retains carbon dioxide released during fermentation, as a result of which plasticity increases, the bread crumb becomes more elastic, porosity increases, the volume of bread increases, and its staleness slows down. Due to this, wheat bread, according to the claimed method of production, has a high biological and nutritional value, a long shelf life, a fairly low cost without complicating the technology of its production.

Triticale grain, compared with wheat grain, contains more free essential amino acids, such as lysine, valine, leucine and others, as a result of which the biological value of triticale is higher than that of wheat. The use of triticale flour makes it possible to enrich bread with protein, vitamins A, groups B, C, P (rutin), PP, dietary fiber, and organic acids.

Example. Dough for bread is prepared in a non-dough way using wheat baking flour of the 1st grade in the amount of 50 kg, triticale seed flour in the amount of 50 kg, vegetable milk from sprouted grains of beans or peas in the amount of 25 l, instant yeast in the amount of 1.0 kg, water, salt and sugar solutions. Mix wheat flour of the 1st grade and triticale flour, make instant yeast. Table salt and white sugar are dissolved in water at a temperature of 28°C. Salt and sugar solution is added to the flour, then vegetable milk is poured from sprouted grains of beans or peas, the dough is kneaded with a moisture content of 43% for 5-8 minutes, then the kneaded dough is sent for fermentation for 120-150 minutes at a temperature of t = 27-28 °C. Next, two punches are made. The acidity of the dough should be no more than 3.0 degrees. Then the dough pieces are sent for proofing, which takes place at t=35±l°C and relative air humidity of 75-80%. Dough pieces are sent for baking for 30-45 minutes at a temperature of 240±5°C. After baking, the finished products are removed from the molds, cooled and sent for sale.

The requirements for the quality of bread obtained by the above method are shown in Table 1. The control sample was homemade bread with the addition of natural milk, prepared according to a traditional recipe.

Analysis of organoleptic indicators shows that wheat bread according to the claimed method has high organoleptic characteristics, high biological and nutritional value, as well as a prolonged shelf life (shelf life of wheat bread (test sample) is 12 hours longer than wheat bread (control sample)). Bread according to the claimed method contains 1.6 times more dietary fiber, 1.2 times more protein, 0.7 times less fat. By increasing the porosity and moisture content of the crumb, an increased digestibility and physiological value of the bakery product is predicted.

Claims (2)

A method for the production of bread, including dough preparation, its fermentation, shaping of dough pieces, proofing, baking, characterized in that the dough is prepared from wheat flour of the 1st grade, triticale seeded flour, vegetable milk made from sprouted grains of peas or beans and drinking water centralized drinking water supply system, instant yeast, salt solution and sugar solution, while the components are used in the amount indicated in the recipe: wheat flour of the 1st grade, kg 50 seeded triticale flour, kg 50 vegetable milk from sprouted grains of peas or beans, l 25 edible salt, kg 1.5 white sugar, kg 3.0 instant yeast, kg 1.0 water, taking into account the moisture content of the dough 43%