RU2789877C1 - Method for the production of rich bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of rich bakery products. The method for the production of rich bakery products involves the preparation and fermentation of dough from a part of wheat flour, compressed baker's yeast and water, preparation of dough, cutting it, laying out dough pieces into cassettes, proofing and baking. At the same time, 9% of fresh raw soy okara, obtained no later than 24 hours before the preparation of the bakery product, is added to the dough during its preparation instead of wheat flour. The dough is prepared by mixing the remaining wheat flour, ready-made dough, table salt, granulated sugar, butter, eggs and water. Wherein the dough and the dough are subjected to intensive kneading for 30-60 s at a speed of the working body of the dough mixing machine of 600 rpm.

EFFECT: invention makes it possible to obtain rich bakery products of improved quality and high nutritional value.

1 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of rich bakery products.

A known method for the production of wheat bread (Fedorova, R.A. Study of the effect of okara on the quality of bread / R.A. Fedorova // Proceedings of the St. Petersburg State Agrarian University. - 2016. - No. 42. - C 46-51) [1] , prepared in a non-dough way, in the recipe of which raw soy okara is added in the optimal dosage of 10% instead of flour. This method makes it possible to obtain a bakery product that is slightly inferior in terms of physical and chemical parameters to the control sample and surpasses it in taste and aroma.

There is also a method for the production of wheat bread (Begeulov, M. Use of soy okara in baking / M. Begeulov // Bakery products. - 2010. - No. 7 - S. 40-42) [2] with the introduction of 10 and 20% raw okara instead of flour. The method allows to increase the volume yield of bread by 40 and 38%, respectively, and also to improve the color of the crust. However, finished products are obtained with reduced dimensional stability and baking grade.

The disadvantages of these methods is the production of bakery products with okara inferior in terms of physical and chemical parameters of the control sample.

The closest solution is the traditional method for the production of a rich bakery product - the Vyborg pretzel (Collection of technological instructions for the production of bread and bakery products, M .: Price list izdat. - 1989. - S. 255-258) [3], which involves the preparation of dough by using part flour according to the recipe, the total amount of yeast and water for kneading the dough, its fermentation. When kneading the dough, all the dough, the remaining flour, water and raw materials provided for in the recipe are added to it. The fermented dough is cut by hand, proofed and baked.

The disadvantage of this method is that the composition of the rich bakery product does not use raw materials with high nutritional value, as well as technological properties that allow to reduce the size and shrinkage of finished products, which does not significantly affect the nutritional value and the amount of technological costs in the production of finished products.

The problem to which the invention is directed is to improve the quality of rich bakery products, their nutritional value, reduce energy value, technological costs for production, expand the raw material base and use non-traditional raw materials instead of flour.

The technical result is achieved due to the fact that in finished products with okara the amount of protein and fat has increased, the content of digestible carbohydrates has decreased, the calorie content and technological costs - packing and shrinkage, and the dimensional stability has increased.

This is achieved by the fact that in the method for the production of a rich bakery product from wheat flour, which involves the preparation and fermentation of dough, dough preparation by mixing wheat flour, ready-made dough, other recipe components, fermentation of the dough, cutting it, laying out dough pieces into cassettes, proofing and baking , according to the invention, at the same time, during its preparation, instead of wheat flour, 9% of fresh raw soy okara is added to the dough, obtained no later than 24 hours before the preparation of the bakery product, and the dough and dough are subjected to intensive kneading for 30-60 s at a frequency revolutions of the working body of the dough mixing machine 600 rpm.

Okara from pre-sprouted soybeans, being a secondary raw material in the production of soy products (soy milk and cheese), has a rich chemical composition. Okara protein contains all the essential amino acids. During the germination of soy, the bioavailability of its constituent components increases, which positively affects their digestibility by the human body. The resulting okara is best used within 24 hours. Comparative characteristics of the amino acid composition of soy okara and premium wheat flour are presented in Table 1. From the data presented, it can be seen that the content of essential amino acids in okara exceeds their content in premium wheat flour. So the content of valine is 5.4 times more, isoleucine - 6.1 times, leucine - 5.6 times, lysine - 13.1 times, methionine - 3.3 times, threonine - 6.9 times and tryptophan - 5.1 times.

The use of soy okara instead of flour in the preparation of rich bakery products will not only improve their chemical composition and nutritional value, but also reduce their energy value.

Intensive kneading of dough and dough will make it possible to evenly distribute the introduced okara, subject it to additional destruction, which will allow the release of water-soluble okara proteins with emulsifying properties and improve the structure of the baking dough due to the uniform distribution of prescription fats included in them.

A comparative assessment of the effect of kneading intensity on the properties of semi-finished products and finished products showed the following. When the speed of the kneading shaft of the kneading machine is less than 600 rpm, it is necessary to increase the duration of kneading dough and dough with okara to 15-25 minutes in order to form the structure of semi-finished products. At the same time, there is a negative effect of okara on the structural and mechanical properties of semi-finished products associated with their liquefaction. As a result, semi-finished products are difficult to cut, and finished products do not hold their shape well. This is due to the presence in soy okara of amylolytic and proteolytic enzymes that have passed into it from soy, which hydrolyze flour protein and starch, reducing its water-retaining capacity.

Mixing semi-finished products at a speed of more than 600 rpm of the kneading shaft contributed to their overheating, which necessitated the use of cold water with the addition of ice to level out overheating. However, a significant mixing intensity does not allow the formation of plastic properties of semi-finished products in the form of a homogeneous viscous medium. Semi-finished products are tough and dense with a granular structure. Such properties of semi-finished products do not allow adequate development of enzymatic processes during fermentation. Due to the uneven distribution of the formulation components, including okara, the amount of substances capable of passing into the liquid phase, which are necessary as sources of a nutrient medium for yeast microflora, has decreased. This negatively affected the quality of finished products, which turned out to be dense.

The best properties of semi-finished products and the quality of rich bakery products with okara were obtained under kneading modes at a kneading shaft speed of 600 rpm for 30-60 s. Under such conditions, the resulting gluten lattice of semi-finished products acquired a capillary-porous structure in which starch grains, yeast cells, and okara particles are evenly distributed. In addition, due to the additional destruction of okara, water-soluble proteins were released from it, which, having emulsifying properties, contributed to the uniform distribution of the fat phase of the dough. All this created favorable conditions for the development of enzymatic processes during the fermentation of semi-finished products and had a positive effect on their structural and mechanical properties and the quality of finished rich products.

This method of processing will increase the water-retaining capacity of the dough, reduce technological costs in the production of bakery products - upek and shrinkage. Reducing these indicators will increase the shelf life of finished products.

The proposed method is carried out as follows.

Example 1 Okara is prepared as follows. Soybeans are pre-washed, mixed with citrate buffer with a pH of 6.5 at a ratio of soybeans: buffer 1: 3-3.5 and left in the conditions of the shop for 48 hours until sprouts no more than 1 cm long appear. Then the sprouted soybeans are crushed and separation into soy milk and okara. The resulting okara is used within 24 hours.

To prepare the sourdough, 64 kg of wheat flour of the highest grade is mixed with 2.5 kg of pressed yeast, previously dissolved in water and filtered, 6 kg of fresh raw soy okara and water according to the calculation, based on the moisture content of the sourdough 41-43%. The dough is kneaded for 30-60 s at a speed of the kneading body of the kneading machine of 600 rpm, then it is fermented to a final acidity of 3.0-3.5 degrees at a temperature of 28-32°C for 210-270 minutes. To prepare the dough, all ready-made dough, 30 kg of wheat baking flour of the highest grade, 1.3 kg of table salt and 10.0 kg of granulated sugar pre-dissolved and filtered, 10.0 kg of pre-plasticized butter, 2 kg of eggs are added to it. , previously sanitized and freed from the shell. The dough is kneaded for 30-60 s at a speed of the kneading body of the kneading machine 600 rpm, left to ripen for 60-90 minutes at a temperature of 28-30°C until the final acidity is not more than 3.5 degrees (table 1). The fermented dough is divided into pieces, cut by hand, laid out on sheets and proofed at a temperature of 35°C for 40-50 minutes, then baked in a humidified baking chamber at a temperature of 200-220°C.

The indicators of fermentation of semi-finished products and the quality of rich bakery products are shown in table 3.

It follows from the above data that the replacement of wheat flour with fresh soy okara contributes to an increase in the mass fraction of dough moisture by 0.4%, the ultimate shear stress of the dough by 8.9%, the mass fraction of moisture in finished products by 2.2%, and the specific volume and organoleptic evaluation remained unchanged, the upek and shrinkage decreased by 0.7 and 0.5%, respectively, compared with the known method (table 3). In finished products with okara, the amount of protein and fat increased by 0.23 and 0.22%, respectively, while the carbohydrate content decreased by 1.42%; by a known method (table 4).

Example 2 Obtaining okara is carried out as in method 1.

To prepare the sourdough, 61 kg of wheat flour of the highest grade is mixed with 2.5 kg of pressed yeast, previously dissolved in water and filtered, 9 kg of fresh raw soy okara and water according to the calculation, based on the sourdough humidity of 41-43%. Next, the dough, dough and finished products are prepared as in example 1 (table 2). At the same time, the duration of the fermentation of the dough is 120-180 minutes, the dough - 60 minutes. The indicators of fermentation of semi-finished products and the quality of rich bakery products are shown in table 3.

From the given data it follows that the replacement of wheat flour with fresh soy okara contributes to an increase in the mass fraction of dough moisture by 2.0%, the ultimate shear stress of the dough by 18.8%, the mass fraction of moisture in finished products by 3.0%, organoleptic evaluation finished products did not deteriorate, while the specific volume increased by 15.6%, upek and shrinkage decreased by 1.4 and 0.9%, respectively, compared with the known method (table 3). In finished products with okara, the amount of protein and fat increased by 0.46 and 0.46%, respectively, and the carbohydrate content decreased by 2.82%; according to a known method (table 4).

Example 3 Obtaining okara is carried out as in method 1.

To prepare the sourdough, 58 kg of premium wheat flour is mixed with 2.5 kg of pressed yeast, previously dissolved in water and filtered, 12 kg of fresh raw soy okara and water according to the calculation, based on the sourdough humidity of 41-43%. Next, the dough, dough and finished products are prepared as in example 1 (table 2). At the same time, the duration of the fermentation of the dough is 70-120 minutes, the dough - 45 minutes.

The indicators of fermentation of semi-finished products and the quality of rich bakery products are shown in table 3.

It follows from the above data that the replacement of wheat flour with fresh soy okara contributes to an increase in the mass fraction of dough moisture by 4.2%, the ultimate shear stress of the dough by 18.8%, the mass fraction of moisture in finished products by 3.0%, organoleptic evaluation finished products and specific volume decreased by 14.5 and 9.3%, respectively, upek and shrinkage decreased by 1.3 and 0.6%, respectively, compared with the known method (table 3).

In finished products with okara, the amount of protein and fat increased by 1.04 and 0.51%, respectively, and the carbohydrate content decreased by 3.37%, calorie content by 4.7 / 19.8 kcal / kJ compared to the content in the product prepared according to a known method (table 4).

From the above data, it indicates that the optimal dosage of fresh soy okara, which allows obtaining high physico-chemical indicators of rich bakery products using the Vyborg pretzel as an example, is no more than 9% instead of wheat flour when it is added to the dough.

This method allows to achieve the goal set in the claims: improving the quality of rich bakery products, their nutritional value, reducing energy value and technological costs for production, as well as using non-traditional raw materials instead of flour.

Claims (1)

A method for the production of rich bakery products, involving the preparation and fermentation of dough from a portion of wheat flour, compressed baker's yeast and water, dough preparation, cutting it, laying out dough pieces into cassettes, proofing and baking, characterized in that during its preparation, dough is added instead of wheat flour 9% fresh raw soy okara, obtained no later than 24 hours before the preparation of a bakery product, the dough is prepared by mixing the remaining wheat flour, ready-made dough, table salt, granulated sugar, butter, eggs and water, while dough and the dough is subjected to intensive kneading for 30-60 s at a speed of the working body of the dough mixer of 600 rpm.