RU2795815C1 - Method for production of dwarf pine grain bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in the production of bread and bakery products intended for functional nutrition with increased biological value directly from bioactivated grain. The method for production of grain bread is characterized by the fact that previously unhusked wheat grain (100.0 g) is washed and soaked in a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine at a temperature of 22-26°C for 18-20 hours until sprouts appear not exceeding 1.8 mm. Next, wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 3-4 mm. Then dough is kneaded, the crushed grain mass is first added into the dough mixing machine, then, with the kneading body of the dough mixing machine running, a solution of table salt, a suspension of pressed yeast, and crushed kernels of dwarf pine are gradually added. The kneading is continued for 6-8 minutes, the fermentation of the dough is carried out for 90-120 minutes, baking is carried out at a temperature of 200-215°C for 30-40 min. At the same time, the dough is prepared with the following content of recipe components, g: crushed mass from germinated grain, enriched with biologically active substances in a 3.2% aqueous-alcoholic extract of young annual spring shoots of Siberian dwarf pine - 150.0-165.0, solution of edible salt - 1.5, suspension of compressed baker's yeast - 2.0, crushed kernels of dwarf pine - 25-30. Water is taken taking into account the moisture content of the raw materials so that the moisture content of the dough is 47.0%.

EFFECT: invention allows to reduce the cost of a food product, increase the biological and nutritional value of finished products.

1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the production of bread and bakery products intended for functional nutrition with increased biological value directly from bioactivated grain.

A known method for the production of grain bread, including soaking whole or crushed grain, adding bread quality improvers during soaking in an amount of 0.00005-5.0% by weight of dry matter of grain, dispersing grain, adding prescription components to the resulting mass and kneading dough, fermentation, cutting dough and baking bread. As improvers, additives that are not included in the recipe are used: enzyme preparations, surfactants, oxidizing agents, etc. Improvers are added as necessary to improve the quality of bread when using raw materials with unsatisfactory baking properties (RU, patent No. 2524827 C1, IPC A21D 13 /02, 2014).

The disadvantage of this method is that the introduction of improvers does not have a noticeable effect on the rate of moisture penetration into the inner layers of the grain and does not affect the change in the properties of the main components of the endosperm (protein, starch). When soaking a whole grain, improvers affect the components located in its peripheral parts: water-soluble pentosans, proteins, enzymes. The negative impact on the quality of bread is that the main part of the water intended for dough preparation is introduced at the stage of grain soaking. Therefore, salt, yeast, additional raw materials are added when kneading the dough in a dry form, making it difficult for them to be evenly distributed in the dough volume, which reduces the nutritional value of bakery products.

A known method for the production of grain bread "Tibet", including soaking unhusked wheat grain in water for 7-10 hours at a temperature of 20-24°C, sprouting for 10-12 hours at a temperature of 20-24°C. Part of the germinated grain is dried to reach a moisture content of 30% and ground. Wet germinated grain is crushed. The batch is produced by mixing crushed wet grain and recipe components, except for ground dried grain. The ground dry grain and wet grain are taken in the ratio 1:(1-20). The dough is fermented for 2-4 hours, and at the end of fermentation, ground dried grain is added, cut, proofed and baked for 20-30 minutes at a temperature of 200-220 ° C (RU, patent No. 2108718, IPC A21D 13/02, 2014 ).

Significant disadvantages of the bread production method are the duration of the process due to the time and energy spent on drying and grinding the grain, the significant time spent on fermenting the dough, the method does not provide drying parameters that can lead to a deterioration in the properties of the germinated grain and, as a result, an increase in output costs. bakery products.

A known method for the production of grain bread, including soaking unhulled wheat grain, its swelling, sprouting, grinding, kneading dough from grain crushed mass, a solution of food salt, a suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, amaranth flour, soy protein isolate , dry milk whey, drinking water, fermentation, cutting, proofing and baking, while when kneading the dough, soy protein isolate is added in an amount of 7.0-7.5% by weight of native wheat grain, which is pre-mixed with amaranth flour of the first grade and dry wheat gluten (RU, patent No. 2711794, IPC A21D 13/02, 2020).

The disadvantage of this method is that the use of dry gluten in the technology - a baking improver increases the cost of the finished product.

The closest in technical essence and the achieved effect is the method of production of bread "Kolosok", which includes soaking unhusked wheat grain, its swelling, sprouting, grinding, kneading dough from crushed grain mass, sodium chloride in the form of a solution, pressed yeast in the form of a suspension, fermentation, cutting, proofing and baking, when kneading the dough, dry wheat gluten is additionally added to it in an amount of 4-5% by weight of dry grain and 0.05-0.09% ascorbic acid, and all prescription components are added during kneading in a certain sequence: first the grain mixture is dosed into the dough mixing machine, then, with the kneading body of the dough mixing machine running, a homogeneous dry mixture of dry wheat gluten and ascorbic acid is gradually added for 1-1.5 minutes, then table salt in the form of a solution and pressed yeast in the form of a suspension, kneading is continued 7-8 min (RU, patent No. 2292722C2, IPC 7 A21D 13/02.2007).

The disadvantage of this method is the low content of antioxidants, short shelf life and duration of the technological process, which leads to additional costs in the production of bakery products.

The technical objective of the invention is to reduce the cost of a food product, increase the nutritional value of finished products and their preventive focus for residents of the Arctic zone and regions of the Far North.

To solve the technical problem of the invention, a method is proposed for the production of grain bread of increased nutritional value with a preventive focus, characterized in that the dough is prepared in a non-sparing way, previously unhulled wheat grain is washed and soaked in 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine at a temperature of 22-26 ° C for 18-20 hours until the size of the sprouts does not exceed 1.8 mm, then the wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 3-4 mm, then the dough is kneaded from the crushed grain mass, a solution of table salt, a suspension of pressed yeast, drinking water, a crushed kernel of elfin cedar, when kneading the dough, the crushed grain mass is first introduced into the dough mixing machine, then, with the kneading body of the dough mixing machine running, a solution of cooking salt is gradually added food salt, a suspension of pressed yeast, crushed kernels of dwarf pine, kneading continues for 6-8 minutes, fermentation of the dough is carried out for 90-120 minutes, baking is carried out at a temperature of 200-215 ° C for 30-40 minutes, dough with a moisture content of 47% prepared with the following content of prescription components, g: crushed mass from germinated grain enriched with biologically active substances in a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine - 150.0-165.0, a solution of table salt - 1.5, a suspension of baker's yeast pressed - 2.0, crushed kernels of dwarf elfin - 25-30, water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 47.0%.

The technical result of the invention consists in soaking the grain in a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine for subsequent processing into the final bakery product. The water-alcohol extract of young annual spring shoots of Siberian dwarf pine, obtained by exhaustive extraction, penetrates into the grain through the shell during swelling, saturating the grain mass with biologically active substances, especially the outer layers of the grains, and increases the nutritional value of the finished product.

Water-alcohol extract of young annual spring shoots of Siberian dwarf pine contains: flavonoids, vitamin C, carotenoids. Cedar kernels are rich in tannins, lipids, proteins, sugars, minerals and vitamins.

The method of production of grain bread "Cedar dwarf" is illustrated by the following examples.

Example (prototype)

When soaking unhulled wheat grain, its swelling, sprouting, grinding, kneading dough from crushed grain mass, sodium chloride in the form of a solution, pressed yeast in the form of a suspension, fermentation, cutting, proofing and baking, when kneading the dough, dry wheat gluten is additionally added to it in the amount of 4-5% by weight of dry grain and 0.05-0.09% ascorbic acid, and all prescription components are added during kneading in a certain sequence: first, the grain mixture is dosed into the dough mixing machine, then, with the kneading body of the dough mixing machine running, gradually add a homogeneous dry mixture of dry wheat gluten and ascorbic acid for 1-1.5 minutes, then table salt in the form of a solution and pressed yeast in the form of a suspension, kneading is continued for 7-8 minutes. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 1

The dough is prepared in a safe way. Pre-shelled wheat grain 100.0 g is washed and soaked in a 3.2% aqueous-alcoholic extract of young annual spring shoots of Siberian dwarf pine at a temperature of 22-26 ° C for 18-20 hours until the size of the sprouts does not exceed 1.8 mm, then the wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 3-4 mm, then the dough is kneaded from the crushed grain mass, a solution of table salt, a suspension of pressed yeast, drinking water, a crushed kernel of cedar elfin, when kneading the dough into a dough mixer the crushed grain mass is first added to the machine, then, with the kneading body of the kneading machine running, a solution of table salt, a suspension of pressed yeast, crushed dwarf kernels are gradually added, the kneading is continued for 6-8 minutes, the fermentation of the dough is carried out for 90 minutes, baking is carried out at a temperature of 200 -215°C for 30-40 minutes, the dough with a moisture content of 47% is prepared with the following content of prescription components, g: crushed mass from germinated grain enriched with biologically active substances of a 3.2% aqueous-alcoholic extract of young annual spring shoots of cedar dwarf dwarf - 150.0, solution of table salt - 1.5, suspension of baker's yeast pressed - 2.0, crushed kernels of dwarf pine - 25, water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 47.0%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 2

The method of preparing grain bread is carried out analogously to example 1, the dosage of the grain mass is 100.0 g. The dough is fermented for 100 minutes. The dough with a moisture content of 47.0% is prepared with the following content of prescription components, g: crushed mass from germinated grain enriched with biologically active substances of a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine - 155.0, a solution of table edible salt - 1.5, a suspension of baker's yeast pressed - 2.0, crushed kernels of dwarf elfin - 27, water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 47.0%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1. Organoleptic and physico-chemical indicators of the quality of dough and bread are presented in table 1.

Example 3

The method is carried out analogously to example 1, the dosage of the grain mass is 100.0 g. The dough is fermented for 100 minutes. The dough with a moisture content of 47.0% is prepared with the following content of prescription components, g: crushed mass from germinated grain enriched with biologically active substances of a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine - 165.0, a solution of table food salt - 1.5, a suspension of baker's yeast pressed - 2.0, crushed kernels of dwarf elfin - 30, water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 47.0%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1. Organoleptic and physico-chemical indicators of the quality of dough and bread are presented in table 1.

Table 1 shows that the proposed method for the production of grain bread "Kedrovy dwarf", which involves the preparation of bread from sprouted grain of wheat based on a 3.2% aqueous-alcoholic extract of young annual spring shoots of cedar elfin, which improves the quality of finished products, their nutritional value and preventive orientation.

The proposed method for the production of grain bread "Kedrovy dwarf" allows: - to improve the quality of grain bread - to increase the biological and nutritional value of products and preventive orientation.

Claims (1)

A method for the production of grain bread, characterized in that previously unhusked wheat grain 100.0 g is washed and soaked in a 3.2% aqueous-alcoholic extract of young annual spring shoots of Siberian dwarf pine at a temperature of 22-26°C for 18-20 hours until the size of the sprouts is no more than 1.8 mm, then the wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 3-4 mm, then the dough is kneaded from the crushed grain mass, a solution of table salt, a suspension of pressed yeast, drinking water, crushed dwarf pine kernels, when kneading the dough, crushed grain mass is first introduced into the dough mixing machine, then, with the kneading body of the dough mixing machine running, a solution of table salt, a suspension of pressed yeast, crushed dwarf pine kernels are gradually added, the kneading is continued for 6-8 minutes, the fermentation of the dough is carried out in for 90-120 minutes, baking is carried out at a temperature of 200-215°C for 30-40 minutes, the dough with a moisture content of 47.0% is prepared with the following content of prescription components, g: crushed mass from germinated grain, enriched with biologically active substances 3, 2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine - 150.0-165.0, solution of table salt - 1.5, suspension of baker's yeast pressed - 2.0, crushed kernels of Siberian dwarf pine - 25-30 , water is taken taking into account the moisture content of the raw materials so that the moisture content of the dough is 47.0%.