RU2795827C1 - Rye-wheat pastry with filling - Google Patents

Abstract

FIELD: bakery industry.

SUBSTANCE: bakery product is made by preparing tea leaves, sourdough and filling, followed by kneading the dough. In this case, the initial components are used at the following ratio, kg per 100 kg of the finished product: sourdough: lactic sourdough 3.5, whole rye flour 7.3, water 4.9; tea leaves: whole meal rye flour 7.6, fermented rye malt 3.3, coriander fruit 0.8 and caraway seeds 0.8 or rosemary leaf 0.8 and basil leaf 0.8, water 20.8; dough: sourdough 15.7, brewing 33.3, whole meal rye flour 32.9, wheat flour (2 grade) 9.5, pressed yeast 0.8, salt 0.5, sugar 3.8, molasses 2.4, water 16 .7; filling: cranberries, or lingonberries, or black currants 16, sugar 4, agar-agar 0.2.

EFFECT: obtaining a dessert rye-wheat bakery product with enhanced antioxidant properties.

1 cl, 1 tbl, 6 ex

Description

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

Known from the prior art is Novo-Borodinsky bread, which includes the main prescription components: baking rye flour and baking wheat flour of the first grade, used in a ratio of 80:15 per 100 kg of flour in the dough, rye malt, baker's yeast pressed, granulated sugar, coriander, edible salt (RU 2123787 published on December 27, 1998). Bread is obtained using tea leaves and liquid sourdough. Preparation of tea leaves is carried out by brewing with water at a temperature of 95-97°C a mixture of flour, coriander and malt. The prepared brew is left for saccharification for 1.5-2.0 hours, the saccharified brew is cooled to 32°C and used for dough kneading. The dough is prepared on liquid sourdough, the consumption of which is 60% by weight of flour. 6 kg of sugar are also added to the dough, pressed yeast is used as a baking powder in the amount of 0.7 kg and the dough is fermented for 80-90 minutes. The fermented dough is cut, the dough pieces are placed in oiled molds and sent for proofing, which is carried out for 60-65 minutes at a temperature of 35-45°C. Before planting in the oven, the workpieces are sprayed with water and sprinkled with coriander, and then baked for 65-60 minutes at a temperature of 200-220°C.

The bread has a crumb moisture of not more than 47.0%, acidity of not more than 9 degrees and a porosity of not less than 48%.

The disadvantage of the known bread is its low nutritional value - the resulting finished product does not have functional properties.

The closest analogue of the proposed bakery rye-wheat product is the bread "Borodinsky improved", made by preparing tea leaves and sourdough, followed by kneading the dough with the following ratio of initial components, kg: Sourdough: concentrated lactic acid sourdough 1.5, wholemeal rye flour 4.6, water 8.7, Infusion: rye wholemeal flour 5.1, red rye malt 2.5, coriander 3.0, water 0.2, Dough: sourdough 14.8, brew 10.8, mixture of chia and sesame seed flour 3 ,1, wholemeal rye flour 27.7, wheat flour of the 2nd grade 7.7, pressed yeast 0.3, salt 0.5, sugar 3.1, molasses 2.0, water 30.0 (RU2690443 published on 06/03/2019 .).

The disadvantage of this invention is the limited antioxidant activity of the finished product.

The technical objective of the invention is to create a rye-wheat bakery product with functional filling and high antioxidant activity.

The task is achieved by the fact that the proposed rye-wheat bakery product with a filling is implemented, containing lactic acid sourdough, wholemeal rye flour, wheat flour of the 2nd grade, fermented rye malt, pressed yeast, molasses, sugar, salt, agar-agar, water, using sourdough and sourdough. Moreover, to increase the antioxidant activity, coriander fruits and cumin seeds or rosemary leaf and basil leaf are additionally added, as well as a filling based on cranberries or lingonberries or black currants in the following ratio of initial components, kg per 100 kg of finished products:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 coriander fruit 0.8 and cumin seeds 0.8

or

rosemary leaf 0.8 and a basil leaf 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

cranberries or lingonberries or black currants 16 sugar 4 agar-agar 0.2

Ratio dough : filling: 92:20

The result of the invention is to increase the overall antioxidant activity of a rye-wheat bakery product due to the use of a mixture of spicy-aromatic raw materials in the composition of tea leaves (coriander and cumin or rosemary and basil) and filling based on cranberries or lingonberries or black currants. The resulting product can be attributed to the group of products for functional nutrition. Regular consumption of such a product will reduce the oxidative stress of the body, improve the overall physiological state. Antioxidant properties are due to the fact that basil contains vitamins A, B3, B4, B, C, E, K, it is rich in macro- and microelements; due to the high content of vitamin C, essential oils contained in leaf extracts, bioflavonoids are able to effectively resist oxidative processes in the human body. Coriander fruit is rich in phytonutrients, which contributes to the detoxification of the body and the treatment of various human diseases. Cumin seeds are rich in B vitamins, contain various antioxidants (quercetin and other bioflavonoids, kaempferol), strengthen the human immune system. The presented berry raw materials are also natural sources of antioxidants. The total antioxidant activity of the control and experimental samples of the bakery product is presented in the table. It has been established that the total antioxidant activity of the developed composition of the rye-wheat bakery product with filling significantly exceeds the traditional rye-wheat bakery products. Thus, the total antioxidant activity in the control sample is 1.5-2 times lower than in the developed samples. Therefore, a rye-wheat bakery product can compete with traditional rye-wheat bread, as well as rich wheat bakery products, and become a new functional food product in the human diet.

Example 1

A composition of a rye-wheat product with a filling obtained by preparing a leaven, a tea containing coriander fruits and cumin seeds, kneading dough and forming a hearth product with a filling based on lingonberries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 coriander fruit 0.8 cumin seeds 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

cowberry 16 sugar 4 agar-agar 0.2

at a ratio of dough: stuffing: 92:20.

Example 2

A composition of a rye-wheat product with a filling obtained by preparing a leaven, a tea leaves containing a leaf of rosemary and basil, kneading the dough and forming a hearth product with a filling based on cranberries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 rosemary leaf 0.8 basil leaf 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

cranberry 16 sugar 4 agar-agar 0.2

at a ratio of dough : filling: 92:20.

Example 3

The composition of a rye-wheat product with a filling obtained by preparing a starter, a tea containing coriander fruits and caraway seeds, kneading dough and forming a hearth product with a filling based on blackcurrant berries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 coriander fruit 0.8 cumin seeds 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

black currant 16 sugar 4 agar-agar 0.2

at a ratio of dough : filling: 92:20.

Example 4

A composition of a rye-wheat product with a filling obtained by preparing a starter, tea leaves containing rosemary and basil leaves, kneading dough and forming a hearth product with a filling based on lingonberries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 rosemary leaf 0.8 basil leaf 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

cowberry 16 sugar 4 agar-agar 0.2

at a ratio of dough : filling: 92:20.

Example 5

A composition of a rye-wheat product with a filling obtained by preparing a sourdough, a brew containing coriander fruits and cumin seeds, kneading dough and forming a hearth product with a filling based on cranberries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 coriander fruit 0.8 cumin seeds 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

cranberry 16 sugar 4 agar-agar 0.2

at a ratio of dough : filling: 92:20.

Example 6

A composition of a rye-wheat product with a filling obtained by preparing a leaven, a tea leaves containing a leaf of rosemary and basil, kneading the dough and forming a hearth product with a filling based on blackcurrant berries at the following ratios of components, kg per 100 kg of product:

Leaven:

lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9

Welding:

wholemeal rye flour 7.6 fermented rye malt 3.3 rosemary leaf 0.8 basil leaf 0.8 water 20.8

Dough:

leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7

Filling:

black currant 16 sugar 4 agar-agar 0.2

at a ratio of dough : filling: 92:20.

The antioxidant activity of the obtained bakery products is shown in table 1.

Thus, from table 1 it can be seen that the proposed composition of the rye-wheat bakery product with filling allows you to increase the nutritional value of bread and its antioxidant status and expand the range of rye-wheat bread varieties.

Claims (11)

Bakery rye-wheat product with filling, obtained by preparing tea leaves, sourdough, filling, followed by kneading dough and forming a hearth product with filling, including lactic acid sourdough, wholemeal rye flour, 2 grade wheat flour, fermented rye malt, pressed yeast, molasses, sugar , salt, agar-agar, water, characterized in that coriander fruits and cumin seeds or rosemary leaf and basil leaf are added to the tea, the filling is prepared on the basis of cranberries or lingonberries or blackcurrants at the following ratio of initial components kg per 100 kg of finished products: leaven: lactic ferment 3.5 wholemeal rye flour 7.3 water 4.9 welding: wholemeal rye flour 7.6 fermented rye malt 3.3 coriander fruit 0.8 and cumin seeds 0.8 or rosemary leaf 0.8 and a basil leaf 0.8 water 20.8 dough: leaven 15.7 welding 33.3 wholemeal rye flour 32.9 wheat flour 2 grades 9.5 pressed yeast 0.8 salt 0.5 sugar 3.8 syrup 2.4 water 16.7 filling: cranberries, or lingonberries, or black currant 16 sugar 4 agar-agar 0.2