RU2797006C1 - Method for production of bakery products - Google Patents

Abstract

FIELD: food industry; baking industry.

SUBSTANCE: invention can be used in production of bakery products for functional and specialized nutrition. The method for preparing a bakery product includes preparing dough by mixing the whole amount of flour, water, common salt and yeast, fermenting the dough, cutting it, proofing and baking dough pieces, while powder from fermented aspen leaf meal is introduced into the dough, enriching the bakery product with calcium, soluble and insoluble dietary fibre. The powder is obtained by fermentation, drying and grinding of an aspen leaf mixture and is taken in an amount of 3-5% by weight of the flour in the dough.

EFFECT: invention makes it possible to improve the organoleptic indicators of the quality of bread, increase the nutritional value and expand the range of bakery products for functional and specialized nutrition.

1 cl, 1 dwg, 5 tbl

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the production of bakery products for functional and specialized nutrition. The method includes the preparation of bakery products in one stage, without a steamer, which includes kneading dough from flour, water, salt, yeast, food additive from aspen leaf meal in an amount of 3-5% of the total flour mass. Next, the dough is kneaded and subjected to fermentation for 60 minutes, cutting, after which the dough pieces are proofed and baked. EFFECT: invention makes it possible to improve the organoleptic indicators of the quality of bread, increase the nutritional value and expand the range of bakery products for functional and specialized nutrition. 5 tables, 1 fig.

The invention relates to bakery production, in particular to methods for the production of bakery products with a high content of the vital trace element calcium to improve the organoleptic indicators of bread quality and increase nutritional value. The new technology should ensure quality and safety, while expanding the production capacity of small-scale catering establishments under the condition of traditional production in bakeries.

A known method for the production of bread, involving the use of green tea extract in powder form in the amount of 0.25-0.5% by weight of flour in the dough (see US Pat. RF No. 2246218, M. class A21D 8/02, 2/36 publ 02/20/2005 in BI No. 5).

The disadvantage of this method is the increase in the duration of the technological process due to heat treatment for 2-3 minutes at an air temperature of 250-300 ° C tea raw materials, as well as molding material obtained by trimming and molding tea bushes, crushing, grinding, twisting tea raw materials into for 15 min, drying at a temperature of 95-110°C, tenfold extraction of the material at a temperature of 65-75°C for 30-50 min, drying the extract in a spray dryer. In addition, green tea extract cannot act as a complex valuable additive that increases the nutritional value of bread.

The closest in technical essence to the claimed object is a method for preparing a bakery product, involving the preparation of dough from the total amount of flour, water, saline, yeast and grape seed powder, the powder being obtained by grinding the seeds in two stages, the amount of grape seed powder is 3-7% by weight of flour, the powder is introduced in the form of an aqueous suspension at a ratio of powder-water (1:2) - (1:5), after kneading the dough, it is fermented, cut, proofed and baked dough pieces (US Pat. RF No. 2211567, M. class A21D 8/02, published 09/10/2003).

The disadvantages of this method are the increase in the duration of the technological process due to the grinding of grape seeds in two stages, the first of which the seeds are subjected to crushing and subsequent moistening to a moisture content of 8-12%, and the second - fine grinding; The product does not have strong antioxidant properties.

The technical result of the invention is to enhance the preventive properties of bakery products by enriching the vital trace element with calcium to increase nutritional value, soluble and insoluble dietary fibers that are part of the fermented aspen leaf meal and improving the quality of products.

The stated technical result is achieved by the fact that the method for the production of a bakery product, according to the invention, provides for the preliminary preparation of a powder from the fermented aspen leaf meal by fermenting, drying and grinding the aspen leaf. Fermentation is carried out in linden boxes with a layer thickness of 15-25 mm and at a temperature of 15-25°C for 6-12 hours until a characteristic light sweetish grassy aroma appears. Dry the fermented semi-finished product at a temperature of 60-70°C for 4-6 hours to a relative humidity of 8-10%. Then the raw material is crushed to a particle size of 200-300 microns. Grinding the semi-finished product after drying eliminates the allocation and loss of juice. Due to the fact that the fermentation is carried out in linden boxes with a layer thickness of 15-25 mm, a pleasant pronounced sweetish-herbaceous aroma is achieved, bitterness in the finished product disappears, and souring is also excluded. The process of drying the fermented semi-finished product is carried out at a temperature of 60 to 70 ° C to a relative humidity of 8-10%, which ensures an abrupt stop of the fermentation process, and its duration is 4-6 hours - the preservation of useful biologically active substances, as well as the high quality of the resulting product from the point in terms of its storage and consumer properties. The prepared powder from the fermented aspen leaf meal, taken in an amount of 3-5% by weight of flour in the dough, is mixed with wheat and rye flour, water, salt, yeast, mixed and fermented for 60 minutes, then cutting, proofing and baking dough blanks.

As we have shown experimentally, the powder obtained from the meal of a fermented aspen leaf under the proposed regimes contains a large amount of minerals that are a nutrient medium for the vital activity of yeast and a valuable, vital microelement calcium.

The claimed method of preparing a bakery product is illustrated by examples of model samples of wheat-rye and rye-wheat products with the addition of powder from fermented aspen leaf meal, presented in table 1. At the same time, a bakery product was prepared according to a known method.

где М_рж - количество ржаной муки, вносимое в тесто, %;When compiling model samples, the percentage of wheat and rye flour varied from 0 to 100% depending on the recipe in increments of 10%. A powdered additive from aspen leaf meal was added in an amount of 1.3, 5% by weight of the flour. The dough was prepared in a steamless way. The amount of leaven used to prepare the dough Gy, %, was calculated by the formula:

where M _rzh - the amount of rye flour added to the dough,%;

An organoleptic evaluation of product samples was carried out in order to study the effect of a powdered additive from aspen leaf meal (Table 2).

The results of the organoleptic evaluation of the bakery product showed that the addition of a powdered additive from the fermented aspen leaf meal to rye-wheat and rye dough in the amount of 1, 3, 5% by weight of the flour did not have a negative impact on consumer properties. When making 3% and 5% powder of aspen leaves, there was a slight pleasant smell of vegetable raw materials in finished products.

Organoleptic evaluation of prototypes showed that all products retained their properties at the control level. The surface of the products is smooth, without large cracks and undermining, without noticeable inclusions of vegetable raw materials. The color of the crusts of bakery products made from rye-wheat and rye flour varied from light brown in the control to dark brown with the addition of 5% meal of aspen leaves, uniform, without visible inclusions of vegetable raw materials. The porosity of the products is developed, without voids and seals, the pores are small, thin-walled. The crumb is soft, elastic, not sticky and not wet to the touch. The color of the crumb changed from light brown in the control to brown in the sample with 5% powdered additive from aspen leaf meal with a slight tint characteristic of vegetable raw materials. There was the aroma of well-baked bread from well-fermented dough with a slight pleasant herbal smell. The products had a balanced taste of well-baked bread, with a pleasant touch of vegetable raw materials. The results of the study of the physicochemical parameters of the prototypes are presented in table 3.

Changes in indicators: porosity, specific volume and dimensional stability of bread remained within acceptable limits. In rye products for the control sample from rye-wheat flour, the acidity was 8.0 degrees and 9.4 degrees. In experimental products with the addition of meal from aspen leaves, the acidity slightly decreased (Fig. 1). So, in rye-wheat products with the introduction of a powdered additive from the meal of a fermented aspen leaf in an amount of 1% by weight of the flour was 5.5 degrees, with the introduction of 3 and 5% of the additive powder - 5.6 - 5.8 degrees, respectively. In rye products with the addition of additives, the acidity was 5.9 - 6.0 deg.

The addition of a powdered additive from the fermented aspen leaf meal helps to reduce such an indicator as acidity from 8.0 - 9.5 degrees for control samples, depending on the percentage of rye flour, to 5.5 - 5.6 degrees for samples with an additive. It has been established that increasing the dosage of the additive, the acidity of the bakery product remains unchanged. Perhaps this is due to the fact that the decrease in acidity is associated with the neutralization of acids in the dough by a stronger base. Calcium in aspen leaves is contained in the form of calcium carbonate (CaCO ₃ ) in a fairly large amount (3300 mg / 100 g). Calcium during hydrolysis decomposes into a strong base calcium hydroxide Ca (OH) ₂ and unstable carbonic acid (H ₂ CO ₃ ), which decomposes into CO ₂ gas and water. Ca(OH) ₂ neutralizes part of the acids accumulated in the dough during fermentation and thereby reduces the overall acidity of the dough.

An analysis of the chemical composition showed that the use of a powdered additive from fermented aspen leaf meal in the recipe made it possible to increase the nutritional value of bakery products. The calcium content in bakery products with the addition of additives is presented in table 4.

The addition of fermented aspen leaf meal powder to experimental bakery products increases the calcium content compared to the control, increasing its overall nutritional value. So, when using a x / bakery product weighing 100 g with the addition of 3 - 5% of aspen leaf powder per day, calcium intake per day is 103 - 150 mg or 10 - 15% of the recommended average daily intake.

Since the purpose of adding a powdered additive from fermented aspen leaf meal to x / bakery products is to a greater extent to impart functional properties than to improve taste, then for this purpose variants of rye-wheat bread with various flavoring additives are proposed: molasses and fermented malt, as well as : ground nuts in the amount of 5 g, zira seeds - 0.25 g, cumin - 0.5 g, cardamom - 0.5 g, cinnamon powder - 0.25 g per 100 g of flour.

The recipe for a bakery product with a powdered addition of fermented aspen leaf meal is presented in Table 5.

As can be seen from the table, the claimed method of preparing a bakery product makes it possible to obtain a product with high quality indicators, biological and nutritional value, which makes it possible to recommend it as a product for functional and specialized nutrition.

Claims (1)

A method for preparing a bakery product, which includes preparing dough by mixing the entire amount of flour, water, common salt and yeast, fermenting the dough, cutting it, proofing and baking dough pieces, while powder from fermented aspen leaf meal is introduced into the dough, enriching the bakery product with calcium, soluble and insoluble dietary fiber, obtained by fermentation, drying and grinding of an aspen leaf mixture and taken in an amount of 3-5% by weight of flour in the dough.

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