RU2798565C1 - Method for cooking bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production of bakery products using natural additives of fish and vegetable origin. Method for preparing a bakery product includes preparing dough from baking wheat flour, sugar, cow's milk with a fat content of 2.5%, dry baking yeast and fish dispersion, and dough fermentation, cutting, proofing and baking. At the same time, fish skin with scales is used as a raw material for obtaining a fish dispersion, the raw material is processed in a mixer with the addition of food salt NaCl and ice in a mass ratio of 100:5:20, respectively, until the scales are separated from the skin, washed, and fractionated. Further, the skin and scales are kept in separate containers in an aqueous solution of food salt NaCl and soda NaHCO₃, taken in a mass ratio of raw fish : water : NaCl : NaHCO₃ respectively as 100:400:5:1 for 40 min, fractionated, washed with water. Fish skin is mixed with apple juice in a mass ratio of 1:12 and hydrolyzed for 96 hours at a temperature of 4°C. Fish scales are air-dried to a moisture content of 5-10%, crushed and separated, obtaining a powder with a particle size of not more than 0.088 mm. The prepared powder is mixed with hydrolyzed fish skin in a mass ratio of 10:100 and homogenized, obtaining a homogeneous dispersion. At the same time, the dough is prepared with the following content of the initial prescription components, kg per 100 kg of baking wheat flour: baking wheat flour - 100.0, fish dispersion - 18.3, sugar - 5.8, dry baker's yeast - 0.8, cow's milk fat content 2.5% - 43.3.

EFFECT: expanding the range of functional bakery products, as well as obtaining a finished product with increased nutritional value and improved organoleptic quality indicators.

1 cl, 6 tbl

Description

The invention relates to the food industry, namely the production of bakery products using natural additives of fish and vegetable origin.

Bread and bakery products are the main, cheapest and daily food products of most of the world's population. The main components of bakery products are flour, milk and water, eggs, sugar, yeast, butter, flavoring and aromatic substances. The disadvantages of traditional recipes for bakery products are: high content of carbohydrates, insufficiently high content of proteins and essential amino acids (lysine, threonine), low content of dietary fiber, calcium salts, phosphorus, iron and vitamins.

Known methods for producing bakery products using various fruit, vegetable, berry and vegetable juices, including apple (RU 2636604 IPC A21D 13/02, A21D 13/04, A21D 10/0, "Method for the production of aerated bread "Khutorok"", publ. 02.11. 2017, RU 2614989, IPC A21D 8/02, "Method of preparing wheat bakery products", publ. 04/03/2017).

The main disadvantage of the use of juices in technologies for the production of bakery products is their very low content of vegetable proteins (0.1-0.3%) and minerals (including Ca, P, Fe) with a high content of carbohydrates and organic acids.

Known "Method for obtaining food collagen-containing products" (RU 2764996, IPC A23L 29/00, publ. 01/24/2022), where the washed fish skin with scales is processed in a mixer with the addition of food salt NaCl and ice in a mass ratio of 100: 5, respectively :20, and after fractionation of the resulting mixture, the resulting fish skin (without scales) is mixed with water in a container in a mass ratio of 1:4, with the addition of a mixture of salt, citrus peel, baking soda, taken in the amount of 5%, 5% and 1% from the mass of fish raw materials, respectively, and incubated for at least 30 minutes, after exposure, the liquid fraction is separated, and the solid fraction in the form of fish raw materials and citrus peel is washed with water, then the mixture of skin with citrus peel is kept for 18-48 hours in a liquid containing, at least one type of organic acid, at a temperature of not more than 4°C at a ratio of solid fraction and liquid as 1:3-4, after which the liquid mixture of fish skin and citrus peel is homogenized to obtain a functional product in the form of a dispersion and stored frozen form.

Significant viscosity (stickiness) of the resulting dispersion prevents its high-quality mixing with the components of the bakery product recipe, in addition, the presence of pieces of citrus peel with a specific flavor (bitterness) limits the use of this food additive.

Known methods for processing fish scales (Vorobiev V.I., Nizhnikova E.V. Obtaining fractions of collagen and hydroxyapatite from fish scales // Proceedings of KSTU. - 2021. - No. 62. - p. 80-91., Vorobyov V.I. ., Nizhnikova E.V., Egorova K.V. Fish scales and new directions of its practical application // Baltic Marine Forum. - 2022. - pp. 39-45.), where fish scales are washed with water, processed in a mixer with the addition edible salt NaCl and ice, then additionally processed in an aqueous solution of salt and baking soda and after separating the liquid part, washed with water, then the scales are dried with hot air to a moisture content of not more than 10% (preferably 5%), in order to reduce the overall contamination and create optimal conditions for its subsequent grinding (abrasion). Since when the moisture content of fish scales is more than 10%, the likelihood of the formation of a glue-like viscous lump - "pellet" increases during its grinding (due to the transition of part of the collagen during friction heating in the presence of water into water-soluble glutin, which is the basis of fish glue), which leads to a stop or withdrawal from building equipment.

The dried scale is crushed and separated using sieves to obtain, among other things, a hydroxyapatite fraction in the form of a powder with a particle size of 0.1 mm or less. Scale powder can be used as a food additive as a source of mineral salts, only after additional processing, as it has increased rigidity in its natural form (causes irritation of the tongue and oral cavity).

A known method of preparation, modes and recipe for a dessert bakery product (Kitaeva A.Ya and my bread machine: cooking / Anna Kitaeva - M.: Eksmo, 2015. - 224 p.), obtained in an electric bread machine, which consists in the fact that in the form for baking, pour 260 ml of cow's milk with a fat content of 2.5% and 100 ml of water, pour 3 tsp into the liquid. sugar and 1.5 tsp. salt. 600 g of French Thing wheat flour are added to the mixture, 1.5 tsp are poured on top of the flour. dry, fast-acting yeast for baking, Saf-moment company and bake for 3 hours in accordance with the program (Moulinex bread machine, model: OW1101 $, power 600W), where the first batch is 10 minutes, the first rise is 20 minutes, the second kneading - 15 minutes, second rise 20 minutes, warm-up - 15 seconds, third rise - 55 minutes, baking 1 hour.

The disadvantage of this method is insufficiently high nutritional value, organoleptic and functional properties of the resulting bakery product.

The closest analogue is the "Method for the production of bread and confectionery products using marine collagen" (KR 20180065189, IPC A21D 10/02; A21D 2/34; A21D 2/36; A21D 8/04; B03D 3/06; B04B 3/00 Published on June 18, 2018), in which the bread recipe consists of mass parts: 1-5 parts of marine collagen per 100 parts of wheat flour, 0.5-2.5 baking powder, 20-60 sugar, 40-80 eggs, 100-160 milk, 1 salt. Wheat flour is mixed with marine collagen and other components of the recipe to obtain a dough, which is then fermented at a temperature of 25-300C for 20-60 minutes, divided into blanks (weighing 50-150 g), molded and baked at 160-1900C in within 10-30 min. In the mixing step, a liquid extract of the leaves of the Gaegeumbulcho herbaceous plant or water can be added to reduce the viscosity of the resulting dough. Marine collagen is obtained from the skin of fish, from which the scales are removed (by stirring in a 0.1M NaOH solution for 6-12 hours, with a degree of purification from scales of 80-90%), then the peeled skin is washed, dried and ground to particle size 50-150 mesh Dry skin powder is mixed with a 0.1M NaOH solution in a weight ratio of 1:5-10, stirred for 12-24 hours at a temperature of 20-250C and alkali residues are removed using a centrifuge, then the solid residue is washed with distilled water and mixed with a solution of acetic acid. acids in a weight ratio of 1:5-10 and stirred for 12-24 hours at room temperature, then the supernatant is separated using a centrifuge to obtain acid-soluble collagen, then an enzyme (pepsin) is added and stirred for 10-20 hours, then the supernatant the liquid is separated by centrifugation, a 2M NaCl solution is added, the precipitate is dialyzed with distilled to obtain collagen solubilized with pepsin, which is further purified with Na2HPO4 (to inactivate pepsin), dialysis is carried out with acetic acid and urea and fractionated using ion chromatography, collagen is obtained a fraction that is dialyzed with distilled water and freeze-dried to obtain pure marine collagen.

Significant energy costs and volumes of alkaline, acidic solutions, distilled water used, as well as losses of feedstock, the use of expensive purification methods (ion chromatography, dialysis), drying (lyophilization) and enzyme (pepsin) when obtaining marine collagen supplements from fish skin with scales, in As a component of the bread recipe, they significantly increase the cost of the final product and limit its industrial production.

The invention solves the problem of creating a simpler method for preparing a bakery product, with increased nutritional value and improved organoleptic quality indicators, enriched with fish collagen and an additional mineral additive, by using a collagen-mineral dispersion obtained from fish skin with scales using an acidic acid as an enriching additive. hydrolysis.

To obtain the necessary technical results in a method for preparing a bakery product, characterized in that it includes the preparation of dough from bakery wheat flour, sugar, cow's milk with a fat content of 2.5%, dry baker's yeast and fish dispersion, dough fermentation, cutting, proofing and baking, when In this case, it is proposed to use fish skin with scales as a raw material for obtaining fish dispersion, process the raw material in a mixer with the addition of NaCl food salt and ice in a mass ratio of 100:5:20, respectively, until the scales are separated from the skin, rinse, fractionate, keep the skin and scales in in separate containers in an aqueous solution of food salt NaCl and soda NaHCO3, taken in the mass ratio of fish raw materials: water: NaCl: NaHCO3, respectively, as 100:400:5:1 for 40 minutes, fractionate, rinse with water, mix fish skin with apple juice in a mass ratio of 1:12 and hydrolyze for 96 hours at a temperature of 4 ⁰ C, dry the fish scales with air to a moisture content of 5-10%, grind and separate, obtaining a powder with a particle size of not more than 0.088 mm, which is mixed with hydrolyzed fish skin in mass ratio of 10:100 and homogenize, obtaining a homogeneous dispersion. At the same time, the dough is proposed to be prepared with the following content of the initial prescription components, kg per 100 kg of baking wheat flour:

baking wheat flour - 100.0;

fish dispersion - 18.3;

sugar - 5.8;

dry baker's yeast - 0.8;

cow's milk with fat 2.5% - 43.3.

The growing awareness of people regarding the preservation of their health contributes to the need to create technologies and recipes for bakery products, including natural additives that increase the nutritional value of the final product and improve organoleptic characteristics (appearance, increase in volume, porosity, taste, aroma). As a natural additive, it is proposed to use apple juice obtained from Russian varieties of apples that have a more sour taste (with a high content of organic acids, mainly malic, up to 70% of the total acid content, with a pH of less than 4.0), which is characterized by relative cheapness and availability of raw materials and having a rich set of minerals, vitamins, simple carbohydrates, pectins. As an additive, the use of fish skin with scales, which has a high protein content (mainly collagen), as well as a small amount of fat and ash, is also proposed. Collagen is the main protein of the human body (about 30% of the total protein) and animals and is used as a functional component in food, cosmetics and medicines. Modern studies have shown that hydrolysis products of fish collagen (gelatin) form complexes with glutenin (the main protein of wheat gluten) contributing to an increase in the strength and gas-retaining ability of the dough, slowing down the rate of compaction of the crumb and retrogradation of starch, inhibiting the diffusion of water from the edge crumb into the crust of the product, improving porosity and cell size of the crumb and an increase in the specific volume of bread (Sang S. et al. Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread // Food chemistry: X. - 2022. -T. 14. - C. 100319. DOI:10.1016/j.fochx.2022.100319). In addition, in order to increase calcium salts and replace food salt NaCl in the recipe of a bakery product, it is proposed to use the mineral (powder) fraction of fish scales as an additive. It is known that fish scales contain more than 20 macro- and microelements and mainly consist of calcium hydroxyapatite, which is the main component of human and animal bone tissue. (Mezenova N.Yu. Development of a bioproduct technology for sports nutrition using biomodified collagen-containing fish raw materials: dis. - Kaliningrad State Technical University, 2017).

In the proposed method, as a fish additive, as a component in the recipe of a bakery product, it is proposed to use a collagen-containing dispersion with a mineral additive obtained from fish skin with scales, which accumulates in significant quantities when cutting aquatic organisms (up to 10% by weight of fish), having a sufficiently high nutritional value and containing a significant amount of collagen and minerals (scales), which at present, due to the lack of economically viable technologies, is used mainly in the unprofitable production of fish feed meal (Vorobiev V.I. Use of fish skin with scales for food purposes // News of KSTU No. 58. - 2020. - P. 75-84). The involvement of insufficiently used high-protein fish raw materials in the industrial production of food products contributes to the principles of rational environmental management, reducing the deficiency of food protein and functional food components.

Separation of the skin with scales into separate components (skin and scales) with their simultaneous cleaning in a mixer with the addition of dry food salt and ice in a mass ratio of 100:5:20 makes it possible to prevent heating and dehydrating effect of salt on collagen, reduce the overall bacterial contamination and partially transfer mucus, pigments, fat, guanine and other salt- and water-soluble substances of fish raw materials into the resulting solution, followed by their removal together with the solution and by washing with water.

Subsequent fractionation of the mixture of fish raw materials into skin and scales and their re-treatment in separate containers in an aqueous solution with the addition of a mixture of edible salt NaCl and soda NaHCO3, taken in a mass ratio of fish raw materials : water : NaCl : NaHCO3, respectively, as 100:400:5:1 and keeping for 40 minutes, also helps to reduce the overall bacterial contamination of the components of fish raw materials and more complete transition of pigments and other low molecular weight (including volatile compounds responsible for the formation of a fishy smell) organic substances into the solution with its subsequent removal when washing the raw materials with water. The criterion for the quality of cleaning fish raw materials are organoleptic indicators (smell and appearance of raw materials) in the form of the absence of a fishy smell in the skin and scales and the transparency of the outgoing wash water.

Mixing purified fish skin with apple juice in a mass ratio of 1:12 and keeping it in the mixture for 96 hours at a temperature of 4 ° C (which prevents the rapid growth of the microflora of the mixture and preserves the original quality of collagen proteins and raw materials), allows for partial hydrolysis of fish collagen skin due to organic acids of apple juice and contributes to its significant swelling (acid fat), which leads to a loss of skin strength and the possibility of its dispersion without significant effort using grinding devices (blender, etc.). An organoleptic indicator is taken as the criterion for the end of the fish skin hydrolysis process - rubbing the fish skin with the fingers without any (significant) effort to obtain a soft puree-like mass. Any liquids (juices or their mixtures, fermented milk products and mixtures, etc.) containing at least one type of organic acid can be used as a medium for hydrolysis. The most widely produced apple juice in Russia, which has a sour taste, was chosen as a liquid for hydrolysis, in the form of a significant amount of organic acids (pH less than 4.0), since during hydrolysis its acidity is significantly reduced and the liquid acquires a pleasant sour-sweet or sweet taste (pH greater than 4.0) due to partial neutralization of acids. In addition, apple juice has antioxidant properties, normalizes fat metabolism, strengthens the immune system, lowers cholesterol, and is used as a prophylactic for heart attacks and strokes (RU 2614989, IPC A21D 8/02, "Method of preparing wheat bakery products", publ. 04/03/2017 g.), which allows you to increase the nutritional value of the bakery product when using it. It is also known that organic acids are the main acidifying additive in the composition of complex improvers used in the production of bread. The addition of organic acids to bakery products increases the volume of products by improving the elasticity of gluten and the gas-holding capacity of the dough, as well as improving the color of the crumb and the taste of bread.

The use of partially hydrolyzed and swollen fish skin in apple juice greatly simplifies the process of obtaining and using fish dispersion as a component of a bakery product, compared with obtaining dry marine collagen from fish skin, according to the closest analogue. At the same time, there are no significant losses of raw materials, which can reach up to 90% of the dry weight of the skin. (Khaustova G. A. Development of technologies for deep processing of fish skins to obtain collagen, hyaluronic acid and finished skins: dis. - Voronezh State University of Engineering Technologies, 2013) and the volumes of acidic, alkaline solutions and distilled water used when cleaning the skin, as well as the use enzymes and additional processes for transferring into solution and re-drying previously dried fish raw materials. Additionally, non-calogenic proteins and other valuable substances are used, which make up at least 20-60% of the original raw materials removed during skin cleaning, as well as fish scales (which are completely removed in the prototype) to obtain a mineral supplement. In addition, there is no need to use a multi-operational, lengthy and energy-intensive process for obtaining freeze-dried fish collagen using expensive equipment.

The cleaned fish scales should be dried with air to a residual moisture content of 5-10% and then processed in a high-speed grinder at 36,000 rpm for 5 minutes (if the degree of grinding is insufficient, the process can be repeated), the resulting mixture is separated using sieves, obtaining hydroxyapatite (phosphate calcium) fraction of fish scales in the form of a powder with a particle size of 0.088 mm or less. The use of mineral scale powder with a particle size of 0.088 mm or less is justified by the fact that the rate and completeness of absorption of fine powder fractions in the human body are identical to those of biological fluids, which is very important when using this component as a functional food additive. (Turovsky, A.V. Introduction to the general recipe: a teaching aid / F.V. Turovsky, V.A. Nikolaevsky, L.M. Emelyanova. - Voronezh: VSU, 2013. - 215 p.). In addition, it is known that polyphosphates (including calcium phosphate) have the properties of emulsifiers, stabilizers and activators of enzymes in the dough, increase the water absorption capacity of flour and dimensional stability of products, help preserve the freshness of bread, as they delay the process of starch retrogradation, as well as its digestibility in the form of formation of complexes with proteins, stabilize the rheological properties of the dough, improve the structure of the crumb and the porosity of products.

Mixing and homogenization of the mineral supplement from fish scales with hydrolyzed fish skin in a mass ratio of 10:100 helps to obtain a homogeneous dispersion (the appearance and consistency of which is similar to applesauce), which makes it easy to further mix it with other components in the process of preparing a bakery product in a bread machine . If necessary, water can be added to reduce the viscosity of the dough.

The optimal options for mixing fish skin and apple juice, as well as hydrolyzed skin in apple juice with scale powder, are presented in Table. 1.

Table 1 shows that the optimal mass ratio of fish skin: apple juice is 1:12, and scale powder: fish dispersion is 10:100.

For the preparation of bakery products, the following initial components are used in kg per 100 kg of flour:

baking wheat flour - 100.0;

fish dispersion - 18.3;

dry baker's yeast - 0.8;

sugar - 5.8;

cow's milk with a fat content of 2.5% - 43.3.

Replacing water and common salt NaCl in traditional recipes for the preparation of bakery products with fish dispersion (skin and scales) with apple juice increases the nutritional value (increase in protein content, vitamins) and contributes to obtaining a functional bakery product (increase in calcium and collagen content). In addition, the organoleptic characteristics of the resulting products are improved (taste, porosity, crumb moisture) and the volume and mass of the resulting product increases.

The process of obtaining bakery products can be carried out, for example, in a bread machine with an appropriate work program that ensures the quality of the final product.

The method for producing a bakery product is illustrated by the following example.

Previously, one of the components of the bakery product was obtained fish dispersion in the form of a homogeneous mass using apple juice and fish skin with scales.

For this purpose, the skin of pike-perch with scales (Sander lucioperca) cleaned from cuts and washed, obtained in the process of cutting fish into fillets, was loaded in portions in the amount of 0.4 kg into a two-speed mixer Moulinex Delico FP203 (500 W) along with NaCl edible salt (20 g), crushed ice (80 g), and treated in position 1 (1000 rpm), until the scales were completely separated from the skin (treatment duration was 6 minutes). The resulting mixture of skin and scales was washed in water to remove salt and coloring matter (determined by taste and visually) and fractionated using a rotating sieve drum and washed with water to obtain descaled skin (2000 g) and scales (1800 g). The resulting fish raw materials were mixed in separate containers with fresh water (at room temperature), food salt NaCl and soda NaHCO ₃ taken respectively in a mass ratio of 100:400:5:1, and kept for 40 minutes. Then the liquid part was drained and the remaining fish raw materials were separately washed with fresh water until the salt was completely removed, as well as the fishy smell and partially coloring substances (checked for taste, smell and visually). A part of the peeled fish skin (100 g) was immersed in pasteurized apple juice (Naturovo LLC, juice pH 3.7) of direct extraction (1200 g) and kept in a refrigerator at a temperature not exceeding 4°C for 96 hours. Cleaned fish scales (1800 g.) were dried in an air stream with a temperature of 35°C (in order to prevent partial denaturation of fish scale collagen and, accordingly, further better separation of crushed scales into collagen and hydroxyapatite (powder) fractions, up to a moisture content of 8.4% , and crushed in a high-speed multifunctional grinder (China, 36000 rpm, capacity 0.8 liters) for 5 minutes, the resulting mixture was separated using a vibrating screen (mesh size 170 mesh or 0.088 mm) to obtain a mineral powder with a particle size of less than 0.088 mm.

The general chemical composition of zander scale powder in%, including calcium with a particle size of less than 0.088 mm, is presented in Table. 2.

Hydrolyzed fish skin with apple juice (1300 g) was mixed with 130 g of fish scale powder with simultaneous homogenization (immersion blender "Bosch" 750W) until a homogeneous dispersion was obtained.

The total chemical composition of the fish dispersion in%, including calcium, is presented in Table. 3.

The process of obtaining a sample of a bakery product was carried out in a bread machine (Moulinex, model: OW1101$, power 600W) as follows. A mixture of fish dispersion (110 g) and cow's milk (260 g) homogenized with a submersible blender was poured into a baking dish, then granulated sugar (35 g) was added, wheat flour (French thing) (600 g) was added to the resulting mixture. Extra" and baker's dry yeast (5 g) "Saf-moment" manufacturer LLC "Saf-Neva", a Russian enterprise of the LESAFFRE group (France) and included the working program of the bread machine, which is presented below:

- the first batch - 10 minutes,

- first ascent 20 min,

- second batch - 15 minutes,

- second ascent 20 min,

- warm-up 15 sec, third rise - 55 min,

- baking 1 hour.

The total baking time in the bread machine was 3 hours.

For comparison, a sample of a bakery product (control) was also prepared according to this program without the use of fish dispersion.

The recipes and the total mass of the obtained samples of bakery products are presented in table. 4

As can be seen from Table. 4, the bakery product with the fish dispersion had a higher weight and mass fraction of moisture, as well as volume (visually) compared to the control.

The total chemical composition (per absolutely dry matter) in%, including calcium, of samples of bakery products is presented in Table. 5.

As can be seen from Table. 5, the proposed bakery product with fish dispersion has a large mass fraction of protein and calcium with a decrease in carbohydrates compared to the control and, accordingly, increased nutritional value with a functional focus (calcium, fish collagen.).

Organoleptic characteristics of the obtained samples are presented in table. 6.

From Table. 6 shows that a sample of a bakery product with a fish dispersion has an increased porosity and moisture content of the crumb, as well as a rich sweetish taste and creamy color compared to the control, i.e. has improved organoleptic properties.

The introduction of fish dispersion obtained from fish skin with scales with apple juice has a positive effect on the organoleptic properties of the resulting bakery products (taste, porosity and crumb moisture), contributes to an increase in nutritional value with a functional focus by increasing the protein content (incl. collagen) and calcium, while reducing carbohydrates (lowering the glycemic index), which allows the proposed method to be used to expand the range of bakery products in the baking industry. Compared to the method of bread production described in the closest analogue, in the proposed method it is much easier and cheaper to obtain a collagen-mineral supplement, while the final product is obtained with a higher nutritional value and improved organoleptic quality indicators.

Claims (2)

A method for preparing a bakery product, characterized in that it includes the preparation of dough from wheat flour, sugar, cow's milk with a fat content of 2.5%, dry baker's yeast and fish dispersion, fermentation of the dough, cutting, proofing and baking, while as a raw material for obtaining fish skin with scales is used in the fish dispersion, the raw material is processed in a mixer with the addition of edible salt NaCl and ice in a mass ratio of 100:5:20, respectively, until the scales are separated from the skin, washed, fractionated, the skin and scales are kept in separate containers in an aqueous solution of edible salt NaCl and soda NaHCO ₃ taken in the mass ratio of fish raw materials : water : NaCl : NaHCO ₃ respectively as 100:400:5:1 for 40 min, fractionated, washed with water, fish skin is mixed with apple juice in a mass ratio of 1:12 and hydrolyzed for 96 hours at a temperature of 4 ° C, the fish scales are dried with air to a moisture content of 5-10%, crushed and separated, obtaining a powder with a particle size of not more than 0.088 mm, which is mixed with hydrolyzed fish skin in a mass ratio of 10:100 and homogenized, obtaining a homogeneous dispersion, while the dough is prepared with the following content of the original prescription components, kg per 100 kg of baking wheat flour: wheat flour for baking 100.0 fish dispersion 18.3 sugar 5.8 dry baker's yeast 0.8 cow's milk with a fat content of 2.5% 43.3