RU2805074C1 - Method for the production of a multi-component yeast-free bread mixture - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: production of a baking mixture intended for making bread. The method for the production of a multi-component yeast-free baking mixture is characterized by the fact that rye flour and wheat bran are pre-screened and metal impurities are separated. Next, peeled rye flour, wheat bran, ultrafine apple powder from pomace of fruits of small-fruited apple trees, edible table salt and edible soda are dosed into the loading device of the ribbon mixer, mixed for 10 minutes. Moreover, ultrafine apple powder is obtained by drying and grinding to a size of not more than 50 microns pomace of fruits of small-fruited apple trees. At the same time, the mixture is prepared at the following mass ratio of components, g: peeled rye flour - 50.0-60.0, wheat bran - 45.0-55.0, ultrafine apple powder from pomace of fruits of small-fruited apple trees - 5-15, table salt food - 1.5, food soda - 0.2.

EFFECT: improving the quality of yeast-free bread by increasing the nutritional value, enrichment with biologically active substances, improving the physical and chemical and organoleptic characteristics of the finished product.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to baking production, and can be used for the production of a baking mixture intended for making bread.

There is a known method for producing a mixture containing as a flour base first-grade or second-grade wheat flour, peeled rye baking flour, a complex fortifier in the form of a grain mixture "Kerndlmischung 5" - 20% and a flavoring additive "Rogamalt 1" - 5% (RU, patent No. 2285408, IPC A21D 2/36, A21D 8/02, 2006).

The disadvantage of this method is the low biological value of the flour mixture, low protein and antioxidant content, and the need to purchase expensive imported flavoring additives.

There is a known method for producing a mixture containing, as a flour base, wheat baking flour of the first or second grade, peeled rye baking flour, as well as a natural flavoring additive based on rye malt “Rogamalt” in an amount of 0.5-7.0% (RU, patent No. 2285407, IPC A21D 2/36, A21D 8/02, 2011).

The disadvantage of this method is the low nutritional value of the flour mixture and the need to purchase an expensive imported flavoring additive.

The technical objective of the invention is to improve the quality of bread by increasing the nutritional value enriched with biologically active substances, improving physicochemical and organoleptic characteristics, intensifying production due to the absence of the need to separately dose recipe components and ferment the dough.

To solve the technical problem of the invention, a method for producing a multicomponent yeast-free baking mixture with increased nutritional value is proposed, characterized by the fact that the multicomponent yeast-free baking mixture includes peeled rye flour, wheat bran, table salt, baking soda, ultrafine apple powder of small-fruited apple trees obtained from dried and pomace of small-fruited apple trees, crushed to a size of no more than 50 microns.

The technical result of the invention is to improve the quality of yeast-free bread by increasing the nutritional value, enriching it with biologically active substances, improving the physicochemical and organoleptic characteristics of the finished product, increasing the shelf life, and intensifying production.

Ultrafine apple powder from the fruits of small-fruited apple trees contains a variety of substances: carbohydrates (mono-, di- and polysaccharides); nitrogen substances, lipids, mineral substances, organic acids. The presence of glucose and fructose in ultra-fine apple powder - 8.3-12.5% - serves for their effective and rapid absorption. Cellulose and hemicellulose 6.7-9.3% are involved in regulating the motility of the gastrointestinal tract and the vital activity of its microflora. Pectin substances 3.4-12.6% weaken the toxic effects of endo- and exogenous harmful substances. In the human body, they suppress putrefactive processes in the intestines and the activity of harmful microorganisms, bind toxic metals (lead, mercury, etc.), forming insoluble compounds, which are then removed from the body. They have an effect on metabolism and reduction of cholesterol in the body, the metabolites of which are fatty acids. In ultrafine apple powder from the fruits of small-fruited apple trees, the protein content is 3.2-3.8% on a dry matter basis. Among the lipids 4.1-5.3% in ultrafine apple powder, phospholipids, mono-, di- and triglycerides, hydrocarbons, sterol esters and free fatty acids were identified. The class composition of lipids shows that the largest specific gravity is occupied by phospholipids 52.5-59.8%. They are part of cells, promote intercellular fat metabolism, are oxygen carriers, prevent fatty liver, play an important role in the formation of adrenal hormones, have lipotropic properties, preventing the accumulation of cholesterol in the body and promoting its elimination. In addition, phospholipids have an antioxidant value and prevent the rancidity of fats. Of the mineral substances 1.47-2.21% of dry matter in the pomace of small-fruited apple trees, the presence of calcium, phosphorus, potassium, iron, copper, zinc, lead and cadmium was identified. Calcium is part of the blood; its deficiency causes skeletal deformation, brittle bones and muscle atrophy in the body. Phosphorus performs structural functions, is a building block of cell membranes, a component of the blood buffer system, and ensures the maintenance of acid-base balance. Potassium plays an important role in cell metabolism, promotes neuromuscular activity, and regulates intracellular osmotic pressure. Iron is involved in hematopoiesis, carries oxygen, and is part of some enzymes. Zinc promotes body growth and participates in the functioning of metalloenzymes. Copper, along with iron, is necessary for the formation of blood. Organic acids determine the energy value of products along with proteins, fats and carbohydrates, and also actively participate in metabolism, reduce the pH environment, promoting the development of a certain composition of microflora, inhibiting the processes of decay in the gastrointestinal tract. Ultrafine apple powder from the fruits of small-fruited apple trees contains succinic, malic, citric, galacturonic and other acids, the total content of which is 1.54-9.5%.

It is significant that the baking soda included in the recipe of the multicomponent yeast-free mixture, when interacting with ultrafine apple powder from the fruits of small-fruited apple trees, is involved in loosening the dough and there are no fermentation and proofing processes, which reduces the preparation of the dough by 3-5 hours, reduces the consumption of dry substances for fermentation .

Yeast-free bakery products are preferable for the dietary nutrition of people suffering primarily from diseases of the gastrointestinal tract and cancer. Systematic consumption of bread prepared using traditional technology using yeast as a leavening agent negatively affects the immune system.

The method for producing a multicomponent yeast-free baking mixture is carried out as follows.

Peeled rye flour and wheat bran are pre-sifted and metal impurities are separated, dosed using scales and rye peeled flour, wheat bran, ultrafine apple powder from the pomace of small-fruited apple trees, obtained by drying and grinding to a size of no more than 50 microns, are added to the loading device of a belt mixer. pomace of small-fruited apple trees, table salt and baking soda, stir for 10 minutes, while the mixture is prepared with the following mass ratio of components, g: peeled rye flour - 50.0-60.0, wheat bran - 45.0-55.0 , ultrafine apple powder from the fruits of small-fruited apple trees - 5-15, table salt - 1.5, baking soda - 0.2.

The method for producing a multicomponent yeast-free baking mixture is illustrated by the following examples:

Example 1

Peeled rye flour and wheat bran are pre-sifted and metal impurities are separated, dosed using scales and rye peeled flour, wheat bran, ultrafine apple powder from the pomace of small-fruited apple trees, obtained by drying and grinding to a size of no more than 50 microns, are added to the loading device of a belt mixer. pomace of the fruits of small-fruited apple trees, table salt and baking soda, stir for 10 minutes, while the mixture is prepared with the following mass ratio of components, g: peeled rye flour - 50.0, wheat bran - 45.0, ultrafine apple powder from the fruits of small-fruited apple trees - 5, table salt - 1.5, baking soda - 0.2. Organoleptic and physicochemical quality indicators of a multicomponent yeast-free baking mixture are presented in Table 1.

Example 2

Peeled rye flour and wheat bran are pre-sifted and metal impurities are separated, dosed using scales and rye peeled flour, wheat bran, ultrafine apple powder from the pomace of small-fruited apple trees, obtained by drying and grinding to a size of no more than 50 microns, are added to the loading device of a belt mixer. pomace of small-fruited apple trees, table salt and baking soda, stir for 10 minutes, while the mixture is prepared with the following mass ratio of components, g: peeled rye flour - 55.0, wheat bran - 50.0, ultrafine apple powder from the fruits of small-fruited apple trees - 10, table salt - 1.5, baking soda - 0.2. Organoleptic and physicochemical quality indicators of a multicomponent yeast-free baking mixture are presented in Table 1.

Example 3

Peeled rye flour and wheat bran are pre-sifted and metal impurities are separated, dosed using scales and rye peeled flour, wheat bran, ultrafine apple powder from the pomace of small-fruited apple trees, obtained by drying and grinding to a size of no more than 50 microns, are added to the loading device of a belt mixer. pomace of small-fruited apple trees, table salt and baking soda, stir for 10 minutes, while the mixture is prepared with the following mass ratio of components, g: peeled rye flour -60.0, wheat bran -55.0, ultrafine apple powder from the fruits of small-fruited apple trees -15, table salt -1.5, baking soda - 0.2. Organoleptic and physicochemical quality indicators of a multicomponent yeast-free baking mixture are presented in Table 1.

From Table 1 it can be seen that the proposed method for producing a multicomponent yeast-free baking mixture has high acidity, which will eliminate the processes of fermentation and proofing of the dough and reduce the preparation of the dough by 3-5 hours.

The proposed method for the production of a multicomponent yeast-free baking mixture makes it possible to improve the quality of yeast-free bread by increasing the nutritional value, enriching it with biologically active substances, improving the physicochemical and organoleptic characteristics of the finished product, increasing the shelf life, and intensifying production.

Claims (1)

A method for producing a multicomponent yeast-free baking mixture, characterized by the fact that rye peeled flour and wheat bran are pre-sifted and metal impurities are separated, dosed using scales and rye peeled flour, wheat bran, ultrafine apple powder from the marc of small-fruited apple trees are added to the loading device of a belt mixer, obtained by drying and grinding to a size of no more than 50 microns the pomace of small-fruited apple trees, table salt and baking soda, stir for 10 minutes, while the mixture is prepared with the following mass ratio of components, g: peeled rye flour - 50.0-60.0 , wheat bran - 45.0-55.0, ultrafine apple powder from the pomace of small-fruited apple trees - 5-15, table salt - 1.5, baking soda - 0.2.