RU2807717C1 - Method of production of achloride bread - Google Patents

Abstract

FIELD: food industry; production of dumplings.

SUBSTANCE: method of production of achloride bread includes kneading dough with a moisture content of 42%, holding for 30 minutes, forming dough pieces weighing 200 g, proofing at a temperature of 30–32°C for 10–15 minutes and baking at a temperature of 220–230°C for 25–30 minutes. The dough is prepared from the following components, kg per 100 kg of flour: 100.0 of premium wheat baking flour; 1.7 of pressed baker's yeast; 1.5 of dietary supplement — enzymatic hydrolyzate of bursa of Fabricius of broiler chickens; water taking into account the dough moisture content of 42%.

EFFECT: invention makes it possible to reduce the production cycle time and obtain salt-free bread of improved quality with an extended shelf life.

1 cl, 2 dwg, 3 tbl

Description

The invention relates to the field of food industry technology, in particular to baking production.

Chloride bread belongs to dietary and preventive nutrition products, because... does not contain salt. Salt not only adds flavor to the finished bread, but also has a significant effect on the formation of a homogeneous and porous structure of the bread crumb, because participates in the formation of the gluten framework. Salt also delays the processes of alcoholic fermentation in the dough and affects the elasticity and firmness of the dough. The exclusion of salt from the recipe thus leads to a deterioration in the organoleptic quality indicators of the finished product. In this regard, it is relevant to develop recipes and technologies for preparing achloride bread with satisfactory quality characteristics and increased shelf life.

There is a known method for the production of achloride yeast-free whipped bread ( patent RU 2371921, published on November 10, 2009 ), from whole-grain wheat flour, characterized by the fact that washed, dried, unhulled wheat grain is ground into flour, sifted, and the dough is kneaded from whole-grain flour, barley concentrate. malt, citric acid and drinking water, and kneading the dough is carried out in two stages.

The disadvantage of this method is the high duration of the technological process for preparing bakery products and the limited shelf life of products.

There is a known method for the production of achloride baked goods, including the preparation of dough, its fermentation, cutting, proofing and baking, characterized in that the dough is prepared by mixing the bean-containing component with yeast, stirring and keeping the resulting mixture for 15-20 minutes at a temperature of 35-40 ° C , subsequent mixing with the recipe components and kneading the dough ( patent RU 2727397, publ. 07/21/2020 ).

The disadvantage of this method is the complexity of preparing raw ingredients and the long duration of the technological preparation process.

There is a known method for the production of bread for preventive purposes, characterized by the fact that the dough is prepared using a sponge method, for which a thick dough is prepared from 1/2 the recipe amount of first-grade wheat flour, 1/2 the recipe amount of whole-grain wheat flour, buckwheat bran flour in an amount 5 kg, pressed baker's yeast in the amount of 3.5 kg and water based on the moisture content of the dough 50%, fermentation of the dough is carried out for 90 minutes, then the rest of the first grade wheat flour and flour from whole ground wheat are added to the finished dough, the dough is kneaded with moisture 47% and subjected to fermentation for 60 minutes, the fermented dough is cut, proofed for 40 minutes, after which it is sent for baking, baked for 35 minutes at 220°C ( patent 2590721, published on July 10, 2016) .

The disadvantage of this method is the long production process, as well as the short period of freshness preservation.

The closest in technical essence and achieved effect is the method of producing chloride bread from first-grade wheat flour, baker's yeast and complex food additive - improver "Amilox", including preparing dough, fermenting it for 1.5 hours, cutting, proofing and baking at a temperature of 220 °C (GOST 25832-89 “Dietetic bakery products. Technical conditions”).

The disadvantage of this method is the low consumer characteristics of the finished product, due to low structural and mechanical properties, as well as a short period of freshness preservation.

The technical result of the present invention is to produce achloride bread with reduced production cycle time, increased shelf life and improved quality characteristics.

The technical result of the present invention is achieved by the fact that for the preparation of bread they use wheat flour, pressed baker's yeast, a biologically active additive - enzymatic hydrolyzate of the bursa of Fabricius of broiler chickens with the following component content, kg per 100 kg of flour:

Premium grade wheat flour - 100;

Pressed baker's yeast - 1.7;

Dietary supplement - enzymatic hydrolyzate of bursa of Fabricius of broiler chickens - 1.5;

Water - taking into account the dough humidity of 42%.

The method is implemented as follows.

The dough is prepared from the following components, kg per 100 kg of flour: premium wheat baking flour - 100.0; pressed baker's yeast - 1.7; dietary supplement - enzymatic hydrolyzate of bursa of Fabricius of broiler chickens - 1.5; water taking into account the dough moisture content of 42%.

The dough is prepared using a straight method, the dough is kneaded with a moisture content of 42% and fermented for 30 minutes, then dough pieces weighing 200 g are formed and placed in a mold. Next, proofing is carried out at a temperature of 30-32 °C for 10-15 minutes, after proofing, baking is carried out at a temperature of 220-230 °C for 25-30 minutes.

The bread obtained according to the proposed recipe was chosen as a test sample. Bread prepared according to a traditional recipe (GOST 25832-89 “Dietary bakery products. Technical conditions”) was chosen as a control.

The invention ensures the production of achloride bread with a reduction in the production cycle time, namely the duration of dough fermentation by 30%, by increasing the physiological activity of yeast due to peptides and the presence of amine nitrogen in the dietary supplement.

The invention ensures the production of achloride bread with improved quality characteristics of the finished product. The prototype has a beige crumb color, characteristic of traditional bakery products, good porosity, improved taste and smell.

Characteristics of organoleptic indicators are given in Table 1. The appearance of the bread is presented in Figure 1, the cross-sectional view of the samples is in Figure 2.

Table 1 - Characteristics of organoleptic quality indicators Indicator name Characteristic Control
sample Prototype Appearance:
Shape, surface Corresponds to the bread pan in which the baking was made, without side spills. Surface smooth Corresponds to the bread pan in which the baking was made, without side spills. The surface is convex, smooth Color Light brown Light brown Crumb condition Baked, not wet to the touch, slightly elastic Well baked, not wet to the touch, elastic Porosity Without voids, undeveloped, with small pores Developed, without compactions and voids, with the presence of large pores Taste Without extraneous bite, typical, not salty, fresh Pleasant, not bland with a slight taste of salt Smell Intrinsic, without strangers Intrinsic without stranger

Improvement in organoleptic quality indicators - taste, smell and condition of the crumb - occurs due to the presence of the trypsin enzyme and the presence of acidic peptides in the dietary supplement. Acid peptides have a positive effect on the formation of the taste of the product, the taste becomes less bland. The prototype is characterized by a well-loose crumb structure, with uniform fine thin-walled porosity, which has a positive effect on the digestibility of the product. The appearance of the experimental bread sample differs from the control one due to the higher volume of the product.

The introduction of a biologically active additive has a positive effect on physical and chemical quality indicators, such as crumb porosity and specific volume of bread.

Physico-chemical indicators of bread quality are presented in Table 2.

Table 2 - Physico-chemical indicators of bread quality Indicator name Characteristic according to GOST 25832 Control
sample Prototype Crumb moisture content, %, no more 45.0 36.8±0.3 38.52±0.3 Acidity of crumb, degrees, no more 3.0 1.8±0.1 2.0±0.1 Crumb porosity, %, not less 70.0 73.21±0.3 78.31±0.3 Specific volume, cm ³ - 380.0±0.3 500.0±0.3

The moisture content of the crumb increases slightly, but remains within normal limits, the acidity increases due to the presence of acidic peptides of the dietary supplement by 0.2±0.1 degrees. The porosity of the prototype is 7% higher than the control one, the specific volume of the product is 30% higher, which confirms the improvement in quality characteristics.

The introduction of a biologically active additive ensures an extension of the shelf life of the prototype to 120 days, thanks to peptides with antimicrobial and antifungal activity, since they contain antimicrobial α-helical peptides with a low molecular weight of 2.18 kDa, consisting of 40 amino acids CQYEALVETNRTVNALEIELQAQHSMRNSLENTLAESEAR with a total charge of + 65.83.

Table 3 presents the results of the study of microbiological indicators of the quality of the samples.

Table 3 - Bread safety indicators Bread sample Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU/g (cm ³ ) According to TR CU
021/2011 48 h 96 h 120 144 h Control No more than 1x10 ³ (4.3±1.3)x10 ² (6.2±1.3) x10 ² (9.5±1.3) x10 ² (10.3±1.3) x10 ³ Experienced (4.3±1.3)x10 ² (4.9±1.3) x10 ² (5.9±1.3) x10 ² (6.7±1.3) x10 ²

The use of biologically active additives in the production of bread contributes to a detrimental effect on pathogenic microorganisms and prevents their development, which leads to an increase in freshness retention up to 120 hours.

Thus, an increase in the quality of bakery products and an increase in the shelf life of freshness is achieved.

Claims (1)

A method for the production of achloride bread, including preparing dough, fermenting it, cutting, proofing and baking, characterized in that the dough is prepared in a non-steamed way by kneading the dough with a moisture content of 42%, holding for 30 minutes and then forming dough pieces weighing 200 g and proofing at temperature 30-32 °C for 10-15 minutes, after proofing, baking is carried out at a temperature of 220-230 °C for 25-30 minutes, while the dough is prepared from the following components, kg per 100 kg of flour: premium-grade wheat flour - 100.0; pressed baker's yeast – 1.7; dietary supplement - enzymatic hydrolyzate of bursa of Fabricius of broiler chickens - 1.5; water taking into account the dough moisture content of 42%.