RU2839767C1 - Method for production of bread enriched with vitamin d in natural microcapsules (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the production of bakery products and can be used to make bread enriched with vitamin D. Bread production method is characterized by the fact that a mixture of high-grade wheat flour and whole grain wheat flour, bakery yeast, salt, sugar, prepared enriching module based on apple pectin, apple puree, whole grain wheat flour, water and vitamin D3 as a part of biologically active food additive “Detrimax Baby”. Enriching module is combined with refined sunflower oil and whipped. Then the produced enriching module is dissolved in water and gradually, simultaneously with the remaining refined sunflower oil, is introduced into the mixture in the process of kneading. Then mixture is stirred, dough is placed into combi steamer for proofing at temperature 40 °C for 1 hour. Then it baked in the combi steamer for 40 minutes at temperature of 200 °C. Components are used at the following ratio, wt.%: prime grade wheat flour 41.45; whole grain wheat flour 19.45; bakery yeast 0.61; salt 1.02; sugar 1.23; refined sunflower oil 1.55; water 28.45; enriching module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 as a part of biologically active food additive “Detrimax Baby” 6.24. Alternatively, the bread production method envisages usage of cod liver oil as a source of vitamin D3 as a part of the enriching module. Components are used at the following ratio, wt. %: wheat flour 40.31; whole grain wheat flour 18.91; bakery yeast 0.60; salt 1.00; sugar 1.18; refined sunflower oil 1.49; water 27.67; enriching module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 contained in cod liver oil – 8.84.

EFFECT: invention makes it possible to expand the range of functional, enriched with vitamin-mineral complexes bakery products, to produce bread enriched with vitamin D, promoting maintenance of optimum calcium-phosphorus balance in an organism, strengthening of bones and teeth, maintenance of optimum level of arterial pressure, protection of nervous tissue from damages, strengthening of immunity and endocrine system.

2 cl, 2 ex

Description

The invention relates to the food industry, primarily to the production of bakery products, and can be used to make bread enriched with vitamin D.

Bread is a product that is essential for every meal, it is very popular among all ages of the population of the Russian Federation, therefore, eating bread enriched with vitamin D will help to minimize the deficiency of D 25-hydroxy (calciferol) in the blood.

A method for producing bread from premium wheat flour, pressed baker's yeast, edible table salt, and drinking water is known, which includes kneading the dough, fermenting it for 170 minutes, cutting, proofing, and baking for 28-30 minutes at a temperature of 220-230°C (GOST 27669-88).

The disadvantage of this method is that the bakery product contains a high amount of carbohydrates, mainly starch, with a low level of vitamins and dietary fiber.

A method for producing enriched bakery products (variants) is known [Patent No. 2561442] using vitamins and mineral components. According to the first variant, the method for preparing bakery products with accelerated dough kneading involves mixing all the components provided for by the recipe, fermenting the dough, cutting it, proofing, and baking dough pieces. In this case, at the dough preparation stage, 0.070 kg of vitamin premix 986 (manufacturer DSM Nutritional Products) and 0.0025 kg of the food additive "Seleksen", previously dissolved in melted margarine, are added to 100 kg of flour. According to the second variant (sponge dough preparation method), 0.043 kg of vitamin premix H30305 (manufacturer DSM Nutritional Products) and 0.0023 kg of the food additive "Seleksen", previously dissolved in melted margarine, are added to 100 kg of flour.

The disadvantage of this recipe is the complexity of technological operations for mass production and the use of unnatural synthetic raw materials.

A method for producing bread is known, which includes kneading dough from pressed baker's yeast, edible table salt, drinking water, premium wheat flour, fermenting it, cutting it, proofing the dough pieces and baking them, while during the dough preparation process, an embryonic product from pea grain is additionally added in an amount of 0.5 - 2.0% of the flour weight [1].

The disadvantage of this method is the complication of bread production, low nutritional and biological value of the finished product.

The closest technical solution selected as a prototype is a method for producing bread from wheat flour, including kneading dough from pressed baker's yeast, edible table salt, drinking water, premium wheat flour, its fermentation, cutting, proofing of dough pieces and their baking, characterized by the fact that in the process of preparing the dough, drinking water, pressed baker's yeast, edible table salt, premium wheat flour are successively added, and nanostructured vitamin D in carrageenan, or gellan gum, or konjac gum, or sodium alginate, or sodium carboxymethyl cellulose, or in high- or low-esterified apple or citrus pectin is added in an amount of 0.01-0.02% of the weight of premium wheat flour [2]. The nanostructured vitamin D necessary for solving the problem is obtained according to US Pat. RF No. 2562561 dated 09.10.2015, No. 2559577 dated 08.10.2015, No. 2555556 dated 07.10.2015, No. 2555753 dated 07.10.2015, No. 2557900 dated 07.27.2015, No. 2654229 dated 05/17/2018.

The disadvantage of this method is that the recipe contains nanostructured vitamin D obtained using various food additives, including such undesirable substances as polysorbate 80 (E433), hexane, wax, etc., as well as elevated temperatures from a minimum of 180 degrees Celsius to a maximum of 225, and the presence of alkaline catalysts. And to increase hydrophilicity, the ether is subjected to an ethoxylation reaction involving an ethylene oxide solution. As a result, a number of negative consequences are possible, such as gastritis, kidney disease, liver pathologies, and changes in blood composition [3]. Due to the presence of artificially created food additives in the composition of nanostructured vitamin D, this bread cannot be recommended for use in children's nutrition.

The proposed invention is aimed at enriching wheat bread with microcapsules containing vitamin D from natural ingredients, which allows obtaining bread enriched with vitamin D, which helps maintain optimal calcium-phosphorus balance in the body, strengthen bones and teeth, maintain optimal blood pressure, protect nervous tissue from damage, and strengthen the immune system and endocrine system. This bread has traditional flavor and aroma characteristics, and also allows expanding the range of enriched types of bread.

This is achieved by a method for producing bread enriched with vitamin D, which includes preparing dough from raw materials containing premium wheat flour, whole grain wheat flour, granulated sugar, edible table salt, dry baker's yeast, vegetable oil, apple pectin, apple puree, cholecalciferol (vitamin D ₃ ), shaping and baking it, using a mixture of premium wheat flour and whole grain wheat flour, baker's yeast, salt, sugar, a prepared enriching module based on apple pectin, apple puree, whole grain wheat flour, water and vitamin D3 as part of the biologically active food supplement "Detrimax Baby" [4] or cod liver oil, wherein the enriching module is combined with refined sunflower oil, whipped, then dissolved in water immediately before adding to the mixture dry ingredients and gradually, simultaneously with the remaining refined sunflower oil, add the enriching module to the mixture during the kneading process, then stir the mixture until the dough is homogeneous, place the dough in a combi steamer for proofing at a temperature of 40°C for 1 hour, then bake in a combi steamer for 40 minutes at a temperature of 200°C.

According to the first variant, bread enriched with vitamin D contains the biologically active supplement "Detrimax Baby" in the following ratio of components, wt. %: premium wheat flour 41.45; whole grain wheat flour 19.45; baker's yeast 0.61; salt 1.02; sugar 1.23; refined sunflower oil 1.55; water 28.45; enrichment module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 as part of the biologically active food supplement "Detrimax Baby" 6.24.

According to the second variant, the bread enriched with vitamin D, obtained by the above-mentioned method, contains cod liver oil, in the following ratio of components, wt. %: wheat flour 40.31; whole grain wheat flour 18.91; baker's yeast 0.60; salt 1.00; sugar 1.18; refined sunflower oil 1.49; water 27.67; enrichment module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 in cod liver oil 8.84.

The proposed method for producing bread enriched with vitamin D implies the variability of using two types of enrichment module: with whole grain flour and dietary supplement "Detrimax Baby", with whole grain flour and cod liver oil.

When selecting the components of the enrichment module, vitamin _D3 was used, which is capable of maintaining an optimal calcium-phosphorus balance in the body, strengthening bones and teeth, maintaining an optimal level of blood pressure, protecting nervous tissue from damage, strengthening the immune system and the endocrine system. In addition, in order to increase the preservation of vitamin D during heat treatment, the enrichment module includes ingredients that are capable of forming hydrogen bonds with vitamin D during emulsification, forming strong microcapsules. All these ingredients of the enrichment module are natural and also have their own beneficial properties, namely:

- apple pectin has the property of cleansing the body of heavy metals, as a dietary fiber - it reduces the risk of developing malignant and non-malignant tumors of the colon and rectum, reduces the risk of developing atherosclerosis, and reduces blood glucose levels;

- applesauce contains many antioxidants that help the heart and brain, acids that aid digestion, as well as vitamins C, K, E, B ₁ , B ₆ , potassium and calcium;

- whole grain wheat flour contains soluble dietary fiber, which reduces the risk of developing cardiovascular diseases, insoluble fiber, which improves intestinal function, a lower glycemic index than regular wheat flour, less digestible carbohydrates and more protein, rich in antioxidants, including selenium, which protect the body's cells from free radicals, it contains the amino acid tryptophan, which increases stress resistance and magnesium, which reduces anxiety and improves sleep.

At present, the method for producing bread enriched with vitamin D using this composition in the claimed set of features is not known from patent and scientific literature.

The method is carried out as follows.

Example 1. Take wheat flour (41.45 wt.%), whole grain wheat flour (19.45 wt.%), dry baker's yeast (0.61 wt.%), salt (1.02 wt.%), sugar (1.23 wt.%), refined sunflower oil (1.55 wt.%), simultaneously add enrichment module (6.24 wt.%) to prepared water (28.45 wt.%) and knead dough until smooth. Place dough in any modification of combi steamer for proofing at 40°C for 1 hour, then bake in any modification of combi steamer for 40 minutes at 200°C.

For the enrichment module, vitamin _D3 is used as part of the biologically active food supplement "Detrimax Baby" (65 mcg), which is mixed with refined sunflower oil (0.51 wt.%), added to apple pectin (0.31 wt.%) dissolved in water (3.68 wt.%) with apple puree (0.51 wt.%) and sugar (0.20 wt.%), then whole grain wheat flour (1.02 wt.%) is added and whipped until a homogeneous stable cream-colored emulsion is obtained.

Example 2. Take wheat flour (40.31 wt.%), whole grain wheat flour (18.91 wt.%), dry baker's yeast (0.60 wt.%), salt (1.00 wt.%), granulated sugar (1.18 wt.%), refined sunflower oil (1.49 wt.%), simultaneously dissolve the enriching module (8.84 wt.%) in prepared water (27.67 wt.%) and knead the dough by stirring until smooth. Place the dough in a combi steamer of any modification for proofing at a temperature of 40°C for 1 hour, then bake in a combi steamer of any modification for 40 minutes at a temperature of 200°C.

For the enrichment module, cod liver oil (2.76 wt.%) is used, which is mixed with refined sunflower oil (0.50 wt.%), apple pectin (0.30 wt.%) is added to water (3.58 wt.%) with apple puree (0.50 wt.%) and sugar (0.20 wt.%), then whole grain wheat flour (1.00 wt.%) is added and whipped until a homogeneous stable cream-colored emulsion is obtained.

The resulting bread, enriched with vitamin D, has a smooth surface without cracks with a thin crust; intense, uniform, light yellow color; crumb with uniform porosity, not sticky, not wet: dense consistency; harmonious taste, without foreign taste, intense aroma, characteristic of the complex of ingredients used; moisture content of 41.0%, acidity of 2.9 degrees, porosity of 70.0%.

The use of the proposed method for producing bread enriched with vitamin D provides the following advantages compared to the existing methods: variability of using the enriching module of 2 types: with cod liver oil, with the biologically active food supplement "Detrimax Baby", the proposed ingredients additionally contribute to the removal of heavy metals, a decrease in the risk of developing malignant and non-malignant tumors of the colon and rectum, the risk of developing atherosclerosis, lowering the blood glucose level, reducing the risk of developing cardiovascular diseases, increasing stress resistance; the resulting enriched bread has high organoleptic properties, a thin crust, baked crumb, harmonious aroma and taste, has a mass fraction of moisture of 41.0-42.0%, acidity of 2.5-2.9 degrees, porosity of 65.0-70.0%; and also allows expanding the range of functional bakery products enriched with vitamin and mineral complexes.

Sources of information

1. Patent RU No. 2546843, IPC A21D2/00 “Processing flour or dough by adding additives before or during baking” / Shelepina N.V. Published 10.04.2015.

2. Patent RU No. 2713289 "Method for producing bread containing nanostructured vitamin D" / Krolevets A. A. Published 04.02.2020, Bulletin No. 4.

3. Food additive E433: is it dangerous or not: - URL: https://5drops.ru/blog/statya/pishchevaya-dobavka-e433-polisorbat-80/.

4. Detrimax. Vitamin D for the whole family: - URL: https://detrimax.ru/detyam/?ysclid=m5jcbl5zc1161855758.

Claims (2)

1. A method for producing bread enriched with vitamin D3 using an enrichment module, characterized in that a mixture of premium wheat flour and whole wheat flour, baker's yeast, salt, sugar, a prepared enrichment module based on apple pectin, apple puree, whole wheat flour, water and vitamin D3 as part of the biologically active food supplement "Detrimax Baby" are taken, while the enrichment module is combined with refined sunflower oil, whipped, then dissolved in water immediately before adding dry ingredients to the mixture and gradually, simultaneously with the remaining refined sunflower oil, the enrichment module is introduced into the mixture during kneading, then the mixture is stirred until a homogeneous dough mass is obtained, the dough is placed in a combi steamer for proofing at a temperature of 40 ° C for 1 hour, then baked in a combi steamer for 40 minutes at temperature of 200°C, with the following ratio of components, wt. %: premium wheat flour 41.45; whole grain wheat flour 19.45; baker's yeast 0.61; salt 1.02; sugar 1.23; refined sunflower oil 1.55; water 28.45; enrichment module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 as part of the biologically active food supplement "Detrimax Baby" 6.24. 2. A method for producing bread enriched with vitamin D3 using an enrichment module, characterized in that a mixture of premium wheat flour and whole wheat flour, baker's yeast, salt, sugar, a prepared enrichment module based on apple pectin, apple puree, whole grain flour, water and cod liver oil are taken, wherein the enrichment module is combined with refined sunflower oil, whipped, then dissolved in water immediately before adding dry ingredients to the mixture and gradually, simultaneously with the remaining refined sunflower oil, the enrichment module is introduced into the mixture during kneading, then the mixture is stirred until a homogeneous dough mass is obtained, the dough is placed in a combi steamer for proofing at a temperature of 40 ° C for 1 hour, then baked in a combi steamer for 40 minutes at a temperature of 200 ° C, with the following ratio of components, wt. %: wheat flour 40.31; whole grain wheat flour 18.91; baker's yeast 0.60; salt 1.00; sugar 1.18; refined sunflower oil 1.49; water 27.67; enriching module containing water, refined sunflower oil, apple puree, apple pectin, whole grain wheat flour, vitamin D3 in cod liver oil 8.84.