RU2852386C1 - Method for producing wheat-rye bread with water-glycerin extract of dried common rowan fruits - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of bakery products. A method for producing wheat-rye bread with a water-glycerin extract of dried common rowan fruits includes sifting first-grade wheat baking flour, peeled rye baking flour and white sugar. Then a salt solution is prepared and the above components are mixed with pressed baker's yeast, a water-glycerin extract of dried common rowan fruits and the calculated amount of water. Then the dough is kneaded and fermented for 60-90 minutes. Then the dough pieces are molded, proofed for 30-40 minutes and baked in a moistened baking chamber at a temperature of 230°C for 35-40 minutes. The dough is kneaded with the following ratio of recipe components in kg per 100 kg of flour: first-grade wheat baking flour - 60.0, peeled rye baking flour - 40.0, water-glycerin extract of dried common rowan fruits - 20.0, white sugar - 2.5, edible table salt - 1.3, pressed baker's yeast - 0.5, water as calculated for dough moisture - 46.0%.

EFFECT: increasing the nutritional value of bread, as well as obtaining a high-quality finished product.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the production of bakery products.

The closest in technical essence to the proposed method is a method for producing wheat-rye bread, which involves preparing the dough by mixing the components according to the recipe, mixing the flour with the liquid fraction without fermenting the dough, cutting, proofing and baking the bread, characterized in that wholemeal rye flour is added to the intermediate thick phase in an amount of 20% of the total mass of flour in the dough and saccharified brew in an amount of 1.5% of the total mass of flour with the addition of malt in an amount of 0.2% of the total mass of flour in the dough with a fermentation time of 3 hours at 24-25°C until an acidity of 10-12°H is achieved.

The disadvantage of this method of preparing bread is that functional ingredients that increase the nutritional value of the finished product are not used in its production, which, combined with the imbalance of the chemical composition of the bread, caused by the low content of hydroxycinnamic acids, namely neochlorogenic and chlorogenic acid, does not allow this type of bread to be classified as a food product that meets the principles of healthy eating [1].

The technical objective of the invention is to increase the nutritional value of bread in terms of functional ingredients that have an antioxidant effect and participate in the regulation of the protective and adaptive potential of the body - hydroxycinnamic acids, namely neochlorogenic and chlorogenic, the physiological need for which, according to MP 2.3.1.0253-21, is 200 mg/day, by introducing, as an additional raw material, a glycerol extract of dried rowan berries obtained using ultrasonic treatment.

The technical task is achieved in that the method for producing wheat-rye bread with a water-glycerin extract of dried rowan berries is characterized by the fact that it includes the preparation of the main raw material, which consists in sifting first-grade wheat flour, peeled rye flour, white sugar, preparing a saline solution, mixing the main raw material and additional components: pressed baker's yeast, a water-glycerin extract in an amount of 20% of the total weight of flour, the calculated amount of water, followed by kneading the dough and fermenting it for 60-90 minutes, then the dough pieces are subject to molding, proofing for 30-40 minutes and baking in a humidified baking chamber at a temperature of 230 ° C for 35-40 minutes, while kneading the dough at the following ratio of the recipe components in kg per 100 kg of flour:

first grade wheat flour for baking - 60.0

peeled rye flour for bread baking - 40.0

water-glycerin extract of dried rowan berries - 20.0

white sugar - 2.5

edible table salt - 1.3

pressed baker's yeast - 0.5

water based on dough moisture content - 46.0%.

The technical result consists in achieving high quality of wheat-rye bread in terms of physical and chemical parameters: porosity, moisture, acidity, due to the improvement of the fermentation process due to sugars and amino acids included in the rowan extract, and in increasing the nutritional value of bread in terms of hydroxycinnamic acids.

The method for preparing wheat-rye bread with a water-glycerin extract of dried rowan berries is as follows:

The main raw materials are prepared for production: first-grade wheat flour, peeled rye flour, and white sugar are sifted, and a saline solution is prepared. The main and additional ingredients are mixed: first-grade wheat flour, peeled rye flour, white sugar, saline solution, pressed baker's yeast, water-glycerin extract in an amount of 20% of the total flour weight, and water calculated to obtain a dough with a moisture content of 46%. The dough is kneaded and left to ferment for 60-90 minutes. Dough pieces are shaped, proofed for 30-40 minutes, and baked in a humidified baking chamber at a temperature of 230°C for 35-40 minutes. The dough is kneaded using the following ratio of recipe components, kg per 100 kg of flour:

first grade wheat flour for baking - 60.0

peeled rye flour for bread baking - 40.0

water-glycerin extract of dried rowan berries - 20.0

white sugar - 2.5

edible table salt - 1.3

pressed baker's yeast - 0.5

water based on dough moisture content - 46.0%.

The justification for using a 20% aqueous-glycerol extract is due to its positive effect on the physicochemical properties and nutritional value of bread (Tables 1, 2).

The proposed method for preparing wheat-rye bread with a glycerin extract of dried rowan berries in an amount of 20% of the total flour weight improves the physicochemical properties of the finished bread (porosity, moisture, acidity) and ensures high nutritional value due to a significant increase in the composition of hydroxycinnamic acids, which have an antioxidant effect involved in the regulation of the protective and adaptive potential of the body, which allows it to be recommended for healthy eating.

SOURCES OF INFORMATION:

1. Patent RU No. 97102454, RF, IPC A21D 8/02. Method for producing wheat-rye bread / G.T. Sergeeva // Applicant and patent holder G.T. Sergeeva. - 97102454/13, published 02/27/1999.

Claims (1)

A method for producing wheat-rye bread with a water-glycerin extract of dried rowan berries, characterized by the fact that it includes the preparation of the main raw material, consisting in sifting first-grade wheat flour, peeled rye flour, white sugar, preparing a saline solution, mixing the main raw material and additional components: pressed baker's yeast, a water-glycerin extract of dried rowan berries in an amount of 20% of the total weight of flour, the calculated amount of water, followed by kneading the dough and fermenting it for 60-90 minutes, then the dough pieces are subject to molding, proofing for 30-40 minutes and baking in a humidified baking chamber at a temperature of 230 ° C for 35-40 minutes, while kneading the dough at the following ratio of the recipe components in kg per 100 kg of flour: first grade wheat flour - 60.0, peeled rye flour - 40.0, water-glycerin extract of dried rowan berries - 20.0, white sugar - 2.5, edible table salt - 1.3, pressed baker's yeast - 0.5, water calculated for dough moisture content - 46.0%.