SU1214054A1 - Method of baking bread made of grain - Google Patents

Description

The invention relates to the food industry and can be used in baking plants for the production of bread and other bakery products directly from grain.

The purpose of the invention is to increase the nutritional value of bread and improve its baking qualities by providing the necessary chemical composition.

Table 1 gives the recipe and preparation mode for the dough and dough; Table 2 shows the chemical composition of grains with various degrees of flaking; Table 3 shows the quality indicators of bread and grain with various degrees of glaschenit; Table 4 shows the effect of grain moisture on bread quality indicators on technological parameters of the dough preparation process.

The use of flaked grain as a raw material for the production of grain bread improves the sanitary and hygienic characteristics of grain, since harmful microflora, dust, contaminants are removed along with the casing. In addition, the process of grain locking is reduced due to better moisture penetration. The nutritional value of bread from such raw materials is increased by increasing the concentration of nutrients in the grain and increasing the digestibility of this bread by removing the indigestible substances from the human body. (lignin, cellulose, hemicellulose),

Grain soaking with water is caused by the need to change the mechanical properties of the grain, aimed at reducing energy costs during the dispersion of the grain, as well as transferring the grain from the quiescent state to the state of biological activity — the initial phase of germination, when the activation of all biochemical processes in the grain begins proteins, vitamins, hormones, reorganization of enzymes),

Humidity of the grain during soaking, which satisfies the above two conditions, should be 30–50%.

The temperature regimes of soaking from 8 to are due to the fact that the grain germination phase starts at about 8 ° C. Optimum temperature for

This process is 8 - 40 (() depending on the variety of wheat), the upper

the germination temperature limit is 40 ° C, and the germination process is terminated.

 When soaking the grain in the process of its swelling and the initial phase of germination between the temperature of the water and the soaking time of the grain

It is inversely dependent. When the water temperature is soaking for about 24 hours, the grain under these conditions takes more than 30% of moisture; at 40 ° C duration

soaking is reduced to 5 hours, the grain also gains at least 30% moisture. This dependence is responsible for the temperature and time mode of soaking the husked grain.

PRI me R 1. As the raw material used, peeled wheat grain containing 27% gluten, a group of gluten 2, 65% removed when peeling fruit shells of the total

the quantities present in the grain while being preserved by the nucleus of the aleuron layer. I

11th grain is soaked in water

at 24 ° C for 12 hours until the moisture content of the grain is 40%. Using a dispersing machine, the grain is crushed (milled) 5 the recipe components are added to the resulting grain mass — activated yeast is added (recipe and preparation of the yeast

and the dough is given in the table.), the brew is kneaded with a humidity of 50–53%, the brew’s temperature is 29–, the brew is fermented from 2 to 2.5 hours to an acidity of 4 to 5 N. Then add salt, wheat

flour of the highest or first grade, everything is mixed, the resulting dough ferments for another 1.5 2 h until the acidity is 4-5 N at a temperature of 32 ° C. Test readiness is determined by time.

Mention of vybrazhiBani and acidity. Next, the dough is cut into pieces of 350 g and put into molds. The dough pieces are set for 3 for 45–50 minutes at a temperature of 35–40 ° C and a relative humidifier 75–80%. The distance between the billets is baked in an electric oven with two temperature zones: Lri for 10 minutes (first

zone); when within 25 minutes (second zone - dopekani). Before sampling from the form of the product is sprayed with water.

3

Compared to wheat flour of Class II, the bread obtained by this method has 2 times more protein and fat, 2-3 times more vitamins B, B, PP, and due to the stored germ it is rich in vitamin E.

The amount of cellulose in cereal bread made from flaked grains is much lower than that of unstried grain and bread made from wallpaper wheat flour, which increases its digestibility. Indicators of baking qualities of this bread are close to bread from wheat flour P grade.

PRI mme R 2. The method is carried out as in Example 1, but the soaking of the grain is carried out at 8 ° C. In this case, the duration of the lock is 24 hours, and the moisture in the grain is 50%. Peeling of the grain is carried out until 50% of the fruit membranes are removed.

EXAMPLE 3. The method is carried out as in Example 1, but the soaking of the grain is carried out at 40 ° C. The duration of the soaking is reduced to 5 hours. The humidity at the same time reaches 30%. Peeling of the grain is carried out until 80% of the fruit membranes are removed.

Examples 2 and 3 illustrate the possibility of using when soaking grain, depending on the specific CONDITIONS of production of a wide range of temperatures, the time interval of the lock and the degree of peeling of the grain.

Method 4. The method is carried out as in Example 1, but the peeling of the grain is carried out until 81% of the fruit membranes are removed, soaking to a moisture content of 51% at 41 ° C for 25 hours. The germination of the grain slows down. Bread decreases the content of amino acids, proteins, vitamins, which determine the biological nutritional value of bread. The cost of bread is increased by increasing the duration of the process and increasing energy costs.

Method 5. The method is carried out as in Example 1, but desquamation is carried out until 49% of the fruit membranes are removed, soaking is carried out at 29% for 4.5 hours at 1 ° C.,

The bread baking qualities are deteriorating due to an increase in the content of grain shells, which are not digested by the human body. No germination is observed. By quality bread

14054

approaching bread of unshelled grain.

The invention provides an increase in the nutritional value of bread and an improvement in its baking qualities by providing the necessary chemical composition.

Table 1

ten

five

0

five

0

Wheat flour, top grade, kg

Yeast pressed Water, kg

Soaked grain, kg

Activated yeast

kg

2.0

13.0

2.0 o

(n

about 6.0 g

20

103

p-1 with

ABOUT

-1 o

t

S

ten

Opara, kg

Salt solution 1,2

133

5.8

Table 2

Compoch 45 nenty

The content of components in the grain

Raw unshelled

Peeled, after separation of the fruit membranes,%

50

65 I 80

I

Cellulose 55% 2.60 1., 66 1.27 1.16

Protein,

% 12.7 12.96 13.06 13.0

Continuation of table 2

Continuation of table 3

Claims (2)

1. METHOD FOR PRODUCING GRAIN BREAD, which involves peeling grain, soaking it in water, grinding, preparing dough from the obtained grain mass, adding recipe components, fermenting the dough, cutting, proofing and baking, rinsing and baking I mean that, in order to increase the nutritional value of bread and improve its baking qualities by providing the necessary chemical composition, peeling of the grain is carried out until 50 - 80% of the fruit shells present in the grain are removed, with the preservation of the germ and aleuron layer I, and the grain soaking lead to a moisture content of 30 - 50%. 2. The method according to claim 1, characterized in that the soaking of the grain is carried out at a water temperature of 8 40 ⁰ C for 5 to 24 hours ί 12