SU1694088A1 - Method for production of bakery products - Google Patents

Abstract

This invention relates to breadmaking technology. In order to improve the quality of bread and save raw materials in the production of bakery products, an additive prepared on the basis of the lipid-protein isolate rapeseed (LVIR) of non-ductile and low glycosylate varieties containing oil and protein, respectively, 70-76% and 24-30%, is used. in terms of dry matter. For the preparation of the additive, DBM is mixed with albumin milk in the ratio of 1: (0.4-0.5.) Parts by weight (based on dry substance), heated to 30-40 ° C, the enzyme preparation amylosubtilin D is added. 10 X in the amount of 6-10 U per 1 g of the substrate and hydrolyze for 15-20 minutes. The obtained additive is added when kneading dough instead of 50-70% fat in the amount of 1.76-3.15% calculated on the dry matter by weight of the flour. The dough is subjected to fermentation, cutting and proofing in the usual way and bake bread. 4 tab. -r Ј

Description

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

The closest in technical essence and the achieved result is the method of dough preparation for bakery products, which involves kneading dough from wheat flour, water, yeast, salt, sugar, margarine, followed by fermentation, cutting, proofing dough pieces and baking the finished products.

The disadvantage of this method is the presence of significant fermentation costs, often the low quality of the finished products and their low biological value.

The aim of the invention is to save raw materials and improve the quality of bread.

The method is carried out as follows.

In the preparation of the dough, an additive derived from the lipid-protein isolate of rapeseed (LIBR) of euruccal and low glycosylate varieties containing (in terms of dry substance) 70-76% oil, 24-30% protein, 1-2 % carbohydrate and 0.1-0.6% phosphorus.

In order to obtain an additive, the IBER (powder, paste or liquid) is diluted with albumin milk in a ratio of 1: (0.4-0.5) parts by weight. (in terms of dry substance) and heated to 30-40 ° C. Then the enzyme preparation amylosubtilin G 10 X in the amount of 6-10 U / r of the substrate (0.003-0.005% by weight of the flour in the dough) is added and hydrolysis is carried out at the indicated temperature in

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for 15–20 min when the mass is moved with the speed of rotation of the kneading organ 75-81. The resulting additive is used in the preparation of bread from wheat flour in the amount of 1.76-3.15% (dry matter) to the mass of flour in the dough.

For the production of bread, 500 g of flour, 10 g of yeast, 7.5 g of salt, 20 g of sugar, 8.75-12.25 margarine (50-70% of the amount prescribed by the formulation) and 41.15-243.5 g are mixed (1.76-3.15% in dry substances to the mass of flour) additives, add the calculated amount of water and knead the dough. The dough is fermented for 60 minutes, cut, the pieces are left for 40-45 minutes, and baked bread or pan bread is baked.

To obtain the supplement, LIR is used, isolated from non-erucic and low-glycosylate rapeseed varieties, which are used in food technology.

L VIR is obtained by grinding the seeds of rapeseed, treating the flour with a solution of hydrochloric acid and then isolating the product at an isoelectric point (pH 3-5) from the supernatant. Hydrochloric acid is added at the rate of 0.1-0.2 mol / l at a water ratio of 5-10.

L VIR receive in the form of a liquid (with a content of substances of 5-6%), in a paste-like form (dry matter content of 18-22%) or dried, in the form of a powder (dry matter content of 90-92%).

Table 1 presents the characteristics of the LIBR.

Table 2 presents the fatty acid composition of L VIR.

Table 3 presents the amino acid composition of the LIBER.

The LIBER is a classic triad — fats, proteins, carbohydrates — which gives it particular value and is completely free from ballast substances.

The direct introduction of L VIR into the dough in the production of bread leads to the appearance and smell of rape in the products, the color of the dough and bread becomes dark, mung cod inelastic, with insufficient porosity. The reduction in the quality of bread is due to the fact that the proteins LIBIR, which have a reactivity, shift the equilibrium towards the prevalence of the -S-S- bonds. This leads to the hardening of the dough, a decrease in the volume of products and the elasticity of m quiche. And resulting from the hydrolysis of linoleic acid, which is contained in lbir, hexanal and hexanal in significant quantities, give the finished product the taste and smell of rape.

The normal taste, smell and color of the mish is achieved by using LIBER as part of a complex additive containing, in addition to rapeseed isolate, albumin

milk, and subjected to special treatment - enzymatic hydrolysis.

Albumin milk, which is part of the supplement, is a carrier of a wide range of amino acids and mineral salts,

0 actively involved in the formation of the taste and smell of bread. The ratio of LIBER containing 70-76% of oil and 24-30% of protein (in terms of dry matter) and albumin milk is 1: (0.4-0.5) wt.h. (at

5 dry matter). When diluted LIBER albumin milk in the ratio of 1: 0.35 wt.h. (in dry substances) it is impossible to obtain products with normal organoleptic characteristics (color,

0 taste, smell). In addition, the additive is characterized by an unbalanced composition of plant and animal proteins.

Dilution L VIR albumin milk in the ratio of 1: 0.55 wt.h. (dry

5 substances) results in a system with increased viscosity (c 0.35 Pa.s), which reduces the effectiveness of the enzyme preparation amylosubtilin G 10 X and, as a result, disrupts aggregate

0 stability of the additive, having the form of an emulsion. As a result, finished products lose in quality.

Important is the content in LIBER oil and protein. Using

5 isolates with an oil content of less than 70% (e.g. 67%) on a dry matter basis do not achieve a fat saving effect. And the introduction of an additive in the LIBER oil with an oil content of more than 76% (for example, 79%) on a dry matter basis leads to a supersaturation of the additive with unsaturated rapeseed acid, the oxidation products of which (peroxide) in turn intensify the hydrolysis of the additive.

5 When using LIBER with a protein content of more than 30% (for example, 33%) on a dry matter basis, an oversaturation of the additive with protein hydrolysis products is also observed. And when the content in protein protein

0 less than 30% (e.g. 21%), calculated on the dry matter, there is not enough protein in the supplement to ensure the normal functioning of the enzyme preparation amylosubtilin G

5 10 X.

The choice for hydrolysis of the enzyme preparation amylosubtilin G 10 X is due to the following.

Amylosubtilin has all kinds of activity, and proteolytic in 10

times higher than amilorisin, for example. The proteolytic complex of the drug causes a deep hydrolysis of hydrated plant and animal proteins, which makes it possible to drastically increase the solubility and disaggregation of protein flakes of albumin milk, and also to intensify the process of gluten hydration.

Such a complex effect of the drug on protein supplements and flour eliminates the negative ratio of -S-S-bonds and -SH groups in flour, which occurs when the mixture is used without an enzyme preparation, or when using any other enzyme preparation. As a result, the strength characteristics of the dough are reduced, the process of its ripening is reduced to 60 minutes, the quality of the product is significantly improved.

In addition, the strong hydrolytic effect of amylosubtilin appears at a minimum flow rate of 6-10 U per 1 g of the substrate (0.0003-0,0005% by weight of the flour in the dough) in a minimum time.

Conditions for the hydrolysis of the additive: at 35–40 ° C for 15–20 min with stirring (rotational speed of the kneading organ is 75–81 s 1), a finely dispersed emulsion is obtained, in which the LIBR acts as a carrier and fatty component and surfactant substances. And the introduction of the additive in the form of a fine emulsion improves its effect.

The short-term effect of amylosubtilin G 10 X weakens the cohesive forces between the heterogeneous particles of the mixture, ensuring a homogeneous emulsion over a short period of time. The presence in the mixture of significant amounts of Ca + that are part of albumin milk contributes to the stabilization of the catalytic center of the enzyme, increasing its activity.

Homogenization of the mixture at 30 ° C for 10 min in the presence of smaller amounts of amylosubtilin G 10 X (5 U / g of substrate, 0.0002% by weight of flour in the dough) does not allow for effective interaction of proteins with the enzyme preparation and to obtain a finely dispersed emulsion. The resulting additive has a low efficiency, its components are poorly involved in the formation of the test mass, do not provide high quality indicators of bread. Conducting hydrolysis at higher temperatures for a longer time with a large amount of the enzyme preparation has a beneficial effect on the activity of the enzyme preparation. But due to increased amylolytic activity

amylosubtilin G 10 X complex bread is obtained with a sticky, hemming chickens. EXAMPLE 1 LIBIR powder with a moisture content of 10%, an oil content of 70% (in solids) and a protein of 24% (in solids) is used to prepare the additive. 35 g of albumin milk (ratio 1: 0.4 parts by weight in dry substances) are added to 6.3 g of DBMS, the mixture is heated to 30 ° C, after

To this, 0.0015 g of amylosubtilin G 10 X (6 U per 1 g of substrate, 0.0003% by weight of flour in the dough) is added. The hydrolysis is carried out at the indicated temperature for 15 minutes while stirring with the frequency of rotation of the organ 75.

The obtained additive in the amount of 41.3 g (1.76% in dry substances to the mass of flour) is added to the mixture of 500 g of wheat flour, 10 g of yeast, 7.5 g of salt, 20 g of sugar, 12.25 g

0 margarine (70% of the prescription amount) and water. Intensive dough kneading, fermentation for 60 minutes, and cutting are carried out. The dough pieces are set for 40 minutes and bake from them hearth

5 bread.

Table 4 shows the quality indicators of bread.

PRI mme R 2. Prepare an additive of 41.5 g of pasty LIBER (the content of dry

0 substances 20%, oil content 73% in dry substances, protein 27% in dry substances) and 42.5 g of albumin milk, components are taken in a ratio of 1: 0 wt.h. in dry matter. The temperature of the mixture is up to 5 d t up to 35 ° C, 0.0002 g of the enzyme preparation amylosubtilin G 10 X (0.0004% by weight of flour, 8 U / g of substrate) is added and hydrolysis is carried out at the indicated temperature for 17 minutes mixtures with a frequency of rotation of the working body 79.1.

Knead the dough from a mixture containing 500 g of wheat flour, 10 g of yeast, 7.5 g of salt, 20 g of sugar, 84 g (2.45% in dry substances to the mass of flour) of the additive, and 10.5 g (60% from the prescription amount of) margarine. Water is added by calculation. The dough, fermented for 60 minutes, is cut, the blanks are ground for 45 minutes and the bread is baked.

0P e rm 3. Liquid LIBYR (humidity

90%, oil content 76% in dry substances, protein 30% in dry substances), taken in the amount of 193.5 g, once a water 50 g of albumin milk in a ratio of 1: 0.05 wt.h. in the dry

5 substances) and heated to 40 ° C. At this temperature, 0.0025 g amylosubtilin G 10 X (0.0005% by weight of flour in the dough, 10 U / g substrate) is introduced and hydrolysis is carried out for 20 minutes while stirring the mixture with the rotation speed of the working organ 83.

From 500 g of wheat flour, 10 g of yeast, 7.5 g of salt, 20 g of sugar and 8.75 g of margarine (5% of the prescription amount) and 243.05 g (3.15% in dry substances to the mass of flour) of the obtained additive are kneaded dough. Water is added by calculation. The dough is fermented for 60 minutes, the dough pieces are finished, settled for 40 minutes and the bread is baked.

Indicators of the quality of bread are given in table. four.

As the data of Table 4 show, the bakery products prepared by the proposed method are superior in quality to the products obtained by a known method. Bread has a larger volume and better porosity. This is due to the fact that polar lipids (phospholipids) that are part of L VIR are good blowing agents. In addition, the proteins LIBIR and gluten form complexes with albumin milk lactose, which contribute to the formation of a thinner walled cellular structure of quiche. The resulting products have a higher energy value, an average of 120-190 kcal. In addition, the introduction of additives containing albumin milk leads to an increase in the initial acidity of the dough and intensifies fermentation. The duration of the fermentation test is reduced by an average of 60 minutes.

Thus, the proposed method for the preparation of bakery products,

The use of the additive on the basis of LIBR and albumin milk, hydrolyzed with amylosubtilin PO X, allows improving the quality of finished products, eliminating extraneous taste and aroma typical of rapeseed, at the same time saving fatty feedstock, and shortening the duration of the technological process.

Ф орм ул а and з о bрет н и

Method for the production of bakery products, including the preparation of a mixture of flour, yeast, fat, water and other components provided by the recipe,

dough kneading, fermentation, cutting of blanks and baking products, characterized in that, in order to save raw materials and improve the quality of bread, an amount of 1.76-3.15% of the flour weight is added to the mixture of recipe components dry matter, additive prepared by mixing lipid-protein isolate of rapeseed seeds of non-erucic and low-glycosylate varieties and albumin milk in a ratio of 1: {0.4-0.5) parts by weight (in terms of dry substance) and subsequent hydrolysis of the resulting mixture with the enzyme preparation amylosubtilin G 10 X, taken in the amount of 6-10 U per 1 g of the substrate,

at a temperature of 30–40 ° C for 15–20 min; a lipid – protein isolate of rapeseed with an oil and protein content of 70–76% and 24–30%, calculated on the dry matter, is used.

Indicators

Color Appearance

Taste and smell

Content,% per absolutely dry weight of oil

starch protein

phosphorus

Humidity,%

powder

liquid paste

PH

Table 1

Characteristic

Light yellow

mouthwash, paste or liquid

Matching rapeseed

70-76

24-30

1.0-2.0

0.1-0.6

8-10

78-82

94-95

7.0

Name of Amino Acids

Valin

Isoleucine

Leucine

Lysine

Methionine

Threonine

Tryptophan

Phenylalanine

Arginine

sparaginic acid

Histidine

Glycine

lutamic acid

Proline

Series

Tyrosine

Cystine

Alanya

table 2

Table 3

Amount, mg per 100 g of dry matter

1027 783 1450 1167 490 819 360 830 14GG 1380 580 860 3700 1450 820 847 503 905

Table 4

Claims (1)

A method for the production of bakery products, including preparing a mixture of flour, yeast, fat, water and other components provided for in the recipe, kneading dough, fermenting it, cutting blanks and baking products, characterized in that, in order to save raw materials and improve the quality of bread, an additive in the amount of 1.76-3.15% by weight of flour in terms of dry matter is additionally added to the mixture of prescription components, the additive is prepared by mixing the lipid-protein isolate of rapeseed, non-erucic and low glycosylate varieties and albumin milk in a ratio of 1: (0.4-0.5) parts by weight (in terms of dry matter) and subsequent hydrolysis of the resulting mixture with the enzyme preparation amylosubtilin G 10 X, taken in an amount of 6-10 E per 1 g of substrate, at a temperature of 30 ~ 40 ° C for 15-20 minutes, using lipid rapeseed protein isolate with oil and protein content of 70-76% and 24-30%, respectively, in terms of dry matter.