SU1729358A1 - Method of baking bread - Google Patents

Abstract

Use: The invention relates to the baking industry and allows to improve the structural and mechanical properties of the dough and the organoleptic characteristics of bread. Essence: in the method of bread production, involving the preparation of brewing from a part of flour and water and its aging, a mixture of ", - /, - and y-cyclodextrins in an amount of 0.01 -5.0% of the total flour mass is added to the brewing in the dough, the brewing is prepared with a humidity of 70 - 85%, and it is kept for 30 - 60 minutes at 70 - 90 ° C. 3 tab.

Description

The invention relates to the food industry, primarily to bakery production, and can be used in the production of bread from wheat and rye flour.

A known method for the production of bread from sprouts or frost grains of wheat, including mixing flour with p- or / -cyclodextrins in an amount of 1.- 3% by weight of flour, introducing into the resulting mixture water, salt and other components provided by the recipe, kneading dough and baking bread.

However, the known method does not include the stage of fermentation of the dough and carrying out proofing for 80-90 minutes at a temperature, obviously, not higher than 40 ° C. Reducing the fermentation time and the relatively low temperature of the dough preparation process, coupled with the lack of free moisture in the dough, the main part of which is adsorptionally associated with the colloids of the solid phase, reduces the efficiency of the a- and / -cyclodextrins interaction.

with flour components and makes it inexpedient to use y-cyclodextrins to improve the quality of bread. In addition, this method involves mixing a or / -cyclodextrins with flour before kneading dough in a ratio of from 1: 100 to 3: 100. The implementation of this method in the conditions of industrial production is associated with significant technological difficulties, since it requires the creation of special mixing equipment. A significant disadvantage of this method is that only a - or / -cyclodextrins are added to the dough. which limits the range of substances capable of reacting to the formation of inclusion complexes,

. Closest to the proposed method of producing bread from wheat and rye flour by introducing into the composition of the prescription components of the dough brew, obtained by processing a part of the processed flour with a temperature of 80-100 ° C. Brewing is used as "to

s

fermentation broth for the fermentation microflora of liquid yeast or starter cultures, as bread improvers, etc.

However, the use of brews does not improve the quality of bread made from flour with a weak gluten, with a low content of raw gluten. Adding brews to the dough made from flour with increased activity of hydrolytic enzymes is impractical because it degrades the quality of bread. When brewing flour, starch is pasteurized, which greatly increases its attack by amylolytic enzymes. The accumulation of starch a-amylase in the dough hydrolysis products impairs the rheological properties of the dough, reduces the quality of the bread;

The purpose of the invention is to improve the structural and mechanic properties of dough and organoleptic quality indicators of bread.

The goal is achieved by the fact that according to the method of bread production, including cooking brewing, by mixing part of the flour and water and extracting .., g of the mixture, cooking flour semi-finished product using the resulting brewing, fermenting dough, cutting it and baking bread, brewing In addition, a mixture of d-d and y-cyclodextrins is added in an amount of 0.01-5.00% of the total weight of flour in the dough, while brewing is prepared with a humidity of 70-85%, and keeping the mixture at 70 - EO ° C for 30 - 60 min.

The addition of a and y-cyclodextrins to the brewing stage at its preparation stage creates favorable conditions for the formation of inclusion complexes with flour components and ultimately leads to an increase in the quality of bread.

A mixture of a-,, and y-cyclodextrins in this case must be made in an amount of 0.01-5.00% of the total mass of flour in the dough. The addition of cyclodextrins in an amount of less than 0.01% does not affect the quality of the bread. Exceeding the dosage of 5.00% does not lead to further improvement of the physicochemical and organoleptic indicators of the quality of finished products.

In order to ensure the availability of free moisture, which is necessary for an efficient complexation reaction to take place, the brewing is prepared with a humidity of 70-85%. The preparation of welding with a moisture content of less than 70% leads to an increase in its viscosity and interferes with the interaction of cyclodext. rins with flour ingredients. For cooking brewing humidity over 85%

it is required to increase the dosage of water, the amount of which is limited to the moisture content of semi-finished products and bread, or to reduce the dosage of flour.

After the cyclodextrins are added, the brewing must be thermostatically controlled at 70 - 90 ° C for 30 - 60 minutes, which intensifies the complex formation reaction. Reducing the temperature and shortening the duration of the brewing time does not significantly improve the quality of the bread. The increase in the parameters of the endurance of brewing, respectively, more than 90 ° C and 60 minutes is impractical because it leads to an increase in costs, but does not improve the quality of bread.

The addition of a, - (3, -, and y-cyclodextrins to the brewing process creates favorable conditions for the complexation reaction with gluten proteins. With the participation of cyclodextrins,

additional bonds in protein formations, which leads to a consolidation of the gluten structure and increases the resistance of proteins to the action of proteolytic enzymes. Inhibition of proteolysis prevents the release of unwanted

products of hydrolysacramal. Adding cyclodextrins to the brewing plant improves the gas retention capacity of the dough, improves its adhesion properties, reducing adhesion to the working bodies of the dividing equipment. The presence in the dough of cyclodextrins of various degrees of polymerization (a, /, and y-) allows retention of highly volatile substances formed during fermentation and baking.

which improves the taste and aroma of bread. The introduction of cyclodextrins in the brew in the form of a solution contributes to their uniform distribution in the volume of the semi-finished product and simplifies dosing.

The method is carried out as follows.

A brewing of 70 to 85% moisture from 1 to 10% flour of its total amount is prepared and

water temperature of 90 - 100%. A mixture of a-, /, - y-cyclodextrins in the amount of 0.01-5.00% of the total mass in the test in the form of an aqueous solution is introduced into the welding. After this, the brew is kept at 70–90 ° C for 30–60 min, cooled and served in the batch of starter, dough or dough, Kneading and ripening dough, dough, dough, dough, bread baking is carried out in the usual way.

PRI me R 1. Method for the production of bread from wheat flour I grade good baking quality.

The dough is prepared using the straight-line method of wheat flour of the I grade with the raw gluten content of 30.2%, autolytic activity of 24% on the CB with the following ratio of components,% by weight of the flour: wheat flour of I grade 100.0; pressed yeast 2,0; salt 1.5; water by calculation.

A mixture of a, - /, - and γ-cyclodextrins in the amount of 0.01% of the total weight of flour in the dough is added to the tea leaves. The brew is prepared with a humidity of 70% from 3% flour from its total amount and water with a temperature of 100 ° C. The brew is kept at 70 ° C for 30 min / cooled to 32 ° C and fed to the dough. Kneading, fermentation, dough cutting, bread baking is carried out in the usual way.

EXAMPLE 2 A dough is prepared in accordance with Example 1. A mixture of a, - /, - and y-cyclodextrins in an amount of 0.5% of the total weight of flour in the dough is added to the brew, and the brewing is prepared with moisture. 075%, and keeping the resulting mixture was carried out at 80 ° C for 45 minutes.

PRI me R 3. The dough is prepared in accordance with Example 1. A mixture of ".- / 3, -, y-cyclodextrins in an amount of 5.0% of the total weight of flour in the dough is added to brewing; t with a humidity of 85%, and keeping the mixture obtained is carried out at 90 ° C for 60 minutes.

EXAMPLE 4 A dough is prepared in accordance with Example 1. A mixture of the ", - /, - and y-cyclodextrins in an amount of 0.001% of the total weight of flour in the dough is added to the brew, and the brew is prepared with a humidity of 65% . and keeping the resulting mixture is carried out at 65 ° C for 15 minutes

EXAMPLE 5 A dough is prepared in accordance with Example 1. A mixture of a, - p, - and γ-cyclodextrins in an amount of 7.0% of the total weight of flour in the dough is added to brewing, and brewing is prepared with moisture. 87%, and keeping the mixture obtained is carried out at 95 ° C for 75 minutes.

Indicators of the quality of the bread obtained in examples 1 to 5, are given in table.1.

PRI me R b. Method for the production of bread from wheat flour of low baking quality.

The dough is prepared using the straight-line method of wheat flour of the I grade with the content of raw gluten of 24% and increased autolytic activity (38% on DM). in the following ratio of components,%

5 flour mass: wheat flour of I grade 100.0; pressed yeast 2,0; salt 1.5; water by calculation.

A mixture of d-fl, - and γ-cyclodextrins in the amount of 0.01% of the total weight of flour in the dough is added to the tea leaves. The brew is prepared with

0 humidity of 70% from 5% of flour from its total amount and water with a temperature of 95% С. The brew is kept at 70 ° C for 30 minutes, cooled to 32 ° C and fed to the dough. Kneading, fermentation, cutting the dough, and making bread is carried out in the usual way.

Example 7. The dough is prepared according to Example 6. A, -fl, and α-cyclodextrins in the amount of 0.5% of the flour weight in the dough are added to the tea leaves, and the tea leaves are prepared with

0 humidity 75%, and keeping the mixture obtained is carried out at 80 ° C for 45 minutes.

Example The dough is prepared according to Example 6. A - /, - and y

5-cyclodextrins in the amount of 5.0% of vol. flour mass in the dough, while brewing

cooked with a humidity of 90 ° C and curing

the resulting mixture is carried out at 90 ° C for

60 min

0 EXAMPLE 9. The dough is prepared in accordance with Example 6. A mixture of wasps is added to the tea leaves, and γ-cyclodextrins in the amount of 0.001% of the total weight of flour in the dough, while the tea is prepared with a moisture content of 65% and keeping the mixture obtained is carried out at 65 ° C for 15

5 minutes.

EXAMPLE 10 A dough is prepared in accordance with Example 6. A mixture of or, - / 9 - and γ-cyclodextrins in an amount of 7.0% of the total weight of flour in the dough is added to the brew, and the brew is prepared with moisture. 87%, and keeping the mixed mixture at 95 ° C for 75 minutes.

The quality indicators of the bread obtained in examples 6 to 10, are given in table 2.

PRI me R 11. Production of bread from rye flour. The dough is made from rye-5 dirny flour with 44% autolytic activity on the dry liquor starter with brewing according to the Leningrad scheme with the use of dry lactobacterin according to the recipe of the rye rye flour in the following ratio of ingredients. % by weight of flour: rye flour, peeled 100.0; yeast pressed 0.1; salt 1.5; water by calculation.

A mixture of a - and cyclodextrins in an amount of 0.01% of the total mass of flour in the dough is added to the brew. Brewing is prepared with a humidity of 70% from flour and water at a temperature of 90 ° C. The brew is kept at 70 ° C for 30 minutes, cooled to 37 ° C and fed to the mixture of nutrient mixture to restart the starter. Kneading, fermentation of leaven and dough, cutting of the dough and baking bread is carried out in the usual way.

Example12. The dough is prepared according to Example 11, a mixture of af- and y-cyclodextrins in the amount of 0.5% of the total weight of flour in the dough is added to the brew, while the welding is prepared with a humidity of 75%, and keeping the mixture at 80 ° C 45 min. .

Example 13: The dough is prepared in accordance with Example 11. A mixture of "-, y - cyclodextrins in the amount of 5.0% of the total weight of flour in the dough is added to the brew, while the brewing is prepared with a humidity of 85% and aging obtained from mine and from dut, at 90 ° C. during GO min.

EXAMPLE 14 A dough is prepared in accordance with Example 11. A mixture of a -, / 3 .-- and y-cyclodextrinop in an amount of 0.001% of the total weight of flour in the dough is introduced into the brew, and brewing is prepared with. humidity of 65%, and keeping the resulting mixture is carried out at 65 ° C for 15N, n.

EXAMPLE 15 A dough is prepared in Example 11. A-g - y mixture is added to the brew. - cyclodextrins in the amount of 7.0% of the total mass of flour in the dough, while welding is prepared with a humidity of 87%, and keeping the mixture obtained is carried out at 95 ° C for 75 minutes.

The quality indicators of the bread obtained in examples 11-15, are given in table 3.

From the data given in Tables 1 - 3, it is clear that the application of the mixture is a- ,. and y-cyclodextrins in the amount of 0.01 - 5.00% of the weight of the flour in the dough in the brew and keeping it at 70 - 90 ° C for 30 - 60 min (examples 1,2,3, 6, 7,8, 11.12 and 13) improves the quality of bread. Compared to the prototype, the specific volume of bread, form stability, porosity of the quiche, score is increased. By organoleptic characteristics, the samples of bread prepared according to the specified examples were distinguished by a light elastic dry to the touch well.

chewed m kishim, uniform thin-walled porosity.

Improvement of physico-mechanical and organoleptic indicators of bread quality is due to the strengthening of the structural framework of the dough due to the formation of additional bonds in protein molecules with the participation of a -, / - and y-cyclodextrins, the formation of inclusive complexes

with low molecular weight water soluble compounds, flavors, flavors, and other components of dough and bread.

Exceeding the dosage of cyclodextrins 5.0% and maintaining the brewing at a temperature above 90 ° C for more than 60 minutes (examples 5. 10 and 15) does not lead to further improvement in the quality of bread. The introduction of cyclodextrins in the brew in an amount of less than 0.01%

and keeping the brewing at a temperature below 70 ° C for less than 30 minutes does not improve the quality of the bread (examples 4, 9 and 14).

Thus, the use of the proposed method for the production of bread provides, in comparison with known methods, an improvement in the structural-mechanical and organoleptic indicators of the quality of bread made from wheat and rye flour, and it allows to obtain good quality bread.

from flour with low baking properties. .

Claims (1)

Claim Method A method for producing bread, comprising preparing a brew by mixing part of the flour and water and holding the mixture, preparing a flour semi-finished product using the resulting brew, fermenting the dough, cutting it and baking, with In order to improve the structural and mechanical properties of the dough and the organoleptic characteristics of bread, a-and-y-cyclodextrins in an amount of 0.01-5.0% of the total weight of flour in the dough is additionally added to the brew; brewing is prepared with a humidity of 70 - 85%, and exposure and carried out at 70 - 90 ° C for 30 - 60 min. Table 1 Table 2 Table3