SU1755761A1 - Dietary bread production method - Google Patents

Abstract

The invention relates to the food industry and can be used in bakery production. The purpose of the invention is to improve the quality of bread by accelerating the wetness of the grain and increasing its water absorption capacity. Increasing the yield and shortening the duration of dough preparation is achieved in that, in the method for producing bread based on whole grains, the wheat after cleaning and washing is subjected to crushing, and the grain thickness after processing is 0.1-0.9 mm. The flattened grain in the amount of 30-60% of the weight of the grain raw material in the dough is poured with stirring with water not lower than 85 ° C, and after the temperature of the mixture decreases to 35--38 ° C, suspension of pressing yeast is suspended and maintained for two hours at 30-32 ° C, wheat flour is added to the soaked wheat grain in an amount of 50% by weight of the flour in the dough, the opara ferments for one hour, after which the dough is kneaded with the introduction of all the recipe components: the dough is broiled, cut, crushed and baked at 230-235 ° C. The grain is flattened on a flattening machine with smooth rollers. The method allows creating a new kind of bread based on whole wheat grain, enriched with mineral and ballast substances and contributing to the activation of the human intestinal peristaltic effect, reducing the technological process of soaking the grain due to its mechanical and biochemical processing. 7 tab. sl C x | O1 cl

Description

The invention relates to the food industry and can be used in bakery production.

The purpose of the invention is to improve the quality of bread by speeding up the grain moisture content and increasing its water absorption capacity, increasing the yield and reducing the duration of dough preparation, is achieved by the method of producing whole grain bread, including soaking wheat grain, cooking dough, kneading dough, playing it - before cutting into the dough, the wheat grain is cleaned and washed, subjected to ivy, the thickness of the grains after processing is 0.1-0.9 mm; flattened grain in the amount of 30-60% of the mass of grain raw material in the dough is poured with stirring with water with a temperature of at least 85 ° C, and after reducing the temperature of the mixture to 35-38 ° C, the suspension is pressed

yeast and incubated for two hours at a temperature of 30-32 ° C; wheat flour is added to the soaked wheat grain in an amount of 50% by weight of the flour in the dough; an opara ferments for one hour, after which the dough is kneaded with the introduction of all the prescription components; the dough is fermented, divided, set and baked at a temperature. 230-235 ° C. The grain can be flattened on a flattening machine with a gap between smooth rollers of 0.1-0.9 mm.

The use of grain subjected to biochemical processing for bread production as a result of the suspension being filled with pressed yeast during the locking stages leads to the acceleration of the acid accumulation process, which affects the activation of the enzyme system of the grain and contributes to a more complete swelling of the proteins of the weevil. Together with heme, the adaptation of the yeast at the stage of grain locking increases their fermentative active nose -. in the dough and in the dough, which contributes to the intensification of the dough and dough maturation processes.

Combining the proposed traits in combination with the previously known ones allows to obtain a new positive effect, which consists in creating a new type of bread based on whole grains of wheat and reducing the technological process of soaking the grain.

The use of whole grains as a raw material for the production of bread makes it possible to enrich the bread from high-grade flour with biologically valuable components (ballast and mineral substances with vitamins), and also determines the therapeutic and prophylactic purpose of products with whole grain additives. The inclusion of whole grain bread in the diet contributes to the rationalization of the nutritional structure of the population, the introduction of vital substances into the human body, In connection with the known role of fiber enterosorption in the aging process, whole grain bread is particularly useful for improving the nutrition of the elderly. The presence of food antioxidants in the product {tocophenol, dietary fiber, vitamins of group B, etc.) contributes to the normalization of indicators of carbohydrate and fat exchanges that have changed with age. The content of table salt in the formulation of the product, the low content of dietary fiber, the good organoleptic properties of the finished product, which is lower in comparison with the mass varieties, without noticeable deterioration over the course of 4-5 days, distinguishes the product from other types of bakery products,

The new product provides for the rapid development of a feeling of satiety (satiety), a weakening effect (especially for older people), which is due to the physiological role of ballast substances and the small dispersion of grain particles 0 interspersed in m kish.

The biological value of fibrous components is closely related to their chemical nature and the properties of their constituents. Fermented vegetable plants that are not digested by the body have the ability to swell, absorb, ionize, adsorb and have buffering properties. They intensify the development of intestinal microflora, increase energy consumption during metabolism, bind toxic substances and reduce their harmful effects on the body, reduce cholesterol levels in the blood and create a feeling of rapid saturation. Ballasts are necessary for a person to achieve a peristaltic effect,

This is of particular importance for the older age groups when disturbances in diet 0 are accompanied by low motor activity and an increased tension of the nervous system.

Replacing a part of high-grade flour with rolled grain is economically justified, since the costs for the preparation of such raw materials are lower compared to the costs of grinding.

The method is carried out as follows.

The dough is prepared in three stages: the lock 0 of wheat flattened grain, the preparation of dough and dough. The cleaned and washed wheat grain is passed between the smooth rollers of the flattening machine with a gap between them of 5 0.1-0.9 mm. Flattened grain is poured with stirring with water with a temperature not lower than 85 ° C. After cooling the mixture to 35-38 ° C, pressed yeast is introduced in suspension and maintained for two 0 hours at a temperature of 30-32 ° C. 50% by weight of the flour in the recipe is added to the soaked grain and the dough is kneaded. Opara wanders for an hour. When kneading dough, bring in the flour residue and salt solution.

The bread recipe is as follows;

wheat flour top grade 40-70

wheat grain swaged 60-30

cmin 0,2

yeast2.0

salt1,0

Knead the dough until the grain is evenly distributed and it acquires a normal consistency. The dough is chosen until tender, cut into pieces weighing 250 g, molded, settled for 45-55 minutes at a temperature of 35 ° C and a relative humidity of 75-80% and baked. Before baking, hearth samples are smeared with egg. Baking time: underfloor - 22 minutes, molded - 24 minutes at a temperature of 230-235 ° C.

Example 1, the ratio of wheat flour and rolled wheat grains 70:30, respectively. The dough is prepared in a three phase method (Table 1).

Example 2. The ratio of wheat flour and rolled wheat grains, respectively, 60:40. The dough is prepared similarly to the previous version while maintaining the same duration of the soaking of the grain and fermentation of the dough and dough.

Acidity: Sparks, H Initial 2.1

2.3 final

test, Nnachalna 2.2

finite 2.5

Indicators of the quality of bread prepared by the proposed method are given in table 2.

Reducing the amount of rolled wheat grains in the bread does not give the desired final effect, that is, a significant enrichment of bread with biologically valuable components (Table 3) and reduces its specific properties that contribute to the activation of the human intestinal peristaltic effect.

When using wheat grain as a raw material, the thickness of which after crushing is 0.1 mm, it is possible to increase its dosage to 60% of the mass of the raw material in dough when producing products of satisfactory quality (Table 4).

The increase is given in table. 2 and 4 of the limit amount of wheat flattened grain introduced into bread entails a significant decrease in the volume output of bread, thickening of the crust, deterioration of the structure and properties of the quiche, and excessive blackout, which negatively affects the consumer properties of the final product.

The method of testing is decisive for obtaining products of good quality, as evidenced by the results of laboratory test baking (wheat flour: grain ratio is 50:50 with a flattened grain thickness of 0.9 mm), shown in Table 5.

Products made using the straight-through method are clearly inferior to bread made using dough, and the most effective way of testing is when making yeast slurry at the stage of grain locking, Bread has a large volume, a better structure of chickens, its carp is lighter, the flavor is more saturated, the product is slower grow moldy.

Despite the fact that the introduction of saline in the lock improves the form-building ability of the product, the grain capacity slows down, it is worse chewed in the bread.

The technological regime of bread making and the quality of the finished product depend on the time and temperature regimes of soaking rolled wheat grains. The duration of soaking rolled wheat grains is inversely proportional to the temperature of the water during pouring, and the locking process is accelerated when the yeast suspension is added to the locking steps, as can be seen from the table. 6

It follows from the table that although the softening of the grain after one hour was not observed when the yeast suspension was added at the locking stage (the difference in data can be explained by the error of experience), a two-hour grain locking was considered necessary due to the activation of the yeast at this stage, which improves quality of finished products (tab. 2, 5, 7).

The tactical yield of grain bread, the closest to them, of the types of bread produced in the USSR to the offer, is 138.4%. The increase in the yield of bread according to the proposed method of production is explained by an increase in the water absorption capacity of grain with a destroyed grain kernel structure. This is confirmed by the test humidity data.

It is possible to increase the dough moisture content by 1.5% without deteriorating the quality of the bread, which is associated with the swelling of proteins of the destroyed grains. Whole grain included in the recipe for bread - analogue, is less able to absorb and retain water.

If a whole grain, when soaked for 6 hours, gains humidity up to 48-50%, then the wheat that is flattened after being filled with water has a moisture content of 60%. Moreover, it is characteristic that the cereal flakes, after being filled with water, have properties that are completely different from the properties of the grain that was not flattened when soaked. The resulting mass is very plastic, it does not possess elastic properties, unlike

whole grain, which during soaking retains elastic properties and hardness.

This testifies to better wetting and greater water absorption of the grain that has undergone the conditioning, unlike whole grain or grain that has been crushed on corrugated rollers.

Claims (1)

Claims of inventions. Method of production of dietary bread, including soaking wheat grains in water, cooking dough with making 1 flour, yeast slurry, kneading dough, and fermenting it. cutting, baking and baking, characterized in that, in order to improve the quality of bread, pu 0 thereby accelerating the wetting of the grain and increasing its water absorption capacity, increasing the yield and shortening the duration of the dough preparation. before soaking, the grain is flattened on smooth rollers with a gap between the rollers 0.1-0.9 mm before the formation of flakes, soaking flakes is carried out by mixing with water at a temperature not lower than 85 ° C, the mixture is cooled to 35-38 ° C, and The yeast suspension is introduced into the obtained mixture, then the mixture is kept for 2 hours at 30-32 ° C before preparing the dough, while the ratio of grain and flour is 30:70 - 60:40. Table 1 Indicators Humidity,% Acidity, ° N Specific volume, cm3 / 100 g Formability, N / A, physical and mechanical properties of quiche, units penetra. -H hedgehog, -N pl. -N control Reflectivity ability m kisha. % (on SF-14) Organoleptic characteristics: - structure of quiche chewability - aroma the porosity is medium, the m of the grains is somewhat interspersed with grains, the nose is good, the grain is slightly felt when chewing saturated, typical of the present tree t CTmmmaB table 2 Options Example 1 Example 2 42.0 2.6 280.0 0.46 35.4 29.1 6.3 45.0 The calculation of the chemical composition of the new type of bread was carried out in accordance with the Interim Methodological Guidelines for the calculation of the chemical composition of bakery products approved by Uprhleb of the USSR Ministry of Food Industry on February 19, 1980. In the calculation and comparative evaluation, the tables of chemical composition of food products were used. Table 3 Table 4 Table 5 Continued table. five Table 6 Table 7