UA116498C2 - BREAD PRODUCT - Google Patents

Abstract

The invention relates to a bread product containing wheat flour, baker's yeast, cooking salt, water, sugar, margarine or oil, poppy or cumin, vanillin, citrus essence, and the bread product further comprises a soy protein isolate.

Description

The invention relates to a bread product containing wheat flour, baker's yeast, table salt, water, sugar, margarine or oil, poppy seeds or cumin, vanillin, citrus essence, and the bread product additionally contains soy protein isolate.

The invention belongs to the food industry, namely to the bakery industry, and can be used for the production of low-moisture bakery products (bread sticks and bread balls) enriched with soy protein isolate.

The method of production of breadsticks of the following names is closest to the declared one: breadsticks, breadsticks with cumin, aromatic, Yaroslavl (plain, salty, buttery), which contain wheat flour of the highest or first grade, pressed baker's yeast, kitchen salt, water, granulated sugar, margarine, sunflower oil, poppy seeds, cumin, vanillin, citrus essence in this ratio Drobot V.I. Handbook on the technology of bakery production. - K.: Ruslana, 1998. - 416 p. - P. 380-381, for: wheat flour 75.0 pressed baker's yeast /3.5-4.0 table salt 1.0-1.5 sugar 1.0-5.0 margarine (oil) 2.0 -4.0 poppy seed (cumin) 1.0-1.5 aromatic additive (vanillin, 01-03 citrus essence) and water, the rest.

The disadvantage of the recipes of these products is the imbalance of the chemical composition of the finished product and its low biological value, which is due to the insufficient content of the main limiting amino acid in products made from wheat flour - lysine.

The invention is based on the task of increasing the biological value and expanding the range of low-moisture high-protein bread products (bread sticks and bread balls).

The task is solved by the fact that the high-protein bread product contains flour, yeast, salt, water, sugar, margarine or oil, poppy seeds (cumin), vanillin, citrus essence. According to the invention, soy protein isolate is additionally used, with the following ratio of ingredients, 90: wheat flour 70.0-71.0 soy protein isolate 4.1-4.5 baker's yeast 35-40 pressed kitchen salt 1.0-1 .5 sugar 1.0-5.0 margarine (oil) 2.0-4.0 poppy seeds (cumin) 1.0-1.5 aromatic additive (vanillin, 01-03 citrus essence) and water, the rest.

The causal relationship between the proposed features and the expected technical result is as follows.

Soy protein isolate contains about 90-92 95 protein with a balanced amino acid composition. The content of the deficient essential amino acid lysine in soy protein isolate is 2.6 times higher than its content in wheat flour, therefore it is advisable to use the proposed raw material both to increase the total amount of protein in the finished product and to increase its biological value and utilization rate due to growth content of the limiting amino acid lysine. Considering the high water-absorbing capacity of soy protein isolate, to obtain the dough of the required consistency, the estimated mass fraction of moisture in it should be increased to 43-4595. This will simplify and improve the process of forming dough blanks

From the structure and condition of the surface of finished products.

The technological process involves the preparation of raw materials (including soy protein isolate), kneading the dough, its fermentation for 2 hours, the formation of dough blanks in accordance with regulatory documentation, proofing for 20-30 minutes, baking for 15-20 minutes, cooling and packaging.

Table

Examples of recipes for high-protein bread products

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The products have high consumer 4 properties, the formulation of the products (counter 75 4 | 4 5 35OZ 3551 8.5 | 306 ensures their stable quality, ol) but the products contain a small amount of protein of low biological value

Products have sufficient consumer properties, 2 72137! 4 1 | 5 |z5|o0Z3 44) 43 | dd the formulation of the products ensures their quality, but the products contain an insufficient amount of protein of low biological value. The products have sufficient

From consumer properties, in product formulation provides

From 71411 4 | 1 5 153.50 43 14 48 |their stable quality, the products contain a sufficient amount of protein of low biological value

Products have the necessary

And t7o|45| 4 4 in 135105 45 15 Because consumer properties, | contain a large amount of protein with high biological value

Products have an unsatisfactory 49| 4 4 in 135105 47 16 Bb consumer properties, | contain a large amount of protein with high biological value

Examples of recipes for high-protein bread products (using the example of Aromatic breadsticks) with the addition of soy protein isolate are given in the table. 5 The recipe of high-quality bread products according to examples C and 4 falls within the range of features of the claimed technical solution, and according to examples 1, 2 and 5, it goes beyond it.

The technical result consists in obtaining bread products of increased biological value and expanding the range of high-protein bread products with reduced moisture (bread sticks and bread balls).

Claims (1)

FORMULA OF THE INVENTION A bread product containing wheat flour, baker's yeast, table salt, water, sugar, margarine or oil, poppy seeds or cumin, vanillin, citrus essence, which is distinguished by the fact that it additionally contains soy protein isolate, with the following ratio of ingredients, 9o: wheat flour 70.0-71.0 soy protein isolate 4.1-4.5 pressed baker's yeast 3.5-4.0 table salt 1.0-1.5 sugar 1.0-5.0 margarine or oil 2.0-4.0 poppy or cumin 1.0-1.5 vanillin, citrus essence 0.1-0.3 water the rest.