UA119995U - METHOD OF LABORATORY BAKING AND EVALUATION OF BREAD OF FLOUR Triticale and Wheat Enriched with Non-Conventional Raw Raw Organic - Google Patents

Abstract

Method of laboratory baking and evaluation of bread of triticale and wheat flour enriched with non-traditional raw materials of high biological value, includes the preparation of dough of 100 g of flour of 70% yield with a moisture content of 14% with the addition of 3% yeast and kitchen salt, 1.5% drinking water - according to the water absorption capacity of the flour, according to the indicator of the Farinograph dough consistency of 500 units. f. or 55-60%. At the same time add a certain amount of unconventional raw materials of high biological value, fermented in a thermostat (temperature 28-32 ° C), then treated, molded, placed in a thermostat (temperature 28-32 ° C), baked in the oven (temperature 200-220 ° C) for 15-20 min. and based on baked bread, graded assessments are made.

Description

The useful model belongs to the field of agriculture, can be used in the food industry during the organoleptic evaluation of the quality of bread made from wheat flour enriched with non-traditional raw materials of increased biological value (fruit and berry powder, fruit and vegetable puree, juice, by-products of food production, non-traditional raw materials of grain and leguminous crops ).

There is a known method of laboratory evaluation of bread made from wheat flour of the 70 95 yield according to the recipe: flour - 100 g (at a moisture content of 14 95), pressed yeast - 3, sugar - 2.5, salt - 1.3, potassium bromate - 0.003, ascorbic acid acid - 0.0075 g, water - according to the water absorption capacity, according to the farinograph for the consistency of the dough 500 o. f. Evaluation of wheat bread consists in determining the volumetric yield of the bread, appearance (surface, shape, color of the crust), porosity, elasticity, color of the pulp, taste and smell of the bread on a 9-point scale (Methodology of the state scientific and technical examination of plant varieties /

IKienko 3.B., Prysiazhniuk L.M., Shovgun 0.0. etc. - Kind. 4. - Vinnytsia: "Nilan-LTD" LLC, 2015. - 160 p.). However, this method was developed to evaluate the quality of bread made from soft wheat flour of 70% yield (for laboratory baking), which is significantly different from bread made from triticale and wheat wallpaper flour.

Another method of laboratory evaluation of bread is also known, which includes the preparation of dough from 960 g of dry matter of wheat flour (higher, first, second grades) and 1282.5 g of dry matter of wallpaper flour. The moisture content of the dough from high-grade flour is 43.5 95, first grade - 44.5, second grade - 45.5, wallpaper - 49.0 95. For grade flour, add 30 g of pressed yeast and 15 table salt, for wallpaper - respectively 35 and 22 g. Evaluation of bread also involves determining the volumetric yield of bread, correctness of shape, shape stability, color of the crust, condition of the surface of the crust, color of the rind, porosity structure, smell and taste of bread (Laboratory workshop on the technology of bakery and pasta production (Drobot IN...

Technology of bakery production. - K., - 2006. - 341 pp.). However, the disadvantage of this method is the use of a significant amount of flour, which is not always possible during selection work.

According to other methodical recommendations, bread from wheat flour 70 95th yield is obtained according to the recipe: 100 g of flour 70 95th yield (for moisture content 14 95), dry yeast - 1.3, sugar - 4.5, salt - 1, 5 g, distilled water - according to the water absorption capacity according to the farinograph for the dough consistency of 500 o. f.

Bread, according to this method, is evaluated according to volume output, appearance (surface condition, shape and color of the crust), porosity, elasticity and color of the pulp, taste and smell (Methodological recommendations for evaluating the quality of grain of breeding material (O.Yu Leonov,

I.A. Panchenko, K.M. Sklyarovsky and others. - Kharkiv: Institute of plant breeding named after V.Ya. Yuryeva, 2011. - 70 p.; Vasylenko I.I. Evaluation of grain quality / I.I. Vasylenko, V.M. Komarov. - I.

Agropromizdat, 1987. - 208 p). According to the above methods, the dough is fermented in a thermostat (temperature 28-32 "C), then processed, shaped, placed in a thermostat (temperature 28-32 "C), baked in an oven (temperature 200-220 "C) for 15-20 min.

However, according to these methodological recommendations, evaluations are performed on a 5-point scale, which is contrary to the generally accepted 9-point scale. In addition, the described methods do not provide an opportunity to objectively determine the quality indicators, because the color of the crust, the crumb of the bread and the gloss of the wallpaper flour will correspond to the lowest score on the scale, regardless of the type of wheat. Also, it is not always clear when determining the condition of the surface of the crust, whether the cracks are short, small or large, similar shortcomings relate to the determination of the characteristics of elasticity, porosity of the pulp, taste and smell.

The useful model is based on the task of improving laboratory baking and evaluation of bread from triticale and wheat flour, enriched with non-traditional raw materials of increased biological value to determine the baking properties of the composite mixture.

The room where organoleptic tests are carried out should be sufficiently spacious, have a constant temperature (18-20 C) and relative humidity (70-75 905). Extraneous sound should not enter the room. The laboratory for conducting tests should be located in the northern part of the building; windows relative to the surface of the floor should be about 35 95, walls - white, cream or light gray. At workplaces - illumination of at least 500 lux with diffused daylight or the light of fluorescent lamps that meet the requirements of regulatory documentation. It is desirable to have an additional room for preparing samples for analysis.

The technical result of the proposed useful model is an increase in the accuracy of determining the baking properties of bread made from triticale and wheat flour, enriched with non-traditional raw materials of increased biological value.

The task is solved by the fact that the method includes the preparation of dough from 100 g of flour of the highest grade 70 95th yield with a moisture content of 14 95 with the addition of C 95 pressed yeast and 1.5 905 kitchen salt, drinking water - according to the water absorption capacity of the flour, according to the farinograph indicator dough consistency 500 units. f. or 55-60 95, while, according to a useful model, a certain amount of non-traditional raw materials of increased biological value is added, subjected to fermentation in a thermostat (temperature 28-32 "C), after which it is processed, formed, placed in a thermostat (temperature 28-32 "C"), they are baked in the oven (temperature 200-220 "C) for 15-20 minutes, and based on the baked bread, they are evaluated according to the developed gradations (table).

The method is carried out as follows: the dough is kneaded according to the recipe, in which 95 g of pressed yeast and 1.5 95 of kitchen salt are added to 100 g of flour, drinking water - according to the water-absorbing capacity of the flour, according to the farinograph, the consistency of the dough is 500 units. f. or 55-60 95, add a certain amount of non-traditional raw materials of increased biological value, subject to fermentation in a thermostat (temperature 28-32 C), after which they are processed, shaped, mixed in a thermostat (temperature 28-32 "C), baked in an oven (temperature 200-220 C) for 15-20 minutes. After 15-20 hours, the aroma, taste, and consistency of soft bread are determined using the sense organs, elasticity - with a penetrometer, the principle of which is that the bread is under the action of a constant load a cone is immersed, which can have a smooth or grooved surface.The depth of immersion is used to judge the elasticity of the pulp, the size of the pores and the uniformity of their placement according to the developed gradations, using a measuring ruler and a caliper.

The proposed method of laboratory baking and evaluation of bread from triticale and wheat flour, enriched with non-traditional raw materials of increased biological value, provides an objective determination of bread-making properties, the gradations do not contradict the generally accepted 9-point scale of bread evaluation, which makes it possible to compare the obtained results with the bread of other cereal grains cultures

Table

Culinary evaluation of bread enriched with non-traditional raw materials of increased biological value

Mark. | 8 2 /! 7 | 5 HER with / 1 ' is inelastic, . quite soft, .

Elasticity , : elasticity moisture elasticity on ' very soft elasticity - squishy medium satisfactory to the touch, very good stutters with the presence or absence of the smell of additional components of the formulation atypical, with . not much

The aroma is strong. -| absent, slightly pronounced weakly expressed|, ". and pronounced pronounced changed . extraneous smell with the presence or absence of the taste of additional components of the recipe

The taste is strong - . . - |strongly acidic, . expressed weakly expressed | slightly changed |. expressed bitter pores medium medium and large small thick-walled or (dovo or) rU ssh. thin-walled and | small ov. . . small, g. thick-walled or | large pores

Pore size 2. medium thin-walled and pd. thin-walled o. . very small or cavity thick-walled medium about 2. not enough (up to 25 9) thick-walled (up to developed about

Coo)

Mark. | 8 2 /! 7 | 5 HER with / 1 uneven, pulp detached from almost the top uniform uneven uneven uneven (without | crust, . s, (non-porous (non-porous or | porous or significant

Uniformity and A and . . : or another other part another part of the cavity placement |uniform, to it; and part of the pulp occupies | molluscs takes | (non-porous pore ' Po : -ko : . pulp 25-50 95 cross-section| 50-7595 cross-section | or another occupies up to 25 9r| bread) bread) part of the cross-section of bread) pulp occupies 75-100 95 cross-section of bread)

Consistency. in and quite tender, very squishy very tender, stiff, hard, . fairly lumpy, juicy slightly dry |dry juicy dry chewing

Claims (1)

USEFUL MODEL FORMULA Method of laboratory baking and evaluation of bread from triticale flour and wheat, enriched with non-traditional raw materials of increased biological value, which includes the preparation of dough from 100 g of flour of the highest grade 70 95th yield with a moisture content of 14 95 with the addition of Z U pressed yeast and 1.595 table salt , drinking water - according to the water-absorbing capacity of flour, according to the farinograph, the consistency of the dough is 500 units. f. or 55-60 95, which differs in that a certain amount of non-traditional raw materials of increased biological value are added, subjected to fermentation in a thermostat (temperature 28-32 "C), after which it is processed, formed, placed in a thermostat (temperature 28-32 "C), baked in the oven (temperature 200-220 "C) for 15-20 minutes, based on the baked bread, evaluation is carried out according to the developed gradations.