UA122638U - COMPOSITION OF WHEAT WHEAT WHEAT OF INCREASED FOOD AND BIOLOGICAL VALUE - Google Patents

Abstract

The composition of rye-wheat bread of higher and biological value contains wheat flour of the first grade, rye flour, enrichment additive, white crystalline sugar, high-acid component, pressed yeast, table salt. Oatmeal is used as an enrichment additive, as a high acid component - dry rye sourdough.

Description

The useful model belongs to the field of the food industry, namely to the bakery industry, and can be used during the production of bread of increased nutritional and energy value.

A well-known analogue is the composition of rye-wheat bread "Stolichnyi" (1), the recipe of which includes wheat flour of the second grade, dehulled rye flour, pressed yeast, white crystalline sugar, and salt. The ratio of components, in 90: wheat flour of the 2nd grade 50.00 peeled rye flour 50.00 pressed yeast 0.48 white crystalline sugar 3.00 salt 1.50

The drawback of the analogue is insufficiently high organoleptic and physico-chemical quality indicators, low biological and nutritional value of the products. In addition, bread according to the given analogue is made in a multiphase method using traditional rye leavens of long-term preparation, which complicates and lengthens the technological process. This complicates the production of bread at enterprises of medium and small capacity (1-2.

The closest analogue to the useful model is rye-wheat bread for health purposes, which contains first-grade wheat flour, de-hulled rye flour, pressed yeast, white crystalline sugar, table salt, pea fiber and acidulant and is produced by a single-phase accelerated method. The ratio of ingredients in 9" (ZI): wheat flour of the 1st grade 43.4...35.8, peeled rye flour 47.0...44.0, pressed yeast 3.0...2.0, white crystal sugar 2, 0...3.0 salt 1.1...1.7 pea fiber 3.0...10.0 acidulant 0.5...3.5.

The disadvantage of the closest analogue is that the introduction of pea fiber does not solve the problem of sufficiently increasing the nutritional and biological value of bread. The bread is enriched mainly with dietary fibers, and the vitamin and mineral composition of the bread does not change.

The basis of the useful model is the task of creating the composition of rye-wheat bread of increased nutritional and biological value with improved quality indicators and a shortened production process by using oat germ meal as an enrichment additive and dry rye sourdough as a highly acidic component, which ensures an increase in nutritional and biological value. improvement of quality indicators, accelerated method of product production, expansion of the assortment of rye-wheat bread.

The task is solved by the fact that the composition of the bread contains first grade wheat flour, dehulled rye flour, pressed yeast, white crystalline sugar, table salt, an enrichment additive, a high acid component, according to a useful model, oat germ meal is used as an enrichment additive, as a high acid component - dry rye sourdough, and the ratio of ingredients is 9o: wheat flour of the 1st grade 50.00...55.00 peeled rye flour 45.00...25.00 oat germ meal 10.00...20.00 sugar white crystalline 0.00...3.00

Dry sourdough 4.00...6.00 pressed yeast 2.00...3.00 salt 1.30...1.5.

З The cancellation of this useful model is that the introduction of oat germ meal leads to an increase in the nutritional and biological value of bread and intensification of the flow of colloidal, biochemical and microbiological processes in the dough, improvement of its structural and mechanical properties, which leads to an improvement of organoleptic and physical chemical indicators of the quality of finished products.

Oat germ meal is a secondary product of the production of oat oil, which is a finely dispersed powder (the maximum particle size of which is no more than 50 μm) and is characterized by a pleasant sweet oat taste and smell. The high dispersity of semolina allows it to be added to the dough in a dry form without prior preparation. Oat germ meal is a valuable source of protein (up to 32 95) with a high content of essential acids lysine, threonine, cystine and methionine. In addition, it contains about 23.0 95 dietary fibers, which have a powerful immunostimulating effect, help prevent the development of oncological diseases, and reduce the level of cholesterol and lipids in the blood. Also, oat germ meal has a high content of vitamin E (6.9 mg/100 g), PP (3.8 mg/100 g), B) (0.6 mg/100 g), such minerals as potassium (812.5 mg /100 g), magnesium (up to 280 mg/100 g), phosphorus (up to 200.0 mg/100 g), calcium (57.0 mg/100 g), sodium (24.8 mg/100 g) and iron (15.0 mg/100 g), involved in the normalization of metabolic processes in the human body. Biologically active substances with antioxidant activity of SZV are represented by low molecular weight phenolic compounds, as well as tannins.

The use of dry rye sourdough makes it possible to simplify and speed up the technological process of making rye-wheat bread, as well as to give it a pleasant sour-malt taste and aroma,

Rye-wheat bread of the declared composition is made as follows: oat germ meal in dry form, dry rye sourdough is combined with other raw materials provided for in the composition. Next, kneading, ripening of the dough, its separation, forming, proofing and baking of dough blanks are carried out.

Examples of the declared composition of the recipe of rye-wheat bread, its nutritional and biological value, as well as - qualities are given in the table. 1-3.

Table 1 chen 000000 Debit

Prescription ingredients, g of biologically active substances, 95, for the use of 277 g of pada xpiba dose - Flour | Flour meal. - "Yi 6; - - -

Beedeche zechen nnisya 1 | 55 | 50 | 5 | 4 | 2 |from 0 126560 | "30 | 170 | 200 | with9/

And 4 | 50 | 30 | 20 | 6 | with |14| with | 6001451 from 50 | 663 | 330 | 700 5 | 50 | 25 | 25 | 6 | with |14| with | 7001114 from 70o | 743 | 420 | eyelash

The introduction of oat germ meal in the amount of 10...20 95 ensures the production of bread with high organoleptic and physicochemical quality indicators and an increased content of protein, dietary fibers, and vitamins. With the addition of 5 95 oat germ meal, the nutritional and biological value of bread does not increase enough, and with the use of 25 95, an unpleasant bitter taste appears in the bread and its porosity and specific volume deteriorate.

Table 2

Organoleptic indicators of rye-wheat bread with the addition of oat germ meal g, . . . . Baked, without porosity. compacted

Characteristic

Characteristic of rye-rye-wheat bread. Characteristic of rye-wheat bread wheat bread,

Taste and smell without extraneous bread, with a light pleasant oat with a bitter aftertaste and a taste and aroma with a taste and too aroma pronounced oat aroma

Table C

Physico-chemical indicators

Acidity degrees. 17/60 | 64 | 67 | 70 | 73

The technical result, which is achieved by using a useful model, is the production of bread of increased nutritional and biological value; increasing the quality indicators of rye-wheat bread; acceleration of the technological process of rye-wheat bread production; expansion of the range of rye-wheat bread for mass, health and medical and preventive nutrition.

Source of information: 1. N.T. Chubenko Collection of technological instructions for the production of bakery products - M.: Price List, 1989. - 493 p. 2. Drobot V.I. Bakery production technology/ V.I. Work - K.: Logos, 2002. - 365 p. 3. Pat. 112238 Ukraine. IPC A210 8/02, A210 2/36. Rye-wheat bread for health purposes/T.A. Silchuk, M.I. Nazar, V.F. Dotsenko, T.S. Karpenko; applicant and patentee

National University of Food. technology - Mo112238; statement 11.02.2015, Bull. Me16.

Claims (1)

USEFUL MODEL FORMULA The composition of rye-wheat bread of increased and biological value, containing first grade wheat flour, dehulled rye flour, enrichment additive, white crystalline sugar, high acid component, pressed yeast, table salt, which differs in that semolina is used as an enrichment additive oat germs, dry rye sourdough as a high-acid component, and the ratio of ingredients is 905: wheat flour of the 1st grade 50.00...55.00 dehulled rye flour 45.00...25.00 oat germ meal 10.00. ..20.00 white crystalline sugar 0.00...3.00 dry sourdough 4.00...6.00 pressed yeast 2.00...3.00 salt 1.30...1.50.