UA128764U - BREADED BREADED BREAD AND BIOLOGICAL VALUE - Google Patents

Abstract

Buckwheat bread of high nutritional and biological value contains 1st grade wheat flour, yeast, table salt. Buckwheat flour and rye flour are used as the enrichment component, O-tentic Slovian dry yeast is used, further the Pentopan 500 BG enzyme with hemicellulolytic activity is introduced.

Description

The useful model belongs to the food industry, namely to the bakery industry and can be used at bakery enterprises and in restaurants during the production of bread of increased nutritional and biological value.

A well-known analogue is "Darnytskyi" rye-wheat bread (1), the recipe of which includes dehulled rye flour and wheat flour of the 1st grade in a ratio of 60:40, pressed baker's yeast, table salt, rye or concentrated lactic acid leavens (KMK3Z). .

The drawback of the analogue is insufficiently high consumption properties (organoleptic and physico-chemical quality indicators) and low biological and nutritional value of the products (unbalanced amino acid composition, low content of proteins, many vitamins, mineral elements and other biologically active substances). 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 (1, 2). In addition, this bread is prepared using yeast, the constant use of which weakens the immune system, negatively affects the digestive function of the gastrointestinal tract.

The closest technical solution to a useful model is "Buckwheat" bread, which contains wheat flour of the 1st grade, pressed baker's yeast, table salt, sunflower oil, liquid buckwheat concentrate (mixture of buckwheat and whey in a ratio of 1:2).

The ratio of ingredients in 9o is |Z|: wheat flour of the 1st grade 56.0-65.0 pressed baker's yeast 0.8-1.0 table salt 0.8-1.0 sunflower oil 0.4-0, 6 buckwheat concentrate 32.4-42.0.

The disadvantage of the closest analogue is the introduction of buckwheat processing products in a small amount (only 10.8-14.0 9o in the composition of buckwheat concentrate), which does not solve the problem of sufficiently increasing the nutritional and biological value of bread. In addition, the consumption of products made on the basis of thermophilic yeast has a negative effect on the human body, disrupting biochemical processes and contributing to oncological diseases.

The useful model is based on the task of creating natural yeast-free buckwheat bread of increased nutritional and biological value by using as an enrichment additive - buckwheat flour in the amount of 30.0-40.0 95 and dehulled rye flour in the amount of 13.2-23.5 95, using dry sourdough O-iepiis biomiap, additional application

From the enzyme preparation Pentopan 500 Va with hemicellulolytic activity, which provides an increase in nutritional and biological value, improvement of structural and mechanical properties, improvement of the taste and aroma of the finished product, acceleration of the technological process of product production, expansion of the range of bread for health purposes.

The task is solved by the fact that the known composition of the bread contains wheat flour of the 1st grade, pressed baker's yeast, table salt, sunflower oil, liquid buckwheat concentrate (a mixture of buckwheat and whey in a ratio of 1:2) according to a useful model, as an enrichment component buckwheat flour and peeled rye flour are used, dry sourdough O-iepiis bZiomiap is used as yeast, the enzyme preparation Pentopan 500 Va with hemicellulolytic activity is additionally introduced, while the recipe components are taken in the following ratios, by weight. 9o: wheat flour of the 1st grade 40.0 buckwheat flour 30.0-40.0 rye flour peeled 15.2-23.5 sourdough O-iepis Biomiap 4.0 table salt 1.5-1.8 enzyme preparation 0.004 -

Pentopan 500 VS 0.008.

The difference between the useful model is that buckwheat flour and dehulled rye flour are used as an enrichment component. The content of buckwheat flour is 30.0-40.0 95, which is much higher than in the closest analogue, the content of rye flour, which is characterized by increased nutritional value, is 13.2-23.5 95.

Buckwheat flour is distinguished by its high nutritional value, easy digestibility, good taste, meets the body's physiological needs for nutrients, and performs preventive and curative functions. It has been established that adding buckwheat flour increases the water absorption capacity of the dough, improves the quality of bread, slows down the aging process, enriches the amino acid composition of proteins, the vitamin and mineral composition of the product, improves the taste and smell of bread.

Dry sourdough is used as yeast, because yeast-free sourdoughs and bread prepared on their basis enrich the body with organic acids, vitamins, minerals, enzymes, fiber, and biostimulants. It is proposed to use dry leaven of the company "Rigaio5" O-iepiis biomiap, which is a natural rye leaven, is used in the production of rye and rye-wheat varieties of bread, and makes it possible to produce consistently high-quality products with a long shelf life.

In order to improve the structural and mechanical properties of new bread with an increased content of enrichment additives - buckwheat flour and dehulled rye flour - it is proposed to introduce into the dough an enzyme preparation with hemicellulolytic activity Pentopan 500 Va, which acts on insoluble high-molecular pentosans of flour, increases the proportion of low-molecular pentosans, contributing to the formation of a stronger framework of gluten.

In general, buckwheat bread of increased nutritional value is prepared according to traditional technology in a steamless way, which includes the following operations: preparation of components, kneading of the dough with the introduction of all recipe components, including buckwheat and rye flour, dry sourdough O-iepiis biomiap, enzyme preparation Pentopan 500

VO, its ripening, dividing the dough into pieces, forming the dough blanks and their proofing, baking the products.

For a better understanding of the essence of a useful model, we will give examples.

Example 1. Bread is prepared in a steam-free way, which involves kneading the dough with the introduction of all the recipe components, including buckwheat flour in the amount of 30.0 95 and rye flour 23.5 95, dry sourdough O-iepiis biomiap, enzyme preparation

Pentopan 500 VI, its ripening, division into portions, their formation and proofing, baking of dough blanks.

From Example 2. Preparation of bread is carried out according to item 1, but buckwheat flour is added in the amount of 40.0 95, and rye flour - 13.2 Vol.

The presented recipe ratio is optimal, as it significantly increases the nutritional and biological value of the product. Further increase in the content of the enrichment component (buckwheat flour and rye flour) leads to a significant decrease in porosity, specific volume, deterioration of pulp, taste and smell of products.

A useful model allows you to get natural bread with increased nutritional value and high consumption properties due to the introduction of rye flour, buckwheat flour in a significant amount, the use of dry sourdough and an enzyme preparation with hemicellulolytic activity.

The quantitative ratio of the recipe components ensures the production of bread of increased nutritional and biological value with high quality indicators that fully meet the established requirements. The proposed sourdough buckwheat bread exceeds the known analogue in terms of the amount of protein, its amino acid composition, the content of fat, phytosterols, vitamins (groups B, PP), minerals, in particular magnesium, ferrum, phosphorus (table.)

Table

Characteristics of bread samples according to a useful model

Continuation of the table 12.63 23.27 26.81

Acidity of pulp, degrees.

Pulp porosity, 96

The technical result achieved when using a useful model is the production of bread of increased nutritional and biological value, acceleration of the technological process of bread production, expansion of the range of bread for mass, health and medical and preventive nutrition.

Sources of information: 1. Collection of technological instructions for the production of bakery products. M.:

Price list, 1989, 495 p. 2. Drobot V.I. Bakery production technology / V.I. Work - K.: Logos, 2002. - 365 p.

Z. Pat. 114823 Ukraine, IPC A210 13/00, A210 2/36. "Buckwheat" bread |Text| / Falendish

I.O., Kyrychyk O.M., Yaniuk T.I.; applicant and patent holder National University of Food Technologies. Mo 114823; statement 02.08.2016; published 27.03.2017, Bul. Mo 6.

Claims (1)

FORMULA OF THE USEFUL MODEL Buckwheat bread of increased nutritional and biological value, containing wheat flour of the 1st grade, yeast, kitchen salt, which differs in that buckwheat flour and dehulled rye flour are used as an enrichment component, dry sourdough O-iepiis bBiomiap is used as yeast , the enzyme preparation Pentopan 500 Va with hemicellulolytic activity is additionally introduced, while the prescription components are taken in the following ratios, wt. for: wheat flour of the 1st grade 40.0 buckwheat flour 30.0-40.0 rye flour peeled 15.2-23.5 sourdough O-iepiis Biomiap 4.0 table salt 1.5-1.8 enzyme preparation Pentopan 500 VO 0.004-0.008.