UA133294U - METHOD OF PRODUCTION OF WHEAT WHEAT BREAD - Google Patents

Abstract

The method of production of rye-wheat bread involves kneading the dough from rye and wheat flour, improvers of natural origin, salt, pressed yeast, other recipe components, the maturation of the dough, molding, standing the dough pieces and baking them. Powder of rose hips in the amount of 3… 7% of the total weight of flour is used as an enhancer of natural origin, and as dry acidic component - dry rye sourdough.

Description

The useful model belongs to the food industry, namely to the bakery industry, and can be used during the production of bread of increased quality and nutritional value at bakeries and enterprises of small capacity, as well as in the restaurant industry.

There is a well-known method of preparing rye-wheat bread, which involves the use of large thick leavens. Freshly mixed sourdough enters the section of the fermentation hopper, where it ferments for 3.5...4.0 hours. at 26...27 "C. After fermentation, 60-95 of the leaven is used for kneading the dough, and 4095 is spent on kneading the new leaven. Together with the leaven, 45-47 U5 of fermented flour is added to the dough. The dough is fermented for 30-60 min. at a temperature of 30...32 "C. after which the formation of dough blanks, their proofing and baking are carried out |11.

The disadvantage of this method is that the bread production process using this technology is multi-stage and long-term. The reason for this duration is the need for preliminary preparation of the sourdough and a two-stage fermentation process (first the sourdough, then the dough).

Bread prepared according to this technology has low nutritional and biological value and insufficiently high physico-chemical quality indicators, which is caused by its recipe composition.

The closest analogue to the proposed method is the method of preparing rye-wheat bread, which involves single-phase discrete kneading of the dough, for which at the stage of kneading the dough from flour, yeast, salt, sugar, acidulant "Agram dark" is introduced in the amount of 0.95...1, 0595 from the mass of flour and oxalate, as a protein enricher, in the amount of 0.5...1.5 95, after which dough fermentation, its processing, proofing and baking of dough blanks takes place (21.

The disadvantage of this method is that the bread obtained by this method has relatively low quality indicators, the enrichment occurs mainly with protein substances. The effect of the proposed supplement on the content of other essential substances, such as dietary fiber and vitamins, is not shown.

The basis of a useful model is the task of developing a method of preparing rye-wheat bread according to a shortened technological process and with high consumer quality indicators and increased nutritional value.

The task is solved by the fact that the method of production of rye-wheat bread, which

Zo includes kneading the dough from rye and wheat flour, an improver of natural origin, salt, pressed yeast, other recipe components, ripening the dough, forming, proofing the dough blanks and baking them, according to a useful model, as an improver of natural origin, the powder of rose hips is used in the amount 3...7 95 of the total mass of flour, and as a highly acidic component - dry rye sourdough.

Such an additive as rosehip fruit powder is promising for inclusion in the recipe of rye-wheat bread, since it contains a large amount of vitamin C (650 mg/100 g), which will significantly speed up the technological process of rye-wheat bread due to acceleration of fermentation, improvement of bread quality indicators due to the inactivation of amylase present in rye flour and the effect of ascorbic acid on the protein-proteinase complex, which can position the proposed additive as an improver of oxidative action. In addition to vitamin C, rosehip fruit powder is rich in the following vitamins: PP, groups B, E and VD-carotene, has a rich mineral composition represented by potassium, magnesium, calcium, sodium, phosphorus, iron, aluminum, which makes it a promising nutritional supplement with corrective properties .

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.

The method of making bread is carried out according to the following examples.

Example 1. Dried rose hips are crushed and sifted. It is used in dry form at the rate of 5.95 percent of the total mass of flour. Rye flour is substituted for the supplement.

Additive in dry form is added to the dough during kneading. The dough is prepared in a single-phase method using 4 95 dry rye sourdough and 2 95 pressed yeast. Dough ripening is carried out at a temperature of 28...30 C for 80...90 minutes, after which dough blanks are formed and proofed for 20...30 minutes in a thermostat at a temperature of 30...32 "C. After proofing, the dough blanks sent to baking, which takes place at a temperature in the baking chamber of 210...220 76.

Example 2. The method is carried out according to item 1, only the amount of rose hip powder is 3.0 95 of the total mass of flour.

Example 3. The method is carried out according to item 1, only the amount of rosehip powder is 60 7.0 95 of the total mass of flour.

The technical result achieved by the implementation of the proposed useful model is the reduction of the technological process and the acceleration of the fermentation process; obtaining rye-wheat bread of increased quality and nutritional value with high organoleptic properties; expansion of the assortment of rye-wheat bread for mass and health food.

Products with the addition of rosehip powder have improved quality indicators due to the increase and uniformity of the porosity structure, increase in the specific volume of bread and its organoleptic indicators. The nutritional value of bread increases due to the rich composition of the additive.

Physico-chemical and organoleptic indicators of bread according to examples are given in the table. 1-2.

Table 1

Physico-chemical indicators of the quality of finished products

The name of the oxalate indicator) (Moisture, 96 77777771 -1111111711146.70 | 4630 | 4700

Table 2

Organoleptic indicators of bread with the addition of powder from rose hips

Characteristic rye-

Characteristic of rye - wheat bread, with wheat bread, with Characteristic of rye - pleasant aroma

The taste and smell of wheat bread with a pleasant aroma without rose hips, has a clearly foreign aftertaste and . and rose hips and a sour taste expressed with a light aroma, with a sour aftertaste that is more characteristic of ascorbic acid

The dietary fiber content in bread with rosehip fruit powder increases compared to the closest analogue by 16.3...67.3 906 depending on the dosage of the additive, and the vitamin E content increases by 1.5...2.7 times .

Thus, we recommend the introduction into production of 5-9% rosehip powder from the total mass of flour, as this is the dosage of the additive that produces bread of maximum quality in terms of physico-chemical and organoleptic indicators and is highly enriched with essential substances.

Sources of information: 1. Drobot V.I. Handbook on the technology of bakery production. - K.: Ruslana, 1998. - 416 p. 2. Patent of Ukraine Mo 94564, IPC A210 8/00. The method of production of rye-wheat bread /

Topol I.V., Silchuk T.A. Kulinich V.I., Arpul O.V.; applicant and patent holder National University of Food Technologies. - Me94564; statement 28.03.2014; published 25.11.2014, Bull. Mo22.

Claims (1)

USEFUL MODEL FORMULA Zo The method of production of rye-wheat bread, which includes kneading the dough from rye and wheat flour, an improver of natural origin, salt, pressed yeast, other recipe components, ripening the dough, shaping, proofing the dough blanks and baking them, which is distinguished by the fact that as an improver of natural origin, rosehip fruit powder is used in the amount of 3...7 95 of the total mass of flour, and dry rye sourdough is used as a highly acidic component.