UA135520U - RYE-WHEAT BREAD OF HIGH NUTRITIONAL VALUE - Google Patents

Abstract

The composition of rye-wheat bread of high nutritional value contains first grade wheat flour, peeled rye flour, pressed yeast, white crystal sugar, salt, enrichment raw materials and acidifier. Wheat germ meal and rose hip meal are jointly used as enrichment raw materials.

Description

The useful model belongs to the food industry, namely to the bakery industry, and can be used during the production of bread with an increased content of nutrients and biologically active substances at the enterprises of the bakery industry and the restaurant industry.

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

The disadvantage of this composition is insufficiently high organoleptic and physicochemical 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.

The closest analogue to the proposed useful model is rye-wheat bread for health purposes, which contains first-grade wheat flour, de-hulled rye flour, pressed yeast, white crystalline sugar, salt, pea fiber and acidifier.

Bread is produced by a single-phase accelerated method |2|. The ratio of ingredients, mass 9: wheat flour of the 1st grade 43.4...35.8, peeled rye flour 47.0...44.0, pressed yeast 3.0...2.0, white crystalline sugar 2.0.. .3.0 salt 1.1...1.7 pea fiber 3.0...10.0 acidulant 0.5...3.5.

The disadvantage of this composition is that the introduction of pea fiber does not solve the problem of sufficiently increasing the nutritional value of bread. Bread is enriched mainly with dietary fibers, and its protein, vitamin and mineral composition practically does not change.

The useful model is based on the task of creating rye-wheat bread of increased nutritional value through the combined use of enriching raw materials - wheat germ meal and rosehip fruit meal, which provides the products with an increased content of nutrients and biologically active substances, consistently high quality indicators, and contributes to the expansion of the assortment of rye-wheat bread for health purposes.

The task is solved by the fact that in the composition of bread containing first-grade wheat flour, dehulled rye flour, pressed yeast, white crystalline sugar, salt, enriching raw materials, acidifier, according to a useful model, as enriching raw materials wheat germ meal and meal are jointly used rosehip fruits, with the following ratio of ingredients, by weight, because: wheat flour of the 1st grade 40.0...43.5 rye flour dehulled 40.0...43.5 wheat germ meal 10.0...15.0 rose hip fruit meal 3.0...5.0 white crystalline sugar 0.1...3.0 acidulant 1.5...2.5 pressed yeast 2.0...3.0 salt 1.3. ..1.5.

З The cancellation of the proposed useful model consists in the fact that the introduction of wheat germ meal and rosehip fruit meal leads, firstly, to an increase in the nutritional value of bread, and secondly, to an intensification of colloidal, biochemical and microbiological processes in the dough, improving it structural and mechanical properties, which contributes to the improvement of organoleptic and physico-chemical indicators of the quality of finished products.

Wheat germ meal is a secondary product in the technological process of wheat germ oil production. It is a source of biologically valuable proteins (43...45 95) with a high amino acid content of the amino acid lysine, which is deficient for bread. Also, wheat germ meal contains a significant amount of dietary fiber (23...25 95), vitamins E, PP, group B, minerals, low molecular weight phenolic compounds and tannins.

Rosehip fruit meal is characterized by a high content of dietary fibers (up to 50-95), including such an enterosorbent as pectin. In its composition, it has a significant amount of such minerals as potassium, magnesium, calcium, sodium, iron, aluminum, vitamins E and group B, carotenoids. In addition, rosehip fruit meal contains ascorbic acid (50...100.0 mg/100 g), which is not only of important physiological importance, but is also used in bread baking as an improver of oxidative action to improve the gluten stage and the structural and mechanical properties of the dough .

Rye-wheat bread of the proposed composition is made as follows: first-grade wheat flour, dehulled rye flour, pressed yeast, wheat germ meal and rosehip fruit meal, the acidifier is combined with other raw materials provided for in the composition, kneading and ripening of the dough, its division and formation are carried out , proofing and baking dough blanks.

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

Table 1

Examples of the composition of the rye-wheat bread recipe

Coverage of daily needs

Recipe ingredients, human g in nutrients and biologically active substances for consumption of 277 g of bread, 90

Prik- Boro- | Boro- | Shrot lada Shrot Drizhd-Kharshno | shno |germ- "Where; - "Her d; . and fruits IPidkis-| yes and Carbon | Vita- | Vita-pshe- |rye!| kiv Salt | Sugar | Proteins and and. | Vani kna tires of the 1st grade! rne nytsia 6 |z6.51|365)| 20 | 7 | 15 | with |13| 2 |800|803|137.0| 650 | Bug

The introduction of wheat germ meal in the amount of 10...15 95 and rose hip fruit meal in the amount of 3...5 95 by weight ensures the production of bread with high organoleptic and physicochemical quality indicators and an increased content of protein, dietary fibers, and vitamins. By adding smaller dosages of enrichment additives than stated, the nutritional and biological value of bread does not increase enough, and by using larger dosages than suggested - an unpleasant sour 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 of the Oopzhana G--52 5 o I t «5 515

Re---ya MON WINTER , Correct appearance: form

Shorohuvata, z

Surface condition Smooth. without significant cracks and undermining, not supported by cracks and undermining, not burned

Baked, without

Condition of pulp Baked, without traces of unbaking, with uniform small traces of unbaking, With porosity uneven porosity

Color - |Brown|Brown - Brown |Gem brown brown brown

Table 2

Organoleptic indicators of rye-wheat bread with the addition of oat germ meal of Opzhana G--52 5 2 5 t «5 515

Characteristic rye-

Taste Characteristic of rye-wheat bread, with a light, pleasant wheat taste and rosehip aroma of bread, with an unpleasant sour taste

Characteristic rye-

Smell Characteristic of rye-wheat bread, with a light, pleasant wheat smell of rosehip bread, with a pronounced smell of rosehip

Table C

Physico-chemical indicators of finished products 71 1 2 1 333 14151 6

Acidity degrees. | 75 | 6b | 69 | 72 | 63 | 79 (Porosity, 96 | 63.0 | 62o | 650 | 600 | 630 | 590

The technical result achieved by implementing the proposed useful model is obtaining rye-wheat bread of increased nutritional value, ensuring high physico-chemical and organoleptic indicators of its quality, as well as expanding the assortment of rye-wheat bread for health purposes due to the simultaneous introduction of enrichment additives of germ meal wheat and rose hip meal.

Sources of information: 1. Drobot V.I. Handbook on the technology of bakery production. - K.: Ruslana, 1998.-

Abe. 2. Patent of Ukraine Mo 112238, 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 patent holder National University of Food, Technology - MO 112238; statement 11.02.2015; published 25.08.2015, Bul. Mo16.

Claims (1)

USEFUL MODEL FORMULA The composition of rye-wheat bread of increased nutritional value, containing first-grade wheat flour, dehulled rye flour, pressed yeast, white crystalline sugar, salt, enriching raw materials, acidifier, which is distinguished by the fact that wheat germ meal and fruit meal are used together as enriching raw materials rose hips, and the ratio of ingredients is 90: wheat flour of the 1st grade 40.0...43.5 rye flour peeled 40.0...43.5 wheat germ meal 10.0...15.0 rose hip fruit meal 3.0...5.0 sugar white crystalline 0.1...3.0 acidifier 1.5...2.5 pressed yeast 2.0...3.0 salt 1.3...1.5.