UA137061U - METHOD OF MAKING BREAD - Google Patents

Abstract

The method of making bread includes kneading dough, proofing, baking. In order to increase the energy value of bread, sunflower oil is added to the flour before kneading in a volume equal to the weight of the flour.

Description

A useful model belongs to the food industry, specifically to the production of high-energy bread.

It is common knowledge that during the preparation of the dough, approximately 10 95 weight of sunflower oil is added to it based on the weight of the flour used (1). According to experts, oil affects the rheological properties of the dough. Oil facilitates the relative movement of structural components during the production of dough, increases the volume of bread.

Such flour products as paska are known, in which the fat content in the form of 15 chicken egg yolks, 200 g of butter and 60 g of 20 95 sour cream is 50 Fo by weight of the flour used.

Strips are a high-energy product due to the content of a significant amount of fat.

Such bread is not made for everyday use due to the high cost of fats that are part of the dough.

But, regardless of the type and cost of the final product, yeast dough is made from flour according to the same scheme. They take a certain amount of flour, to which they add yeast developed in the appropriate amount of water. After the fermentation process begins, fat and other ingredients are added to the mixture depending on the type of final product.

With such a dough-making scheme, fat molecules practically do not interact with flour protein molecules, which are blocked by water molecules.

In work (2|) it is shown that the interaction of fat molecules with protein molecules of soybean meal and corn flour increases the amount of easily digestible proteins by 1.5-1.6 times. The presented literature data on the interaction of components during dough formation at the molecular level make it possible to realize the goal of making bread with determined by increased energy indicators.

The task of a useful model is achieved by ensuring the contact of fat molecules with dough protein molecules in the process of its production, in which the energy of bread increases not only due to the introduction of a large amount of fat into the dough, but also due to an increase in the amount of easily digestible proteins.

The method is performed as follows:

Take 400 g of wheat flour to which 400 ml of sunflower oil is added, after thorough mixing, add 10 g of yeast diluted in 100 ml of drinking water and two tablespoons of powdered sugar and salt to the mixture. The mixture is thoroughly mixed with the addition of flour. After reaching the required quality of the dough, proofing and baking of bread are carried out.

The bread obtained by this method has a pleasant taste, the aroma is reminiscent of roasted sunflower seeds, the color of the core is yellow, which corresponds to products using chicken egg yolks. Bread keeps its characteristics for two weeks under normal conditions.

Thus, in order to obtain such high-quality bread, dough preparation begins with the addition of sunflower oil to the flour, the volume of which is equal to the weight of the flour taken to make the dough.

Sources of information: 1. Dualova L. Bolshaya povarennaya kniga, 2009. - P. 245. 2. Patent OA 120929 dated November 27, 2017, Bull. May 22.

Claims (1)

USEFUL MODEL FORMULA The method of making bread, which includes dough kneading, proofing, baking, which differs in that, in order to increase the energy value of bread, sunflower oil is added to the flour before kneading in a volume equal to the weight of flour.