UA64411A - Triticale flour bread - Google Patents

Abstract

Triticale flour bread contains the flour, yeast, salt. As the flour, triticale flour is used, and sugar, fat, the acidifier "Efektyvnyi", the ferment preparation "Fungamil Super" are added.

Description

Description of the invention

The invention relates to the food industry, to its bakery industry, it can be used as 2 production of bread from triticale flour.

Wheat bread is the closest to the declared bread (V.I. Drobot Handbook of bakery production technology - K.: Ruslana, 1998 - 415 p.). The prescription mixture consists of the following ingredients, 9o:

Wheat flour 100;

Yeast 0.5;

Salt 1.9.

The disadvantage of this composition is the insufficient biological value of bread. The invention is based on the task of increasing the biological value of bread, expanding the range of products, and ensuring their stable quality.

The task is solved by the fact that to bread containing flour, yeast, salt, according to the invention, triticale flour is used as flour and sugar, fat, "Effective" acidifier, Fungamil Super enzyme preparation are added at a ratio of ingredients of 90:

Wheat flour 100;

Acidified "Effective" 2-4;

Yeast 2-3;

Sugar 3-5;

Fat 3-5;

Salt 1.5;

Enzyme preparation Fungamil Super 0.03-0.05. "

The causal relationship between the proposed features and the expected technical result is as follows.

It is proposed to prepare dough from triticale flour in an accelerated single-phase method. The use of "- triticale flour contributes to increasing the biological value of bread, improving the taste and aroma due to the content in the flour of a large number of proteins, essential amino acids, minerals, vitamins, and ensures stable quality of products. "AND

Adding an acidulant in the amount of 2-4956 to the mass of flour is the most effective, because in this amount it ensures the optimal acid regime in the dough. As a result, optimal conditions are created for the swelling of proteins, which improves the physical properties of flour. The introduction of 3-595 sugar enriches the nutrient (Ce) medium, which increases the fermentation activity of yeast, gives bread good taste and aroma. Fat in the amount of 3-596 to the mass of flour has a positive effect on the structural and mechanical properties of the dough, performs the role of a surface-active substance that adsorptively interacts with gluten and starch of triticale flour. "

Due to the content of maltogenic amylase, the enzyme preparation Fungamil Super contributes to the accumulation of maltose 470 1 dextrins, which improves the living conditions of yeast and contributes to the intensification of the reaction - with melanoid formation, which provides a pleasant color and aroma of bread. Xylase, included in this preparation, improves the spatial structure of gluten as a result of partial hydrolysis of soluble and insoluble pentosans, as well as the formation of additional sugars fermented by yeast and lactic acid bacteria.

Examples of product receipt.

Example 1. To obtain the product, a recipe mixture is made from the following ingredients, o: "iz" Triticale flour 100;

Acidulant "Effective" Z; - Yeast Z; - M Zukor 4;

Fat 4;

Salt 1.5;

Enzyme preparation Fungamil Super 0.04.

Р» This recipe ensures the production of bread from triticale flour of increased biological value and stable quality.

Other examples of composition selection are summarized in Table 1. 60 Thus, it can be seen from Table 1 that the proposed ratio of these ingredients makes it possible to obtain bread from triticale flour of increased biological value and stable quality.

An example of selecting the composition of bread from triticale b5 flour -D-

Example Composition of ingredients, 90 Note Conclusion

Flour Acidulant | Yeast Sugar Fat | Salt | Fermented triticale | "Effective" drug Fungamip

Super 9 1 100 1 1 2 2 |0.05 0.01 The recipe does not ensure the composition of bread from triticale flour. 515004 of stable quality

Б 100 Б А 2 The recipe does not ensure the composition of bread from flour, the production of bread from triticale flour does not ensure triticale of stable quality / its stable quality

Claims (1)

The formula of the invention Bread from triticale flour, which contains flour, yeast, salt, which differs in that triticale flour is used as flour and sugar, fat, acidulant "Effective", enzyme preparation "Fungamil Super" are added at the ratio of ingredients, 90: triticale flour 100 acidifier "Effective" 2-4 yeast 2-3 29 sugar 3-5 « fat 3-5 salt 1.0-1.5 enzyme preparation "Fungamil Super" 0.03 - 0.05. - - Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 2, 15.02.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « (Se) - a (o) g» g» -k 70 - M bo b5