RU2258368C2 - Method for preparing of bread and bakery products - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: method involves preparing dough by two-staged process including mixing flour, salt, yeast, food additive, and other receipt components; providing dough fermentation, cutting, proofing; baking resultant doughs. Food additive is composed of following components, wt%: soya flour 60; wheat grits 15.5; oat flakes 13.49; balsam "Iremel" 10.0; sodium chloride 0.0067; sodium gluconate 1.0; potassium iodide 0.003. Food additive is used in an amount of 0.1-0.5% by weight of flour. Ready bread may be used as prophylactic product.

EFFECT: increased nutritive value, high volume and porosity of product and wider range of usage.

2 tbl, 7 ex

Description

The invention relates to the baking industry, and in particular to a method for the production of bread and bakery products.

A known method for the production of bread and bakery products, including the preparation of dough from flour by kneading single-phase (unpaired) or biphasic (dough) methods with vitamin supplements and components provided for by the recipe before fermenting the dough, cutting, proofing and baking, see SU Copyright certificate No. 1163823 IPC A 21 D 8/02, 1983.

However, the known method is relatively long, and the resulting product requires quality improvement.

The closest in technical essence is the method for the production of bread and bakery products, including the preparation of dough in a single-phase or two-phase way by mixing flour, water, salt, yeast, food additives and other components provided for in the recipe, fermentation of the dough, cutting, proofing and baking of the obtained test blanks, in which AmmiVit food vitamin concentrate is used as a food additive to increase nutritional value.

An advantageous implementation of the method lies in the fact that Ammivit is used in the form of an aqueous solution and dosed during kneading of the dough, while the content of the Ammivit food vitamin concentrate in the dough is 0.3-8% of the total mass of the dough; the ratio between the Ammivit vitamin concentrate and water is maintained within the range of 1: 2-4; during single-phase preparation of the test, the temperature during mixing of the components of the test is maintained at least 22 ° C and the fermentation time is not more than 180 minutes; during two-phase preparation of the test, the temperature during mixing of the components of the test is maintained not lower than 20 ° C, and the fermentation time is not more than 80 minutes, see RU Patent 2081585, IPC A 21 D 8/02, 1997.

The disadvantage of this method is the high consumption of additives, as well as the presence of additional technological operations regarding its preparation and introduction during the batch of dough.

The objective of the invention is to expand the range of bread and bakery products with high nutritional value and preventive purposes.

The technical problem is solved by the method of production of bread and bakery products, including the preparation of the dough in a two-phase way by mixing flour, salt, yeast, food additives and other components provided for in the recipe, fermentation of the dough, cutting, proofing and baking of the obtained dough pieces, in which as food additives use an additive of the following composition, wt.%:

soy flour 60 wheat bran 15,5 cereals 13.49 Iremel balm 10.0 sodium chloride 0.0067 sodium gluconate 1,0 potassium iodide 0.0033

in an amount of 0.1-0.5% by weight of flour.

The solution to the technical problem allows us to expand the range of bread and bakery products with high nutritional value and preventive purposes

The balm "Iremel", which is part of the food supplement, is produced by the Ufa winery.

The composition of ingredients for Iremel balm with a strength of 45% in kg per 1000 gave the finished product contains the following ingredients: medicinal marshmallow 1.0-1.1, hawthorn blood red 4.4-5.0, lingonberry leaf 1.0-1 , 1, birch buds 0.5-1.0, valerian root 0.2-0.3, clove 1.0-1.1, elecampane 1.0-1.2, melilot 4.0-4 4, oregano 3.0-4.0, oak bark 1.0-1.2, St. John's wort pierced 5.0-5.5, willow (inflorescences and catkins) 0.2-0.4, galangal 2.0 -2.3, calendula 1.0-1.2, pine nut 2.0-2.4, cinnamon 1.0-1.2, seed coriander 4.0-4.2, corn stalks 0.5-0 6, safflower levzea 1.0-1, 2, leaves and flowers of coltsfoot 2.0-2.4, peppermint 3.0-3.3, wormwood 0.5-0.6, motherwort 0.5-0.9, pink radiola root 1.0-1.2, pine buds 0.3-0.5, odorous dill 1.0-1.2, dried cherry fruits 181.0-190.0 dried, sea buckthorn dried fruits 194.0-200.0, dried rowan fruits 26.0-36.0, rose hips 16.0-20.0, propolis 3.0-3.2, honey 200.0-210.0, granulated sugar 800.0-810.0, Kohler 600.0-610.0, vanillin 0.8-1.0, lemon oil 0.1-0.2, water-alcohol liquid - the rest, see RU patent No. 2070918, IPC6 C 12 G 3/06, 1996.

The food supplement has a positive expert opinion of the Head Testing Center for Food Products at the Institute of Nutrition of the Russian Academy of Medical Sciences No. 72 / e - 906-99 dated 08/04/1999 and registration certificate No. 001129.Р.643.1199 dated 11/11/1999 signed by the Chief State Sanitary Doctor of the Russian Federation.

The advantage of a nutritional supplement is its complex composition, the balance of individual components and the presence of compounds in the most physiologically assimilable form.

In addition, when a food additive is added, the biological value of the finished product increases due to the amino acids of soy proteins, which reduce the limiting effect of lysine of grain products and thus increase the anabolic activity of the total protein of the finished product.

The complex of biologically active substances in Iremel balm enriches bread and bakery products with many components.

With the introduction of a food additive per 1 kg of the finished product, the content of iodine in 100 g of bread and bakery products will be 7.56 μg, with an average daily consumption of bakery products in the amount of 450 g, the daily diet will contain 22.7-26.5 μg in addition to other sources iodine, which is 15-17.6% of the daily requirement.

The enrichment of bread and bakery products with a food additive, in contrast to the direct use of microadditives of iodine-containing preparations, guarantees against an overdose of iodine due to the difficulty of accurate dosing and ensures uniform distribution of the components of the additive in the entire mass of the finished product.

The technological process in a production environment is as follows.

The dough is prepared in a sparse manner. To prepare the dough, water is poured into the dough of the kneading machine, activated yeast is added and the flour is gradually added to the mixture, mixing is carried out until a homogeneous mass (5-7 minutes), then it is placed on fermentation, and after fermentation, the following composition, wt. .%:

soy flour 60 wheat bran 15,5 cereals 13.49 Iremel balm 10.0 sodium chloride 0.0067 sodium gluconate 1,0 potassium iodide 0.0033

in an amount of 0.1-0.5% by weight of flour, the remaining flour and other ingredients provided for in the recipe. Kneading the dough is carried out until a homogeneous mass is obtained (10-15 minutes) and put on fermentation, and then they are chopped, separated and baked.

The invention is illustrated by the following examples of specific performance.

Example 1

Sliced long loaf is baked from premium wheat flour weighing 0.45 kg. The dough is prepared in a dough method using activated yeast according to the following recipe, kg:

premium wheat flour 100 activated yeast 1,0 table salt 1,0 sugar 1,5 margarine 3,5 food supplement 0.1 water by calculation

Operating conditions:

proofing time 45 min baking time 22 min baking temperature 190 ± 5 ° C

Examples of specific performance 2-5 are similar to example 1, but using the composition of the food supplement, respectively 0.2; 0.4; 0.45 and 0.5 wt.% From 100 kg of flour.

An object was taken as a control sample without adding a food additive to the dough.

The duration of maturation of the semi-finished product and the quality of the loaf of wheat flour of the highest grade are shown in table 1.

Example 7

White bread is baked from first grade wheat flour weighing 0.75 kg.

The dough is prepared in a dough method using activated yeast according to the following recipe, kg:

first grade wheat flour 100 activated yeast 0.7 table salt 1.3 food supplement 0.4 water by calculation

Operating conditions:

proofing time 45-50 min bread baking time 50-55 min baking temperature 195 ± 5 ° C

Table 2 in example 7 shows comparative data for the claimed, control object and prototype.

As can be seen from examples of specific performance, the inventive method for the production of bread and bakery products does not require additional technological operations, bread and bakery products are obtained with good volume and porosity (74.3-78%). Bread and bakery products obtained by the present method have increased nutritional value and can be used with a preventive purpose.

Table 1 The name of indicators GOST and TU requirements The amount of food additives for the claimed object, wt.% Control sample 0.1 0.2 0.4 0.45 0.5 - Examples 1 2 3 4 5 6 Dough: humidity% 38-40 39.0 39.0 39.0 39.2 39.0 39.5 acidity, hail. 2.5-3.0 2,8 2,8 2,8 2,8 2,8 2,8 fermentation time, min thirty thirty thirty twenty 25 thirty thirty Ready product: crumb moisture,% no more than 42 38,0 38,0 38,0 38.1 38,0 38,0 crumb acidity, deg. no more than 2.5 2,3 2,3 2,4 2,4 2,3 2,3 crumb porosity,% not less than 73 74.3 76,4 77.0 76.0 75.0 74.0

table 2 The name of indicators GOST and TU requirements According to the claimed object, a food additive of 0.4 wt.% Control object According to the prototype Dough: humidity% 44.0 44.0 44.0 - acidity, hail. 3.0 3.0 3.0 - duration fermentation, min 30-40 thirty 40 - Ready product: crumb moisture,% no more than 45,0 43.0 42.5 41.5 crumb acidity hail. no more than 3.0 2.6 2.6 2,4 crumb porosity,% not less than 68.0 78.0 74,2 74.0

Claims (1)

A method for the production of bread and bakery products, including the preparation of the dough in a two-phase way by mixing flour, salt, yeast, food additives and other components provided for in the recipe, fermenting the dough, cutting it, proofing and baking the obtained dough pieces, characterized in that as a food additive use an additive of the following composition, wt.%: Soya flour 60 Wheat bran 15,5 Oat flakes 13.49 Iremel balm 10.0 Sodium Chloride 0.0067 Sodium Gluconate 1,0 Potassium iodide 0.0033 in an amount of 0.1-0.5% by weight of flour.