RU2720763C2 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages rye bakery medium flour mixing, first grade bakery wheat flour, liquid starter, pressed bakery yeast suspension for 5–7 minutes, gradual addition of culinary food salt and white sugar solutions, dough kneading with moisture content of 48.5 %, dough fermentation, dough handling, final proofing, baking, cooling. Additionally before culinary food salt and white sugar solutions one introduces Dunaliella microalgae powder, which is preliminarily prepared by spray drying of biologically active substance Dunaliella microalgae with moisture content of 4.5 ± 0.5 %, obtained by aerobic cultivation at temperature of 32–35°C in mode of film flow of cultural liquid in carbon dioxide medium with its abundant illumination with compensation of heat energy from light source by cooling. Dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 15.5–20.5; first grade bakery wheat flour - 50.0; bakery medium flour in starter - 24.5 kg; baker's compressed yeast - 0.5; Dunaliella powder - 5.0 -10.0; food culinary salt - 1.5; white sugar - 3.0; water - as per calculation.

EFFECT: invention allows to enhance food and biological value of bread, improve organoleptic and physicochemical parameters of bread quality.

1 cl, 5 tbl, 1 ex

Description

The invention relates to the food industry, in particular to a method for the production of bread, and can be used in enterprises of the baking industry.

A known method for the preparation of bakery products of a preventive orientation (patent RU 2206996 C2, A21D 2/36, A21D 8/02, published June 27, 2003) with the introduction of a herbal supplement of licorice root in the form of a 5% aqueous solution of the extract.

A common feature of the proposed method with a known analogue is the use of herbal supplements.

The disadvantage of this analogue is the low processability of the process, which is manifested in the length of the process for producing licorice extract and the short shelf life of its aqueous extracts. The disadvantage of this method is that it does not evaluate the technological effect of the introduction of herbal supplements. In addition, it is not indicated which particular licorice root components have a prophylactic orientation and pass into the extract during its manufacture.

A known method of preparing bakery products of a prophylactic orientation (patent RU 2206998 C2, A21D 2/36, A21D 8/02, published 06/27/2003) using a 5% aqueous solution of an extract of grass of a three-part series.

Common features of the proposed method with a well-known analogue are the receipt of bakery products using local plant materials.

The disadvantage of this method is the low processability of the process, which is manifested in the duration of the process of obtaining the herb extract in a series of tripartite and short shelf life of its aqueous extracts, as well as in the low quality of the finished product. Bakery products obtained by this method are distinguished by a dark brown crumb, which can adversely affect their aesthetic appearance and leads to the production of a substandard product.

A common disadvantage of the known methods of making bread is that the finished product is characterized by low quality, i.e. insufficient specific volume and unbalanced chemical composition.

The closest in technical essence and the achieved effect to the proposed one is a method for the production of capital bread, comprising mixing peeled rye flour, first grade wheat flour, liquid sourdough, a suspension of pressed baking yeast, then a solution of table salt and white sugar is introduced, fermented dough, cutting dough, final proofing, baking at a temperature of 220-230 ° C for 45-55 min, cooling and packaging [Collection of technological instructions for the production of bread and bakery products. - M: Price list, 1989. - S. 185-187].

A disadvantage of the known method for the production of bread is that the finished product is characterized by an imbalance in the chemical composition caused by a low content of protein, dietary fiber, micronutrients, according to organoleptic indicators, a crumb with uneven porosity is noted.

The objective of the invention is to obtain bread of increased nutritional and biological value with improved organoleptic (taste, smell, crumb condition) and physico-chemical quality indicators (specific volume, porosity) and expanding the range of bakery products.

This object is achieved in that in a method for the production of bread, involving the mixing of peeled rye flour, first-grade wheat flour, liquid sourdough, a suspension of baked yeast pressed for 7-10 minutes, the introduction of table salt and white sugar, mixing the dough with moisture 48.5%, dough fermentation, dough butchering, final proofing, baking, cooling and packaging is new, in addition to Dimaliella microalgae powder, which is preliminarily prepared by spray drying of the biologically active substance of Dunaliella microalgae with moisture 4.5 ± 0.5% obtained by aerobic cultivation at a temperature of 32-35 ° C in the mode of film flow of the culture fluid in a carbon dioxide medium under abundant illumination with compensation of thermal energy from the light source by cooling, and the dough is prepared at the following content tour components, kg per 100 kg of flour:

peeled rye flour - 15.5-20.5;

baking wheat flour of the first grade - 50.0;

liquid sourdough - 76.0 kg (contains 24.5 kg of peeled rye flour);

pressed baking yeast - 0.5;

Dunaliella powder - 5.0-10.0;

edible salt - 1.5;

white sugar - 3.0; water - by calculation.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.5%.

The technical result is expressed in increasing the nutritional and biological value of bread, improving organoleptic (taste, smell, crumb condition) and physico-chemical quality indicators (porosity, specific volume) and expanding the range of bakery products.

Due to the introduction of Dunaliella powder (table 1), the nutritional and biological value of bread is increased.

The use of Dunaliella microalgae powder in the proposed recipe ratio while observing the process parameters contributes to the production of bread of increased nutritional and biological value, with improved organoleptic and physico-chemical parameters (taste, smell, specific volume and structure of the crumb porosity).

A method of producing bread of high nutritional value is as follows.

Dunaliella microalgae powder is preliminarily prepared, for which a biologically active substance is obtained, obtained by aerobic cultivation at a temperature of 32-35 ° C in the mode of film outflow of the culture fluid and its spray drying to a moisture content of 4.5 ± 0.5%.

Peeled rye flour, first grade wheat flour, liquid yeast, a suspension of pressed baker's yeast are added to the dough mixing machine and mixed for 5-7 minutes to a homogeneous mass, Dunaliella microalgae powder, table salt and white sugar are added, water and kneaded the dough to a homogeneous consistency, the dough is fermented, blanks weighing 650-675 g are formed (the mass can be changed), the dough pieces are placed for 50-60 minutes and baked at a temperature of 220-230 ° C for 45-55 minutes, cooled and packaged.

The dough is prepared with the next choice of the ratio of prescription components, kg per 100 kg of flour:

peeled rye flour - 15.5-20.5;

baking wheat flour of the first grade - 50.0;

liquid sourdough - 76.0 kg;

pressed baking yeast - 0.5;

Dunaliella powder - 5.0-10.0;

edible salt - 1.5;

white sugar - 3.0; water - by calculation.

The addition of Dunaliella microalgae powder helps to hydrate a significant portion of the free moisture present in the dough. As a result of this, the dough, unlike the prototype, does not melt, it is well formed, and the products are characterized by a good volume, developed porosity structure, elastic crumb with a pleasant taste and smell.

The method of production of bread of high nutritional value is illustrated by example.

Example 1

In a dough mixing machine, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

peeled rye flour - 15.5;

baking wheat flour of the first grade - 50.0;

liquid sourdough - 76.0 kg;

pressed baking yeast - 0.5;

Dunaliella powder - 10.0;

edible salt - 1.5;

white sugar - 3.0; water - 11.3.

Then the dough is fermented at a temperature of 30-32 ° C for 70-90 minutes, divided into dough pieces weighing 675 ± 5 g. Billets are laid out in molds pre-lubricated with vegetable oil, sent for proofing for 50-60 minutes, baked at a temperature of 220 -230 ° C for 50 ± 5 min. Humidity test 48.5%. Baked bread is cooled and packaged.

Organoleptic and physico-chemical characteristics of bread are presented in table 2.

In terms of quality, the bread prepared by the proposed method is not inferior to the prototype, and the physicochemical parameters are improved, which ensures the production of products of sufficient volume with an elastic crumb and well-developed porosity (table 2).

Bread prepared by the proposed method has a pleasant smell and taste, without extraneous smacks and smells. The crust of the products is uniformly colored, brown, the crumb is brown. This is achieved through the use of prescription components, characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products. When baking, the reaction of melanoidin formation proceeds more intensively. As a result, the taste and color of the finished products are improved, their aroma is enhanced.

An analysis of the chemical composition showed (table 3) that the protein content in bread prepared by the proposed method increased 1.15-1.26 times, phosphorus content - 2.8-3.6 times, calcium - 2.25 -3.25 times, fiber content increased 1.7-2.5 times.

The biological value of proteins in bread prepared by the proposed method is 76.8% (table 4-5), which is 10.2% higher than that of the prototype (66.2%). Scor - amino acid rate of a certain amino acid,%; ΔRAK - difference in amino acid scores of amino acids,%.

If the powder from the microalgae Dunaliella is taken less than the declared prescription amount, then a positive effect is not achieved, and if it is more, then the physicochemical and organoleptic indicators of the quality of the bread deteriorate.

Thus, the proposed method for the production of bread allows you to:

- increase nutritional and biological value by replacing peeled rye flour with powder from Dunaliella microalgae, additional enrichment with protein, dietary fiber, micronutrients,

- improve organoleptic quality indicators (taste, smell, condition of the crumb) and physico-chemical indicators (specific volume and porosity of the crumb of bread);

- expand the range of bakery products.

Claims (9)

A method for the production of bread, which involves mixing peeled rye flour, first grade wheat flour, liquid yeast, a suspension of pressed baking yeast for 5-7 minutes, the gradual addition of table salt and white sugar solutions, kneading dough with a moisture content of 48.5%, fermentation dough, cutting the dough, final proofing, baking, cooling, characterized in that in addition to the solutions of table salt and white sugar, Dunaliella microalgae powder is added, which is preliminarily prepared by spray drying of the biologically active substance of Dunaliella microalgae with a moisture content of 4.5 ± 0.5% obtained by aerobic cultivation at a temperature of 32-35 ° C in the mode of film flow of the culture fluid in a carbon dioxide medium under abundant lighting with compensation of thermal energy from the light source by cooling, the preparation of the test is carried out at the following content of the recipe components, kg per 1 00 kg of flour: peeled rye flour - 15.5-20.5; baking wheat flour of the first grade - 50.0; peeled rye flour in sourdough - 24.5 kg; pressed baking yeast - 0.5; Dunaliella powder - 5.0-10.0; edible salt - 1.5; white sugar - 3.0; water - by calculation.