RU2190330C1 - Food additive used in breadmaking - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: ethyl alcohol or carbamide are additionally introduced in food additive on base of organic acid, which is arachidonic one, in ratio of 0.00002-0.002 parts of acid per 1 part of ethyl alcohol or carbamide. Due to it, expenditure of bakery yeast is reduced, proofing time is cut down, and potato disease and occurrence of decay are eliminated. EFFECT: improved qualitative index of products. 2 tbl, 4 ex

Description

 The invention relates to the field of food industry, in particular to its baking industry, and can be used for the production of both wheat and rye bread or bakery products from a mixture of flour.

 There are various food additives used in bakery, for example, additives of plant origin - ground cardamom or its decoctions and extracts [1]. This supplement is recommended to inhibit the development of mold.

 A disadvantage of the known additive is its insignificant field of application due to the narrowly targeted action only against molds, the high cost of the additive and the limited raw material base for its production.

 Also known is the food supplement used to accelerate the maturation of the test, which is an enzyme preparation Pectofoestidin P 10 X [2].

The disadvantages of this additive are the deterioration of its work at temperatures above 30 ^o C and the difficulty of ensuring the production of high-quality bakery products in conditions of significant fluctuations in the quality of the raw materials used, in particular flour, often obtained from low-quality grain.

 The closest analogue to the problem being solved and the technical result achieved is a food supplement, which is a composition of ascorbic acid and food acid from the group of acetic, lactic, succinic, etc. [3]. Ascorbic acid has an oxidizing effect on the protein-proteinase complex of flour in the process of dough preparation, which plays a positive role when using substandard flour from grain affected by a bug bug.

 The disadvantages of the known additives are a narrow area of influence on the dough preparation process, the dependence of the quality indicators of the finished products (volume, porosity, color, etc.) on the often substandard baking yeast, as well as the possibility of a potato disease in the products and the appearance of them various mold.

 The technical result achieved by the proposed food additive is to improve the quality of products, in particular to obtain products with a high specific volume, uniform porosity, without traces of a disease such as potato disease, various types of mold, and even when using raw materials of reduced quality, and also in reducing the consumption of baker's yeast by increasing their fermentation activity.

 To achieve this technical result, ethyl alcohol or urea is additionally introduced into a food additive, which is an organic acid-based composition, according to the invention, and arachidonic acid is used as an organic acid, wherein said composition contains 0.00002 ÷ 0.002 parts of arachidonic acid per 1 part ethyl alcohol or urea.

 Arachidonic acid refers to polyunsaturated fatty acids derived from natural raw materials of animal, marine or microbial origin.

 Its effect is that, on the one hand, it increases the fermentation activity of baker's yeast and activates an oxidizing enzyme, lipoxygenase, and on the other hand, inhibits the development of spore bacteria and molds. From experimental tests of the action of arachidonic acid on the production processes of bakery products, one can judge its effect on the fermentation activity of baking yeast, evaluate the quality of finished products and determine the bactericidal effect of arachidonic acid on spore-forming bacteria.

 Ethyl alcohol and urea in the composition of the claimed additives perform the function of an additional power source for nitrogen of baker's yeast, respectively carbon and nitrogen.

 Table 1 shows the comparative characteristics of the prototypes of bread produced with the use of food additives based on arachidonic acid.

 Table 2 shows the results of model experiments to determine the bactericidal threshold for the action of the additive in relation to spore bacteria that cause potato bread disease.

 The invention is illustrated by the following description of the production of bakery products using the proposed food additives.

 Initially, baker's yeast is bred in a volume of water, comprising 1-10% of the total volume of water provided for by the recipe. Then, a food supplement based on 0.00002-0.002 parts of arachidonic acid per 1 part of ethyl alcohol or urea is added to this aqueous solution.

 The weighted amount of arachidonic acid in the additive is calculated for the production of bakery products from 100 kg of flour.

Yeast in an aqueous solution with a food additive introduced into it is kept for 25-30 minutes at a temperature of 28-30 ^o C. Then the dough is kneaded from flour, water, prepared yeast and other components provided by the recipe, in particular saline and various flavoring and aromatic additives.

 Then carry out the fermentation of the dough for 40-60 minutes. Prepared dough is cut into separate pieces, subjected to proofing and baking.

 Specific examples of the use of the additive.

 Example 1

Initially, baker's yeast is activated. To do this, 2.5 kg of yeast (2.5% by weight of flour in the dough) are preliminarily dissolved in 3 L of water, which is 6% of the total volume of water according to the recipe. Then, an additive consisting of 0.00002 parts of arachidonic acid and 1 part (2 ml) of ethyl alcohol is added to the yeast aqueous solution, and the suspension obtained is kept for 25 minutes at a temperature of 30 ^° C.

 After that, the dough is kneaded from flour, water, prepared yeast and other components provided by the recipe.

 Fermentation of the dough is then carried out for 40 minutes. Prepared dough is cut into separate pieces, subjected to proofing and baking.

 Example 2

 Carried out analogously to example 1.

 Only make an additive consisting of 0.0006 parts of arachidonic acid and 1 part (1 ml) of ethyl alcohol. Yeast is taken in an amount of 2.7 kg (2.7% by weight of flour in the dough) and dissolved in 2 liters of water, which is 4% of the total volume of water according to the recipe.

The resulting suspension is incubated for 26 minutes at a temperature of 28 ^o C. Fermentation of the test is carried out for 30 minutes.

 Example 3

 Carried out analogously to example 1.

 Only make an additive consisting of 0.002 parts of arachidonic acid and 1 part (0.5 g) of urea. Yeast taken in an amount of 3 kg (3% by weight of flour in the dough) and dissolved in 1.5 liters of water, representing 3% of the total volume of water according to the recipe.

The resulting suspension is incubated for 28 minutes at a temperature of 25 ^o C. the Fermentation process of the test is carried out for 35 minutes.

 Example 4

 Carried out analogously to example 1.

 Only make an additive consisting of 0.0003 parts of arachidonic acid for 1 part (2 g) of urea. Yeast taken in an amount of 2 kg (2% by weight of flour in the dough) and dissolved in 4 l of water, representing 8% of the total volume of water according to the recipe.

The resulting suspension is incubated for 30 minutes at a temperature of 29 ^o C. Fermentation of the test is carried out for 45 minutes.

 Thus, the use of the inventive food additives reduces the fermentation process of dough pieces and the proofing time by 10-30 minutes, improves the structural and mechanical properties of the finished products, including an increase of 20-30% in the specific volume of bread and 4-6% of the porosity of the bread crumb , and also reduces the likelihood of their defeat potato disease.

Sources of information
1. RF patent 2094997, 1995

 2. Auth. USSR certificate 1789167, 1990

 3. RF patent 2130724, 1994

Claims (1)

 A food additive used in bakery, which is an organic acid-based composition, characterized in that the additive additionally contains ethyl alcohol or urea, and arachidonic acid is used as the organic acid, said composition containing 0.00002-0.002 parts of arachidonic acid per 1 part ethyl alcohol or urea.

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