RU2267929C2 - Food supplement for yeast useful in bakery production - Google Patents

Abstract

FIELD: food processing industry, baking industry.

SUBSTANCE: claimed food supplement contains ascorbic acid, unsaturated fatty acid monoglyceride and lipase in ratio of (2.3-3.0):(90.0-92.0):(0.4-0.6) for yeastless dough or (6.3-6.7):(96.0-98.0):(1.7-1.9) for fermented dough, respectively.

EFFECT: yeast of increased effectiveness, biochemical and processing properties; bread of improved quality and increased specific volume, porosity and shape stability.

1 tbl, 6 ex

Description

The invention relates to the food industry and can be used in bakery.

The intensification of bakery production and the improvement of the quality of bakery products depends on the properties of the feedstock, especially on the properties of baker's yeast. The yeast used in the baking industry is characterized by unstable properties, which affects the quality of the finished product.

To improve the quality of bread and the properties of baker's yeast using various additives introduced into the yeast.

So known is a food supplement introduced into yeast, which is used as succinic acid, introduced into yeast in an amount of 0.03-1.0% by weight of yeast ("Evaluation of the effectiveness of a baking improver of oxidative action" - P. Cherepnin, Z. Mingaleeva, O. Reshetnik, Kazan State Technological University, Bread Products, 1999, No. 8, pp. 21-22).

The disadvantage of introducing the indicated nutritional supplement into pressed yeast is the need for yeast aging at low concentrations before use, as well as a significant change in acidity and a high dosage of the additive, while at lower dosages its biochemical and technological properties are significantly impaired.

The task of the invention is to increase the efficiency of pressed yeast, their biochemical and technological properties.

This problem is solved by introducing into yeast a food additive for the preparation of bakery products in an amount of 0.078-0.109% by weight of yeast, including ascorbic acid, unsaturated fatty acid monoglycerides and lipase, with their ratio, respectively (2.0-3.0) :( 90 , 0-92.0) :( 0.4-0.6) for the unpaired method of preparing the dough or (6.3-6.5) :( 96.0-98.0) :( 1.7-1, 9) for the sponge method.

The invention is illustrated by the following examples.

Example 1

The dough is prepared in a straightforward manner according to the recipe: premium wheat flour 100 g, pressed yeast 2.5 g, salt 1.5 g, sugar 4.0 g, fat 3.5 g, respectively, to the mass of flour, food additive introduced into finely ground pressed yeast in an amount of 0.078% by weight of the yeast. The ratio of the constituents of the food supplement is as follows: ascorbic acid (AA): unsaturated fatty acid monoglycerides: lipase = (2.0: 90.0: 0.4). Moreover, monoglycerides of unsaturated fatty acids are surfactants, and lipase is an enzyme preparation (AF).

After kneading, the dough is fermented, then the dough is divided into pieces, rounded, molded, the dough pieces are placed on sheets and sent to the final proofing and baking.

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

Example 2

The dough is prepared according to example 1, but the food additive is introduced in an amount of 0.094% by weight of the yeast, and the ratio of its constituent components is (AA): monoglycerides of unsaturated fatty acids: lipase = (2.5: 91.0: 0.5) .

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

Example 3

The dough is prepared according to example 1, but the food additive is introduced in an amount of 0.109% by weight of the yeast, and the ratio of its constituent components is (AA): unsaturated fatty acid monoglycerides: lipase = (3.0: 92.0: 0.6) .

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

Example 4

The dough is prepared in a sparse manner according to the recipe of example 1, but the mass of pressed yeast is 1 g, the food additive is introduced in an amount of 0.078% by weight of the yeast, the ratio of the components included in the additive is (AA): unsaturated fatty acid monoglycerides: lipase = (6.3 : 96.0: 1.7).

Opara is prepared in the traditional way from 50% wheat flour (of the total amount of flour used to knead the dough), yeast and water. After kneading the dough, it is fermented, then the rest of the flour is added, the rest is the raw material necessary for the recipe and the dough is kneaded, which is left for fermentation, then it is divided into pieces, rounded, formed, the dough pieces are placed on sheets and sent for final proofing and baking .

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

Example 5

The dough is prepared according to example 4, but the food additive is introduced in an amount of 0.094% by weight of the yeast, and the ratio of its constituent components is (AA): unsaturated fatty acid monoglycerides: lipase = (6.4: 97.0: 1.8) .

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

Example 6

The dough is prepared according to example 4, but the food additive is introduced in an amount of 0.109% by weight of the yeast, and the ratio of its constituent components is (AK): unsaturated fatty acid monoglycerides: lipase = (6.5: 98.0: 1.9) .

The use of food additives provides improved quality of bread compared to control - without the use of additives, see table 1.

The invention improves the efficiency of the action of yeast, their biochemical, technological properties and, as a result, improves the quality of bread: specific volume increases by 13.2-20.2%, porosity by 2.4-4.6%, shape stability by 10.6-18 , 6% compared with the control due to the introduction of a yeast food supplement in an amount of 0.078-0.109% to the mass of yeast, including ascorbic acid, unsaturated fatty acid monoglycerides and lipase, with their ratio, respectively (2.0-3.0) :( 90 , 0-92.0) :( 0.4-0.6) for the unpaired method of preparing the dough or (6.3-6.5) :( 96.0-98.0) :( 1.7-1, 9) for I have a parsimonious way.

According to the examples, it is seen that experimentally determined the optimal ratio of the components.

Table 1
The effect of food additives on bread quality No. p / p The ratio of the components of the food additive Method for making dough The introduction of additives,% by weight of yeast The increase in control,% specific volume porosity dimensional stability one. (2.0: 90.0: 0.4) Unpaired 0,078 13,2 2,4 10.6 2. (2.5: 91.0: 0.5) Unpaired 0,094 15,2 3.2 14.6 3. (3.0: 92.0: 0.6) Unpaired 0.109 14.6 2,8 12.3 four. (6.3: 96.0: 1.7) Coupled 0,078 16.9 3.9 16.1 5. (6.4: 97.0: 1.8) Coupled 0,094 20,2 4.6 18.6 6. (6.5: 98.0: 1.9) Coupled 0.109 19.3 4.2 17.4

Claims (1)

Food supplement for the preparation of bakery products, introduced into yeast in an amount of 0.078-0.109% by weight of yeast, including ascorbic acid, unsaturated fatty acid monoglycerides and lipase, with their ratio, respectively (2.0-3.0): (90.0-92 , 0): (0.4-0.6) for the oddless method of preparing the dough or (6.3-6.5): (96.0-98.0): (1.7-1.9) for the paired way.