RU2341084C1 - Method of bread manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages prior rubbing of pectin and salt, preparation of the aqueous salt pectic solution out of this mixture during 20-30 minutes at temperature of 25-30°C. After that yeast suspension is prepared. Then dough is made of general purpose flour in the following weight ratio of components, kg: general purpose flour - 100, aqueous salt-pectic solution in the ratio salt - pectine - water (1.3-1.5):(0.1-0.9):(20.0-25.0), yeast suspension 5.2-6.0, water - to be calculated. The second dough punching is done in 90 minutes after the beginning of fermentation. Dough pieces are baked at temperature of 200-215°C.

EFFECT: allows to intensify the process of bread production, increase its shelf life to two days, specific volume, stability of shape, porosity, improve structural-mechanic characteristics of the product.

6 tbl, 1 ex

Description

The invention relates to the food industry, namely to baking.

The known method of dough-free preparation, which involves the preparation of dough from wheat flour, pressed yeast, table salt and water, according to the standard recipe for wheat bread from flour of the 1st grade, the ratio of components is, kg:

1st grade wheat flour one hundred pressed bakery yeast 1,5 salt 1.3 drinking water by calculation

(A collection of recipes for bakery products produced according to state standards. - SPb .: GIORD, 2004. - P 19).

All raw materials, according to the recipe, are introduced into the capacity of the dough mixing machine, all the water is poured into it in accordance with the calculation and the dough is kneaded until a homogeneous mass is obtained. The duration of the batch depends on the baking properties of the flour. Then carry out the fermentation of the prepared dough, with two wafers. The readiness of the test is determined by reaching the desired acidity value or by increasing the volume by 1.5-2 times. Then they carry out cutting, proofing of the obtained dough pieces, baking at a temperature of 220-240 ° C and cooling (Collection of recipes for bakery products produced according to state standards. - St. Petersburg: GIORD, 2004. - P 46).

The disadvantage of this method is the duration of the test preparation process - 3.5-4.5 hours, obtaining finished products of low nutritional value with a short shelf life (not more than 24 hours after being removed from the oven).

There is also known a method for the preparation of bread from wheat flour by introducing apple pectin in its formulation together with curd whey, the pectin being previously dissolved in a water-whey solution. The dough is cooked in a double or steamless way. The dosage of pectin is 2% by weight of flour (Donchenko L.V. Technology of pectin and pectin products / Textbook. - M .: DeLi, 2000, - C 185.).

The combined introduction of pectin and whey leads to an increase in the biological value of bread due to the content of high-grade protein and mineral components - calcium, magnesium, sodium, potassium, however, when pectin dissolves in an aqueous-whey solution, pectin substances clump and their distribution is uneven, in addition, use pectin, more than 1% by weight of flour, degrades the quality of bread, namely: the specific volume of bread decreases, the crumb becomes dense, poorly loosened, a bitter taste appears.

This method is the closest in technical essence to the proposed method, and we take it as a prototype.

The technical result of the invention is the ability to use in the production of bread wheat flour for general purposes according to GOST R 52189-2003 with a reduced content of gluten, from which you can get bread with quality characteristics that meet the standard for bread from wheat flour; the intensification of the process of gas formation in the test through the use of pectin substances in the form of an aqueous saltpectin solution, increasing the complexing and detoxifying properties of bread, with a shelf life of up to 48 hours. By detoxification properties is meant the ability of pectin substances to bind the toxic cations of mercury, lead, copper, etc., which are excreted from the body.

This result is achieved thanks to the method of preparing the dough, including the simultaneous mixing of the prescription components and an aqueous Solepectin solution.

According to the invention, pectin is pre-ground with salt. When grinding salt with pectin, pectin is crushed, while long chains of the molecule are broken with a decrease in molecular weight, which leads to an increase in the solubility of pectin. It is known that at a temperature of 20 ° C the swelling and dissolution of pectin takes at least two hours and solutions containing a small amount of pectin substances are obtained. Therefore, in the proposed method, an aqueous saltpectin solution is prepared at a temperature of 25-30 ° C, which corresponds to the fermentation temperature of the test semi-finished products, and the pectin swells and dissolves in this case for 20-30 minutes, then the dough is prepared from general purpose flour in the following ratio of components according to weight, kg: general purpose flour - 100, an aqueous salt-pectin solution with a salt-pectin-water ratio (1.3-1.5) :( 0.1-0.9) :( 20.0-25.0), yeast suspension 5.2-6.0; water - according to calculation; the second curing is performed 90 minutes after the start of fermentation, and baking is carried out at a temperature of 200-215 ° C.

A comparative analysis of the claimed solution with the prototype allows us to conclude that the claimed method for preparing the dough differs from the known one in that pectin is pre-ground with salt, after which an aqueous saltpectin solution is prepared, which is introduced into the dough simultaneously with all the recipe components, using general purpose flour . Thus, the claimed technical solution meets the criterion of "novelty."

Comparison of the claimed solution not only with the prototype, but also with other well-known solutions in the baking industry made it possible to identify signs that distinguish the claimed solution (the use of general purpose flour in bread production, preliminary grinding of pectin with salt, preparation of an aqueous salt-pectin solution with a salt-pectin-water ratio (1.3-1.5) :( 0.1-0.9) :( 20.0-25.0) at a temperature of 25-30 ° C for 20-30 minutes, lowering the baking temperature to 200-215 ° C), which allows us to conclude that the claimed solution meets the criterion " zobretatelsky level. "

The claimed technical solution meets the criterion of "industrial applicability", as it can be used at bakeries in the production of bread from general purpose flour with qualitative characteristics corresponding to bread from baking wheat flour.

According to the invention, pectin is pre-ground with salt, an aqueous saltpectin solution is prepared from this mixture for 20-30 minutes at a temperature of 25-30 ° C. These parameters for the preparation of an aqueous saltectin solution contribute to the formation of a homogeneous colloidal mixture without lumps and suspended particles of dry pectin, after which it is mixed with other components according to the recipe. The Na ⁺ ions contained in the salt activate the enzyme pectin esterase, which hydrolyzes the ester bond

At the same time, a hydrophilic group of COOH is formed in pectin, due to which the ability of the test to retain water appears. By increasing the hydration ability, the viscoelastic properties of the dough are improved and the gelatinization of starch is enhanced, which leads to the activation of the process of gas formation.

The introduction of pectin in an aqueous saltpectin solution in an amount of 0.1-0.9 kg depends on the quality of the flour used, the lower the index of IDC (gluten deformation meter), the lower the dosage of pectin, the higher the higher. The inclusion of pectin in the formulation of less than 0.1% is impractical, because does not significantly affect the baking properties of general-purpose flour. The introduction of doses of pectin in excess of 0.9% by weight of flour leads to a deterioration in the quality of bread, namely: the specific volume of bread decreases, the crumb becomes dense, poorly loosened, and a bitter taste appears. In the proposed method, pectin behaves as an improver of oxidative action, which leads to the strengthening of the gluten frame. The carboxyl and hydroxyl groups of polygalacturonic acid molecules independently react with protein molecules, this leads to the appearance in the tertiary and quaternary structures of protein molecules of an additional form of bonds, strengthening the structure of the protein molecule, which results in the oxidation of SH-groups of flour proteins with the formation of disulfide - SS-bridges, strengthening the intraglobular structure of the protein, making it more dense and rigid, as well as less attacked by proteinases, thereby "strengthening »Gluten structure.

In addition, the introduction of pectin in the dough in a hydrated state increases its sorption properties. By forming protein-polysaccharide complexes, pectin is able to compensate for the lack of gluten in flour and, when fermented, acts as mucous substances of flour.

Improving the quality characteristics of the dough leads to an increase in the volume of bread.

The intensification of the process of gas formation in the test due to the additional formation of sugars due to the activation of the gelatinization process of starch and pectin itself, as well as due to the additional activation of yeast cells (pectin also creates an additional nutrient medium for their reproduction), leads to faster maturation of the test and the accumulation of excess carbon dioxide, in connection with which an additional warming up of the test is necessary, which is performed 90 minutes after the start of fermentation. Carrying out the second bake improves the porosity of the bread.

To improve the excretion of heavy metal ions from the human body, it is necessary to increase the contact surface of solutions of salts of heavy metals with pectin substances.

Developed porosity provides a large contact surface, which is necessary to achieve a positive effect.

Baking bread at a temperature of 200-215 ° C is explained by partial hydrolysis of pectin, as this accumulates an increased amount of reducing sugars, such as galactose, arabinose, xylose, participating in the melanoidin formation reaction (allowing the formation of an attractive color of the bread crust). At a temperature above 215 ° C, a crust of too dark color forms, at a temperature below 200 ° C it is very light.

For the implementation of the claimed invention applies wheat flour for general use (GOST R 52189-2003 Wheat flour. General specifications). Bakery properties of wheat flour, its biological value, consumer properties of products from it are determined by the content of gluten. Currently, the standards for the quality of food wheat are sharply underestimated, including the mass fraction of gluten. As follows from statistical sources, half of the food wheat produced in Russia belongs to class IV. The share of strong and valuable wheat is minimal. In this regard, more than 90% of flour produced at flour mills are general-purpose flour.

General-purpose flour has a taste typical of wheat flour, without extraneous flavors, not sour, not bitter, without extraneous odors, not musty, not moldy, without mineral impurities, without infection and contamination by pests, with a moisture content of not more than 15%. The color of the flour is white, or cream, or with a yellowish tinge. The mass fraction of ash in terms of dry matter is 0.45-1.45%, and the mass fraction of crude gluten is not less than 20-25%. Characteristics of wheat flour for general purposes are presented in table 1.

Table 1 Indicators General purpose wheat flour Humidity% fifteen Gluten content,% 20-25 Compression strain resistance N ^IDK _def , units instrument 95 Structural and mechanical properties of gluten K ₂₀ , units penetrometer 241 Fall number, sec 394 Gas-forming ability, cm ³ CO ₂ 1450

Pressed baking yeast corresponding to GOST 171-81 is used as a baking powder. The color is uniform, without spots, with a creamy tint, dense, easily breaking by consistency. Smell and taste are characteristic of yeast.

Edible salt complies with GOST 13830-91 and is a natural sodium chloride with a slight admixture of other salts. It is well dissolved in water, moisture content of 3,5%. Salt has a white color, without extraneous taste and smell, and also without mechanical impurities.

Drinking water used for making dough complies with GOST R 51232-98 and meets the requirements for drinking water.

According to the proposed method, pectin from any plant material, the composition and physico-chemical parameters are presented in the dough, which are presented in table 2.

table 2 Indicators Pectin apple beetroot citrus one 2 3 four Humidity% 7.2 6.5 5,4 The content of pectin substances,% 70 70 70 Student forming ability, ° SAG 150 150 150

Continuation of table 2 one 2 3 four The content of toxic elements, mg / kg: - lead 1,0 1,0 1.0 - cadmium 0.1 0.1 0.1 - arsenic 0.5 0.5 0.5 - mercury 0.1 0.1 0.1 - zinc 30,0 30,0 30,0 - copper 10.0 10.0 10.0 Microbiological indicators: - the number of mesophilic aerobic and optional anaerobic microorganisms, CFU / g, not more than 10,000 10,000 10,000 - BGKP (if-form) in 1 g not allowed not allowed not allowed - pathogenic microorganisms, including salmonella, in 10 g not allowed not allowed not allowed - yeast, CFU / g, not more than 200 fifty fifty - mold, CFU / g, not more than 200 one hundred one hundred

The method is as follows.

The preparation of raw materials for the production of bread is carried out according to the "Collection of technological instructions for the production of bread and bakery products" (M: 1989).

Dough for wheat bread from general purpose flour is prepared in an odd fashion. Pectin is pre-ground with salt and dissolved in a small part of the water used to prepare the dough for 20-30 minutes at 25-30 ° C. The ratio of salt, pectin and drinking water (1.3-1.5) :( 0.1-0.9) :( 20.0-25.0). Pressed yeast is introduced into the dough in the form of a water-yeast suspension, for the preparation of which part of the water intended for the dough is used. The ratio of pressed yeast and water is 1: 3. We get 5.2-6.0 yeast suspension.

Then, to prepare the dough, the remaining water calculated by calculation, the yeast suspension, the aqueous salt-lectin solution are added to the bowl and the general-purpose flour is poured with stirring. Kneading is carried out until a uniform consistency of the test according to the recipe is obtained.

The formulation of the dough for bread is shown in table 3.

Table 3 Name of components Raw material consumption, kg General purpose wheat flour one hundred Pressed baker's yeast 1.3-1.5 Edible salt 1.3-1.5 Drinking water By calculation Pectin 0.1-0.9

The readiness of the test is determined by the achievement of acidity of 3.5-4.5 ° N, established by the technological regime, by the increase in volume by 1.5-2 times and by organoleptic indicators. The temperature of the test is 28-32 ° C. The first warm-up is carried out after 60 minutes, and the second warm-up is carried out 90 minutes after the start of fermentation.

Cutting of the finished dough is carried out mechanically or manually no earlier than 30 minutes after the second batch.

The mass of the dough piece is set according to the weight of the finished product, taking into account the amount of baking and shrinkage.

Formed dough pieces for molded products are placed in molds, for hearth - on sheets of the proofer. Proofing time 45-55 min.

Before planting in the oven, spikes are applied to the surface of the dough pieces.

Baking bread is carried out in a furnace with a steam humidifier at a temperature of 200-215 ° C.

The duration of baking products is 40-50 minutes.

Finished products are placed in wooden or plastic boxes (trays).

An example implementation of the method.

Dough for wheat bread from general purpose flour is prepared in an odd fashion. Pectin is pre-ground with salt and dissolved in water used to prepare the dough for 20-30 minutes at 25-30 ° C. The ratio of salt, pectin and water, kg (1.3: 0.1: 20.0). Obtain 21.4 kg of an aqueous saltpectin solution.

Compressed yeast 1.3 kg is added to the dough in the form of a water-yeast suspension, for the preparation of which part of the water intended for the dough is used. The ratio of pressed yeast and water is 1: 3. 5.2 kg of yeast suspension are obtained.

Then, to prepare the dough, drinking water is added to the bowl to ensure dough humidity of 45%, a yeast suspension of 5.2 kg, an aqueous Solepectin solution of 21.4 kg, and 100 kg of general purpose flour are added to it with stirring. Kneading is performed until a uniform consistency of the dough is obtained.

The readiness of the test is determined by the achievement of acidity of 3.5-4.5 ° N, established by the technological regime. The temperature of the test is 28-32 ° C. The first warm-up is carried out after 60 minutes, and the second warm-up is carried out 90 minutes after the start of fermentation. Cutting of the finished dough is carried out mechanized way not earlier than 30 minutes after the second warming.

The mass of the dough piece is determined based on the installed weight of the finished product of 0.7 kg, taking into account the size of the baking in the oven and drying during storage, it is 0.83 kg

Formed dough pieces for molded products are placed in molds. Proofing time 45-55 min.

Baking bread is carried out in a furnace with a steam humidifier at a temperature of 200-215 ° C. The duration of baking products is 40-50 minutes.

Finished products are placed in wooden or plastic boxes (trays).

The effect of pectin on the quality of bread obtained by the proposed method are presented in table 4.

Table 4 Indicator The control The dosage of pectin,% Organoleptic assessment 0.1 0.5 0.9 1,0 Appearance
a) Form quite correct, appropriate bread form regular, matching bread with a domed shape regular, appropriate bread form with a slightly convex shape regular, appropriate bread form with a slightly convex shape regular, bread-like, slightly convex b) Surface condition matte, without large cracks and explosions smooth, without cracks and tears, glossy smooth, without cracks and tears, glossy smooth enough, glossy enough rough, noticeable blasts, weak gloss Peel coloring pale yellow uniform, light brown uniform golden brown uniform brown uneven, dark brown The nature of porosity (coarseness and uniformity of pores, pore wall thickness) uneven, pores of various sizes and average thickness uniform, small thin-walled pores uniform, small thin-walled pores fairly uniform, pores small and medium thin-walled uneven, pores of various sizes, undeveloped Crumb color light with a grayish tint light, fairly evenly colored white, evenly colored white, evenly colored light with a cream tint Smell pronounced bread the aroma of baked bread, pronounced the aroma of baked bread, pronounced the aroma of baked bread, pronounced the smell of unfermented dough and burnt crust Taste moderately salty, bread, expressed taste of well-baked bread from well-fermented dough, pronounced, moderately salty bread, expressed sweet, yeast

The organoleptic evaluation data of table 4 allow us to conclude that pectin substances affect a number of quality indicators, interacting with substances found in bread. The tannins and dyes present in the pectin, which have the chemical nature of quinones, are reduced to phenols during lactic acid fermentation of the dough. Phenols are colorless compounds, as a result of which the bread has a lighter color and a pleasant shade.

The color of the bread crust also changes, since in the test, due to the partial hydrolysis of pectin, an increased amount of reducing sugars, such as galactose, arabinose, xylose, accumulates. These sugars interact with proteins and amino acids with the formation of dark-colored bread crust products of melanoidins, which contributes to a more intense coloring of the crust in bread according to the proposed method. The pectin content of 1.0% leads to the formation of brown spots and uneven coloring of the crust of bread.

In the process of pectin hydrolysis, COOH groups accumulate, contributing to an increase in the hydration ability of the dough, its elasticity, viscoelastic properties and increased starch gelatinization, accelerating the gas formation process, all this leads to an improvement in the form of bread and the structure of porosity, as evidenced by the data in Table 4.

The additional formation of sugars leads to intensive fermentation of the dough, which results in the accumulation of aromatic substances (carbonyl compounds, citric, lactic acids), which also positively affects such indicators as taste and aroma, and is reflected in table 4.

Table 5 presents the physico-chemical indicators of the quality of the bread prepared according to the claimed method.

Table 5 Indicators The control The dosage of pectin,% 0.1 0.5 0.9 1,0 Volume cm ³ 980 1110 1200 1180 1150 Specific volume cm ^3/100 g 268 301 328 323 270 Form Resistance, H / D 0.39 0.42 0.46 0.44 0.40 Porosity,% 65 69 74 72 68 Humidity% 44 44,2 44,4 44.7 45.6 Acidity, degrees 2.2 2,35 2,5 2,8 3.2 Structural and mechanical properties, units penetrometer ΔH _total 57 66 80 60 58 ΔН _pl 45 49 57 45 44 ΔН _up l 12 17 23 fifteen 13 After 48 hours of storage Structural and mechanical properties, units penetrometer ΔH _total 29th 34 41 38 32 ΔН _pl 17 24 29th twenty 19 ΔН _upl 12 10 12 13 eleven

A comparative analysis shows that bread with the addition of pectin lengthens the shelf life of freshness up to 48 hours, this is explained by the water-holding ability of pectin and is confirmed by the structural and mechanical properties of the crumb, determined on the penetrometer, and organoleptic evaluation.

The shape stability index of N / A bread improves due to the fact that pectin in the dough behaves as an oxidizing agent. Pectic acid, which is part of pectin, strengthens the gluten of the dough, due to which carbon dioxide is evenly distributed and retained, all this leads to an increase in volume and improved porosity of bread in comparison with the known method.

Data on the complexing ability of bread in mg Pb ²⁺ / g are presented in table 6.

Table 6 Dry pectin Dosage of dry pectin,% by weight of flour 0.1 0.2 0.3 Apple 46.5 85.3 102.9 Citrus 43.8 69.7 95.3 Beetroot 49.3 92.4 108.1

The duration of the dough preparation is about 3 hours, and the intensification of the process is achieved by introducing pectin substances in an amount of 0.1-0.9%, which ensures the production of bakery products with the best quality indicators and preventive properties.

An experimental batch of bread was produced at the Municipal Unitary Enterprise Bakery No. 1 of the city of Krasnodar in 2007 and was offered for implementation in production.

Claims (1)

A method for the production of bread, including the preparation of a dough by simultaneously mixing the recipe components and a pectin solution, characterized in that the pectin is pre-ground with salt, an aqueous salt-pectin solution is prepared for 20-30 minutes at a temperature of 25-30 ° C, then dough is prepared from total flour destination in the following ratio of components by weight, kg: general purpose flour 100, an aqueous salt-pectin solution with a ratio of salt: pectin: water 1.3-1.5: 0.1-0.9: 20.0-25.0, yeast suspension 5.2-6.0, water calculated; the second curing is performed 90 minutes after the start of fermentation, and baking is carried out at a temperature of 200-215 ° C.