RU2352117C2 - Production method for yeast-containing dough - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. Manufacturing method includes hydro-kneading of wheat flour, salt, fluid-culture with lactobacterin and raw baker's yeast. Potato decoction inadvertently cooled to 36-40°C is used as liquid. Decoction is obtained as peeled potato boiling waste. Herewith peeled potato is boiled in water in ratio 3:1 during 30-35 minutes at boiling temperature with addition of salt 10 minutes before boiling finish (10 grams of salt per 1 litre of water).

EFFECT: bread product food value increases.

Description

The invention relates to the food industry, in particular to baking, in particular the preparation of yeast dough for baking a bread product.

A known method of producing bread from rye flour by preparing rye sourdough according to the patent of the Russian Federation No. 2075935, including the introduction into the sourdough dry pure culture Lactobacillus Sanfrancisko E-36 together with dry lactobacterin in the proportion: Lactobacillus Sanfrancisko - 1.1-1.3% by weight of the sourdough dry lactobacterin - 5.7-6% by weight of the starter culture.

The disadvantage of this method of preparing sourdough for dough is the lack of signs of increasing the nutritional value of the bread product with a decrease in the cost of dough production by using a heated nutrient liquid instead of water.

A known method of making bread according to the published application for invention No. 2002121505 to improve the memorization, attention, concentration, alertness and mental state of a person, in particular a child and adolescent. The method includes the use of a bread product with a slowly assimilated starch content in relation to its total content exceeding about 12 wt.%, Preferably 20%. The sugar content of a bread product is from 2 to 40 g per 100 g of dry matter, the sugar being glucose, sucrose, fructose or maltose. The lipid content in the bread product is from 3 to 25 g per 100 g of dry matter, preferably from 10 to 20 g, and proteins from 5 to 11 g per 100 g of dry matter.

The disadvantage of this method of preparing sourdough for dough is the lack of signs of increasing the nutritional value of the bread product with a decrease in the cost of dough production by using a heated nutrient liquid instead of water.

A known method for the production of bread from a mixture of rye and wheat flour according to the patent of the Russian Federation No. 2161407, including the preparation of sourdough, kneading dough, cutting, proofing and baking. Moreover, they use liquid starter brewed with peeled rye flour using dry lactobacterin. When kneading, components of wt.% Are added to the dough: seeded rye flour 27-41, wheat flour 20-34, sourdough 35-38, common salt 1.0-1.2 and pressed yeast 0.5.

The disadvantage of this method of preparing sourdough for dough is the lack of signs of increasing the nutritional value of the bread product with a decrease in the cost of dough production by using a heated nutrient liquid instead of water.

The closest in technical essence to the proposed method is the method according to the patent of the Russian Federation No. 2161407, which we take as a prototype, and its disadvantages are described above.

The technical result of the invention is to increase the nutritional value of a bread product with a reduction in the cost of producing dough by using a heated nutrient liquid instead of water.

The technical result is achieved by the fact that the method of preparing the yeast dough includes kneading on a liquid wheat flour, salt, liquid sourdough with lactobacterin and raw baker's yeast. In this case, a potato broth spontaneously cooled to a temperature of 36-40 ° C is used as a liquid, which is obtained as a waste from cooking peeled potatoes in water in a ratio of 3: 1 for 30-35 minutes at a boiling point with the addition of salt in 10 minutes before cooking, at the rate of 10 g of salt per 1 liter of water.

A specific example of the method. Take 70 kg of flour (wheat grade 60% and the first or second - 20%), 40 l of liquid, 1 kg of raw baking yeast, 4 l of starter with lactobacterin and 600 g of salt. Instead of water, salted potato broth is used as a liquid for preparing dough, as a waste from the preparation of a potato product. Potato broth get so. Water in a volume of 40 liters is brought to a boil and 120 kg of peeled potatoes are immersed in it. The container is covered with a lid, brought to a boil and boiled for 30-35 minutes. 10 minutes before the end of cooking, pour 400 g of salt in a potato pot at the rate of 10 g of salt per 1 liter of water. The broth is drained. Potatoes are used to prepare a side dish for main dishes. The broth after spontaneous cooling to a temperature of 37-40 ° C is used as an enriched nutrient fluid for preparing the dough. Then, the ferment prepared using lactobacterin is stirred in it. Flour, baker's yeast are poured into the resulting nutrient liquid and 600 g of salt are added. The resulting mixture is kneaded for 3-4 minutes in an apparatus at a temperature of 36 ° C, given a rest of 1-1.5 hours, during which, after raising the dough, periodically at regular intervals, twice a minute is doused, 30 minutes before being placed into molds. Bake bread from the prepared dough. For this, the dough is weighed out at 700 g and placed in a mold greased with sunflower oil. Forms with dough are placed in a proofer and proofing is carried out at a temperature of 38-60 ° C for 40 minutes. Then the forms with the dough are placed in a baking oven for 50-60 minutes, where at a temperature of 180-220 ° C bake bread.

The significance of the differences of the claimed method from the selected prototype is as follows. The use of heated salted potato broth spontaneously cooled to a temperature of 36-40 ° C as a liquid increases the content of additional nutrients in the dough without the cost of their acquisition, increasing the nutritional value of the bread product made from it; reduces the consumption of water and salt, which are obtained from waste; eliminates the need for heating an already warmed liquid, which reduces the energy consumption for the preparation of the test. It was found that potatoes in the edible part contain: water - about 75%, protein - 2%, carbohydrates - about 19%, fiber - about 1%, ash - about 1.1%. Composition of minerals: 568 mg% potassium, 10 mg%, calcium, 23 mg% magnesium, 58 mg% phosphorus, 28 mg% sodium, 0.9 mg% iron. Significant amount of vitamins: ascorbic acid 20 mg%, 0.12 mg% thiamine, 0.05 mg% riboflavin, 0.01 mg% folic acid, up to 0.7 mg% pantothenic acid, 0.04 mg% para-aminobenzoic acid, 0 , 5-1 mg% biotin, 0.9 mg% nicotinic acid, 0.02 mg% B-carotene [Big medical encyclopedia. Volume 10. Third edition. M., Soviet Encyclopedia. 1979, p. 181 (541)]. Potatoes contain sugar: glucose and sucrose, less fructose. Potato starch averages 16% on the wet weight of the edible portion of ware potatoes. It is known that when boiling from potatoes, part of the food substances contained in it are extracted - extractive, mineral, carbohydrates, vitamins, nitrogenous compounds. Soluble substances contained in cells, as well as soluble products of degradation of starch, protopectin, hemocellulose and extensin diffuse into the broth. The largest amount of soluble substances passes from products to liquid [Technology for the production of catering products. M., Economics, 1986, p.13]. When boiling from peeled potato tubers, about 14% of the total solids content passes into the broth (ibid., P. 183). The loss of mineral substances during cooking of whole peeled potato tubers is 19-38%, potassium, sodium, magnesium and phosphorus go into the decoction in the range of 4-12%, nitrogenous substances, and the amino acid content decreases by 15% (ibid., P. 185) . Vitamins of group B partially pass into a decoction, partially collapse. When cooking, the content of vitamin B ₆ in potatoes is especially reduced by 27-28%, thiamine and riboflavin are lost - about 20%, and two thirds of the vitamins go into broth. Vitamin C also partially passes into a decoction, partially destroyed. Therefore, a potato broth contains valuable food ingredients that have emerged from a potato as a decoction: enzymes, vitamins, and other useful substances, which improves the nutritional and organoleptic value of a bread product. A comparative analysis of the results of laboratory studies of a control sample of known bread and made using the invention showed that in the main sample the content of analytes increased: glucose, riboflavin, ascorbic, folic, pantothenic and nicotinic acids, beta-carotene and biotin. Obtaining a potato broth from the waste from cooking peeled potatoes in water in a ratio of 3: 1 for 30-35 minutes at a boiling point with the addition of salt 10 minutes before the end of cooking at the rate of 10 g of salt per 1 liter of water provides a reduction in salt consumption, since the broth already contains the salt used in boiling potatoes and water for the dough. Energy costs for boiling water separately for the dough are not required, since a broth already heated when cooking potatoes is used. The method eliminates the need for starch, since it is contained in potato broth. Thus, the claimed method in the aggregate of its features and by using instead of water a warmed nutrient fluid helps to achieve a technical result: increase the nutritional value of a bread product with a decrease in the cost of dough production. The invented method, reducing the cost of the cost of the test, leads to a significant economic effect.

The application of the invention is possible in the baking industry, on ships and in the home kitchen.

Claims (1)

A method of preparing a yeast dough, including kneading on a liquid wheat flour, salt, liquid sourdough with lactobacterin and raw baker's yeast, characterized in that the liquid used is a potato broth spontaneously cooled to a temperature of 36-40 ° C, which is obtained as a waste from boiling peeled potatoes in water in a ratio of 3: 1 for 30-35 minutes at boiling point with the addition of salt 10 minutes before the end of cooking, at the rate of 10 g of salt per 1 liter of water.