RU2314696C2 - Method for improving quality of rye-wheat bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of bakery products.

SUBSTANCE: method involves preparing dough containing rye and wheat flour, baker's yeast, edible salt, amaranth-kind bread quality improver, and water; cutting, proofing and baking base product; introducing, as amaranth-kind bread quality improver, protein fraction produced by milling of amaranth seeds in an amount of 3-7% by total weight of flour. Protein fraction contains starch in an amount of 8-15 wt%, proteins 27-38 wt%, fats 10-12 wt%, cellular tissue 3-5 wt%, ash 4-6 wt%. Share of wheat flour in mixture of flour mass is 50%.

EFFECT: improved appearance of products, high quality of crumb, improved taste and increased protein content.

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Description

The invention relates to the food industry, in particular to baking.

A known method for the production of rye-wheat bread with the addition of dough instead of the rye flour from CO ₂ meal of amaranth seeds. The disadvantage of this method is a small increase in the specific volume and elasticity of the crumb / Yu. Roslyakov and others. The use of amaranth in bakery. - Bakery products, 2004, No. 11, p. 46-47 /.

The closest in technical essence and goal to the proposed solution is a method for the production of bread, involving the preparation of dough containing wheat flour, rye flour, 3-4% of the total weight of flour amaranth improver of bread quality, baker's yeast, salt and water, and as amaranth improver use whole-ground flour from amaranth seeds previously subjected to extraction with a non-polar solvent / Patent RU 2195112, IPC 7, A21 D 2/36, 8/02, publ. 12/27/2002, the Disadvantage of the prototype method is a slight improvement in the properties of the crumb.

The technical result of the invention is to improve the quality indicators of bread and giving it useful nutritional properties.

The achievement of this result is ensured by the fact that in the method according to the invention in the manufacture of rye-wheat bread, comprising preparing a dough containing wheat and rye flour, baking yeast, salt, amaranth bread improver and water, cutting, proofing and baking the target product, as an amaranth quality improver, the protein fraction of the milling of amaranth seeds in the amount of 3-7% of the total mass of flour, crushed to the state of flour, is added to the dough. The main indicators of nutritional value and the composition of this fraction are presented in table 1.

The protein fraction of the grinding of amaranth seeds, ground to the state of flour, is obtained according to the method of Patent 2251455, MKI 8, B02C 9/04, publ. 05/10/2005, which provides for the sequential transmission of amaranth grains between rollers of various shapes to ensure flattening of the nucleus, rupture of the shells of seeds and the germ with a violation of the connection between them, flattening of the kernel, peeling of the shells and grinding with its separation from the kernel, sorting on sieves with the selection of the target products, from which by grinding receive this flour and other fractions.

Comparative analysis with the prototype shows that this invention differs from the known one by introducing into the test a new quality improver of rye-wheat bread enriched with valuable food components, which makes this technical solution meet the novelty criterion.

The use in bread baking of a new quality improver of rye-wheat bread, which provides improved nutritional properties of the target product and its appearance, is manifested only in this technical solution. When studying other technical solutions in this field of technology, the features that distinguish this invention from the prototype were not identified, which ensures that this technical solution meets the criterion of significant differences.

To implement and verify this method, the dough is prepared according to the standard method / TU 9113-211-05747152-87. Bread "Petrovsky". To do this, wheat and rye flour are introduced into the test in a ratio of 1: 1, baker's yeast, table salt and water. Carry out the cutting, proofing and bake control samples. Similarly, samples are prepared according to the prototype, adding whole-ground amaranth flour to the dough, and samples according to the invention, adding a protein fraction of grinding amaranth seeds to the dough ground to the state of flour. Bake appropriate product samples. In the experiments, wheat flour of the first grade and peeled rye flour were used. The ratio of wheat flour and the amount of rye with amaranth improver in the mixtures according to the invention was 1: 1. The proportion of improver was 3-7% of the total mass of flour.

Quality indicators of rye-wheat bread are determined by standard methods. The addition of a new amaranth improver in rye-wheat flour in an amount of 3-7% of the total mass significantly improves the appearance and taste of bread, without practically affecting the increase in its volumetric yield and shape stability / table 2 /.

In this case, significantly, from 6 to 26 rel.%, The protein content in the baked according to the method according to the invention increases, and the lysine content in the bread protein increases from 41 to 47 mg / g, i.e. by 15 rel.%; the amino acid SCOR for lysine reaches 85% / tables 3, 4 /.

Thus, the addition of an amaranth improver of the quality of rye-wheat bread according to the invention is an effective means of increasing its taste, nutritional properties, as well as improving the appearance over the entire range of declared limits of the content of the improver.

Table 1 Content, wt.% Starch Squirrels Fats Cellulose Ash 8-15 27-38 10-12 3-5 4-6 table 2 Bread quality indicators Indicators Baking method TU 9113-211-05747152-87 Prototype This method The content of amaranth improver,% of the total mass of flour 3 5 7 Specific volume cm ^3/100 g 195 183 196 193 187 Form stability, N / A 0.46 - 0.45 0.44 0.44 Compressibility of crumb, units of the AP-4/2 device - general 38 40 40 38 38 - plastic 21 22 23 21 21 - elastic 17 eighteen 19 19 eighteen Porosity,% 65 63 66 65 65

Table 3
Amino acid composition of bread protein, mg / g protein Amino acids The method of baking bread TU 9113-211-05747152-87 This method Prototype Amaranth improver content% of the total mass of flour 3 5 7 Valine 64 65 65 65 ⁶⁶ Isoleucine 59 59 59 58 67 Leucine 88 88 88 87 92 Lysine 39 42 45 47 41 Methionone + cystine 43 44 45 46 40 Threonine 38 39 41 42 40 Trintofan 12 12 12 12 fifteen Phenylalinine + Tyrosine 82 84 85 87 105 Amino acid SCOR: - by lysine 71 76 82 85 72 - on threonine 95 97 103 105 99

Table 4
The nutritional value of bread Indicators Baking method TU 9113-211-05747152-87 Prototype This method The content of amaranth improver,% of the total mass of flour 3 5 7 Proteins,% 8.9 9.3 9.9 10.5 11.1 Fats,% 1.22 1,57 1.38 1.44 1,52 Carbohydrate% 44,2 44 43.9 43.7 43.5 Organic acids% 0.7 0.7 0.7 0.7 0.7 Minerals, % 2,5 2,5 2.6 2.6 2.6 Vitamins: In ₁ 0.24 0.25 0.24 0.25 0.25 In ₂ 0.12 0.11 0.13 0.14 0.15 PP 1.74 1.76 1.75 1.76 1.76 Energy value, kcal / 100 g 225 227 230 233 236

Claims (1)

A method of improving the quality of rye-wheat bread, including the preparation of a dough containing rye and wheat flour, baker's yeast, salt, amaranth bread quality improver and water, cutting, proofing and baking the target product, while introducing bread into the dough as an amaranth improver crushed to a state of flour protein fraction of grinding amaranth seeds in an amount of 3-7% of the total mass of flour containing starch in an amount of 8-15 wt.%, proteins - 27-38 wt.%, fats - 10-12 wt.%, fiber - 3-5 wt.%, Ash - 4-6 wt.%, Pr the proportion of wheat flour in the flour mixture whole mass is 50%.