RU2485782C1 - Method for production of bread bakery products of wheat flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves brew production from part of wheat flour, water and yeast, brew fermentation, dough production by way of mixing the brew, the remaining water, salt solution with the remaining flour and other components envisaged by the formula, dough fermentation, handling, dough pieces proofing and baking. During dough kneading one introduces vitamin-and-mineral premix RUS 30535 in the form of a fine powder (in an amount of 0.1 - 0.2% of the flour weight) including vitamins A, E, β-carotene and mineral substances - cuprum, zinc, selenium.

EFFECT: invention allows to enhance the quality and nutritive value of bread bakery products and extend the range of bread bakery product of functional purpose.

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Description

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

A known method of preparing bread and bakery products of a preventive orientation, in which the additive is a fine powder of reindeer antlers in an amount of 0.25-0.50% by weight of flour (patent RU No. 2298924, class A21D 8/02, publ. 2007) . The proposed method allows to expand the range of bakery products, enrich them with vitamins, macro- and microelements. The method includes obtaining dough from a portion of wheat flour, water, yeast and its fermentation. Then get the dough by mixing dough, the remaining amount of water, saline with the rest of the flour and other components provided by the recipe. The dough is subjected to fermentation, carry out its cutting, proofing and baking dough pieces. Finely dispersed powder from reindeer antlers in an amount of 0.25 to 0.50% by weight of flour is added to the dough or dough.

The disadvantage of this method is that the resulting product does not have a sufficient amount of micronutrients, namely zinc, copper, selenium, β-carotene.

The objective of the invention is to increase the nutritional (vitamin and mineral) value of bakery products, giving products preventive and functional properties, expanding the range of enriched products.

The problem is solved in that in a method for the preparation of bakery products, including the production of dough from a portion of wheat flour, water and yeast, its fermentation, the preparation of a dough by mixing dough, the remaining amount of water, saline with the rest of the flour and other components provided for in the recipe, fermentation dough, its cutting, proofing and baking dough pieces, when kneading the dough, add vitamin and mineral premix RUS 30535 in the form of fine powder in an amount from 0.1 to 0.2% by weight of flour, including vitamins A, E, carotene and minerals - copper, zinc, selenium.

It should be noted that the vitamin and mineral premix RUS 30535 is a ready-made food supplement made according to certificate No. 77.99.26.9. U.11-071.10.06. October 10, 2006

When a vitamin-mineral premix is added to the dough, which includes vitamins and microelements in an amount of 0.1-0.2% by weight of flour, in combination with the indicated components of the composition, it will allow to obtain bakery products with preset qualitatively new preventive and functional properties, expand the range enriched products. The specified amount of vitamin-mineral premix, which includes vitamins and minerals, is due to the physiological needs of the body and has a high preventive effect. It should be noted that the elements of the vitamin-mineral premix are in an optimally balanced ratio, that is, they are synergists: they mutually contribute to absorption in the digestive tract, help each other in the implementation of metabolic functions at the tissue and cellular level. This eliminates the moments of antagonism and use the vitamin-mineral premix as a universal vitamin-mineral supplement. In addition, this concentration of micronutrients leads to an improvement in gas-forming and fermentation abilities in the test as a result of activation of the catalytic center of amylolytic enzymes, which ensures a good volume and elasticity of the crumb of butter and bakery products.

An increase in the amount of vitamin-mineral premix above 0.2% by weight of flour reduces organoleptic (taste) qualities. In addition, an increase in the amount of vitamin-mineral premix above 0.2% increases the cost of the finished product. The introduction of a vitamin-mineral premix of less than 0.1% by weight of flour does not provide a sufficient amount of vitamins and minerals and cannot satisfy the body's need for them.

The inventive method is illustrated by examples: examples 1 and 2 are a method for the production of butter products (buns), examples 3 and 4 are a method for the production of bakery products (loaves).

Example 1

To knead the dough, 50.0 kg of sifted flour, 3.0 kg of pressed yeast, 28.8 kg of water at a temperature of (27 ± 2) ° C are loaded into a bowl, knead and left for 210 minutes for fermentation. Then, the remaining water, additional raw materials, the remaining 50.0 kg of flour and the vitamin and mineral premix RUS 30535 in an amount of 0.1 kg are added to the dough. The resulting dough is fermented for 20 minutes. Then it is cut, the dough pieces are placed for 30 minutes at a temperature of 40 ± 5 ° C and a relative humidity of 70 ± 10% and baked in an oven at a temperature of 180 ± 10 ° C for 20 ± 5 minutes. Before planting in the oven, rolls are sprinkled with sunflower seeds.

Example 2

The products are prepared analogously to example 1, but the dough is made with vitamin and mineral premix RUS 30535 in an amount of 0.2 kg.

Example 3

To knead the dough, 45.0 kg of sifted flour, 1.0 kg of pressed yeast, 25-30 kg of water at a temperature of (27 ± 2) ° C are loaded into a bowl, knead and left for 210-240 minutes for fermentation. Then, the remaining water, additional raw materials, the remaining 55.0 kg of flour and the vitamin and mineral premix RUS 30535 in an amount of 0.1 kg are added to the dough. The resulting dough is fermented for 60-90 minutes. Then it is cut, the dough pieces are placed for 40 minutes at a temperature of 40 ± 5 ° C and a relative humidity of 70 ± 10% and baked in an oven at a temperature of 200 ± 10 ° C for 30 ± 5 minutes.

Example 4

The products are prepared analogously to example 3, but the dough is made with vitamin and mineral premix RUS 30535 in an amount of 0.2 kg.

The possibility of improving the composition of bakery products by vitamins and minerals by introducing the vitamin and mineral premix RUS 30535 has been experimentally proved. The data are shown in Table 1.

The indicators of the products obtained are given in tables 2 and 3.

The content of vitamins A, E, β - carotene and mineral components - zinc, copper and selenium in the experimental samples is higher than in the control ones. Since the bulk of the population uses bakery products from wheat flour of the highest, first grade, it makes sense to enrich this product. Bakery products prepared in such ways lead to an increase in the quality indicators of bread, its nutritional value (vitamin and mineral), and expand the range of bread and bakery products for functional purposes.

Table 1 The composition of the vitamin-mineral premix (VMP) of the control and experimental samples of bakery products, mg / kg Components VMP Bun (control) Bun + 0.1% VMP Bun + 0.2% VMP Baton (control) Baton + 0.1% VMP Long loaf + 0.2% VMP Vitamins Vitamin A 3866600-4939500 - 2190.5 4,403.1 - 2191.4 4400,2 β-carotene 6800-8670 - 3,7 7.7 - 3,7 7.8 Vitamin E 66000-80666 - 35,2 72.3 - 35.1 73.5 Minerals Cu 2000-2445 0.80 1,5 3,5 0.67 1,5 3.2 Zn 20000-24445 3.45 17.1 34.3 3.47 16.8 35.5 Se 45-67 0.005 0,039 0,089 0.005 0,038 0,081

table 2 Organoleptic and physico-chemical indicators of control and experimental samples of rich products Indicator Sample (control) Example 1 Example 2 Organoleptic indicators The form Rounded, blurry, no ribs Surface Trimmed with peeled sunflower seed Color Light brown, no burnt Crumb Condition: - baking Baked, not moist to the touch, elastic -primus Without lumps and traces of unclean - porosity Developed, without voids and seals Taste and smell Products inherent to this type, without extraneous taste and smell Mineral Impact Crunch Not found Extraneous inclusions Not found Signs of disease and mold Not found physical and chemical indicators Humidity% 34.2 34.5 34.3 Acidity, degrees 2,3 2.1 2,4 Ash content,% 0.85 0.99 1.4

According to organoleptic and physico-chemical indicators, samples of butter products No. 1 and No. 2 meet the requirements of GOST 28620-90.

Table 3 Organoleptic and physico-chemical indicators of control and prototypes of bakery products Indicator Sample (control) Example 3 Example 4 Organoleptic indicators The form Oblong-oval, non-blurry, without chamfers Surface With oblique notches Color Light yellow, no burnt Crumb Condition: - baking Baked, not moist to the touch, elastic -primus Without lumps and traces of unclean - porosity Developed, without voids and seals Taste and smell Products inherent to this type, without extraneous taste and smell Mineral Impact Crunch Not found Extraneous inclusions Not found Signs of disease and mold Not found physical and chemical indicators Humidity% 40,2 40.3 40,2 Acidity, degrees 2.2 2.1 2.1 Ash content,% 0.88 0.94 1.38

According to organoleptic and physico-chemical indicators, samples of bakery products No. 3 and No. 4 comply with the requirements of GOST 27844-88.

Claims (1)

A method for the production of bakery products from wheat flour, including the production of dough from a portion of wheat flour, water, yeast, followed by its fermentation, in kneading the dough by mixing dough of the remaining amount of water, saline solution with the rest of the flour and vitamin and mineral additives, followed by its fermentation, cutting, proofing and baking dough pieces, characterized in that when kneading the dough before its fermentation, vitamin-mineral premix RUS 30535 in the form of kodispersnogo powder in an amount of 0.1-0.2% by weight of the flour, including vitamins A, E, β-carotene and minerals - copper, zinc, selenium.