RU2405312C1 - Method of bread baking - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and may be used in production of bread. The dough is prepared by non-sponge method. The dough kneading is performed by way of mixture of baker's high grade wheat flour, baker's compressed yeast, the product of buckwheat processing, salt and water with subsequent fermentation of the dough. The dough cutting into portion pieces, proofing and baking are performed in accordance with the assortment of produced bakery products. The product of buckwheat processing is represented by preliminarily milled extruded buckwheat groats (in an amount of 5-7% of the weight of high grade wheat flour) which are added during dough kneading. ^ EFFECT: invention allows to produce enriched bread of high quality and consumer properties and to increase economical efficiency of bread baking. ^ 2 tbl

Description

The invention relates to the food industry and can be used in the production of bread.

A known method for the production of bread from premium wheat flour with the addition of buckwheat flour in the amount of 10% by weight of flour during dough preparation. Buckwheat flour to reduce the specific taste and smell is made as part of the tea leaves (Kuznetsova N., Cherkasova O., Snagina T. Development of bakery products using products from cereals // Bread products. - 1995. - No. 11. - P.14-16 )

The disadvantages of the described method are the high complexity and duration of the process of making bread, due to the need to prepare the tea brew, in which buckwheat flour is used.

Closest to the proposed invention in technical essence (prototype) is a method for the production of bread, including the preparation of dough by mixing premium wheat flour, pressed baker's yeast and water, as well as fermenting dough. After that, the dough is kneaded by mixing dough, premium wheat flour, a product of the processing of buckwheat and additives. Fermented dough, carry out cutting, proofing and baking. Buckwheat is used as a product of processing buckwheat, which is mixed with water, brought to a boil, drained, left to cool to room temperature and added during kneading in the amount of 5-10% of the total weight of premium wheat flour (patent RU 2290812, IPC A21D 8/02, A21D 2/36).

The disadvantage of the method of production of bread, selected as a prototype, is the length of the production process, due to the need to heat the buckwheat mixture with water to a boil and cool to room temperature before preparing the dough.

The present invention solves the problem of reducing the complexity and reducing the duration of the process of production of bread with an enriched composition while maintaining high quality and consumer properties.

To solve the problem in a method for the production of bread by kneading dough from premium wheat flour, pressed yeast, salt, water, a product of processing buckwheat, fermenting dough, cutting, proofing and baking, according to the invention, pre-crushed extruded buckwheat is used as a product of processing buckwheat cereals in the amount of 5-7% by weight of premium wheat flour.

The decrease in the complexity and duration of the bread production process is due to the lack of the need for preliminary heat treatment of the product of the processing of buckwheat and the use of an unpaired method of bread production.

The production of high-quality bread is caused by the use of extruded buckwheat as a buckwheat processing product, which enriches the dough with an additional amount of dietary fiber, protein, sugar, fat, manganese, zinc, silicon, phosphorus, aluminum, boron, vanadium, potassium, and vitamins B and E , H and PP. Extruded cereals not only preserve all the nutritional properties of the corresponding cereals, but also surpass them in the safety of food components, especially vitamins. Extruded cereals contain less moisture and are thus more “concentrated” in food substances, do not require heat treatment, such as tea leaves, are directly ready for consumption, which eliminates the loss of vitamins that are inevitable during the heat treatment of cereals.

High consumer properties of the resulting bread are also due to an increase in its nutritional value, namely the digestibility of starch. In the process of extruding cereal raw materials, starch undergoes special changes, its digestibility by the human body increases, since the extrusion process creates unique conditions for dry gelatinization of starch - a small amount of water and a relatively high temperature.

The organoleptic characteristics of bread are improved - taste, aroma, color, looseness and baking of the crumb. The color of the crumb is light with a cream tint, the crumb porosity structure is small, uniform, thin-walled, developed.

The use of extruded buckwheat in the amount of 5-7% by weight of premium wheat flour is optimal, as it leads not only to an increase in nutritional value, but also to an increase in alcoholic fermentation, an increase in the degree of loosening of the dough due to the release of carbon dioxide and, therefore, to more complete accumulation of taste and aromatic substances and to improve the organoleptic indicators of bread quality.

The use of extruded buckwheat in an amount of less than 5% by weight of premium wheat flour increases the nutritional value of bread, but leads to a slight improvement in organoleptic and physico-chemical quality indicators, such as porosity structure, specific volume of bread.

The use of extruded buckwheat in an amount exceeding 7% of the mass of premium wheat flour increases nutritional value, but leads to a deterioration in the appearance of products, reduces organoleptic quality indicators, specific volume, porosity and consumer properties of the resulting product.

The invention is illustrated in table 1, which presents the main properties of bread obtained in accordance with the proposed method when using extruded buckwheat as buckwheat processing product, and table 2, which presents the main properties of bread obtained in accordance with the method selected as prototype (patent RU 2290812) when using buckwheat made of buckwheat as a processing product, which is mixed with water, brought to a boil, left to cool to reach Ia room temperature and is added when mixing the dough.

Method for the production of bread is as follows. Wheat flour of the highest grade is mixed, pressed baker's yeast, salt, water and a product of buckwheat processing, the dough is fermented, chopped, spread and baked. As a product of processing buckwheat using pre-crushed extruded buckwheat in the amount of 5-7% by weight of premium wheat flour.

An example of a specific implementation of the method

Extruded buckwheat in the amount of 7% of the mass of premium wheat flour is used as a product of processing buckwheat. Extruded buckwheat is pre-crushed.

The dough is cooked in an uncooked manner. The dough is made from premium wheat flour, pressed baker's yeast, salt, water, and buckwheat processing product. The mixed dough with a moisture content of 44% is left to ferment for 210 minutes at a temperature of 30 ° C. During fermentation, after 60 minutes, a warming is performed. The fermented dough is served for cutting, where it is divided into pieces of a given mass and rounding the workpieces by hand or using appropriate machines. Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ° C and a relative humidity of 80%. The spaced dough pieces are sent to baking at a temperature of 210 ° C. The baking time is about 25 minutes.

The following conclusions are drawn from the research results presented in table 1. At the same time, bread baked without adding buckwheat processing product was used as a control sample.

When adding 1% extruded buckwheat from the mass of premium wheat flour, the specific volume of bread slightly differs from the control - by 3.15%, porosity remains at the control level, humidity - within the limits established by the standard, acidity increased by 0.3 degrees, shape stability sample - at the control level. Using this amount of extruded buckwheat does not significantly improve the porosity structure and nutritional value of bread.

With the addition of 3% extruded buckwheat from the mass of premium wheat flour, the specific volume of bread increases by 23.4%, porosity by 1.0%, shape stability increases by 10.8%, acidity is 0.3 degrees higher than the control level, humidity - within the limits established by the standard. Bread has an attractive appearance, pleasant taste and aroma.

When using 5% extruded buckwheat from the mass of premium wheat flour, the specific volume of bread increases by 24.1%, porosity increases by 2.0%, shape stability increases by 13.5%, acidity at the control level, humidity - within the limits established standard.

With the addition of 7% extruded buckwheat from the mass of premium wheat flour, the specific volume of bread increases by 38.81% relative to the control, porosity - by 2.0%, shape stability decreases by 13.5%, acidity and humidity - within, established by the standard. The bread has an attractive appearance with a creamy tint, pleasant taste and aroma.

With the addition of 10% extruded buckwheat from the mass of premium wheat flour, the specific volume of bread and porosity are reduced in relation to the control by 2.1 and 1.0%, respectively, acidity and humidity - within the limits established by the standard. When adding the indicated amount of extruded buckwheat (buckwheat), the organoleptic indicators of bread quality are reduced.

In accordance with the data presented in table 2, we can indicate that the specific volume of bread obtained by the proposed method is 22% higher than the specific volume of bread obtained by the method described in the prototype, porosity - 9%. The moisture and acidity of the bread obtained by both methods was within normal limits.

Thus, when using extruded buckwheat in the amount of 5-7% of the mass of premium wheat flour as a buckwheat processing product, the bread has an attractive appearance, pleasant taste and aroma with a tone of buckwheat. The structure of porosity: medium, uniform, developed; the crumb of bread is well baked, moist, not sticky to the touch, with barely noticeable inclusions of buckwheat. The crumb color of the finished bread is light with a cream tint.

Using the proposed method for the production of bread allows you to get bread with an enriched composition while maintaining high quality, consumer properties and increase production efficiency by reducing the cost of energy used to prepare the product of the processing of buckwheat.

Table 1 The main properties of bread obtained in accordance with the proposed method, when using as a product of processing buckwheat pre-crushed extruded buckwheat Bread properties The amount of extruded buckwheat,% by weight of premium wheat flour - one 3 5 7 10 Specific volume, cm ³ / g 2.86 2.95 3.53 3,55 3.97 2.80 Porosity,% 81 81 82 83 83 80 Humidity% 41.8 41.6 41.2 42,2 41.6 41,4 Acidity, degrees 1.7 2.0 2.0 2.0 2.0 2.1 Form resistance, H / D height to breadth diameter 0.37 0.38 0.41 0.42 0.42 0.41

table 2 The main properties of bread obtained in accordance with the method selected as a prototype (patent RU 2290812), when used as a processed product, buckwheat buckwheat, which is mixed with water, brought to a boil, left to cool to room temperature and added when kneading dough Bread properties The amount of buckwheat made, which is pre-mixed with water and brought to a boil, in% of the total mass of premium wheat flour - 3 5 7 10 12 Specific volume, cm ³ / g 2.6 2.6 2,8 2.9 3.0 2.6 Porosity,% 69.9 70.8 72.9 74.7 75.1 70.7 Humidity% 42.0 43.1 44,4 44.6 44.8 45.0 Acidity, degrees 1.4 1.4 1.4 1.4 1.4 1.4

Claims (1)

Method for the production of bread by kneading dough from premium wheat flour, pressed baker's yeast, salt, water, buckwheat processing product, fermenting dough, cutting, proofing and baking, characterized in that pre-crushed extruded buckwheat in the amount of buckwheat is used in the amount of processing 5-7% by weight of premium wheat flour.