RU2840925C1 - Method for accelerated production of enriched bakery products from wheat flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry, in particular, to a method for preparation of enriched bakery products of wheat flour according to an accelerated technology. Method for accelerated production of enriched bakery products from wheat flour includes: proportioning and mixing whole grain wheat flour, wheat gluten, quick-acting dry bakery yeast, chlorella powder, edible salt and succinic acid with water, dough fermentation for 30 minutes at temperature 35 °C and relative air humidity 75%, dough division, proofing at temperature 35 °C and relative air humidity of 85% and baking bread, with the following ratio of components, kg: whole wheat flour – 98.0; wheat gluten – 2.0; dry quick-acting bakery yeast – 2.0; edible salt – 1.5; chlorella powder – 0.5-1.0; succinic acid – 0.05; drinking water – calculated amount till dough moisture content is equal to 45-46%.

EFFECT: disclosed is a method for accelerated production of enriched bakery products.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the bakery industry, and specifically to a method for preparing enriched bakery products from wheat flour using accelerated technology.

A method for producing preventive bakery products is known, which involves preparing a semi-finished product from a composite mixture representing a mixture of wheat flour and powder of the microalgae Spirulina platensis , preliminarily ground to a particle size of 15-150 μm, in a ratio of 13:1, and a recipe amount of water, maintaining the resulting semi-finished product at a temperature of 30 ° C for 20 minutes, kneading dough from bakery wheat flour, yeast and edible table salt, fermenting the dough for 120 minutes, cutting dough pieces, proofing and baking bakery products (RU Patent 2450522, IPC A21D 2/36, A21D 8/02). A disadvantage of the method is the additional maintaining of the semi-finished product at a temperature of 30 ° C for 20 minutes, which increases the duration of the technological process.

The closest in technical essence is the method that involves kneading dough from pressed baker's yeast, edible table salt, drinking water, premium wheat flour, fermenting it for 120 minutes, cutting, proofing the dough pieces for 30 minutes and baking them, characterized by the fact that in the process of preparing the dough, drinking water, pressed baker's yeast, edible table salt, premium wheat flour are successively added, and a nanostructured chlorella extract is additionally added in an amount of 1-2% of the weight of premium wheat flour (RU Patent 2685113, IPC A21D 2/36). The disadvantage is the use of premium wheat flour, which has a lower nutritional value compared to whole wheat flour, and fermentation for 120 minutes.

The technical objective of the invention is to reduce the duration of the production cycle of bakery products made from wheat flour, improve the organoleptic, physicochemical indicators of bread quality and its nutritional value.

The technical task is achieved in that the method for accelerated production of enriched bakery products from wheat flour includes: dosing and mixing whole grain wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder, edible salt and succinic acid with water, fermentation of the dough for 30 minutes at a temperature of 35°C and a relative air humidity of 75%, dividing the dough, proofing at a temperature of 35°C and a relative air humidity of 85% and baking bread, with the following ratio of components, kg:

Whole grain wheat flour 98.0 Wheat gluten 2.0 Dry fast acting baker's yeast 2.0 Table salt 1.5 Chlorella powder 0.5-1.0 Succinic acid 0.05 Drinking water Estimated amount to dough humidity 45-46%

The technical result consists in reducing the duration of the production cycle of bakery products made from wheat flour and increasing the nutritional value due to the inclusion in the composition of bread of whole grain wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder and succinic acid, which, when used together, increase the acidity of the dough, reducing the fermentation and proofing time, improve the organoleptic, physicochemical quality indicators and nutritional value of bread.

The set task is achieved due to the combined action of whole wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder and succinic acid. Dry fast-acting baker's yeast and succinic acid provide optimal dough acidity and allow to reduce the fermentation process. Whole wheat flour, wheat gluten and chlorella powder, which have a valuable chemical composition and a positive physiological effect, have a positive effect on the appearance of bread, taste, color and porosity of the crumb and the nutritional value of bakery products.

The method is carried out as follows.

Example 1

Dosing and mixing whole grain wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder, edible salt and succinic acid with water, fermenting the dough for 30 minutes at a temperature of 35°C and a relative humidity of 75%, dividing the dough, proofing at a temperature of 35°C and a relative humidity of 85% and baking bread, with the following ratio of components, kg:

Whole grain wheat flour 98.0 Wheat gluten 2.0 Dry fast acting baker's yeast 2.0 Table salt 1.5 Chlorella powder 0.5 Succinic acid 0.05 Drinking water Estimated amount to dough moisture 45%

Example 2

Dosing and mixing whole grain wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder, edible salt and succinic acid with water, fermenting the dough for 30 minutes at a temperature of 35°C and a relative humidity of 75%, dividing the dough, proofing at a temperature of 35°C and a relative humidity of 85% and baking bread, with the following ratio of components, kg:

Whole grain wheat flour 98.0 Wheat gluten 2.0 Dry fast acting baker's yeast 2.0 Table salt 1.5 Chlorella powder 0.5 Succinic acid 0.05 Drinking water Estimated amount to dough moisture 46%

Whole grain wheat flour is a product obtained by single-grade milling of wheat grain. The chemical composition of such flour depends on the variety and growing conditions. The protein content in such flour ranges from 11.7 g/100 g, fat - 1.83 g/100 g, carbohydrates - 59.6 g/100 g, fiber - 5.3 g/100 g (Tursunbaeva Sh.A., Iztaev A.I., Magomedov M.G., Yakiyaeva M.A. Development of innovative technologies for bread products from whole-ground flour of different classes / Sh.A. Tursunbaeva, A.I. Magomedov, M.A. Yakiyaeva // VSUIT. 2019. T. 83-88.

The functional properties of gluten include high (up to 300%) adsorption capacity, formation of a stable elastic structure and heat resistance up to 85°C. The use of gluten in bakery technology allows to increase the water absorption capacity of the dough, strengthen its physical properties, improve the physicochemical and organoleptic quality indicators of bread, reduce crumbliness of the crumb, increase the yield (by 2-7%) and shelf life of finished products (Agapkin A.M. A little more on the nutritional value of gluten // Innovative Science. 2021. No. 4. Pp. 20-22).

Chlorella powder is dried biomass of green algae StrainChlorella vulgaris(humidity 10%, pH - 6.3). The powder has dark green color, characteristic algae smell and taste. The plant contains up to 70% of complete protein on a dry weight basis, which consists of all nine essential amino acids. The product can also be a good source of vitamin C, B₁₂and iron - to cover 6-40% of the daily requirement for the mineral. Like all algae, the supplement contains omega-3 and antioxidants (vitamin C, β-carotene, chlorophyll, lycopene) to fight diseases. The supplement helps remove toxins, stimulates the immune system, lowers cholesterol, normalizes blood pressure, lowers blood glucose, and increases aerobic endurance (Shelestun A., Eliseeva T. Chlorella: one of the best superfoods and the main competitor of spirulina // Journal of Healthy Nutrition and Dietetics. 2022 - No. 20 - pp. 7-23).

Succinic acid is not only a food additive (E363) that regulates the acidity of food systems, but also a biologically active substance, a parapharmaceutical that affects many vital functions of the human body (Tarasova O.A. The effect of succinic acid on the microflora of dough from a mixture of rye and wheat flour / O.A. Tarasova, L.I. Agzamova, O.A. Reshetnik // Bulletin of the Technological University. - 2015. - Vol. 18, No. 20. - P. 272-274).

Table 1 shows the physicochemical and organoleptic quality indicators of bread prepared by a known method (prototype) and obtained by the proposed method.

Table 1

Name of the indicator Prototype Example 1 Example 2 Acidity of dough after fermentation, degrees. - 6.4 6.5 Fermentation duration, min 120 30 32 Proofing time, min 30 20 20 Moisture content of bread crumb, % 38.5-39.8 44 45 Acidity, degrees 1.8-1.9 5.4 5.5 Porosity, % 68-72 72 74 Appearance: form correct correct correct crust surface smooth without any breaks smooth without any breaks smooth without any breaks crust color uniform, very light golden uniform light brown with a slight greenish tint uniform light brown with a greenish tint Condition of crumb: color and uniformity of coloring light brown light brown with a slight greenish tint light brown with a greenish tint elasticity good good good porosity small small small Taste Nice Nice Nice

The dough acidity according to the proposed method is characterized by higher values, which is due to both the higher acidity of whole-grain wheat flour compared to the acidity of premium grade wheat bread flour and the additional addition of succinic acid. Wheat bread produced according to the proposed method has higher values of humidity, acidity and crumb porosity compared to the prototype.

Table 2 shows the calculated values of the nutritional and energy value of bread obtained using the proposed method, as well as the degree of satisfaction of the daily physiological need for energy and nutrients.

Table 2

Name Daily physiological requirements for energy and nutrients, men/women* Contents in 100 g of bread example 1 % of daily requirement satisfaction Contents in 100 g of bread example 2 % of daily requirement satisfaction Proteins, g 75/60 10.31 13.7/17.2 10.47 13.9/17.5 Fats, g 72/57 1.17 1.6/2.1 1.20 1.7/2.1 Carbohydrates, g 301/238 37.43 12.4/15.7 37.50 12.4/15.7 Fiber, g 20 3.29 16.5 3.29 16.5 Thiamine, mg 1.5 0.29 19.95 0.29 19.95 Niacin, mg 20 3.50 17.53 3.51 17.56 Magnesium, mg 420 86.4 20.57 108.17 25.75 Phosphorus, mg 700 287.4 41.05 322.3 46.05 Iron, mg 10/18 3.27 32.7 3.52 35.23 Energy value, kcal 2150/1700 201,0 9.3/11.8 203.0 9.4/11.9

*daily norms of physiological need for energy and nutrients for the adult population aged 45-64 years of the first physiological activity group CFA=1.4 (MP 2.3.1.0253-21 Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation dated July 22, 2021).

Calculation of the content of nutrients in 100 g of wheat bread shows that the bread contains a sufficient amount of protein, low fat content and can be considered a source of vitamins (B ₁ , PP) and minerals (magnesium, phosphorus, iron), since the value of satisfaction of the listed micronutrients is more than 15% of the daily requirement (GOST R 55577-2013 Functional food products. Information on distinctive features and efficiency).

Claims (2)

A method for the accelerated production of enriched bakery products from wheat flour, comprising: dosing and mixing whole grain wheat flour, wheat gluten, dry fast-acting baker's yeast, chlorella powder, edible salt and succinic acid with water, fermenting the dough for 30 minutes at a temperature of 35°C and a relative air humidity of 75%, dividing the dough, proofing at a temperature of 35°C and a relative air humidity of 85% and baking bread, with the following ratio of components, kg: Whole grain wheat flour 98.0 Wheat gluten 2.0 Dry fast acting baker's yeast 2.0 Table salt 1.5 Chlorella powder 0.5-1.0 Succinic acid 0.05 Drinking water Estimated amount to dough humidity 45-46%