SU1673018A1 - Method for preparation dietetic bread with reduced content of carbohydrates - Google Patents

Abstract

The invention relates to bakery production. The purpose of the invention is to reduce the technological process of preparing protein-wheat bread and improve the quality of the product. The method involves the preparation of a mixture of flour and water 2: 1 wt. including the addition of emulsifier "Volzhsky-2" in the amount of 0.8 - 1.2 wt. % flour in water-flour mixture or part of vegetable oil in the amount of 0.8 - 1.2 wt. % flour, and / or native whey in the amount of 15 - 20 wt. % flour. After it is aged, the gluten is washed out of the resulting mixture and subjected to binning for 30 to 60 minutes. From the thus prepared gluten, flour, yeast, vegetable oil, water and other components provided for in the recipe, the dough is kneaded. After fermentation, the dough is cut, the dough pieces are thawed, and then bread is baked. 6 tab.

Description

The invention relates to the baking industry and can be used in the production of dietary breads with low carbohydrate content.

The purpose of the invention is to reduce the technological process of preparing protein-wheat bread and improve the quality of the product.

The method is carried out as follows.

For the preparation of gluten mix flour and water in the ratio of 2: 1 (wt.h,), add the Volzhsky-2 improver in the amount of 0.8-1.2% by weight of the flour in the water-flour mixture or native milk

whey in the amount of 15-20% by weight of flour in a water-flour mixture, or an emulsion of native whey and part of the prescription amount of vegetable oil, taken in an amount of 15-20 and 0.8-1.2%, respectively, to the weight of flour in water flour mixture.

The resulting mass is incubated for 40-50 minutes, then washed out of it gluten.

Raw gluten is subjected to bedding for 30-60 minutes.

From the resulting gluten, flour, yeast, the remaining part of the prescription amount of vegetable oil and water, knead the dough for 20 minutes, which

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The ferry is then fermented for 4 hours with two pins. The dough is cut into pieces, set to readiness, and bake for 40-50 minutes.

In the process of gluing the gluten, its structural and mechanical properties change due to proteolysis of protein substances that are part of the gluten. It was established experimentally that the optimal structural and mechanical properties of gluten, a semifinished product in the production of dietary protein and wheat bread according to this technology, are characterized by a stretch of 19–23 cm and an elasticity of 95–105 units. on the device IDK. A cooked using such a gluten acquires optimum properties for cutting, the bread is of good quality.

When making native milk serum (MS) in an amount of 15% by weight of the flour in the water-flour mixture and the duration of the binning for 30-50 minutes, the structural and mechanical properties of gluten reach optimum values, and the quality of bread is improved compared to bread prepared by the well-known method. . At a lower serum dosage — 10%, the extensibility and elasticity of gluten do not reach optimal values, and the quality of bread improves only slightly.

When dosing MS 20% by weight of flour in the water-flour mixture, the quality of gluten also corresponds to the optimum values, and the quality of bread is the best. A further increase in the dosage of MS to 25% leads to an extreme relaxation of gluten (stretch of 26 cm) and a significant deterioration in the quality of bread in terms of the specific volume of bread and organoleptic evaluation.

Volzhsky-2 improver is a paste-like product made on the basis of surfactant, fats and sugar. When introducing the Volzhsky-2 improver in an amount of 0.8-1.2% by weight of the flour in the water-flour mixture, the gluten prepared by the proposed method with spalling for 30-60 minutes corresponds to the quality of the gluten in the test sample and has best elasticity on the device IDK. The quality of bread is improved by specific volume and scoring. At the dosage of Volzhsky-2 improver 0.6%, the gluten is less than optimal, and the quality of bread improved, in particular, by scoring, insignificant. At the dosage of the 1.4% improver, the quality of the bread sharply deteriorates.

When used as an additive, emulsions from whey and part of the prescription amount of vegetable oil (RM), taken in an amount of 15-20 and 0.8-1.2%, respectively, of the weight of the flour in the water-flour mixture, the optimum quality of gluten and bread reached with the release of vegetable oil also within 30-60 minutes. Reducing the dosage of vegetable oil to 0.6% by weight of the flour in the flour / water mixture, although it produces gluten with the necessary indicators, does not affect the quality of the bread, therefore it is not advisable. Increasing the dosage of vegetable oil to 1.4% by weight of the flour leads to excessive stretching of gluten and deterioration in the quality of bread.

Determination of the required duration of the gluten extraction, prepared with the introduction of these additives, showed that the optimal properties of gluten and the quality of bread are achieved when the duration of the extraction is 30-60 minutes.

Reducing the time of binning does not allow for obtaining gluten, which has optimal structural and mechanical properties, and the quality of bread deteriorates compared to the control, or does not improve significantly. A similar pattern is observed with an increase in the duration of the discharge to 70 minutes.

Example 1. For the production of gluten, an aqueous flour mixture is prepared by mixing 150 kg of flour, 75 liters of water and 22.5 kg (15% by weight of the flour in the mixture) of native whey. The resulting mixture was incubated for 40-50 minutes From the water-flour mixture washed gluten. Washed gluten is subjected to shelving for 30 minutes. From the resulting gluten, flour, yeast and other ingredients, the dough is kneaded using the following recipe, kg: gluten 75; flour 25; yeast 3; salt 0.75; vegetable oil 5.6; water by calculation. The dough kneading lasts 20 minutes, ferments 4 hours with two pounds, the proofing is carried out until ready, baking - in a laboratory oven at 220 ° C for 45 minutes.

Samples according to the accepted technology with gluten extraction for 8 hours are prepared for control.

During trial baking, the properties of the resulting gluten, dough and bread quality are determined. The conducted tests of the proposed method show (Table 1) that the structural and mechanical properties of gluten, which are characterized by stretchability and elasticity, with the proposed parameters of the technology reach - "

the same values as in the prototype. The humidity of the dough increases, the acidity rises. The quality of the bread prepared by the proposed method improves: the specific volume increases and the organoleptic evaluation improves, as evidenced by a higher score. Among the indicators characterizing the score in points, the highest rating is given to taste, aroma, distribution, structure of porosity.

Example 2. To obtain gluten, an aqueous flour mixture is prepared by mixing 150 kg of flour, 75 liters of water and 30 kg of native whey (in an amount of 20% by weight of the flour in the mixture). The resulting mixture was incubated for 40-50 minutes From the water-flour mixture washed gluten. Washed gluten is subjected to binning for 30 minutes. From the resulting gluten and other ingredients knead the dough according to the recipe, kg: gluten 75; flour 25; yeast 3; salt 0.75; vegetable oil 5.6; water by calculation. Kneading, fermentation, proofing and baking is carried out as in example 1.

The results show (Table 1) that the quality of gluten reaches optimum performance, the humidity and acidity of the dough increases, and the quality of bread prepared by the proposed method is improved in terms of specific volume and sensory evaluation.

Example 3. Gluten is prepared as described in example 1; gluten extraction is carried out for 60 minutes. Kneading, fermentation, proofing and baking is carried out as in example 1.

Analysis of the quality of gluten, dough and bread shows (Table 2) that gluten reaches the optimal values, relaxes more significantly, as evidenced by higher values of stretchability and index of ILI. The acidity of the dough increases slightly (by 0.3 degrees), the quality of the bread improves.

Example 4. Gluten is prepared as described in example 2, and its extraction is carried out for 60 minutes. Kneading, fermentation, proofing and baking is carried out as in example 1.

As a comparison of the quality of gluten, dough and bread obtained. According to the proposed method and the method adopted for the prototype (Table 2), the necessary structural and mechanical properties of gluten prepared with entering into the flour mixture of whey are achieved in 60 minutes decongesting, gluten has a greater extensibility, the index of the IDK than in control. The acidity of the test is higher by 0.3 degrees,

the quality of the bread is better when cooking it according to the proposed method.

Example 5. To obtain gluten, a flour / water mixture is prepared by mixing 150 kg of flour, 75 liters of water and an emulsion prepared from 1.2 kg of vegetable oil and 22.5 kg of whey (0.8% PM + 15% MS to flour mass in flour mixture). The resulting mass is kneaded and

0 incubated for 40-50 minutes The gluten is washed out of the water-flour mixture, the washed gluten is subjected to sampling for 30 minutes. From the resulting gluten and other ingredients, the dough is kneaded according to the following recipe, kg: gluten 75; flour 25; yeast 3; salt 0.75; vegetable oil 4.4; water by calculation. The dough kneading lasts 20 minutes, ferments 4 hours with two pounds, the proofing is carried out until ready, baking is done in a laboratory oven at 220 ° C for 45 minutes.

During trial baking, the properties of the resulting gluten, dough, and bread quality are determined.

5 The conducted tests of the proposed method show (Table 3) that the structural and mechanical properties of gluten, which are characterized by stretchability and elasticity, indicate a greater

0 hours loosening gluten than in control. The humidity of the dough according to the proposed method above, the acidity differs slightly. The quality of the bread prepared according to the proposed method is better: the volume above 5 and the scoring characterizing the organoleptic characteristics.

Example 6. A water-flour mixture is prepared from 150 kg of flour, 75 liters of water and an emulsion consisting of 1.8 kg to produce gluten.

0 vegetable oil and 30 kg of whey, respectively, 1.2 and 20% by weight of the flour in the water-flour mixture.

The resulting mixture is kneaded and incubated for 40-50 minutes The gluten is washed out of the water-flour mixture, the washed gluten is subjected to sampling for 30 minutes. From the resulting gluten and other ingredients, mix the test with the following recipe, kg: gluten 75; flour 25;

0 yeast 3; salt 0.75; vegetable oil 3.8; water by calculation. The dough kneading lasts 20 minutes, fermentation - 4 hours with two pounds, the proofing is done until ready, baking - in a laboratory oven at 220 ° C for 45

5 minutes.

As the data obtained (Table 3) show, gluten according to the proposed method has optimal properties, and the quality of bread is significantly better than in the control sample.

Example 7. To obtain gluten, a water-flour mixture is prepared as in example 5. Gluten is washed from the water-flour mixture, and the washed gluten is subjected to extraction for 60 minutes. From the resulting gluten and other ingredients knead the dough. Kneading the dough, the dough is carried out as indicated in Example 5. The tests carried out by the proposed method show (Table 4) that gluten relaxes more than the control, the extensibility and the IDA value are within optimal limits, the dough has a higher humidity and acidity, and the quality of bread is better in terms of the specific volume of bread and the scoring.

Example 8. To produce gluten by the proposed method, a water-flour mixture is prepared, as in Example 6, the gluten is washed from the water-flour mixture, subjected to bleaching for 60 minutes. From the resulting gluten and other ingredients, the dough is kneaded, fermented, refined and baked.

The data obtained (Table 4) show that the magnitude of the extensibility of gluten and the IDC indicator in the proposed method is within the recommended values, the quality of bread is much better than the control sample.

Example 9. A water-flour mixture is prepared from 150 kg of flour, 75 liters of water and 1.2 kg of Volzhsky-2 (0.8% by weight of the flour in the water-flour mixture) to obtain gluten. Volzhsky-2 improver is pre-dispersed in a part of water. The resulting mass is kneaded and incubated for 40-60 minutes. The gluten is washed from the water-flour mixture, the washed gluten is subjected to spitting for 30 minutes. From the obtained gluten and other ingredients, the dough is kneaded according to the following recipe, kg: gluten 75; flour 25; yeast 3; salt 0.75; vegetable oil 5.6; water by calculation. The dough kneading lasts 20 minutes, the fermentation is carried out for 4 hours with two pounds, the proofing is done until ready, and the baking is done in a laboratory oven at 220 ° C for 45 minutes.

As the data obtained (Table 5) show, the extensibility and elasticity of gluten obtained by the proposed method is slightly lower than in the control, but is within the recommended values. The dough has a higher moisture content and acidity than in the control. The specific volume of bread and points is higher.

Example 10. To obtain gluten, a water-flour mixture is prepared from 150 kg of flour, 75 liters of water and 1.8 kg of Volzhsky-2 improver (1.2% by weight of flour in the water-flour mixture). Volzhsky-2 improver is pre-dispersed in part of the water. The resulting mass is kneaded and kept in

for 40-50 minutes The gluten is washed from the water-flour mixture, the washed gluten is subjected to spitting for 30 minutes. From the resulting gluten and other ingredients, the dough is kneaded according to the following recipe, kg: gluten 75; flour 25; yeast 3; salt 0.75; vegetable oil 5.6; water by calculation. The dough kneading lasts 20 minutes, the fermentation takes 4 hours with two kneading, the proofing is carried out until ready, the baking is done in a laboratory oven at 220 ° C for 45 minutes.

As the data obtained (Table 5) show, the properties of gluten in the proposed method approximately correspond to the properties of gluten in the control and are in

limits of recommended values.

Humidity and acidity of the test is higher than in the control. The quality of bread obtained by the proposed method is better than the quality of bread prepared according to the technology adopted for the prototype.

Example 11. To obtain gluten, a flour / water mixture is prepared as described in Example 9. The gluten is washed and bent for 60 minutes. Of

the resulting gluten and other ingredients knead the dough, fermenting it, cutting, proofing and baking, as described in Example 9.

This table. 6 indicate

that the gluten obtained by the proposed method is characterized by the same extensibility and IDC index as the gluten in the control. Humidity and acidity of the test is higher, specific

bread volume and organoleptic evaluation are better than controls.

Example 12 To obtain a gluten, a water / flour mixture is prepared as in Example 10. The gluten, washed from the mixture, is subjected to extraction for 60 minutes. From the resulting gluten and other ingredients, the dough is kneaded, fermented, refined and baked as in Example 10.

According to the data obtained (Table 6), the extensibility and IDA value of gluten is slightly higher than in the control and within the recommended limits. The humidity of the test differs slightly, and its acidity is higher than in the control. The specific volume of bread and organoleptic evaluation is better when cooking by the proposed method.

Claims (1)

The invention of the method of preparing low-carbohydrate diet bread, which includes the preparation of gluten by kneading water-flour mixture, aging, washing out gluten and sheltering it, kneading dough from gluten, flour, yeast, vegetable oil, water and other ingredients, provided by the recipe, the fermentation of the dough, its cutting, dough preparation and baking of bread, due to the fact that, in order to reduce the process of preparing protein-wheat bread and improving the quality of the product, at the stage of kneading the water-flour mixture, bring in improved Volzhsky-2 in an amount of 0.8-1.2% by weight of the flour in the water-flour mixture or part of the vegetable oil in 0.8-1.2% by weight of flour in a water-flour mixture and / or native whey in an amount of 15-20% by weight of flour in a water-flour mixture, while the gluten is extracted for 30-60 minutes . The effect of whey on the quality of gluten, dough and bread with duration spawn gluten 30 min table 2 The effect of whey on the quality of gluten, dough and bread with duration spawn gluten 60 min Table 1 The effect of vegetable oil (PM) and whey (MS) emulsions on the quality of gluten, dough and bread with a maturation of 30 minutes The effect of vegetable oil (PM) and milk whey (MS) emulsions on the quality of gluten, dough and bread with a gluten extraction time of 60 minutes Table 3 Table 4 The effect of the Volzhsky improver -2 on the quality of gluten, dough and bread with a duration of gluten extraction of 30 minutes The effect of the Volzhsky-2 improver on the quality of gluten, dough and bread with a gluten dwell time of 60 minutes Table 5 Table b