RU2362304C1 - Production method of bread with healthful properties; composition for producing bread with healthful properties from wheat flour and composition for producing bread with healthful properties from mixture of rye and wheat flour - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: first object of the invention is method of producing bread with healthful properties that comprises dough preparation from composition containing flour, water, salt, yeast and lichen powder Cetraria islandica with the size of the particles not exceeding 10.0-1000.0 mcm; fermenting; moulding; dough proofing and bread baking. Lichen powder is produced by grinding dried material. Before dough or sponge kneading, Lichen powder Cetraria islandica is introduced into flour in the amount of 1-3% to flour weight. Second object of the invention is composition of producing bread with healthful properties from wheat flour that contains baker's high-grade wheat flour, compressed baker's yeast, salt, water and lichen powder Cetraria islandica. The components are taken at the specified ratio. Third object of the invention is composition of producing bread with healthful properties from mixture of rye and wheat flour including medium rye flour, baker's second-grade wheat flour, compressed baker's yeast, salt, sand sugar, water, lichen powder Cetraria islandica and t for rye and rye-wheat bread grades. The components are taken at the specified ratio.

EFFECT: improving nutritional and biological value of bread, extending its storage life.

3 cl, 4 dwg, 12 tbl, 9 ex

Description

The invention relates to the food industry, in particular baking, and may find application in the production of bread intended for preventive nutrition.

Currently, it is relevant to create an assortment of bakery products enriched with natural food ingredients of local non-traditional raw materials. Especially important for these purposes is the study of the possibilities of using raw materials, which are still not widely used.

One of the methods for preparing bakery products using local non-traditional raw materials is the method for preparing preventive bakery products (patent RU 2206995 C2, A21D 2/36, A21D 8/02, published June 27, 2003) using a 5% aqueous solution of pine needles extract.

Common features of the proposed method with a well-known analogue is the use of local non-traditional plant materials.

A disadvantage of the analogue is the low processability of the process, which is manifested in the length of the process of obtaining the pine extract, the short shelf life of its aqueous extracts, and the low quality of the finished product.

A known method of preparing bakery products of a prophylactic orientation (patent RU 2206996 C2, A21D 2/36, A21D 8/02, published June 27, 2003) with the introduction of a herbal supplement of licorice root in the form of a 5% aqueous solution of the extract.

A common feature of the proposed method with a known analogue is the use of herbal supplements.

The disadvantage of this analogue is the low processability of the process, which is manifested in the duration of the process for producing licorice extract and the short shelf life of its aqueous extracts. The disadvantage of this method is that it does not evaluate the technological effect of the introduction of herbal supplements. In addition, it is not indicated which particular licorice root components have a preventive focus and pass into the extract during its manufacture.

A known method for the preparation of bakery products of a preventive orientation (patent RU 2206998 C2, A21D 2/36, A21D 8/02, published 06/27/2003) using a 5% aqueous solution of grass extract of the tripartite series.

Common features of the proposed method with a well-known analogue are the receipt of bakery products using local plant materials.

The disadvantage of this method is the low processability of the process, manifested in the duration of the process of obtaining the herb extract in a series of tripartite and short shelf life of its aqueous extracts, as well as in the low quality of the finished product. The bakery products obtained by this method are distinguished by a dark brown crumb, which can negatively affect their aesthetic appearance and leads to the production of a substandard product.

A known method of making bread preventive, disclosed in the description of the invention to patent RU 2159042, A21D 8/02, published 20.11.2000. The composition for making bread contains the following non-traditional vegetable raw materials: sea buckthorn juice, celandine extract, alfalfa extract, nuts.

Common features of the proposed method with a well-known analogue are the use of non-traditional plant materials.

The disadvantage of this method is the low processability of the process, manifested in the duration of the process of obtaining extracts of plant materials, as well as the high cost of bakery products through the use of a multicomponent mixture.

A known method for the production of bread using green tea extract (patent RU 2246218 C2, A21D 8/02, A21D 2/36, published 02.20.2005).

Common features of the proposed method with a well-known analogue are the introduction of green tea extract in the form of a powder in the manufacture of bakery products, the extract is introduced into a dough or dough.

The disadvantage of this method is the low processability of the process, manifested in the duration of the process of obtaining a dry extract. Also, the use of local raw materials is limited to certain regions with suitable climatic conditions.

The prototype adopted a method for the production of bread from wheat flour of the 1st grade, pressed baker's yeast, common salt, pectin extract from the fruits of hawthorn and powder from dried fruits of the hawthorn, the preparation technology of which is disclosed in the description of patent RU 2308194 C1, A21D 2/36, A21D 8 / 02, published on October 20, 2007. The dough is cooked in an opaque and unpaired way. Pectin extract from hawthorn fruits is added in an amount of 10-15 kg, and powder from dried hawthorn fruits is added 1-1.5 kg per 100 kg of wheat flour of the 1st grade. The bread baked according to this recipe has a porosity of 70%, a light crumb and after storage for 48 hours has a moisture content of 34.1%.

Common signs of the proposed method with an analogue are the receipt of bakery products of a prophylactic orientation and the use of local plant materials.

Pectin extract from the fruits of hawthorn contains a significant amount of pectin substances, which, interacting with various functional groups of proteins and starch of flour, form heat-resistant protein-polysaccharide complexes with high hydrophilic ability. This helps to increase the proportion of firmly bound moisture in bakery products. As a result, moisture is lost to a lesser extent during testing, baking, and storage. All this helps to increase the yield and increase the shelf life of products.

In addition, the use of pectin extract from the fruits of hawthorn reduces the duration of the fermentation process of the dough, improves gas formation, improves the quality of the finished product, which consists in improving the porosity of bread, and gives a specific taste, aroma and preventive properties.

The disadvantage of this method despite the above advantages is the low processability of the process, expressed in the expensive and time-consuming process of producing a bakery product, in particular, the collection and pre-treatment of plant materials, as well as the duration of the preparation of pectin extract. In addition, the method of bakery products is designed only for products of premium flour, which significantly reduces consumer demand.

A known composition for the production of bread using sea buckthorn meal (patent RU 2246218 C2, A21D 8/02, A21D 2/36, published 02.20.2005).

A common feature of the claimed composition with a well-known analogue is the use of local plant materials, which are mixed with flour before kneading.

The disadvantage of the composition is the low processability of the process of making bread from it, expressed in the short shelf life of sea buckthorn meal. In addition, in the case of poor-quality raw materials, rancidity of finished products will occur due to the oxidation of fats, which will reduce the shelf life of the finished product. Also, in the manufacture of rye-wheat (wheat-rye) or wheat bread of the second grade, the finished bakery products will have a color that does not meet the requirements of the consumer.

For the prototype composition for the production of bread from wheat flour adopted, as the closest in terms of the main component composition and the achieved result (quality indicators), the composition of premium wheat flour without adding additives (GOST 27842-88. Bread from wheat flour. Technical conditions.) .

A disadvantage of the known composition is the low nutritional and biological value of the products obtained, in addition, there is no preventive focus.

A known composition for the preparation of bakery products of a prophylactic orientation from rye flour (patent RU 2206997 C2, A21D 2/36, A21D 8/02, A23L 1/29, published 06/27/2003) using a 5% aqueous solution of fireweed narrow-leaved herb extract.

A common feature of the claimed composition with a known analogue is the use of local plant materials.

A disadvantage of the known composition is the low processability of the process, which is manifested in the duration of the process of obtaining the extract of fireweed and the short shelf life of its aqueous extracts, as well as the low quality of the finished product.

For the prototype composition for the production of rye-wheat bread, the composition closest to the main component composition and the achieved result (quality indicators) was adopted for the production of table bread from a mixture of rye and wheat flour without adding additives (GOST 2077-84. Rye bread, rye-wheat and wheat-rye. General specifications).

A disadvantage of the known composition is the insufficient nutritional and biological value of the products obtained, in addition, there is no preventive focus.

The task of the invention is the development of low-cost technology for the production of preventive bread with the involvement of local plant materials.

The technical result of the claimed invention is to improve the quality of the finished product by increasing the biological and nutritional value of bread, increasing the shelf life of both wheat and rye-wheat varieties of bread and increasing the porosity of rye-wheat bread. The technical result of the claimed invention is also to increase the manufacturability of the bread preparation process by accelerating the fermentation process in the preparation of both wheat and rye-wheat bread varieties, and in the preparation of rye-wheat bread varieties also by increasing the porosity of rye-wheat bread.

The technical result is achieved by the fact that in the method for the production of bread of a preventive orientation, including the preparation of dough from flour, water, salt, yeast with the addition of vegetable raw materials, fermentation, molding, proofing of dough pieces and baking bread, according to the invention, Cetraria lichen powder is used as a vegetable raw material islandica with a particle size of 10.0-1000.0 μm obtained by grinding pre-dried raw materials. Moreover, the lichen powder of Cetraria islandica in an amount of 1-3% by weight of flour before mixing the dough or dough is introduced into the flour, directly mixing the powder of the lichen Cetraria islandica with flour.

At the same time, in the process of producing wheat bread for the preparation of dough, a composition is used that contains premium wheat flour, pressed baking yeast, common salt, Cetraria islandica lichen powder and water in the following ratio by weight, kg:

premium baking wheat flour - 100.0 pressed bakery yeast - 1.0 table salt - 1.3 Cetraria islandica lichen powder - 1.0-3.0 water - by calculation

In the process of production of rye-wheat bread, a composition is used to prepare the dough, containing a mixture of second-grade wheat flour and peeled rye flour, pressed baking yeast, common salt, Cetraria islandica lichen powder, granulated sugar, an acidifier for rye and rye-wheat bread and water in the following ratio of components by weight, kg:

second-grade baking wheat flour - 50.0 peeled rye flour - 50.0 pressed bakery yeast - 0.5 table salt - 1.5 Cetraria islandica lichen powder - 1.0-3.0 granulated sugar - 3.0 acidifier for rye and rye-wheat varieties of bread - 2.7 water - by calculation

One of the advantages of the proposed method is the availability and low cost in the collection and preliminary processing of plant (lichen) raw materials.

Lichen Cetraria islandica is widely distributed in Russia: grows in the north of European Russia, in Siberia and the Far East (Atlas of areas and resources of medicinal plants of the USSR. - M., 1980. - 339 p.). This bushy lichen from the Parmelia family often forms on the soil solid turfs 10-15 cm thick, crunching underfoot in dry weather. The vegetative body (thallus or thallus) is formed by ribbon-like branching lobes wrapped in tubules. The edges of the blades are usually with small cilia. In the lower part, the thallus lobes are dotted with bright white, and at the base with red spots, which makes it possible to distinguish Icelandic moss from other lichens. Turfs are loosely bound to the soil and very easily separated from it. This is one of the most common lichens in the forest and tundra zones of Russia.

The collected thalli are usually dried in the open air, in the sun, but drying in dryers with good ventilation is more reliable. In accordance with GOST 13727-68 “Thallus of the lichen of Central Icelandic moss (Icelandic moss) (Cetraria islandica) Lichen icelend” the finished raw material of the lichen Cetraria islandica consists of bushes of highly branched thalli, hard, cartilaginous, narrowed at the base, widened, irregularly-lobed to the apex with narrow or wide blades curved into a tube or groove up to 10 cm long and up to 0.5 mm thick. Blades bare with short cilia at the edges. The lower surface is dotted with white spots of different sizes and shapes. The color of the upper surface is greenish-brown or olive, and the bottom is light gray; the color of the bases of the thallus is reddish brown; cilia are dark brown. The smell is weak, peculiar. The taste is bitter, with a sensation of mucousness. Moisture content - not more than 14%, organic impurity - not more than 5%, mineral - not more than 0.5%. The cut raw material consists of a mixture of brittle cartilaginous flat or grooved pieces of various shapes ranging in size from 0.6 to 8 mm. The content of particles larger than 8 mm is not more than 10%; particles passing through a sieve with holes with a diameter of 0.5 mm, not more than 5%. Color, smell and taste are the same as those of whole raw materials.

In general, the chemical composition of lichen powder is a concentrate of biologically active substances. The main dietary effect of lichens is associated with the presence of polysaccharides (70-80% dry matter). Most of the carbohydrates are lichenin (lichen starch). Carbohydrates activate reparative and metabolic processes in cells, affect the endocrine and immune systems, and have antitumor activity. For these substances, pharmacological activity was evaluated, while anti-inflammatory, antimicrobial, mucolytic and immunomodulating effects were found (Ovodov Yu.S., Ovodova R.G., Loenko Yu.N. Bioglycans-immunomodulators. // Chemistry of natural compounds. - 1983. - No. 6. - p.675-695; Solberg Y. Chemical constituens of lichen species Cetraria islandica. // Hattory Bot. Lab. - 1986. - No. 60. - pp. 391-406.).

Thalli of the lichen Cetraria islandica contain 2-3% of crystalline bitter substance - cetrarin (cetraric acid). They also found lihesteric, protolychesteric, fumarprotetrara, ascorbic and folic acids, gums, mineral salts (1-2%) and B vitamins. Vitamin C content reaches 6.27-8.8 mg per 100 g of dry product (Vershinin C .E., Kravchenko O.Yu. On the Content of Some Biologically Active Compounds in Lichens of Cetraria Ach. // New Advances in Chemistry and Chemical Technology of Plant Raw Materials. - Barnaul, 2007. - Book 2. - p. 353-360). Due to the presence of ascorbic acid in its composition, the powder is a natural improver of baking production, as it intensifies the fermentation process of the dough. In addition, lichens are rich in minerals, in particular K, Na, Ca, Fe, P, amino acids and organic acids. Thalli of Cetraria islandica, like many other lichens, contain usnic acid with antibiotic effects (Safonova, Sakanyan, Lesiovskaya, 1999).

The consumption of lichen Cetraria islandica in the Scandinavian countries, northern regions of Russia and North America is known as a food product, which is used in the form of jelly, jelly or flour, which was added to rye flour. Deprived of bitterness, washed and dried thalli are stored for future use in the form of flour, which is added when baking a bread substitute (Arnason, T., Hebda RJ, Johns T. Use of plants for food and medicine by native peoples of eastern Canada. // Canadian Journal of Botany - 1981. - 59 (11). - pp. 2189-2325; Inventory list of Herbals considered as Food.//European herbal infusions association. 2005. - pp. 2-13.).

It is known to use the lichen Cetraria islandica in food production for the preparation of a gelling agent, based on the gelling properties of decoctions of the lichen Cetraria islandica (patent RU 2251309 C2, A23L 1/0524, A23L 1/06, published 05/10/2005).

It is also known the use of lichen raw materials in the production of a product that replaces bread (Kursanov A.L., Dyachkov N.N. Lichens and their practical use. - M., 1945. - p.27-28), the production of which provides for the preliminary processing of lichen Cetraria islandica 1-2% soda solution to remove bitter substances from it. This is followed by washing the material, drying and grinding into powder or passing in a wet state through a mixer. The crushed lichen material in the specified method is added to rye or barley flour in the proportions 1: 1, 1: 3, 1: 4. At the same time, the finished product has low consumer quality due to a significant decrease in the volume of the product and poorly loosened crumb, which is caused by the introduction of a large amount of Cetraria islandica lichen into the dough and possibly preliminary processing of raw materials. The duration of the process indicates the non-technological method of preparation of the specified product.

In the inventive method, in contrast to the known solution, it was found that it is possible to obtain conditioned bread of wheat and rye-wheat prophylactic in industrial production conditions, as well as a new property for rye-wheat bread, due to the introduction of Cetraria islandica lichen, to increase porosity, which for bread rye and rye-wheat is a unique property that allows you to use the claimed technology of making bread for industrial production, getting a stable conditioner the first product.

In known solutions, in contrast to the claimed method, the manifestation of such a property from the introduction of lichen was not found, which confirms the non-obvious effect of the additive of lichen Cetraria islandica on increasing the porosity of the finished product for a person skilled in the art, since the explicit appearance of such a property does not follow from the level technicians. Therefore, the claimed solution meets the condition of patentability "inventive step".

Grinding the dried raw material to a particle size of 10.0-1000.0 μm allows the best way to ensure the mixing of lichen powder with flour and, when kneading, evenly distributed throughout the mass of dough or dough, which leads to a technical result sufficient for baking the finished product in accordance with GOST 28808-90 (bread from wheat flour) and GOST 28807-90 (bread from rye and a mixture of rye and wheat flour).

Preliminary drying of the lichen before grinding without soaking it in a 1-2% soda solution allows you to maximize the preservation of water-soluble biologically active substances.

The lichen powder of Cetraria islandica is introduced when mixing dough or dough by mixing with flour, which allows you to evenly distribute the powder throughout the mass of dough or dough. It is recommended to add Cetraria islandica lichen powder in a two-phase production method to the dough, as this contributes to a better swelling of the powder. In this case, the fermentation process of the sponge is more intense.

The use of Cetraria islandica lichen powder with a moisture content of more than 14% leads to an increase in the introduction of raw materials into dough or dough to achieve the desired effect and may cause inconvenience associated with the storage of raw materials.

Thus, the recipe and technology for the production of bread was developed with the aim of using the biologically active substances of the lichen Cetraria islandica.

A feature of the claimed technical solution is that the developed technology does not involve soaking the Cetraria islandica lichen in water in order to remove bitter substances, since when soaking, losses of water-soluble biologically active substances occur. The introduction of dry powder into flour in an amount of from 1 to 3% of the total mass of flour accelerates the maturation of the dough due to the content of ascorbic acid.

The invention is illustrated by images of bread, where in Fig.1. presented from left to right is the image of the appearance of bread from wheat flour of the highest grade baked, cooked in a steam-free way - without making powder - 0% (control); the claimed method - 1%, 2% and 3% (from left to right);

figure 2. the section of wheat bread made from wheat flour of the highest grade, prepared without a damaging method is presented - without making powder - 0% (control); the claimed method - 1%, 2%; and 3% (from left to right);

figure 3. the image of hearth bread from a mixture of peeled rye and wheat flour of the second grade, prepared without making powder - 0% (control); and the claimed method - 1%, 2%, 3% (from left to right);

figure 4. a section of a hearth bread from a mixture of peeled rye and wheat flour of the second grade is presented, prepared without making powder - 0% (control); and the claimed method - 1%, 2%, 3% (from left to right).

Method for the production of bread of a preventive orientation is as follows.

The method includes the preparation of dough from flour, water, salt, yeast with the introduction of plant materials, fermentation, molding, proofing of dough pieces and baking bread. According to the invention, Cetraria islandica lichen powder with a particle size of 10.0-1000.0 μm obtained by grinding pre-dried raw materials is used as plant material. The use of a powder with a grinding of more than 1000.0 microns (for example, when using a sieve with a mesh size of 1500.0-2000.0 microns) leads to the appearance of crunching during food and the GOST mismatch, which is unacceptable.

The dough is prepared in single and double ways. For control, a sample without powder was selected.

At the same time, in the process of producing wheat bread for the preparation of dough, a composition is used that contains premium wheat flour, pressed baking yeast, common salt, Cetraria islandica lichen powder and water in the following ratio by weight, kg:

premium baking wheat flour - 100.0 pressed bakery yeast - 1.0 table salt - 1.3 Cetraria islandica lichen powder - 1.0-3.0 water - by calculation

The open-ended method for the production of bread with the addition of Cetraria islandica lichen powder from premium wheat flour is carried out as follows.

To do this, take flour, pressed yeast, salt, Cetraria islandica lichen powder with a moisture content of not more than 14% in an amount of 1% by weight of flour in the dough, respectively, and water as calculated to achieve a dough moisture of 43.5%. The dry raw materials of Cetraria islandica lichen are crushed to a particle size of 10.0-1000.0 microns and mixed with flour. The dough is cooked in an uncooked manner. The dough is kneaded for 5-7 minutes and left to ferment for 3 hours at a temperature of 28-30 ° C; periodically carried out. Next, cutting, proofing dough pieces and baking bread at a temperature of 200-220 ° C. With an ungrounded method of preparing dough, the raw materials provided for in the recipe are introduced into the capacity of the dough mixing machine.

In order to establish the dosage of Cetraria islandica lichen powder, trial laboratory baking was carried out. When baking, the raw materials of the lichen Cetraria islandica, collected in 2007, were used in the Irkutsk region, Slyudyansky district on the Khamar-Daban ridge.

Example 1. The lichen powder of Cetraria islandica was introduced in an amount of 1% by weight of flour.

Example 2. The lichen powder of Cetraria islandica was introduced in an amount of 2% by weight of flour.

Example 3. The lichen powder of Cetraria islandica was introduced in an amount of 3% by weight of flour.

The properties of the bread obtained from the proposed composition for the preparation of dough for bakery products from wheat flour of the highest grade, prepared without a steam method, are summarized in table 1.

Table 1 Indicators of bread made from wheat flour of the highest grade, cooked in a straight way Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Porosity,% 73 71 70 65 Acidity, deg. 1,5 1,6 1,6 1.7 The yield of finished products,% 135.3 139.3 143.3 147.2 The volume of bread, cm ³ 1040 920 880 780 Humidity of the crumb,% 43.0 43.0 43.0 43.0

From the table it follows that the best option is to make 1% and 2% of Cetraria islandica lichen powder. The introduction of Cetraria islandica lichen powder in the formulation in an amount of more than 2% of the total mass of flour affects the quality indicators of bread. The product in this case has a low volume, dense crumb, and increased dimensional stability, which is due to the action of powder components on the protein-proteinase complex of flour. The introduction of additives affects the color of the crumb of the finished product, which acquires a more pronounced grayish-greenish tint with increasing dosage. However, the finished products acquire a pleasant taste and aroma characteristic of the lichen Cetraria islandica.

The introduction of the powder of the lichen Cetraria islandica in the composition for the production of bread of preventive orientation from wheat flour in an unpaired way in an amount of 1-3% by weight of flour allows to achieve:

firstly, the acceleration of the maturation process of the test by 2.8-8.3% compared with the control;

secondly, the acceleration of the process of proofing the dough pieces by 9-17.8% compared with the control;

thirdly, an increase in the shelf life of bread by 10.8-24.3% compared with the control.

Objective data confirming the achievement of a technical result for bread of a prophylactic orientation from wheat flour prepared without a steam method, are shown in tables 2-4.

Table 2 shows the indicators confirming the acceleration of the maturation of the dough from wheat flour with the ungaunted method of testing and making the lichen powder Cetraria islandica.

table 2 Ripening dough from wheat flour with an ungrounded way of making bread Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% The duration of the fermentation test, min 180 175 172 165

Table 3 shows the indicators confirming the acceleration of the process of proofing the dough pieces made of wheat flour for a lean method with the introduction of Cetraria islandica lichen powder.

Table 3 The duration of the proofing of dough pieces made of wheat flour with an unpaired test method Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Proofing time, min 45 41 41 37

The shelf life of wheat bread with the addition of Cetraria islandica lichen powder increases with an increase in the dosage of the introduced lichen by 10.8-24.3%. So, for example, the appearance of mold at a temperature of + 20 ° C was detected on the control sample after 74 hours, on the sample with the addition of Cetraria islandica lichen powder in an amount of 1% after 82 hours, on the sample with the addition of 2% after 86 hours, a sample with the addition of 3% after 92 hours (table 4).

Table 4 Effect of Cetraria islandica lichen powder supplement on shelf life of wheat flour bread Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Shelf life of bread, hour 74 82 86 92

Preparation of the test in the sponge method (two-phase) is as follows.

To knead the dough, 70% flour is taken, pressed yeast, Cetraria islandica lichen powder with a moisture content of not more than 14% and calculated water to achieve dough humidity of 45%. The duration of fermentation of the dough is 3 hours at a temperature of 28-30 ° C. The dry raw materials of Cetraria islandica lichen are crushed to a particle size of 10.0-1000.0 microns and mixed with flour. To knead the dough, a fermented dough is taken, the remaining raw materials according to the recipe and water to achieve a dough moisture of 43.5%. The dough is kneaded for 5-7 minutes and left to ferment for 1 hour at a temperature of 28-30 ° C; one blast is carried out. Next, cutting, proofing dough pieces and baking bread at a temperature of 200-220 ° C.

Example 4. The lichen powder of Cetraria islandica was applied directly to the dough in an amount of 1% by weight of flour.

Example 5. The lichen powder of Cetraria islandica was applied directly to the dough in an amount of 2% by weight of flour.

Example 6. The lichen powder of Cetraria islandica was applied directly to the dough in an amount of 3% by weight of flour.

The properties of the bread obtained from the proposed composition for bakery products made from wheat flour of the highest grade, prepared in a pairwise manner, are summarized in table 5.

Table 5 Indicators of bread made from wheat flour of the highest grade, prepared in a dough method Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Porosity,% 70 68 65 63 Acidity, deg. 1.8 2.0 2.2 2,4 The yield of finished products,% 134.6 138.6 142.6 146.4 The volume of bread, cm ³ 980 870 780 740 Humidity of the crumb,% 43.0 43.0 43.0 43.0

From the table it follows that products prepared with the application of the Cetraria islandica lichen powder in the dough method are inferior in quality indicators, such as crumb porosity and bread volume, to products prepared in the dumb method. But the process of fermentation of the dough when applying the powder of the lichen Cetraria islandica is more intense, the finished products acquire a pleasant taste and aroma characteristic of the lichen Cetraria islandica.

The introduction of the powder of the lichen Cetraria islandica in the composition for the production of bread of preventive orientation from wheat flour using the dough method in an amount of 1-3% by weight of flour allows to achieve:

firstly, the acceleration of the maturation process of the dough by 2.8-8.9% compared with the control;

secondly, the acceleration of the process of proofing the dough pieces by 9-17.8% compared with the control;

thirdly, an increase in the shelf life of bread by 10.8-24.3% compared with the control.

Objective data confirming the achievement of a technical result for preventive bread prepared in a dough method from wheat flour are shown in tables 6-8.

Table 6 shows the indicators confirming the acceleration of the maturation process of wheat flour dough with the dough method of testing and making Cetraria islandica lichen powder.

Table 6 Ripening dough of wheat flour with a dough method of making bread Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Dough fermentation time, min 180 175 172 164

Table 7 shows the indicators confirming the acceleration of the process of proofing the dough pieces made from wheat flour for the sponge method with the introduction of Cetraria islandica lichen powder.

Table 7 The duration of the proofing of dough pieces made of wheat flour with a dough method of testing Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Proofing time, min 45 41 41 37

The shelf life of wheat bread with the dough method of testing with the addition of Cetraria islandica lichen powder increases with an increase in the dosage of introduced lichen by 10.8-24.3%. So, for example, the appearance of mold at a temperature of + 20 ° C was detected on the control sample after 74 hours, on the sample with the addition of Cetraria islandica lichen powder in an amount of 1% after 82 hours, on the sample with the addition of 2% after 86 hours, a sample with the addition of 3% after 92 hours (table 8).

Table 8 Effect of Cetraria islandica lichen powder supplement on shelf life of wheat flour bread Indicator Cetraria islandica lichen powder dosage 0% one% 2% 3% Shelf life of bread, hour 74 82 86 92

In the process of production of rye-wheat bread, a composition is used to prepare the dough, containing a mixture of second-grade wheat flour and peeled rye flour, pressed baking yeast, common salt, Cetraria islandica lichen powder, granulated sugar, an acidifier for rye and rye-wheat bread and water in the following ratio of components by weight, kg:

second-grade baking wheat flour - 50.0 peeled rye flour - 50.0 pressed bakery yeast - 0.5 table salt - 1.5 Cetraria islandica lichen powder - 1.0-3.0 granulated sugar - 3.0 acidifier for rye and rye-wheat varieties of bread - 2.7 water - by calculation

The preparation of the dough for the production of bread with the addition of Cetraria islandica lichen powder from a mixture of peeled rye flour and second-grade wheat baking is carried out as follows.

To do this, take flour, pressed yeast, salt, granulated sugar, Cetraria islandica lichen powder and water, as calculated, to achieve a test moisture content of 49.0%. The dry raw materials of Cetraria islandica lichen are crushed to a particle size of 10.0-1000.0 microns and mixed with flour. The dough is prepared in an accelerated manner using an acidifier for rye and rye-wheat varieties of bread.

The dough is kneaded for 5-7 minutes and left to ferment for 2.5-3.0 hours at a temperature of 28-30 ° C. Next, cutting, proofing dough pieces and baking hearth bread at a temperature of 180-190 ° C. With the accelerated method of dough preparation, the raw materials provided for in the recipe are introduced into the capacity of the dough mixing machine.

Example 7. The lichen powder of Cetraria islandica was introduced in an amount of 1 kg.

Example 8. The lichen powder of Cetraria islandica was introduced in an amount of 2 kg.

Example 9. The lichen powder of Cetraria islandica was introduced in an amount of 3 kg.

The properties of bread obtained from the proposed composition for bakery products from a mixture of peeled rye and wheat flour of the second grade are summarized in table 9.

Table 9 Indicators of bread from a mixture of peeled rye and wheat flour of the second grade Indicator Cetraria islandica lichen powder dosage 0 kg 1 kg 2 kg 3 kg Porosity,% 60 61 62 63.5 Acidity, deg. 6.2 6.2 6.4 6.4 The yield of finished products,% 160,0 164.6 168.8 173.0 The volume of bread, cm ³ 700 710 720 760 Humidity of the crumb,% 47.0 47.5 48.0 48.0

It follows from the table that when adding an additive from Cetraria islandica lichen powder in an amount of 1 kg, 2 kg or 3 kg, an improvement in such indicators of bread as crumb porosity and volume is observed. Rye-wheat bread acquires a pleasant taste and aroma. The application of Cetraria islandica lichen powder, unlike wheat bread, does not affect the color of the crumb, this allows you to get a product with high organoleptic and good physico-chemical characteristics. The introduction of a powder of lichen Cetraria islandica in an amount of more than 3 kg affects the organoleptic characteristics of the finished product, the bread acquires a bitter taste.

The introduction of the powder of the lichen Cetraria islandica into the composition for the production of preventive bread from a mixture of rye and wheat flour in an amount by weight of 1-3 kg allows to achieve:

firstly, the acceleration of the maturation process of the test by 1.7-7.2% compared with the control;

secondly, the acceleration of the process of proofing the dough pieces by 5-17.5% compared with the control;

thirdly, an increase in the shelf life of bread by 5.2-16.7% compared with the control.

The following are objective data confirming the achievement of a technical result for preventive bread from a mixture of peeled rye flour and second grade wheat flour.

Table 10 shows the indicators confirming the acceleration of the maturation process of the dough from a mixture of peeled rye flour and second-grade wheat flour, depending on the amount of Cetraria islandica lichen powder added.

Table 10 Ripening dough from a mixture of rye and wheat flour Indicator Cetraria islandica lichen powder dosage 0 kg 1 kg 2 kg 3 kg The duration of the fermentation test, min 180 177 172 167

In addition, the process of proofing the dough pieces is accelerated, which also depends on the amount of Cetraria islandica lichen powder added, the indicators are shown in table 11.

Table 11 Duration of proofing of dough pieces made from a mixture of rye and wheat flour. Indicator Cetraria islandica lichen powder dosage 0 kg 1 kg 2 kg 3 kg Proofing time, min 40 38 35 33

The introduction of Cetraria islandica lichen powder into the composition for the production of preventive bread from a mixture of rye and wheat flour increases the shelf life of bread.

For example, the appearance of mold at a temperature of + 20 ° C was detected on a control sample after 96 hours, on a sample with the addition of Cetraria islandica lichen powder in an amount of 1 kg after 101 hours, on a sample with 2 kg added after 109 hours, on sample with the addition of 3 kg - 112 hours (table 12).

Table 12 Effect of Cetraria islandica lichen powder additive on shelf life of bread from a mixture of rye and wheat flour Indicator Cetraria islandica lichen powder dosage 0 kg 1 kg 2 kg 3 kg Shelf life of bread, hour 96 101 109 112

The experimental justification confirms that the inventive method allows the use of lichen Cetraria islandica in the composition for the preparation of bakery products. The additive increases the nutritional value of bread due to the presence of carbohydrates, vitamins and minerals contained in the powder from the lichen Cetraria islandica, lengthens the shelf life, contributes to a longer preservation of freshness of products, which is established by the use of organoleptic evaluation.

Due to this, bakery products containing Cetraria islandica lichen powder can be recommended for preventive nutrition of people working in harmful and extreme conditions, in particular, rescuers, military, etc.

Claims (3)

1. A method for the production of bread of a preventive orientation, including the preparation of dough from a composition containing flour, water, salt, yeast and vegetable raw materials, fermentation, molding, proofing of dough pieces and baking bread, characterized in that for the preparation of the dough use a composition that as plant materials contains Cetraria islandica lichen powder with a particle size of 10.0-1000.0 μm obtained by grinding pre-dried raw materials, and Cetraria islandica lichen powder before kneading dough or dough dyat in flour in an amount of 1-3% by weight of flour. 2. A composition for the production of preventive bread from wheat flour, including premium wheat flour, pressed baking yeast, common salt, water and vegetable raw materials, characterized in that Cetraria islandica powder with a particle size of 10.0 is used as plant material -1000.0 μm in the following ratio of components by weight, kg:
premium baking wheat flour 100.0 pressed bakery yeast 1,0 table salt 1.3 Cetraria islandica lichen powder 1.0-3.0 water by calculation 3. A composition for the production of preventive bread from a mixture of rye and wheat flour, including peeled rye flour, second-grade wheat flour, pressed baking yeast, table salt, granulated sugar and water, characterized in that it additionally contains Cetraria islandica lichen powder with a particle size of 10.0-1000.0 μm and an acidifier for rye and rye-wheat varieties of bread, with the following ratio of components by weight, kg:
second-grade baking wheat flour 50,0 peeled rye flour 50,0 pressed bakery yeast 0.5 table salt 1,5 Cetraria islandica lichen powder 1.0-3.0 granulated sugar 3.0 acidifier for rye and rye-wheat varieties of bread 2.7 water by calculation

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