RU2440762C2 - Bakery products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one prepares a mixture of wheat flour and a granulated grape refuses extract taken in an amount of 3-5% of the wheat flour weight. Then salt solution, water and yeast suspension are introduced into the produced mixture. One performs further stirring of the components till dough formation, one proceeds with the dough fermentation, handling, proofing and dough pieces baking. The granulated grape refuses extract is produced as follows: grape refuses with moisture content equal to 52-56% are milled and extracted with 20-30% ethyl alcohol solution using microwave energy, filtered and concentrated at a temperature of 50-60°C till moisture content is 25-30%. One introduces extruded corn flour in an amount of 10-15% of the produced extract weight, stirs the components during 1-2 minutes; one proceeds with convective drying of the extract at a temperature of 50-60°C till final moisture content is 8-10%.

EFFECT: invention allows to improve organoleptic and physicochemical indices of bakery products quality as well as improve food value, in particular, due to increased flavonoids content.

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Description

The invention relates to the food industry, namely to the field of bakery production, and can be used in the manufacture of bakery products intended for preventive nutrition.

A known method for the production of bakery products (Patent RU 2366185, published 10.09.2009), providing for the introduction of dairy powder in the form of dry ash. It was found that bread with the addition of 3-7% of mountain ash powder from the total mass of flour was distinguished by the best organoleptic and physico-chemical quality indicators. However, there is no data on the preventive properties of finished products.

A known method of preparing bakery products (Patent RU 2363160, published 10.08.2009), according to which the dough is prepared from wheat flour, salt, yeast and liquid, which is a mixture of water and natural juice from chokeberry, the prepared dough is fermented, carried out its cutting, proofing and baking dough pieces. It was found that bread with the addition of juice from chokeberry aronia was characterized by a high content of vitamins, minerals, flavonoids. However, the use of chokeberry juice in the technology of bakery products necessitates a change in the technological process.

The closest in technical essence and the achieved effect is a method of preparing bakery products with the addition of a granular extract from squeezed grapes in an amount of 0.5-0.8% by weight of flour (Patent RU 2351135, published April 10, 2009). The granular extract from the squeezed grapes is obtained by extraction with alcohol using ultrasound, its further concentration using freeze-drying and granulation with corn starch. Using this method of production of bakery products can improve the quality indicators of finished products, give the product preventive properties and extend the shelf life of finished products. However, the use of ultrasound in the extraction of flavonoids from grape marc extracts does not allow reaching their maximum yield.

The technical result of the proposed method is to improve the quality indicators of bakery products, giving them hypolipidemic and hepatoprotective properties, due to the additional introduction of flavonoids. The introduction of a granular extract of grape marc extracts leads to an improvement in specific volume and porosity, due to the effect of flavonoids on the processes associated with rheological and biochemical changes that occur during the production of bakery products. The inclusion of the proposed bakery products in the diet reduces the risk of diseases associated with impaired lipid metabolism, as well as liver functions.

The technical result achieved is achieved in that the method for the production of bakery products according to the invention involves the preparation of a mixture of wheat flour and a granular extract of grape marc extracts taken in an amount of 3-5% by weight of wheat flour, kneading dough from the mixture, saline, water and yeast suspension , its fermentation, cutting, proofing and baking dough pieces, while the granular extract of grape marc extracts is obtained as follows: grape marc with a moisture content of 52-56% is crushed and tragovat 20-30% solution of ethyl alcohol using microwave energy, filtered and concentrated at a temperature of 50-60 ° C to a moisture content of 25-30%, after which make extrusion corn flour taken in an amount of 10-15% by weight of the obtained extract, mix for 1-2 minutes and conduct convective drying of the extract at a temperature of 50-60 ° C to a final moisture content of 8-10%.

The granular extract of grape pomace is a homogeneous powder with a moisture content of 8-10%, sweet and sour taste, maroon color. The composition of the phenolic substances of the granular extract of grape marc extracts is shown in the chromatogram (see figure). The content of the total flavonoids in the granular extract of grape pomace was 2210 ± 4 mg / 100 g, of which 1120 mg of rutin, 240 mg of isocvercitrin, 120 mg of quercitrin, 87 mg of quercetin, exceeding the content of the flavonoids in the extract described in the nearest analogue, almost three times. Flavonoids extracted during the extraction of grape marc extracts mainly belong to the group of flavones and are structurally derived from chromones. Medical and biological properties of flavones are manifested in the effect on the level of cholesterol and blood triacylglycerols. The ability to influence the level of cholesterol and triacylglycerols will allow the prevention of patients whose condition is associated with an increased content of lipids in the blood.

In accordance with the proposed method, granulation of the extract of grape marc extracts is granulated with extruded corn flour in an amount of 10-15% by weight of the extract with a moisture content of 25-30%, with stirring for 1-2 minutes. This allows you to get a granular extract of grape marc extracts not only with a high concentration of flavonoids, but also with an increased sorption ability of starch grains of corn flour. Extruded cornmeal acquires a microporous structure, which allows for a greater degree of preservation of flavonoids. Failure to comply with the specified time interval with stirring either negatively affects the uniformity and consistency of the granular extract of grape marc extracts, or leads to a decrease in the sorption capacity of cornmeal starch.

The method is as follows.

In the production of bakery products, a mixture of wheat flour and a granular extract of grape marc extract is first prepared, which is dosed in an amount of 3-5% by weight of wheat flour. A granular extract of grape marc extracts was obtained as follows: marc marigolds with a moisture content of 52-56% were crushed and extracted with a 20-30% ethyl alcohol solution using microwave energy, filtered and concentrated at a temperature of 50-60 ° C to a moisture content of 25-30%, after which make extrusive corn flour, taken in an amount of 10-15% by weight of the obtained extract, mix for 1-2 minutes and conduct convective drying of the extract at a temperature of 50-60 ° C to a final moisture content of 8-10%.

Then, a salt solution, the remaining part of the water and yeast suspension are added to the mixture of wheat flour and the granular extract of grape marc extracts, after which the components are further mixed until the dough is formed, the dough is fermented, cut, proofed and baked.

Examples of the method.

Example 1

Bread is produced from 100 kg of wheat flour in an unpaired way. A mixture of 100 kg of wheat flour and 3 kg of granular extract of grape marc extracts is prepared. A yeast suspension, saline and the remaining water are added to a mixture of wheat flour and a granular extract of grape pomace. Knead the dough, the duration of the batch is 10 minutes. The dough roams for 120 minutes at a temperature of 29 ° C with two dips every 30 minutes. The dough is cut, proofing is carried out at a temperature of 38 ° C and a relative humidity of 80% for 45 minutes. Bake dough pieces at a temperature of 210 ° C.

Example 2

Carried out analogously to example 1, only prepare a mixture of 100 kg of wheat flour and 4 kg of granular extract of grape marc. A yeast suspension, saline and the remaining water are added to a mixture of wheat flour and a granular extract of grape pomace. Knead the dough, the duration of the batch is 10 minutes. The dough roams for 110 minutes at a temperature of 29 ° C with two dips every 40 minutes. The dough is cut, proofing is carried out at a temperature of 38 ° C and a relative humidity of 80% for 45 minutes. Bake dough pieces at a temperature of 210 ° C.

Example 3

Carried out analogously to example 1, only prepare a mixture of 100 kg of wheat flour and 5 kg of granular extract of grape marc. A mixture of wheat flour and a granular extract of grape pomace is introduced into a yeast suspension, saline solution and the remaining water according to the recipe. Knead the dough, the duration of the batch is 10 minutes. The dough roams for 100 minutes at 29 ° C with two dips every 30 minutes. The dough is cut, proofing is carried out at a temperature of 38 ° C and a relative humidity of 80% for 45 minutes. Bake dough pieces at a temperature of 210 ° C.

The bread quality indicators presented in table 1 allow us to conclude that, compared with the closest analogue, the modes indicated in the claims are the most effective in terms of organoleptic and physico-chemical parameters. Table 1 shows the use of a granular extract of grape marc extracts, while it is added in an amount of 3-5% by weight of wheat flour for the production of bakery products with prophylactic properties.

Reducing the dosage of the granular extract of grape marc extracts does not provide the preventive properties of bakery products, and increasing the dosage above these limits impairs the physicochemical properties of the finished products.

Bakery products produced by the proposed method using a granular extract of grape marc extracts, using a sequence of operations and the intervals of values specified in the formula, have better characteristics compared to bakery products produced by the known method.

The figure shows the chromatogram of phenolic substances of a granular extract of grape marc extracts.

Table 1 Organoleptic and physico-chemical indicators of bread quality The name of indicators Known method The inventive method example 1 example 2 example 3 Organoleptic indicators The form Correct, without blasting Crumb Stretchy, with a light purple hue Stretchy, with a light purple hue Stretchy, with a light purple hue Elastic, with a lilac shade Peel color Golden yellow Yellow Yellow Brown Taste and Aroma Peculiar to this variety of products Peculiar to bread, with an increase in the mass fraction of the extract, an elusive grape flavor is found physical and chemical indicators Humidity of the crumb,% 41.5 41.8 42.0 42.0 The acidity of the crumb, deg. 2,8 2,8 3.2 3.4 Porosity,% 77 78 80 81 Specific volume, cm ^3/1 g 2.9 3.0 3.2 3.3 Exit, % 126.9 127.3 127.5 128.0 The content of flavonoids, mg / 100 g 95.5 124.3 132.5 158.0

The study of the hypolipidemic activity of bread with 3-5% granular extract of grape marc extract was carried out on white male rats with experimental hyperlipidemia. Bread prepared with 3-5% granular extract of grape marc extract was included in the diet of experimental animals; bread prepared without additives was included in the diet of the control group of animals. Otherwise, the diet of both experimental and control animals did not differ. The level of the total amount of cholesterol and triacylglycerols in the blood serum of animals was evaluated as indicators of lipid-lowering activity.

An analysis of the results of the data showed a decrease in total cholesterol and the level of triacylglycerols in the blood serum of experimental animals in comparison with the level of these indicators for the initial period of the experiment. In the control group of animals, the serum levels of total cholesterol and triacylglycerols remained stable. The amount of total cholesterol in the blood serum of animals, in the diet of which was included bread with granular extract of grape marc, decreased by 20%. Weight change of laboratory animals in the control and experimental groups based on analysis of variance was not detected.

Based on the study, we can conclude that bakery products with 3-5% granular extract of grape marc extracts have a lipid-lowering effect.

Claims (1)

A method for the production of bakery products, characterized in that it involves the preparation of a mixture of wheat flour and a granular extract of grape marc extracts taken in an amount of 3-5% by weight of wheat flour, kneading dough from said mixture, saline solution, water and yeast suspension, fermenting it , cutting, proofing and baking dough pieces, while the granular extract of grape marc extracts is obtained as follows: grape marquees with a moisture content of 52-56% are crushed and extracted with 20-30% ethyl alcohol solution using using microwave energy, filter and concentrate at a temperature of 50-60 ° C to a moisture content of 25-30%, after which make extrusion corn flour taken in an amount of 10-15% by weight of the obtained extract, mix for 1-2 minutes and spend convective drying of the extract at a temperature of 50-60 ° C to a final moisture content of 8-10%.

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