RU2493702C2 - Dietary bread production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The method envisages two versions for dietary bread production involving preparation of a starter of grain mass, water and yeast, the starter fermentation, dough preparation by way of mixing the starter and the remaining raw materials with wheat flour with subsequent baking of dough pieces. According to the first version, the grain mass is prepared by way of soaking oat groats (taken in an amount of 30-50% of the total weight of flour and groats in the dough) with water at a ratio of 1:(1-1.5) respectively during 40-50 hours at room temperature with subsequent dispersion of the produced mass. The starter is subjected to fermentation during 60-90 minutes; dough is produced by way of mixing the starter, culinary food salt, sugar sand and water with wheat flour and is subjected to fermentation during 15-20 minutes. According to the second version, the grain mass is prepared by way of soaking oat flakes (taken in an amount of 30-50% of the total weight of flour and flakes in the dough) with water at a ratio of 1: (1-1.5) respectively during 20-30 hours at room temperature with subsequent dispersion of the produced mass. The starter is subjected to fermentation during 60-90 minutes; dough is produced by way of mixing the starter, culinary food salt, sugar sand and water with wheat flour and is subjected to fermentation during 15-20 minutes.

EFFECT: method allows to reduce dough preparation duration, maximally preserve β-glucan in the product, improve organoleptic properties of the bread along with its good quality.

4 cl, 3 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used to expand the range of diet bread with therapeutic and prophylactic properties.

A known method for the production of grain bread (RF patent No. 2148915), which provides for the preparation of special sourdough, kneading dough by mixing the sourdough with a grain mass obtained by dispersing pre-soaked grain, with saline and flavoring additives, cutting, proofing and baking. As a special sourdough, a mixture of starter cultures from hops and from dispersed, pre-soaked peeled oat grain with a quantity of each of them in the mixture of 4-10 and 90-96%, respectively, is used. As the grain for the preparation of the grain mass, grain of wheat and / or rye is used with a ratio in a mixture other than 60:40, or a mixture of each of them with buckwheat, or millet, or barley, or soy fruits. Moreover, according to the invention, the yeast in the composition of the test is introduced in the amount of 13 kg 400 g per 50 kg of dry grain.

The disadvantage of this method is the presence of stages of preliminary cleaning of the grain before soaking, preparation of starter cultures from hops and from dispersed, pre-soaked peeled oat grain, which complicates the technological process of making bread. In addition, the amount of oats introduced with leaven is not enough to significantly enrich the product with useful substances contained in oats, including one of its main dietary components, soluble fiber - β-glucan.

The closest analogue is taken as a prototype (RF patent No. 2110919). A method for the production of dietary bread involves kneading dough from wheat flour, water, yeast, salt, fermenting dough, proofing dough pieces and baking bread. The composition of the recipe components is additionally introduced grains of winter or spring wheat, and the grains are cleaned, moistened with water, the temperature of which is 45-48 ° C. Then it is traced for 48-50 hours. After this, the grains are extruded into the grain mass with a moisture content of 41-45%. In this case, the mixing of the components is carried out in two stages, at first the sourdough is prepared from the extruded grain mass of 40-50% of the total mass of grain and flour in the dough, respectively, water 20-25%, yeast 1.3-1.5%. The resulting mixture was incubated for 2.5-3 hours at a temperature of 32-33 ° C, then the remaining calculated water was introduced, salt no more than 1.3%, yeast 0.5-0.7%. The mixture is stirred, after which wheat flour is added 40-50% of the total weight of the grain and flour in the dough, the dough is fermented at a temperature of 30-32 ° C for 1.5-2 hours. In the method of producing dietary bread, grain can be used oat grains, as well as a mixture of oat grains and winter or spring wheat at a ratio of 1: 4.

The disadvantage of this method is the presence of a stage of grain cleaning, complicating the process, the long duration of the dough preparation, and when using oat grains - low organoleptic indicators of the quality of bread. The latter is due to the content of bitter substances in oats, most of which are concentrated in the shells of grain. In addition, when the dough is fermented for a long time, β-glucan is destroyed by the enzyme β-glucanase contained in wheat flour.

The technical result of the present invention is to reduce the duration of the dough preparation, the maximum preservation of β-glucan in the product, the improvement of the organoleptic properties of diet bread with its good quality.

The technical result for the first option is achieved due to the fact that the method for the production of dietary bread includes the steps of preparing the yeast from the grain mass, water and yeast, fermenting it, obtaining the dough by mixing the yeast and other raw materials with wheat flour, fermenting the dough, cutting, proofing and baking dough pieces, while the grain mass is prepared by soaking oatmeal, taken in an amount of 30-50% of the total weight of flour and cereal in the dough, with water in a ratio of 1: (1-1.5), respectively, for 40-50 hours at room those perature, followed by dispersing the resulting mass, leaven fermented for 60-90 minutes, the dough obtained by mixing yeast, table salt, sugar, sand and water with the remainder of the wheat flour and fermented for 15-20 min. Fermented rye malt may also be included in the formulation components.

The technical result for the second option is achieved due to the fact that the method for the production of dietary bread includes the steps of preparing sourdough from grain mass, water and yeast, its fermentation, obtaining dough by mixing the sourdough and the rest of the raw materials with wheat flour, fermenting the dough, cutting, proofing and baking dough pieces, while the grain mass is prepared by soaking oatmeal, taken in an amount of 30-50% of the total weight of flour and cereal in the dough, with water in a ratio of 1: (1-1.5), respectively, for 20-30 hours at room temperature temperature, followed by dispersion of the resulting mass, the sourdough is fermented for 60-90 minutes, the dough is prepared by mixing the starter, table salt, granulated sugar and water with the rest of the wheat flour and subjected to fermentation for 15-20 minutes. Fermented rye malt may also be included in the formulation components.

The invention is illustrated by the following examples.

Example 1

The following recipe components were used for the production of dietary bread: baking wheat flour of the highest grade, oatmeal, active dry baking yeast, edible salt, granulated sugar. Prescription components are used in the following ratio, in kg:

Premium wheat flour 50.0

Oat groats 50.0

Dry Active Baker's Yeast 1.0

Edible salt 2.0

Granulated Sugar 1.0

Dry active baker’s yeast was used as a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 minutes and mixing it. Edible salt and granulated sugar are used in dry form.

The cereal mass was obtained by soaking oatmeal with a moisture content of 10% water in a ratio of 1: 1 for 40 hours, followed by dispersion of the resulting mass.

Ferment is obtained from 100.0 kg of grain mass with a moisture content of 55%, 6.0 kg of yeast suspension and 11.8 kg of water. Humidity of the starter culture is 61%, the initial temperature is 28 ° C, the fermentation time is 60 minutes.

Dough for bread per 100 kg of flour was obtained by mixing the finished sourdough with 2.0 kg of table salt, 1.0 kg of granulated sugar and 7.0 kg of water, adding to the obtained homogeneous mass of premium wheat flour with a moisture content of 13% and kneading dough of uniform consistency. The humidity of the test is 48%, the initial temperature is 27 ° C, the fermentation time is 20 minutes.

The finished fermented dough is divided into pieces of the required mass, which are laid in pre-greased forms. Dough pieces are sprayed with water and sent to the final proofing. The proofing time was 50 minutes at a temperature of 40 ° C. Baking bread weighing 300 g was carried out at a temperature of 190-200 ° C for 25 min with moistening of the baking chamber in the first stage of baking.

Example 2

The following recipe components were used for the production of dietary bread: premium baking wheat flour, oatmeal, fermented rye malt, active dry baker's yeast, edible salt, granulated sugar. Prescription components are used in the following ratio, in kg:

Premium baking wheat flour 67.0

Oatmeal 30.0

Fermented rye malt 3.0

Dry Active Baker's Yeast 1.0

Edible salt 2.0

Granulated Sugar 2.0

Dry active baker’s yeast was used as a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 minutes and mixing it. Edible salt and granulated sugar are used in dry form.

The cereal mass was obtained by soaking oatmeal with a moisture content of 10% water in a ratio of 1: 1.5 for 48 hours, followed by dispersion of the resulting mass.

Sourdough is obtained from 75.0 kg of grain mass with a moisture content of 64%, 6.0 kg of yeast suspension and 8.9 kg of water. Humidity of the starter culture is 69%, the initial temperature is 30 ° C, the fermentation time is 90 minutes.

Fermented rye malt with a moisture content of 10% before kneading dough is brewed with 8.2 kg of boiling water.

Dough for bread per 100 kg of flour was obtained by mixing the finished sourdough with 2.0 kg of table salt, 2.0 kg of granulated sugar and 11.2 kg of malt tea with a humidity of 76%, adding to the obtained homogeneous mass of premium wheat flour with a moisture content of 13% and a kneading dough of a uniform consistency. The humidity of the test is 46%, the initial temperature is 29 ° C, the fermentation time is 15 minutes.

The remaining operations are carried out as in example 1.

Example 3

The following recipe components were used for the production of dietary bread: baking wheat flour of the first grade, oatmeal, active baking yeast, edible salt, granulated sugar. Prescription components are used in the following ratio, in kg:

Baking wheat flour of the first grade 60,0

Oatmeal Flakes 40.0

Dry Active Baker's Yeast 1.0

Edible salt 2.0

Granulated Sugar 1.0

Dry active baker’s yeast was used as a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 minutes and mixing it. Edible salt and granulated sugar are used in dry form.

The cereal mass was obtained by soaking oat flakes with a moisture content of 11% water in a ratio of 1: 1.3, respectively, for 24 hours, followed by dispersion of the resulting mass.

Sourdough is obtained from 92.0 kg of grain mass with a moisture content of 61.3%, 6.0 kg of yeast suspension and 9.5 kg of water. Humidity of the starter culture is 66.0%, the initial temperature is 29 ° C, the fermentation time is 80 minutes.

Dough for bread per 100 kg of flour was obtained by mixing the finished sourdough with 2.0 kg of table salt, 1.0 kg of granulated sugar and 4.8 kg of water, adding to the obtained homogeneous mass of first-grade wheat flour with a moisture content of 14% and kneading dough of uniform consistency. The humidity of the test is 48%, the initial temperature is 28 ° C, the fermentation time is 20 minutes.

The remaining operations are carried out as in example 1.

Reducing the duration of the test preparation, the maximum preservation of β-glucan in the product, improving the organoleptic properties of diet bread with its good quality are ensured by the fact that:

1. Instead of oat grain, products of its processing are used - oatmeal or flakes, which are subject to hydrothermal processing and therefore practically have no bitterness. In addition, this raw material, unlike grain, does not need to be cleaned, which simplifies the process.

2. Soaking cereals or flakes for a long time leads to their acidification, as a result of which the bread has a sufficiently high acidity, which positively affects the organoleptic indicators of its quality and resistance to disease during storage.

3. The optimal fermentation time for yeast to adapt to the flour medium was established. With a fermentation duration of less than 60 minutes, the yeast does not adapt to the flour environment sufficiently, which in turn leads to poor quality bread. An increase in the duration of fermentation of the starter culture for more than 90 minutes is impractical, since there is no improvement in the quality of bread.

4. The duration of the fermentation test is reduced to 15-20 minutes This time is sufficient to achieve the necessary rheological properties of the test and relaxation of stresses arising in it during the kneading. As a result, the minimal negative impact of wheat flour β-glucanase on β-glucan.

5. The composition of the recipe components includes granulated sugar and may include fermented rye malt, which improve the gas formation in the dough and the organoleptic properties of bread.

Claims (4)

1. A method for the production of dietary bread, including the stages of preparing the yeast from the grain mass, water and yeast, its fermentation, obtaining dough by mixing the yeast and other raw materials with wheat flour, fermenting the dough, cutting, proofing and baking dough pieces, characterized in that the grain the mass is prepared by soaking oatmeal, taken in an amount of 30-50% of the total mass of flour and cereal in the dough, with water in a ratio of 1: (1-1.5), respectively, for 40-50 hours at room temperature, followed by dispersion of the resulting ma sy, leaven fermented for 60-90 minutes, the dough obtained by mixing yeast, table salt, granulated sugar and water with wheat flour and fermented for 15-20 min. 2. The method according to claim 1, characterized in that the composition of the recipe components additionally includes fermented rye malt. 3. A method for the production of dietary bread, including the stages of preparing the yeast from the grain mass, water and yeast, its fermentation, obtaining dough by mixing the yeast and other raw materials with wheat flour, fermenting the dough, cutting, proofing and baking dough pieces, characterized in that the grain the mass is prepared by soaking oatmeal, taken in an amount of 30-50% of the total weight of flour and cereal in the dough, with water in a ratio of 1: (1-1.5), respectively, for 20-30 hours at room temperature, followed by dispersion obtained of the first mass, the sourdough is fermented for 60-90 minutes, the dough is prepared by mixing the starter, common salt, granulated sugar and water with wheat flour and is fermented for 15-20 minutes. 4. The method according to claim 3, characterized in that the composition of the recipe components further includes fermented rye malt.