RU2579362C1 - Method of producing wheat bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking, and can be used in the production of white bread from flour of first grade. Method includes kneading dough made from wheat flour of the first grade, baker's yeast, salt, water, freshly cod liver oil and improver, fermentation, cutting, molding, proofing and baking. Knead the dough by intensive mechanical mixing with the addition at the beginning of the batch as a restorative action improver 0.1 n. sodium thiosulfate in an amount of 1% by weight of the flour or yeast cell suspension in an amount of 1% by weight based on flour dry yeast. After kneading added freshly cod liver oil in an amount of 1.0-1.5% by weight of the flour. Test formulation is further added sugar and vanilla.

EFFECT: invention can be obtained from the first grade flour bread with high biological efficiency through the use of freshly cod liver oil.

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Description

The invention relates to the food industry, namely to baking production, and can be used in the production of wheat bread from flour of the first grade.

Bread takes a leading place in the nutrition of the population of most countries of the world. This is due to its special qualities: it does not bother, is well digested, quickly creates a feeling of fullness, has a high nutritional and energy value (Auerman L.Ya. Baking technology. - M., 1982). At the same time, the finer the grinding and the higher the grade of flour, the less protein and especially minerals, vitamins, fiber in it.

A known method of improving the quality of wheat bread (Pat. USSR No. 164860, publ. 04.09.1964), in which the required amount of fat (vegetable oil or margarine), as well as soy or pea flour or extracts from them are introduced into the water with vigorous stirring for 1-3 minutes and free access to air, after which part of the wheat flour and yeast are added in accordance with the recipe. On the basis of the resulting water-fat-and-flour mixture, a dough is prepared. In this case, the fat used is preliminarily subjected to partial hydrolysis in the presence of the active lipase enzyme. The method allows to intensify oxidative processes, as a result of which the volume of bread increases and the crumb is clarified.

A known method of making diet bread for patients with diabetes (Pat. USSR No. 523678, publ. 08/05/1976), including kneading dough from wheat flour of the 1st grade, gluten from flour of the 1st grade, vegetable oil, pressed yeast, salt and water with the addition of ripe dough , fermentation with 2 wraps, at the 1st wrap add vegetable oil, cutting, proofing in 2 stages, between which the workpieces are turned up, baked. The resulting bread has a moisture content of 52%, acidity of 4 ° T and a total amount of carbohydrates of 23%.

A known method for the production of bread (Pat. USSR No. 1200872, publ. 12/30/1985), including kneading dough from wheat flour, water, salt, sugar, yeast, margarine, bran and sea buckthorn meal in an amount of 10-12% by weight of flour, fermentation dough with a total duration of 4 hours 45 minutes, warming, cutting, proofing and baking. In this case, before mixing the dough, a suspension is prepared from water, salt and yeast, and sea buckthorn meal, crushed to a particle size of 130-160 μm, is introduced into it. The invention is aimed at increasing the biological value of bread and improving its quality. The resulting bread has, depending on the meal content, 10% or 12% moisture content of 43.5% and 43.6%, acidity of 3.6 ° and 4.5 °.

A known method for the production of bread (Pat. USSR No. 491366, publ. 11/15/1975), including kneading dough from wheat flour 1 grade, yeast, salt, citric acid, vegetable oil with the addition of surface-active substances (surfactants), dividing the dough into pieces , molding, proofing for 70 minutes and baking. In this case, surfactants are introduced at the end of the dough kneading, and the dough is dispersed before dividing for 3-4 minutes in the presence of a surfactant, followed by baking the dough for 30-40 minutes. As a surfactant, a phosphatide concentrate is used in an amount of 0.3-1.5% by weight of flour. The invention improves the quality of bread and increase shelf life. So, after 16 hours, the bread had a moisture content of 41.3%, an acidity of 2.8 °, a porosity of 83%. This method is closest to the proposed invention.

The objective of the invention is the development of a method of production of wheat flour of the first grade of bread with high biological efficiency through the use of freshly extracted cod liver oil fat, characterized by a high content of monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) of the ω-3 fat group.

The technical result, to which the claimed invention is directed, is to obtain from wheat flour the first grade of bread with high biological efficiency through the use of freshly isolated fat from cod liver.

The technical result is achieved in that in a method for the production of wheat bread, including kneading dough from wheat flour of the first grade, baker's yeast, salt, water, fat component and baking improver, fermentation, cutting, molding, proofing and baking, additionally before kneading the dough to obtain the fat component secrete fresh fat from the cod liver; for this, the prepared liver is placed under the action of a microwave field, the dough is kneaded by the accelerated method by intensive mechanical mixing with ext phenomenon at the beginning of the batch as a baking improver reductive action 0.1N. sodium thiosulfate solution in an amount of 1% by weight of flour or a suspension of yeast cells in an amount of 1% by weight of flour, calculated on dry yeast, at the end of the batch, freshly released cod liver oil in an amount of 1.0-1.5% by weight of flour is added, sugar and vanillin are also added to the test formulation.

In the proposed method for the production of wheat bread, it is advisable to use an accelerated method of kneading dough, that is, preparing dough with intensive kneading and reducing the duration of fermentation. The effectiveness of this method is based on the fact that an increase in the degree of mechanical processing of the test increases the attackability of proteins and starch by enzymes. During kneading, with an increase in air access, the content of sulfhydryl groups in it decreases. The amount of soluble protein fraction increases not only as a result of the moistening of the flour and the action of enzymes, but also largely due to the mechanical effect on the components of the flour. The ongoing biochemical processes accelerate the maturation of the dough, contribute to an increase in the specific volume of bread and the formation of its porosity.

In the process of kneading the dough at the initial stage, a baking improver of the reducing action is introduced - 0.1 n. sodium thiosulfate solution. The chemistry of the action of this component consists in the reduction of disulfide -S-S- bonds in gluten protein chains to sulfhydryl groups -SH, which makes gluten polypeptide chains movable relative to each other. Thus, the addition of this improver reduces the speed of kneading and the formation of the structure of the test.

At the final stage of kneading, an oxidizing agent, freshly released cod liver oil, is added to the dough. The mechanism of action of oxidative improvers is based on the formation of additional -S-S- bonds in gluten protein chains from sulfhydryl groups -SH, that is, due to the action of the oxidizing agent, the ratio of -S-S- bonds and -SH groups shifts toward an increase in -S-S- bonds. The formation of additional disulfide bonds leads to hardening of the spatial structure of gluten proteins, its strengthening, improving the rheological properties of the dough, gas and shape-holding ability, increasing the volume of bread, reducing the spreadability of hearth products. Unlike other known methods mentioned above, in which vegetable oil or margarine is used as an oxidizing agent, in this case freshly isolated cod liver oil is used, rich in monounsaturated fatty acids and polyunsaturated fatty acids of the ω-3 group and even more prone to peroxidic oxidation and, as a result, which is a very effective oxidizing agent. At the same time, bleaching of the bread crumb as a result of oxidation and discoloration of the flour pigments is noted, similar to that observed with other oxidizing improvers. In addition, it is known that polyunsaturated fatty acids are one of the indispensable nutritional factors of humans and animals. They prevent the development of cardiovascular diseases, participate in the formation of cell membranes, nerve cells, are the precursors of physiologically active substances of the prostanoid group. Especially active in this regard are the omega-3 polyunsaturated fatty acids present in cod liver oil, as well as vitamins A and D. Monounsaturated fatty acids (oleic, palmitic and gadoleic), which are rich in cod liver oil, also prevent the development of cardiac vascular disease (Sinclaira et al., 2002; Jewett, 2002).

The proposed method for the production of wheat bread is illustrated in FIG. 1-5.

In FIG. 1 shows the main consumer indicators of the quality of wheat bread in example 1, in FIG. 2 - the same as in example 2, in FIG. 3 is a summary table of wheat bread quality indicators according to three examples; FIG. 4 is an average indicator of the quality of wheat bread depending on the different content of freshly released cod liver oil fat in the formulation, FIG. 5 shows the composition of the fatty acids of cod liver oil and vegetable oil.

A method of producing wheat bread is as follows.

Prepare raw materials, ingredients and kneading dough.

Moreover, before kneading the dough, freshly released cod liver oil is preliminarily obtained. To do this, take the cod liver chilled or thawed in air, thoroughly clean and wash it, then place it under the action of a microwave field, for example in a microwave oven or in a special installation.

The dough contains wheat flour of the first grade, baker's yeast, salt, sugar, vanillin, water, a reducing agent and an oxidizing agent. Kneading is carried out by the accelerated method (intensive mixing by mechanical means) with the addition of a restorative improver - 0.1 n. a solution of sodium thiosulfate or a suspension of inactivated yeast (water is added to the yeast at a temperature of 90-100 ° C and incubated for 5 minutes) at the beginning of the batch and an oxidizing agent - freshly released cod liver oil in the final batch. The following is the fermentation process of the dough at a temperature of + 35 ° C for 60 minutes, cutting the dough and molding, proofing at a temperature of + 35 ° C for 30 minutes and baking at a temperature of +180 to + 200 ° C. The amount of introduced components is determined by the developed recipe. The amount of freshly released cod liver oil is from 1.0% to 1.5% by weight of flour and up to 0.5% if the fat has been stored (up to the maximum allowable acid and peroxide values). Moreover, the amount of freshly released cod liver oil less than 1% does not allow you to get bread with high consumer rates (the average quality indicator was 71.7% when the content of freshly released cod liver oil in the amount of 0.5% by weight of flour) (Fig. 4), and more than 1.5% smell of cod liver oil with good indicators of bread quality. Therefore, the optimal amount of freshly released cod liver oil is from 1.0% to 1.5% by weight of flour. The amount of the baking improver of the reducing action is provided in an optimal amount of 1% by weight of flour.

Example 1

Prepare raw materials and ingredients. Before kneading the dough, freshly released cod liver oil is preliminarily obtained. To do this, take the cod liver chilled or thawed in air, thoroughly clean and wash it, then place it under the action of a microwave field, for example in a microwave oven or in a special installation. To get 1 g of fat, you need to take 5 g of liver.

Then, a dough is made containing wheat flour of the first grade, baker's yeast, salt, sugar, vanillin and water. Kneading is carried out by the accelerated method (intensive mixing by mechanical means) with the addition of a restorative improver - 0.1 n. sodium thiosulfate solution at the beginning of the batch in an amount of 1% by weight of flour and an oxidizing agent - freshly released cod liver oil at the final stage of kneading in an amount of 1% by weight of flour.

The following is the fermentation process of the dough at a temperature of + 35 ° C for 60 minutes, cutting the dough and molding, proofing at a temperature of + 35 ° C for 30 minutes and baking at a temperature of +180 to + 200 ° C. The amount of reducing agent of the reducing effect is 1% by weight of the flour, the amount of freshly released cod liver oil is also 1% by weight of the flour.

The test formulation is as follows, per 100 g of flour, g:

Wheat flour 1 grade 100 g Baker's yeast 2 g Edible salt 1 g Sugar 1 g Sodium thiosulfate 0.1 N solution 1 g Freshly Cod Liver Fat 1 g Vanillin 0.1 g Water by calculation

The main consumer indicators of bread quality are actual and according to GOST are given in the table (Fig. 1). Humidity - 34%, porosity - 73.8%, acidity - 2.7 °, which indicate a very good quality of bread. The surface of the bread is even, clean, without cracks and sag, uniform color; crumb with uniform porosity, well baked, elastic; the smell is aromatic, the taste is pleasant, characteristic of fresh bread. The average quality indicator of bread was 79.3% (figure 4, sample No. 4). The average quality indicator q,%, taking into account the significance coefficient for each indicator, was calculated by the formula:

where B _i - the average score for the i-th indicator;

B _min - respectively, the minimum and B _max - the maximum possible points for one indicator;

K _zn.i - significance coefficient for the i-ro indicator.

Example 2

The manufacture of bread is analogous to example 1, but as a restorative improver, a suspension of inactivated yeast cells is used (water is added to the suspended yeast at a temperature of 90-100 ° C and held for 5 minutes). The amount of reducing agent of the reducing effect is 1% by weight of flour (in terms of dry yeast), the amount of freshly released cod liver oil is also 1.5% by weight of flour.

The test formulation is as follows, per 100 g of flour, g:

Wheat flour 1 grade 100 g Baker's yeast 0.6 g Edible salt 1.8 g Sugar 4.8 g Suspension yeast 0.6 g Freshly Cod Liver Fat 1.5 g Vanillin 0.1 g Water by calculation

The main consumer indicators of bread quality are actual and according to GOST are given in the table (Fig. 2). Humidity - 36.6%, porosity - 70.3%, acidity - 1.95 °, which indicate a very good quality of bread. The surface of the bread is even, clean, without cracks and sag, uniform color; crumb with uniform porosity, well baked, elastic; the smell is aromatic, the taste is pleasant, characteristic of fresh bread. The average bread quality indicator was 82.9% (Fig. 4, sample No. 5) ·

Example 3. Control sample

Bread was made analogously to example 1, but only without sodium thiosulfate or a suspension of yeast cells and without freshly released cod liver oil.

The test formulation is as follows, per 100 g of flour, g:

Wheat flour 1 grade 100 g Baker's yeast 2 g Edible salt 1 g Sugar 1 g Water by calculation

The main consumer indicators of bread quality are as follows: humidity 36.9%, porosity 68.2%, acidity 1.75 (Fig. 3). Data on consumer indicators of bread for all three examples are presented in the table (Fig. 3). The average bread quality indicator was 63.3% (Fig. 4, sample No. 1). From the above data it follows that the baked bread in example 3 is inferior in quality to the bread in examples 1 and 2.

To determine the optimal recipe amount of freshly released cod liver oil, several more samples of wheat bread were prepared, for each sample, an average bread quality indicator (in%) was calculated, the data are presented in the table (Fig. 4). In the table (Fig. 4), sample 1 is a control sample without the addition of fat and sodium thiosulfate (Example 3), the remaining bread samples contain sodium thiosulfate or a suspension of yeast cells. Data on the average bread quality index (Fig. 4) show that the best consumer indicators of bread quality were achieved using freshly released cod liver oil in the amount of 1.0-2.0% of the mass of wheat flour of the 1st grade, but since when the fat content in the amount of 2.0% is the smell of cod liver oil, then the optimal amount of introduced fat is 1.0-1.5% by weight of flour.

The application of this method for the production of bread provides for the production of low-grade bread wheat flour, in particular 1 grade, with high biological efficiency due to the use of freshly isolated fat from cod liver, which has a rich set of poly- and monounsaturated fatty acids (Fig. 5).

The expected deterioration of the basic organoleptic properties of bread (smell, taste, texture) associated with the use of cod liver oil, in this case, is leveled out by strictly taking into account the amount introduced, as well as the addition of vanillin to the product formulation. In the inventive method for the production of wheat bread, it was possible not only to avoid an unpleasant odor, but also to get bread with a pleasant aroma of bakery products.

Claims (3)

1. Method for the production of wheat bread, including kneading dough from wheat flour of the first grade, baker's yeast, salt, water, a fat component and a baking improver, fermentation, cutting, molding, proofing and baking, characterized in that it is additionally before kneading the dough to obtain fat component release fresh fat from the cod liver, for this the prepared liver is placed under the influence of the microwave field, the dough is produced by the accelerated method by intensive mechanical mixing with the addition of kneading and as an improver of the recovery action of 0.1 N. sodium thiosulfate solution in an amount of 1% by weight of flour or a suspension of yeast cells in an amount of 1% by weight of flour, calculated on dry yeast, at the end of the batch, freshly released cod liver oil in an amount of 1.0-1.5% by weight of flour is added, Sugar and vanillin are also added to the test formulation. 2. The method according to p. 1, characterized in that the fermentation of the test is carried out at a temperature of + 35 ° C for 60 minutes, proofing also at a temperature of + 35 ° C for 30 minutes, baking at a temperature of from +180 to + 200 ° C. 3. The method according to p. 1, characterized in that to obtain freshly released cod liver oil, cod liver is used, chilled or thawed in air, thoroughly cleaned and washed, then placed under the influence of a microwave field, for example in a microwave oven or in a special installation .

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