RU2579363C1 - Method of producing rye-wheat bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking. A method for the production of rye-wheat bread, comprising kneading dough made of rye flour and wheat flour, sourdough rye, baker's yeast, salt, water, oil, bread improvers, fermenting, cutting, proofing and baking, with the addition to knead the dough is prepared freshly fat cod liver oil, liver, prepared for this is placed under the microwave field, kneading dough on rye and wheat flour of the first grade produced by accelerated 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, and at the end of the batch is added freshly cod liver oil in an amount of 1.5-2.5% by weight of the flour. In this test, the fermentation is carried out at a temperature of 35°C for 60 min and proofed at 35°C for 30 minutes, a batch - at a temperature of from 180 to 200°C, as ferment used ready production rye sourdough, and to obtain fresh cod liver oil is used cod liver chilled or thawed in air, cleaned thoroughly and wash it, and then place it under the action of the microwave field, for example in a microwave oven or in a special installation.

EFFECT: invention consists in obtaining from rye flour and wheat flour of the first grade of bread with high biological efficiency through the use of freshly cod liver oil.

4 cl, 4 dwg, 1 ex

Description

The invention relates to the food industry, namely to baking, and can be used in the production of bread from a mixture of rye and wheat flour of the 1st grade.

A known method for the production of bread from rye flour (AS USSR No. 461522, publ. 07/05/1976), including the preparation of sourdough, kneading dough with skimmed milk powder, batter dough, repeated kneading, dough division, proofing and baking. The purpose of the invention is to improve the quality of bread from a mixture of rye and wheat flour of the 2nd grade, for this use a thick sourdough containing mainly 50-70% of rye flour from the total recipe amount and prepared on cultures of lactic acid bacteria and yeast.

A known method for the production of bread (USSR AS No. 931138, publ. 05/30/1982), including kneading on liquid sourdough dough from rye flour, wheat flour, grade 2, wheat bran, finely ground, common salt. The invention is aimed at increasing the biological value of bread through the use of finely chopped wheat bran in an amount of 10-15% by weight of flour.

A known method for the production of bread from rye flour (AS USSR No. 1214052, publ. 02.28.1986), including the preparation of yeast on rye flour, the introduction of mashed vegetables, fermenting the yeast, kneading dough on the prepared yeast, wheat flour 2 varieties, salt solution and sugar solution, urine, cutting dough, proofing and baking. The invention is aimed at accelerating fermentation, improving the quality of bread and increasing shelf life.

A known method for the production of bread (USSR AS No. 1414377, published 07.08.1988), including preparing tea leaves by mixing a portion of rye flour with hot water, cooling it, then a liquid starter is prepared on the basis of the tea leaves with the addition of additional rye flour, water and whey, fermentation of yeast, kneading dough with the addition of the remaining rye flour and wheat flour, grade 2, salt, yeast and apple juice, fermentation, butchering and baking. Milk whey is introduced into the sourdough in an amount of 15-20% of the total mass of flour, apple juice in an amount of 10-15% of the total mass of flour. Apple juice and whey are used as acid-containing raw materials. The purpose of the invention is the acceleration of the bread production process, improving the quality, nutritional and biological value and increasing the shelf life of bread.

A known method for the production of rye and rye-wheat bread (AS USSR No. 1554862, publ. 07.04.90), including the preparation of rye yeast liquid or thick, semi-finished product, kneading dough, cutting, proofing and baking. The semi-finished product is prepared by mixing part of rye flour, whey, mono-and diglycerides ether with diacetyl tartaric acid, a complex baking improver and a small part of fermented starter culture. The invention is aimed at accelerating the process, increasing yield and improving the quality of bread.

A known method of producing bread of high value from a mixture of rye and wheat flour (US Pat. RF No. 2450523, publ. 05/20/2012), including the preparation of liquid starter brewed with rye flour, kneading dough, fermentation, cutting, proofing, baking. When kneading the dough, an additional unpeeled whole grain of swollen rye is additionally introduced. The dough includes the following ingredients: rye flour, wheat flour of the 1st grade, whole unpeeled grain of swollen rye, pressed baking yeast, edible salt, brewed yeast, water. The invention allows to increase the nutritional and biological value of bread, reduce energy value, increase yield and shelf life, reduce cost.

A known method for the production of rye-wheat bread (AS RF No. 1687201, publ. 10/30/1991), including the preparation of liquid or thick rye sourdough, semi-finished rye flour, kneading dough, fermented dough, butchering, proofing, baking. The semi-finished product is kneaded on rye flour, water, lactic acid, monocalcium phosphate, molasses and fat are added and incubated for 1 hour at a temperature of 20 ° C. To prepare the dough, use ready-made sourdough, the whole semi-finished product, wheat flour, pressed yeast, salt, water. The composition of the dough includes wheat flour of a new variety, rye flour, salt, pressed yeast, molasses, fat, lactic acid, monocalcium phosphate. The introduction of a mixture of molasses and fat into the semi-finished product improves the structural and mechanical properties of bread crumb and prolongs the shelf life. In the composition of the semi-finished product, fat acts as a surface-active substance (surfactant), which interacts adsorptively with gluten and starch of rye flour and improves the swelling process of rye flour colloids. This method is adopted as a prototype.

The objective of the invention is the development of a method for the production of bread from rye flour and wheat flour of the 1st grade, which has high biological efficiency due to the use of freshly isolated cod liver oil fat, characterized by a high content of monounsaturated and polyunsaturated fatty acids (PUFAs) of the ω-3 group.

The technical result to which the claimed invention is directed is to obtain from rye flour and wheat flour 1 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 rye-wheat bread, including kneading dough from rye flour and wheat flour, sourdough rye, baker's yeast, salt, water, fat, baking improver, fermentation, butchering, proofing and baking, additionally before kneading freshly released cod liver oil is obtained for the dough, for this the prepared cod liver is placed under the influence of a microwave field, the dough is kneaded with rye and wheat flour 1 s by the accelerated method by intensive mechanical mixing with adding at the beginning of the batch as a baking improver restorative action of 0.1 N. sodium thiosulfate solution in an amount of 1% by weight of flour; at the end of the batch, freshly released cod liver oil is added in an amount of 1.5-2.5% by weight of flour.

In the proposed method for the production of rye-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, freshly released cod liver oil is added to the dough as an oxidizing agent. 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. In contrast to the known (AS RF No. 1687201) method indicated above, in which fat is used as a surfactant, unfortunately, it is not indicated which one, in the present invention freshly isolated cod liver oil is used, rich in fatty polyunsaturated acids of the ω-3 group and even more prone to peroxide oxidation and, as a result, which is a very effective oxidizing agent. At the same time, bleaching of the crumb of bread is noted as a result of oxidation and discoloration of the pigments of flour. 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 by the drawings shown in FIG. 1-4.

In FIG. 1 shows the main consumer qualities of rye-wheat bread of 5 samples, FIG. 2 - the main consumer indicators of the quality of rye-wheat bread in comparison with indicators according to GOST, in FIG. 3 - an average quality indicator of rye-wheat bread depending on the different fat content of cod liver, in FIG. 4 - composition of cod liver fatty acids.

The method of rye-wheat bread is as follows.

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 influence of a microwave field, for example, in a microwave oven or in a special installation. Then a dough is mixed containing wheat flour of the 1st grade, rye flour, ready-made industrial sourdough rye (OJSC Khlebopek, Murmansk), baker's yeast, table salt, 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. sodium thiosulfate solution at the beginning of the batch; and an oxidizing agent - freshly released cod liver oil at the final stage of the 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 1.5% to 2.5% by weight of flour. Moreover, the amount of freshly released cod liver oil less than 1.5 does not allow you to get bread with high consumer rates (porosity is not high enough) (Fig. 1, 2), and at more than 2.5% you can smell cod liver oil with good quality indicators of bread. Therefore, the optimal amount of freshly released cod liver oil is from 1.5% to 2.5% by weight of flour. The amount of restorative improver is provided in an optimal amount of 1% by weight of flour.

Five bread samples were baked from a mixture of peeled rye and wheat flour of the 1st grade with different amounts of cod liver oil, namely: 1.0%, 1.5%, 2.0%, 2.5%, 3.0%. An example is a sample of rye-wheat bread with a freshly released cod liver oil content of 1.5%. The indicators of bread with a different amount of cod liver oil are given in the tables (Fig. 1, 2, 3). From the above data (Fig. 1-3), it follows that the best consumer indicators of rye-wheat bread are achieved using freshly released cod liver oil in the amount of 1.5% -2.5% 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 influence of a microwave field, for example, in a microwave oven or in a special installation. To obtain 1 g of cod liver oil, 5 g of liver is taken. Then a dough is made containing rye flour, wheat flour of the 1st grade, industrial rye sourdough, baker's yeast, table salt, 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 and freshly released cod liver oil as an oxidizing agent 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 freshly released cod liver oil is 1.5% by weight of flour. The amount of the improver of the reducing action is provided in an amount of 1% by weight of flour.

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

Peeled rye flour 44 g (6 g of flour per sourdough) Wheat flour 1 s 50 g Leaven 30 g Baker's yeast 2 g Edible salt 1.4 g Sodium thiosulfate 0.1 N solution 1 g Freshly Cod Liver Fat 1.5 g Water By calculation

The main consumer indicators of bread quality are actual (Fig. 1) and in comparison with GOST are shown in the table (Fig. 2, sample No. 2). Humidity - 24.8%, porosity - 61.0%, acidity - 2.2 °, 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 96.9% (Fig. 3). 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-th indicator.

The application of this method provides the production of rye flour and wheat flour 1 grade of bread with high biological efficiency through the use of freshly isolated fat from cod liver, which is characterized by a rich content 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 strict consideration of the amount introduced.

Claims (4)

1. Method for the production of rye-wheat bread, including kneading dough from rye flour and wheat flour, sourdough rye, baker's yeast, salt, water, fat, baking improver, fermentation, cutting, proofing and baking, characterized in that it is additionally before kneading the dough get freshly released cod liver oil, for this the prepared liver is placed under the influence of a microwave field, the dough is kneaded on rye and wheat flour of the first grade by the accelerated method by intensive mechanical mixing with the addition of le kneading improver as the reducing action of 0.1N. sodium thiosulfate solution in an amount of 1% by weight of flour, and at the end of the batch, freshly released cod liver oil in the amount of 1.5-2.5% by weight of flour is added. 2. The method according to p. 1, characterized in that the fermentation of the dough 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 as the sourdough use ready-made industrial rye sourdough. 4. The method according to p. 1, characterized in that to obtain fresh 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.

Images