RU2689669C1 - Bakery products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Bakery products production method envisages kneading dough of wheat flour and other recipe components, dough fermentation, handling, proofing and baking. One introduces safflower oil as a fat-containing component into the recipe mixture, additionally one performs whole grain safflower seeds introduction in amount of 7–15 % of the flour weight.

EFFECT: invention allows to increase bakery products biological value and improve their quality.

1 cl, 2 tbl, 1 ex

Description

The invention relates to the food industry, namely the bakery production.

A known method of cooking flour products, including kneading dough with making biomodified rice husk in the amount of 7% by weight of wheat flour, fermentation of dough, cutting, proofing and baking products (Karavay LV Justification of the technology of using secondary products of rice processing in culinary products: abstract dissertation for the degree of Candidate of Technical Sciences (05.18.07; 05.18.15) / Karavay Lyudmila Vladimirovna: [Pacific. State Agrarian University.] - Vladivostok. 2009. - 22 p.).

However, this method has limited application, additional production capacity is required, aimed at the biomodification of rice husk.

Closest to the proposed invention is a method for the production of bakery products (Patent No. 2629291, IPC A21D 13/00 (2006.01), publ. 28.08.2017, bull. No. 25), which involves kneading dough from wheat flour and other prescription components, fermentation dough, cutting, proofing and baking, characterized in that, in order to increase the biological value of bakery products, improve their quality, cake from safflower seeds in an amount of 5% by weight of flour is additionally introduced into the prescription mixture.

The disadvantage of this method is the low biological value of the finished product, namely the low content of protein and polyunsaturated fatty acids in the composition of the finished product.

An object of the invention is to improve the quality of bakery products, increasing their biological value through the use of whole ground safflower seeds.

Using the proposed method of production of bakery products from wheat flour allows to increase their porosity, specific volume, dimensional stability, increase the content of proteins, dietary fibers, polyunsaturated fatty acids (with a predominance of linoleic acid (ω-6)), mineral substances in bakery products, to give bakery products dietary and prophylactic properties due to the presence of biologically active substances. Introduction of whole ground safflower seeds in dry form provides a high degree of microbiological safety and ease of dosing.

The task is achieved by the fact that the method of production of bakery products includes kneading dough made from wheat flour and other prescription components, fermentation of dough, its cutting, doughing and baking.

The difference from the prototype is that, as an additional component to the recipe, instead of the seed cake of safflower, whole ground seeds of safflower are introduced in a higher concentration, as well as safflower oil as a fat component.

Safflower cake is made from the remnants of safflower seeds after squeezing oil out of them. Cake from safflower seeds is a valuable product. It is rich in fats and, more importantly, contains a healthy protein. However, in its qualities it is certainly inferior to whole-ground safflower seeds.

Safflower seeds are a source of high-grade vegetable protein, they are distinguished by a high content of essential amino acids, polyunsaturated fatty acids, dietary fiber, vitamins and minerals.

The fatty acid composition of the seeds of safflower are presented in table 1.

The content of polyunsaturated fatty acids in safflower seeds reaches 30%, most of which is occupied by linoleic acid (ω-6) - up to 77.8%.

The value of polyunsaturated fatty acids is extremely important for the human body. They have the greatest value for the human cardiovascular system, as they reduce the level of cholesterol in the blood and prevent the development of atherosclerosis.

In addition, in whole ground safflower seeds there is a rather high content of dietary fiber, which for the most part consists of lignin. Lignin helps to remove cholesterol and bile acids in the gastrointestinal tract

Thus, whole ground safflower seeds are a high-energy and very nutritious product, it can be used in breadmaking.

The invention is illustrated by the following example of its implementation.

Example.

For the production of bread knead dough based on wheat flour. When kneading dough, safflower oil is introduced as a fat component, as well as whole-ground safflower seeds in the amount of 7-15% by weight of wheat flour. The dough is kneaded, fermented, it is cut, proofed and baked.

The organoleptic analysis of bakery products with the addition of whole ground safflower seeds is presented in table 2.

Thus, bakery products with whole-ground safflower seeds according to the claimed method have better quality indicators than products obtained in a known manner. Due to the high content of polyunsaturated fatty acids and dietary fiber in the composition of safflower seeds, such bakery products can be recommended for people suffering from obesity and with an increased risk of cardiovascular diseases.

Claims (1)

Method for the production of bakery products, involving the kneading of dough from wheat flour and other prescription components, fermentation of dough, its cutting, proofing and baking, characterized in that in order to increase the biological value of bakery products, to improve their quality, butter is added to the prescription mixture as a fat component safflower, as well as additionally injected whole ground safflower seeds in the amount of 7-15% by weight of flour.