RU2726566C1 - "sosruko" bread production method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry. Bread preparation method involves kneading dough of high-grade wheat flour, fine milling corn flour making 20–30 % of total weight of wheat and corn flour, dry instant yeast, salt solution, sugar solution, whole milk, vegetable oil and sesame seeds. One performs dough fermentation, handling, dough pieces proofing and products baking. Corn flour is added to the dough in the form of the fermenting out saccharified brew. With intense stirring, corn flour is brewed with hot water with temperature of 95–100 °C ratio of 1:3, then its saccharification for 60 minutes, brew welding to temperature of 30–32 °C, yeast suspension is added and fermenting out for 60 minutes.EFFECT: invention allows to improve quality of bread with high content of corn flour, intensify the process of dough preparation, reduce consumption of flour dry substances for dough fermentation, save primary raw materials due to usage of flour from non-bread production, expand the range of dietary bakery products.1 cl, 2 tbl, 6 ex

Description

The invention relates to the food industry, in particular to the production of bread from premium flour with the addition of corn flour.

A known method of production (analogue) of wheat bread with additives of flour from legumes, such as peas. The specified method includes kneading dough from wheat flour, pressed yeast in a dosage of 3% by weight of wheat flour (in the form of a yeast suspension), saline solution and pre-brewed and fermented paste from pea flour, its fermentation, cutting, proofing of dough pieces and their baked goods [3].

The main disadvantages of the analogue are the complexity of the technological process, i.e. the need for deodorization at a residual air pressure of 15-20 mm Hg, the duration of the technological process and the significant consumption of dry substances of the main raw material for dough fermentation.

The closest in technical essence is a method (prototype) for the production of bread, including the brewing of corn flour, taken in an amount of 10-15% by weight of wheat flour at a ratio of 1: 3-4 to water, cooling the brew, adding wheat flour, yeast during kneading , table salt, water and other recipe components, fermentation of dough, its cutting, proofing of dough pieces and baking of products, after which their surface is treated with syrup or leison and sprinkled with cabbage [5].

The disadvantage of this method is an insignificant amount of corn flour due to the fact that the introduction of large amounts worsens the quality of the bread - the volume decreases, porosity worsens, the crumbness increases, the duration of the freshness of the product is reduced, and does not solve the problem of enriching the bread with the necessary amount of substances useful for the body.

The objective of the invention is to improve the quality of bread with an increased content of corn flour, to reduce the cost of dry matter of flour for fermentation of the dough, to save the main raw materials through the use of flour from non-bakery crops, to expand the range of dietary bakery products with reduced calorie content.

The problem is solved as follows: the method of making Sosruko bread includes: kneading dough from premium wheat flour and finely ground corn flour, dry instant yeast, saline solution, sugar solution, whole milk, vegetable oil and sesame seeds, provided for by the recipe; fermentation of dough, its cutting, proofing of dough pieces and baking of products; At the same time, saccharified brewing is prepared from the total amount of corn flour (20-30% of the total flour mass), for which, with vigorous stirring, corn flour is brewed with hot water at a temperature of 95-100 ° C in a ratio of 1: 3, then its saccharification occurs, in for 60 minutes, cooling to a temperature of 30-32 ° C, adding the yeast suspension and fermentation for 60 minutes.

The dough is kneaded from premium wheat flour, finely ground corn flour, dry instant yeast, salt, milk, vegetable oil and sesame seeds.

Sosruko bread dough recipe (kg):

Wheat flour of the highest grade 70-80 Corn flour 30-20 Dry yeast 1.5 Salt 1.5 Sugar 2.0 Whole milk 5.0 Vegetable oil 1.0-2.0 Sesame seed 2.0

The amount of water is calculated, taking into account the moisture content of the dough, to obtain bread with a crumb moisture content of 44% [2].

Corn is superior in nutritional value to almost all grain crops. In terms of nutritional and useful properties, corn flour is better than wheat flour - it has a higher content of fatty acids; it contains fiber, that is, it has a beneficial effect on digestion, is quite balanced in relation to proteins, fats and carbohydrates.

Bakery products are characterized by insufficient biological and physiological value, but they have a high calorie content. Modern trends in bread production are aimed at increasing the content of vitamins and minerals in them, i.e. increasing the biological value, while lowering the calorie content. The calorie content of cornmeal is 331 kcal, and products made from it are excellent for diet nutrition.

Corn flour has excellent taste, is easily digestible and does not contain gluten; in other words, it is suitable for people on a gluten-free diet.

The composition of corn flour contains many useful elements: vitamins of group B, as well as A, E and PP, potassium, magnesium and phosphorus. In addition, unlike other flour products, it contains, albeit in microscopic proportions, such a rare element as gold, which has a beneficial effect on the brain.

Corn flour contains 68.9% starch. Starch grains of corn are rather large - from 10 to 30 microns, but there is no attached protein on their surface. Therefore, with a relatively low activity of amylases, corn flour is characterized by a higher, in comparison with wheat, sugar and gas-forming ability. Mono- and disaccharides in corn flour are about 1.3%, fiber - 0.7%, fat - 1.5%.

The protein-proteinase complex of corn flour differs sharply from other types of flour. The amount of protein in corn flour is relatively small - from 7.2 to 11.5%. The protein composition of corn flour is dominated by prolamine - zein, which swells little and does not form a coherent dough [1].

In connection with the above, the use of corn flour reduces the calorie content of bread, enriches it with vitamins, minerals, dietary fiber, increases the yield of bread, which helps to save the main raw materials, improves the taste and aroma of the product; the addition of vegetable oil improves the rheological properties of the semi-finished product and the finished product, eliminates excessive crumbiness, and also increases the duration of the freshness of the bread.

The technical result consists in improving the organoleptic and physicochemical indicators of the quality of bread with an increased content of corn flour (20-30% of the total amount) - volume, porosity, elasticity, taste and aroma; in saving the main raw material - wheat flour, by partially replacing it with corn; in increasing the yield of bread, by intensifying the fermentation process and reducing the consumption of dry matter of flour; in expanding the range of dietary bakery products.

Examples of implementation of the method.

Example 1. A bezoparny dough is kneaded from 80 kg of premium wheat flour, 20 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk, 1, 0 kg of vegetable oil, 2.0 kg of sesame seeds and water based on a moisture content of 45%. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

Example 2. A bezoparny dough is kneaded from 75 kg of premium wheat flour, 25 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk, 1, 0 kg of vegetable oil, 2.0 kg of sesame seeds and water based on a moisture content of 45%. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

Example 3. A bezoparny dough is kneaded from 70 kg of premium wheat flour, 30 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk, 1, 0 kg of vegetable oil, 2.0 kg of sesame seeds and water based on a moisture content of 45%. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

Example 4. A bezoparny dough of 80 kg of premium wheat flour, 20 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk is kneaded, 2, 0 kg of vegetable oil, i.e. 1 kg more than in the previous examples, 2.0 kg of sesame seeds and water based on obtaining a moisture content of 45% dough. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

Example 5. A bezoparny dough is kneaded from 75 kg of premium wheat flour, 25 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk, 2, 0 kg of vegetable oil, 2.0 kg of sesame seeds and water based on a moisture content of 45%. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

Example 6. A bezoparny dough is kneaded from 70 kg of premium wheat flour, 30 kg of finely ground corn flour, 1.5 kg of dry yeast, 1.5 kg of table salt, 2.0 kg of granulated sugar, 5 kg of whole milk, 2, 0 kg of vegetable oil, 2.0 kg of sesame seeds and water based on a moisture content of 45%. Corn flour is added to the dough in the form of a fermented saccharified brew, salt and sugar are previously dissolved. The kneaded dough is placed on fermentation for 90-120 minutes, during which one kneading is performed. Then the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and shrinkage. The dough pieces are placed in molds greased with vegetable oil and sent to the proving cabinet. Proofing is carried out at a temperature of 40 ÷ 45 ° C and a relative humidity of 70 ÷ 75%. On the surface of the spaced dough pieces, cuts are made in the form of diamonds, sprinkled with sesame seeds and placed in the oven. The products are baked for 18-20 minutes at a baking chamber temperature of 220-230 ° C.

All bread samples have good organoleptic quality indicators - regular shape, with a convex crispy golden crust, uniform thin-walled crumb porosity of a pleasant yellowish tint, pleasant taste and aroma. The crumbness of the crumb of bread samples with the addition of 2.0 kg of vegetable oil is less than that of bread samples with the addition of 1.0 kg of vegetable oil.

The best quality indicators are for bread samples prepared according to examples 2 and 5 with a corn flour content of 25 kg. In terms of rheological properties of the crumb, sample 2 is inferior to the 5th.

A point assessment of the quality of these samples of bread was carried out according to the method developed by the Department of Baking Technology MTIPP and is presented in tables 1 and 2 [2].

The proposed method allows:

- reduce the calorie content of bread,

- increase the content of dietary fiber, vitamins, minerals.

- to speed up the dough maturation process,

- to reduce the costs of dry substances of the main raw materials,

- contributes to saving the main raw material - wheat flour,

- increases the duration of the preservation of the freshness of the bread,

- expands the range of functional bakery products.

Sources of information:

1. Eliseeva, L.G. Identification and commodity examination of products of plant origin: Textbook. allowance / L.G. Eliseeva, T.N. Ivanova, M.A. Polozhnikova, A.V. Ryzhakova; Ed. L.G. Eliseeva. _ M .: INFRA-M, 2013 .-- 524 p.

2. Puchkova L.I. Laboratory workshop on the technology of bakery production. [Text]: study guide / - SPb., GIORD, 2004. - 264 p .: ill

3.A.S. 269861 USSR, MKI3 A21D 13/04. Method of dough preparation / А.А. Pokrovsky, I.N. Pyatnitskaya, V.A. Putt, V.V. Shcherbatenko, L.F. Stolyarova, L.A. Paskhin and V.A. Perevezentseva. No. 137221 / 28-13. Appl. 11/18/69; Publ. 08.05.70, Bul. No. 16)

4. Patent for invention of the Russian Federation №2387135 Application: 2008147319/13, 01.12.2008 Ponomareva EI, Voropaeva ON. "Method for the production of bread with increased nutritional value with a composite mixture."

5. Patent for invention of the Russian Federation No. 2251851 Cheldieva L. Sh., Vasiliadi G.K. "Method for the production of bakery products" A21D 8/02, A210 2/36, 13/04, 20.05.2005, Bul. No. 14.

Claims (1)

A method of making bread, including kneading dough from premium wheat flour, finely ground corn flour, constituting 20-30% of the total weight of wheat and corn flour, dry instant yeast, saline solution, sugar solution, whole milk, vegetable oil and sesame seeds, fermentation of dough, its cutting, proofing of dough pieces and baking of products, while corn flour is introduced into the dough in the form of fermented saccharified brew, for the preparation of which corn flour is brewed with hot water with intensive stirring at a temperature of 95-100 ° C in a ratio of 1: 3, then it is saccharified for 60 minutes, the infusion is cooled to a temperature of 30-32 ° C, the yeast suspension is added and fermented for 60 minutes.