RU2654103C1 - Method for production of bread characterised by enhanced nutritive value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of production of bread of increased nutritional value includes kneading dough, fermentation, cutting, proofing and baking of test billets. In the dough, flour from oat bran, obtained by disintegration-wave grinding, is added. Dough is prepared with the following content of the initial formulation components, kg per 100 kg from the flour mixture: wheat flour, first grade – 93.0, flour from oat bran – 7.0, pressed bakery yeast – 2.5, table salt – 1.5, water – with a moisture content of 46 %.

EFFECT: invention makes it possible to improve the quality of bread, improve food and biological value, to increase the content of dietary fiber in products, to increase the preventive orientation and therapeutic effect of products, to increase the period of preservation of freshness.

1 cl, 3 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of bread from wheat flour of the first grade, baking yeast and salt, including dough preparation, its fermentation for 1.5 hours, cutting, proofing for 40 minutes and baking at a temperature of 220 ° С [GOST 26987-86 “White bread from wheat flour of the highest, first and second grades. Technical conditions ”].

The disadvantage of this method is the low nutritional value and insufficient shelf life of fresh bread.

The technical task of the invention is to improve the quality of the finished product by increasing the nutritional value of bread from wheat flour of the first grade, increasing the content of dietary fiber in products, enriching with vitamins and minerals, increasing the shelf life of bread freshness, the ability to use both for therapeutic and preventive nutrition, and for diet.

To solve the technical problem of the invention, a method for producing bread of increased nutritional value is proposed, which includes kneading dough, fermentation, cutting, proofing and baking dough pieces, characterized in that the oat bran flour obtained by disintegration-wave grinding is added. The dough is prepared with the following contents of the original recipe components, kg per 100 kg of flour mixture:

baking wheat flour of the first grade - 93.0,

oat bran flour - 7.0,

pressed baking yeast - 2.5,

table salt –1.5,

water - taking into account the humidity of the test 46%.

The technical result of the invention is to improve the quality of bread from wheat flour of the first grade, the nutritional value of finished products, to increase the content of dietary fiber, increase the shelf life of freshness and in their preventive orientation.

Method for the production of bread of high nutritional value is as follows.

Preliminarily, oat bran flour was obtained by means of wave disintegration grinding (TU 9290-371-02068108-2016) at the department of “Technology of baking, confectionery, pasta and grain processing” of the Voronezh State University of Engineering Technologies. Due to the rotation of the magnetic disks of the disintegrator at a speed of 200 s ^-1 in a very short period of time, synchronized conditions for the interaction of the field and oat bran at the atomic-molecular level arise in the chamber. As a result, flows of suspended particles are formed, interacting in the space of energy fields with electric and magnetic components. This ensures the mechanical activation of the raw material and positive changes in the physicochemical state and the surface structure of the oat bran flour particles.

The use of this fortifier increases the content of protein, fat and dietary fiber in bread. Oat bran flour is characterized by the nutritional value presented in table 1.

Table 1

Name of indicator Indicator value one 2 Protein, g 17.3 Fats, g 7.03 Carbohydrates, g 66.22 Ash, g 2.89

Continuation of table 1

one 2 Dietary fiber, mg 15.4 Calcium mg 58 Potassium mg 566 Iron mg 5.41 Zinc mg 3.11 Vitamin B ₁ mg 1.17 Vitamin B ₂ mg 0.22 Vitamin B ₅ mg 1,494 Vitamin B ₆ mg 0.165 Vitamin PP, mg 2.0 Vitamin E, mg 1.01

In the production of bread, oat bran flour is used, taken in an amount of 7% of the total mass of flour, it was kept in drinking water for 20 minutes at a temperature of 35-40 ° C.

The dough is prepared in an oddless manner with a humidity of 46% and sent to fermentation for 90 minutes, the fermented dough is cut, the dough pieces are placed for 40 minutes and sent for baking for 35 minutes at 220 ° C, the dough is prepared at the following contents of the recipe components, kg per 100 kg of flour mixture:

baking wheat flour of the first grade - 93.0,

oat bran flour - 7.0,

pressed baking yeast - 2.5,

edible salt - 1.5,

water - taking into account the humidity of the test 46%.

The use of oat bran flour in the production of bread helps to eliminate cholesterol and strengthen immunity. Such bread can be used both for therapeutic and preventive nutrition, and for diet.

The method of production of bread of high nutritional value is illustrated by the following examples.

Example 1 (prototype)

Knead the dough with a moisture content of 44% from first-grade wheat flour, pressed baker's yeast, table salt and water with the following contents of the recipe components, kg per 100 kg of flour:

baking wheat flour of the first grade - 100.0,

pressed baking yeast - 1.5,

edible salt - 1.3,

water –55.5.

The dough is prepared in an unpaired way, the kneaded dough is fermented for 90 minutes, subjected to cutting, proofing for 40 minutes, after which it is sent to baking, baked for 40 minutes at a temperature of 220 ° C.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 2, the main characteristic of the nutritional value of products is in table 3.

Example 2

Oat bran flour (TU 9290-371-02068108-2016) at the department “Technology of baking, confectionery, pasta and grain processing” of the Voronezh State University of Engineering Technologies was obtained by disintegration-wave grinding. Due to the rotation of the magnetic disks of the disintegrator at a speed of 200 s ^-1 in a very short period of time, synchronized conditions for the interaction of the field and oat bran at the atomic-molecular level arise in the chamber. As a result, flows of suspended particles are formed, interacting in the space of energy fields with electric and magnetic components. This ensures the mechanical activation of the raw material and positive changes in the physicochemical state and the surface structure of the oat bran flour particles.

The use of this fortifier increases the content of protein, fat and dietary fiber in bread.

In the production of bread, oat bran flour is used, taken in an amount of 7% of the total mass of flour, it was kept in drinking water for 20 minutes at a temperature of 35-40 ° C.

The dough is prepared in an oddless manner with a humidity of 46% and sent to fermentation for 90 minutes, the fermented dough is cut, the dough pieces are placed for 40 minutes and sent for baking for 35 minutes at 220 ° C, the dough is prepared at the following contents of the recipe components, kg per 100 kg of flour mixture:

baking wheat flour of the first grade - 93.0,

oat bran flour - 7.0,

pressed baking yeast - 2.5,

edible salt - 1.5,

water - 61.35.

The use of oat bran flour in the production of bread helps to eliminate cholesterol and strengthen immunity. Such bread can be used both for therapeutic and prophylactic nutrition, and for diet.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 2, the main characteristic of the nutritional value of products is in table 3.

table 2

The name of indicators
Examples of analysis data 1 (prototype) 2 one 2 3 Organoleptic indicators Appearance:
The form the correct, appropriate bread form,
which baked

Continuation of table 2

one 2 3 surface smooth, without cracks and explosions smooth, without bursts or cracks color Light brown to brown Crumb condition Elastic, with uniform porosity Elastic, with uniform porosity Taste and smell Peculiar to bread from wheat flour of the first grade, without extraneous taste and smell Characteristic of bread from wheat flour of the first grade with the use of oat bran flour physical and chemical indicators Crumb acidity, degrees 3.0 3,5 Specific bread volume cm ^3/100 g 231 237 Porosity of bread,% 55.0 58.0 The shelf life of the packaged product, h 72 77

Table 3

Name
indicators The value of indicators for products,
cooked by examples 1 (prototype) 2 Protein, g 6.8 6.9 Fat g 0.85 1,1 Carbohydrates, g 43,2 42,2 Dietary fiber, g 2,8 3.8 Minerals, mg:
phosphorus
90.0
125.0 calcium 21.5 24.0 potassium 141.0 159.0 magnesium 33,2 43,2 Biological value,% 95.0 95.2 Energy value, kJ (kcal) 887 (212) 904 (216)

As can be seen from tables 2, 3, the proposed method for the production of bread of high nutritional value makes it possible to improve quality, increase the shelf life of freshness. When adding flour from oat bran to the dough, the nutritional value of the product increases: the content of protein in bread increases by 1.5%, fat - by 29% and dietary fiber - 36%, potassium - 13.0%, calcium - 12.0% magnesium - 30.0% and phosphorus - 40%. Energy value is increased by 2.0%, biological value is increased compared with the prototype.

When making flour from oat bran more than 7% of the mass of flour (per 100 kg of flour), the nutritional value increases, but the organoleptic and physico-chemical properties of the finished product deteriorate.

When making flour of their oat bran less than 7% per 100 kg from a mixture of flour, a decrease in nutritional value, a decrease in the number of vitamins and minerals are observed.

The proposed method for the production of functional bread allows you to:

- improve the quality of bread,

- increase nutritional and biological value,

- increase the content of dietary fiber in products,

-increase the content of vitamins and minerals.

- increase the preventive orientation of products,

- increase the shelf life of freshness.

Claims (2)

A method of producing bread of increased nutritional value, including kneading dough, fermenting, cutting, proofing and baking dough pieces, characterized in that the oat bran flour obtained by disintegration-wave grinding is added, the dough is prepared with the following content of the original recipe components, kg per 100 kg of flour mixture: first-grade wheat flour 93.0 oat bran flour 7.0 pressed baker's yeast 2.5 edible salt 1,5 water taking into account the humidity of the test 46%