Method for production of bakery products for nutrition of elderly people

FIELD: food industry.

SUBSTANCE: method involves preparing bakery products in two stages: at the first stage, leavened dough is prepared, and at the second stage, top-grade wheat flour, pressed bakery yeast, granulated sugar, food salt with reduced sodium content, enriched with potassium and magnesium, refined deodorized vegetable oil, dried grapes, and water are added thereto. Thereinafter, dough is kneaded and subjected to fermentation for 60 minutes and cutting, after which the dough pieces are proofed and baked. The leavened dough is prepared by mixing at the ratio of 1:(0.11-0.43):0.02 top-grade wheat flour, semi-defatted flax flour, pressed bakery yeast, water in an amount providing the leavened dough humidity of 45-48%. The resulting leavened dough is fermented for 150 minutes at the temperature of 26-32C.

EFFECT: improving the organoleptic and physicochemical indices of bread quality, increasing the nutritional value, increasing the microbiological safety and expanding the range of bakery products for the nutrition of elderly people.

1 tbl, 3 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method for manufacture of moulded culinary goods in the form of syrniki envisages raw materials preparation, the mixture preparation by way of combining curd, eggs, prime grade wheat flour, sugar, semi-products moulding, mealing and thermal treatment. At the stage of the mixture preparation one additionally introduces wheat bran taken a ratio of 1:1 to prime grade wheat flour; in the process of moulding the product centre is filled with filling in the form of vegetal additives represented by a mixture of succades of girasol tubers and wild-growing berries taken at a ratio of 1:2; thermal treatment is performed by way of baking in the convection steamer at a temperature of 100C - 110C during 5 - 7 minutes. The recipe components are taken at the following ratio, wt %: curd - 73.0-74.0; eggs - 2.0-4.0; sugar - 5.0-6.0; prime grade wheat flour - 3.0-4.0; wheat bran - 3.0-4.0; vegetable additive - 10.0-12.0. The wild-growing berries succades are represented by snowball and/or ashberry succades.

EFFECT: structural-and-mechanical indices improvement and the ready product value enhancement.

2 cl, 4 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method involves a semi-product preparation by way of mixing of 50-70% triticale grits in an amount of the total weight of the main raw materials represented by triticale grits and first grade wheat flour with water addition till moisture content is equal 48-50%, the semi-product maintenance during 60-240 minutes till acidity is equal 3.0-3.5 deg. one adds to the obtained semi-product 18-20C water with culinary salt an amount of 1.0-1.2% and sugar sand in an amount of 1.5-2.0% dissolved therein, first grade wheat bakery flour in an amount of 50-30% and bakery yeasts in an amount of 3.5-4.0 %. The components quantity is calculated depending on the main raw material total quantity. Then one performs dough fermentation during 60 minutes till acidity is equal 3.0 deg. Then one performs dough division into dough pieces, dough pieces proofing and baking. For bread baking semi-product preparation one may use triticale grits of TI-17, Kapriz or Nemchinovsky-56 triticale varieties.

EFFECT: invention allows to increase bread biological value and improve structural-and-mechanical properties of crumb, prolong bread freshness preservation period and improve indices in terms of protein and amino acid composition.

2 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: composition for bakery goods production includes medium rye flour and second grade wheat flour and raw materials additional to the total flour weight; the additional raw materials are represented by lentils, soya bean flour, dry defatted milk and mustard powder at the following components ratio, wt %: medium rye flour - 41.3, second grade wheat flour - 45.4, lentils - 7.7, soya bean flour - 2.2, dry defatted milk - 1.8, mustard powder - 1.6.

EFFECT: invention allows to obtain bakery goods with higher biological value and improved organoleptic and physicochemical properties as well as allows to expand the range and raw materials base and use non-traditional raw material in the process of production of bakery products of a mixture of rye and wheat flour.

3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to its bakery branch, and may be used during bakery products manufacture. One proposes a method for manufacture of bakery products with composite mixtures which involves non-sponge dough kneading in an intensive action dough kneading machine; such dough is made of wheat flour, dry wheat gluten, alpha amylase enzyme preparation, pressed bakery yeast, culinary food salt, water; additionally, the method involves dough fermentation and handling, dough pieces proofing and products baking; the composite mixture is prepared at the following components ratio, %: barley flakes - 15, pea flakes - 20, oat flakes - 15, wheat flakes - 15, rye flakes - 15, sunflower seeds - 20; one uses dry wheat gluten in an amount of 15-20% and alpha amylase in an amount of 0.003% of the total weight, respectively, to improve the ready products quality.

EFFECT: invention is aimed at manufacture of bakery products with composite mixtures which have good physical-and-chemical and organoleptic quality indices.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: cavitation method for preparation of dough of sprouted grains involves grains pre-processing, soaking in water during 20-24 hours at a temperature of 20-30C till appearance of sprouts with length equal to 1-2 mm, further hydrodynamic cavitation dispersion of grains, recipe components introduction into the produced mass, dough proofing, handling and baking or freeze-quenching. Hydrodynamic cavitation dispersion is performed when a mixture of grains and water at a ratio of 1:1 is homogenised till the dough mass temperature does not exceeds 60C for dough gelatinisation and starch hydrolysis into sugars.

EFFECT: invention allows to ensure good sanitary and hygienic status of dough, ensure profound modifications of grains properties in the process of soaking, completely eliminate pathogenic microflora, decompose mycotoxins into simple compounds, decompose the remaining pesticides contained in wheat and rye grains, reduce heavy metals content, increase sugars content by way of hydrolysis of starches contained in grains, preserve vitamins contained in grains, especially vitamin E responsible for human youth and beauty, improve dough rheological properties, improve crumb structure and slower bread hardening.

6 cl, 7 tbl

FIELD: food industry.

SUBSTANCE: method for production of "Evi-Buns" bun product involves preparation of straight yeast-leavened dough with moisture content equal to 42.0% of prime grade wheat flour, pressed yeast suspension, culinary edible salt solution, sugar sand and vegetable oil; one proceeds with dough fermentation, product moulding, proofing and baking. During dough preparation, one additionally introduces preliminarily prepared Evitalia starter in an amount of 6-18 g per 100 of prime grade wheat flour. The starter is prepared by the following method: one boils 100 g of milk with any fat content, chills it to 40-43C, skims it, introduces into the milk 15 mg of dry starter preliminarily dissolved in a small quantity of milk; the mixture is thoroughly stirred and the vessels with fermented milk, tightly closured with caps, are placed into a thermostat for fermentation during 12-14 h at 40-43C. During dough kneading, one first places into the dough kneading machine prime grade wheat flour, pressed yeast suspension, Evitalia starter, culinary edible salt solution, sugar sand and vegetable oil. Then, the kneading tool of the dough kneading machine in operation, one gradually adds water. Kneading lasts 3-5 minutes. Then one proceeds with dough fermentation during 100-120 minutes, baking at a temperature of 180-200C during 20-30 minutes.

EFFECT: bun product production method allows to intensify the dough fermentation process, produce a product with high organoleptic and physicochemical quality indices through reduction of yeast content, increased content of lactic acid bacteria, microbiological resistance and extend the product storage life.

1 tbl, 3 ex

High protein bread // 2553239

FIELD: food industry.

SUBSTANCE: invention is related to baking industry. The high protein bread contains flour, yeast, salt, sugar and wheat hydrolysate at the following components ratio, wt %: wheat flour - 49.64, yeast - 0.99, salt - 0.77, sugar - 0.59 and wheat hydrolysate - 48.01.

EFFECT: invention allows to create high protein bread with high protein content without significant value appreciation of wheat bread and preservation of its nutritional properties.

3 tbl

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread baking branch. According to the method for bread production with rye flour usage according to the accelerated technology one performs kneading dough of medium rye flour and first grade wheat flour, salt, yeast and an acidifying additive of free-flowing consistency in an amount of 3-3.5%. Kneaded dough is fermented; dough pieces are moulded, proofed and baked. The acidifying additive is represented by a mixture of ashberry powder of field ashberry berry refuses of berries proper, dry cheese milk whey, fermented rye malt, "Fungamil" enzyme preparation, citric acid and sodium diacetate at the following components ratio, wt %: fermented rye malt - 10.0-12.0; "Fungamil" enzyme preparation - 0.5-1.0; dry cheese milk whey - 3.8-6.6; citric acid - 18.0-20.0; sodium diacetate - 0.1-0.2; ashberry powder of berry refuses or berries - balance.

EFFECT: invention provides for traditional fully valid taste and aroma of bread and bakery goods; due to usage of the said technology, the invention ensures dough preparation cycle reduction, crumb colour and elasticity improvement as well as microbiological safety enhancement due to bread mould prevention in the process of storage.

4 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a thermally treated dough product and its manufacture method. The said product contains from nearly 10 wt % to nearly 45 wt % of an oil and/or fat component, from nearly 0.25 wt % to nearly 20 wt % of ethyl cellulose and from nearly 10 wt % to nearly 50 wt % of one or several sugars of the said product total weight. The oil and/or fat component essentially consists of one or more oils that are liquid at 20C; saturated fatty acid content in the fatty/oil component does not exceed 30 wt % of the total fatty acids content of the said component. According to the method, one obtains dough containing flour, water and the listed ingredients excluding added water; dough is thermally treated at a temperature of at least nearly 140C.

EFFECT: ethyl cellulose is effective for oil migration decrease in a thermally treated dough product.

17 cl, 2 dwg, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to the food industry field. The method involves dough preparation, dough pieces moulding, baking and cooling. The dough preparation is performed by way of whipping of preliminarily prepared malt extract emulsion and melange with sugar sand, salt and an emulsifier during 10-12 minutes till gassy homogeneous mass production; then one performs vegetable oil and baking powder introduction into the mass, the mass stirring during 2-3 minutes, a flavouring agent and, finally, medium rye flour introduction; then one proceeds with dough pieces moulding into moulds and baking, the ready goods cooling; the listed components are taken at the following ratio, wt % of the total flour quantity: melange - 50, malt extract - 12.5, sugar sand - 37.5, culinary food salt - 0.5, emulsifier - 3.15, vegetable oil - 25, baking powder - 0.3, flavouring agent - 0.1, medium rye flour - according to the recipe.

EFFECT: invention allows to manufacture flour confectionary goods (cake) of reduced caloric content with reduced fat content, enriched with food fibres, polyunsaturated fatty acids, vitamins, micro- and macro-elements; usage of medium rye flour and malt extract in the recipe allows to expand the range of flour confectionary goods, in particular, cakes.

3 cl, 4 tbl

FIELD: food industry.

SUBSTANCE: dough composition for pan cake bread comprises (kg per 100 kg of flour) wheat flour 84-91, chickpea flour 9-16, dry baking yeast 1.0-1.1, table salt 1.5-2.0, sand sugar 3.5-4.0, vitamin and mineral mixture 0.5, drinking water as per calculation. In the dough composition, the chickpea flour is used as non-deodorized coarse flour with a particle size of 0.56-0.67 mm from chickpeas of high protein variety Privo, the vitamin-mineral mixture is used as premix Valetek-8.

EFFECT: dough composition enables to obtain environmentally friendly wheat-chickpea bread of functional purpose with increased content of vitamins, microelements, crude fibre, with improved amino acid composition.

2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: according to the first version, the bread composition contains the following remaining components per 100 g of wheat flour: yeast - 1-3; salt - 1-2; water - as per calculation. According to the second version, one proposes the bread composition for bread baking in a household breadmaker. According to the second version, the bread composition contain the following remaining components per 100 g of wheat flour: dry yeast 1-2; vegetable oil - 4-6; sugar - 4-6; salt - 0.9-1.1; drinking water - as per calculation.

EFFECT: invention allows to increase nutritive value of the composition of bread for consumers' functional alimentation, preferably, with increased sugar level in blood or excessive weight, due to introduction of hydrogen peroxide in the form of arabinogalactan and an inuline-containing element or combined introduction of hydrogen peroxide in the form of inuline, arabinogalactan and dietary citrus fibres.

10 cl, 5 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water. Additionally, one introduces into the bread composition food fibres represented by wheat bran and bean components; one uses the following components per 100 g of bread bakery flour, g: food fibres 9-11; yeast - 1-3; salt - 1-2; drinking water - as per calculation. The bean components may be represented by blanched bean extrudate or bean extract - phaseolamin. Additionally, panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water with sugar addition; the food fibres are represented by wheat bran and bean flour; the components are taken at the following ratio, per 100 g of bread bakery flour, g: wheat bran - 2.5-3.5; bean flour - 6.5-7.5; yeast - 1-3; salt - 1-2; salt - 0.5-1; drinking water - as per calculation.

EFFECT: panned bread with increased nutritive value and functional purpose for alimentation of consumers with mostly increased sugar level in blood or excessive weight.

10 cl, 5 ex

FIELD: food industry.

SUBSTANCE: method for preparation of filled Ossetian pie includes dough and filling preparation with a vegetal origin additive introduction into the filling. Milled amaranth leaves are introduced as the vegetal component at the following components ratio, g: fresh Ossetian cheese - 100-150, amaranth leaves - 250-300, spring onion - 100-130, dill greens - 50-80, sour cream - 40-50 and salt - 5-7.

EFFECT: invention allows to expand the range of flour goods with increased taste indices and nutritive value.

2 tbl

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to functional food products manufacture. The method for production of a functional food product includes production of bakery dough by mixing of flour, water, water solution of culinary salt and yeast, dough fermentation, handling, proving and baking of dough pieces; at the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70C until the moisture content is 6-8%, the dried material cooling to 20-25C and the cooled dried material milling into particles sized 30-35 mcm.

EFFECT: invention allows to impart physiological functional properties to the food product.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to functional food products manufacture. The functional food product manufacture method includes pre-dough preparation from part of flour, water and yeast, pre-dough fermentation and further preparation of dough by mixing pre-dough, water and salt solution with the remaining flour, dough fermentation and handling, dough semi-products proofing and baking. At the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70C until the moisture content is 6-8%, the dried material cooling to 20-25C and the cooled dried material milling into particles sized 30-35 mcm.

EFFECT: invention allows to manufacture a product with high physiological value and the capability to normalise the human food status with a number of physiologically functional ingredients during the product consumption.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method for production of "Evi-Buns" bun product involves preparation of straight yeast-leavened dough with moisture content equal to 42.0% of prime grade wheat flour, pressed yeast suspension, culinary edible salt solution, sugar sand and vegetable oil; one proceeds with dough fermentation, product moulding, proofing and baking. During dough preparation, one additionally introduces preliminarily prepared Evitalia starter in an amount of 6-18 g per 100 of prime grade wheat flour. The starter is prepared by the following method: one boils 100 g of milk with any fat content, chills it to 40-43C, skims it, introduces into the milk 15 mg of dry starter preliminarily dissolved in a small quantity of milk; the mixture is thoroughly stirred and the vessels with fermented milk, tightly closured with caps, are placed into a thermostat for fermentation during 12-14 h at 40-43C. During dough kneading, one first places into the dough kneading machine prime grade wheat flour, pressed yeast suspension, Evitalia starter, culinary edible salt solution, sugar sand and vegetable oil. Then, the kneading tool of the dough kneading machine in operation, one gradually adds water. Kneading lasts 3-5 minutes. Then one proceeds with dough fermentation during 100-120 minutes, baking at a temperature of 180-200C during 20-30 minutes.

EFFECT: bun product production method allows to intensify the dough fermentation process, produce a product with high organoleptic and physicochemical quality indices through reduction of yeast content, increased content of lactic acid bacteria, microbiological resistance and extend the product storage life.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: multicomponent bread bakery mixture contains medium rye flour, wheat bran, salt and water as well as an inuline-containing girasol preparation prepared from girasol tuber refuses dried and sized no more than 0.5 mm in an amount of 2-5% and green tea leaves sized 0.5-1.0 mm in an amount of 3-5% of the flour weight, respectively.

EFFECT: invention allows to strengthen functional properties of bread, enhance its quality and biological value and reduce bread preparation time.

2 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread baking branch. According to the method for bread production with rye flour usage according to the accelerated technology one performs kneading dough of medium rye flour and first grade wheat flour, salt, yeast and an acidifying additive of free-flowing consistency in an amount of 3-3.5%. Kneaded dough is fermented; dough pieces are moulded, proofed and baked. The acidifying additive is represented by a mixture of ashberry powder of field ashberry berry refuses of berries proper, dry cheese milk whey, fermented rye malt, "Fungamil" enzyme preparation, citric acid and sodium diacetate at the following components ratio, wt %: fermented rye malt - 10.0-12.0; "Fungamil" enzyme preparation - 0.5-1.0; dry cheese milk whey - 3.8-6.6; citric acid - 18.0-20.0; sodium diacetate - 0.1-0.2; ashberry powder of berry refuses or berries - balance.

EFFECT: invention provides for traditional fully valid taste and aroma of bread and bakery goods; due to usage of the said technology, the invention ensures dough preparation cycle reduction, crumb colour and elasticity improvement as well as microbiological safety enhancement due to bread mould prevention in the process of storage.

4 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a thermally treated dough product and its manufacture method. The said product contains from nearly 10 wt % to nearly 45 wt % of an oil and/or fat component, from nearly 0.25 wt % to nearly 20 wt % of ethyl cellulose and from nearly 10 wt % to nearly 50 wt % of one or several sugars of the said product total weight. The oil and/or fat component essentially consists of one or more oils that are liquid at 20C; saturated fatty acid content in the fatty/oil component does not exceed 30 wt % of the total fatty acids content of the said component. According to the method, one obtains dough containing flour, water and the listed ingredients excluding added water; dough is thermally treated at a temperature of at least nearly 140C.

EFFECT: ethyl cellulose is effective for oil migration decrease in a thermally treated dough product.

17 cl, 2 dwg, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: one prepares a composite mixture of soya and pea flour and germy wheat flakes at a weight ratio of 77:11:12, kneads dough of bread wheat flour, whole-ground wheat grains flour, composite flour mixture, pressed bakery yeast suspension, solution of culinary salt and drinking water; then dough is delivered for fermentation. One introduces milled dried cranberries and egg shell powder into fermented dough; then dough is delivered for handling and proofing; dough pieces are baked.

EFFECT: invention allows to produce goods of increased nutritive and biological value due to the goods enrichment with protein and mineral substances, food fibres, B group vitamins; improve the goods quality in terms of organoleptic and physical-and-chemical indices, increase the term of goods freshness preservation and expand the goods range.

1 tbl, 2 ex

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