Bread preparing method

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

 

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

The closest in technical essence and the achieved effect is a way of making bread mustard from the flour of first or higher grade, including kneading dough from the flour of first or higher grade, mustard oil, fresh yeast, table salt, sugar and water, fermentation, cutting, proofing and baking (Collection of technological instructions for the production of bread and bakery products. - M.: Preyskurantizdat, 1989, s-210).

The main disadvantage of the prototype is the low content of polyunsaturated fatty acids.

The technical problem of the invention is the improvement of organoleptic and physico-chemical characteristics of bread made from the flour of first or higher grade, expanding the range of bakery products prophylactic, as well as increase their nutritional and biological values and biological efficiency.

The technical problem is achieved in that in the method of making bread, including kneading dough from the flour of first or higher grade, compressed yeast, salt, sodium food and water, fermentation, cutting, proofing the dough pieces and their pastries, what's new is that when kneading it additionally what are the flax flour in the amount of 25% by weight of the flour of first or higher grade, dry gluten in the amount of 6.7 to 10.0% by weight of the flour of first or higher grade and ascorbic acid at a dose of 0.005-0,009% of the weight of the flour of first or higher grade, and flour flax and dry gluten pre-mixed with wheat flour first or higher grade, and ascorbic acid contribute in the form of a solution.

The technical result is to improve the organoleptic and physico-chemical characteristics of bread made from the flour of first or higher grade, expanding the range of bakery products prophylactic, as well as increase their nutritional and biological values and biological efficiency.

According to canadian researchers use bread with 25% addition of ground flax seed leads to the fact that the normal postprandial rise of blood sugar level is 28% lower than when using bread without additives. Flax seeds reduce the dependence of diabetes from insulin injections.

Flax meal is rich in polyunsaturated essential fatty acids, essential amino acids, broccoli, minerals, vitamins, fiber and other substances on a daily basis that are necessary to human body.

Flax seeds have a coating and anti-inflammatory action in inflammation of the mucous membranes of the gastro-Kish the con tract, food poisoning, stomach ulcer and duodenal ulcer, inflammatory diseases of the respiratory tract as well as bladder and kidney. Mucous substances flax seed protects from irritation of sensitive nerve endings of the mucous membranes (mostly gastrointestinal) and reduce the absorption of toxins. Ground flax seeds are used in treatment of atherosclerosis of the coronary (heart) and peripheral vascular, cerebrovascular and prevents cholesterol deposition in atherosclerotic plaques due to containing polyunsaturated fatty acids (table 2).

Ascorbic acid (vitamin C) is additive in bread or other food, impeccable from the point of view of physiology and hygiene of the food. Ascorbic acid added to wheat dough, calls for improving the quality of bread effect. Under normal ways portioned dough optimal dosage for the flour of first or higher grade is 0,001-0,003%.

Dry gluten is used in bakery production as improver, when it is added to the test increases the amount of gluten and this increases the porosity of the bread.

Method of making bread is as follows.

The flour first or higher grade cm who're asked flour flax 25% of the weight of the flour of first or higher grade, dry gluten of 6.7 to 10.0% by weight of the flour of first or higher grade, ascorbic acid 0.005-0,009% of the weight of the flour of first or higher grade, a yeast suspension, saline and water. Flax flour is used to replace the mustard oil, because it contains a lot of fat. Fermentation of the obtained test is carried out for 180 minutes, then it is sent for cutting, proofing and baking.

The method is illustrated by the following examples (per 100 g of flour).

Example 1. 100 g of flour mixed with 25 g (25%) of flax flour, 6.7 g (6,7%) dry gluten, 3.3 cm3the ascorbic acid solution with a concentration of 0.15% (0,005%)contributed 12 cm3yeast suspensions prepared from yeast and water in the ratio 1:3, 5.0 cm3saline density 1.19 g/cm3and to 54.3 cm3water. Fermentation test is carried out for 180 minutes Next, the dough is cut and sent for proofing and baking. Organoleptic and physico-chemical characteristics of the finished products are presented in table 1.

Example 2. 100 g of flour mixed with 25 g (25%) of flax flour, 8,3 g (8,3%) dry gluten, 4.7 cm3the ascorbic acid solution with a concentration of 0.15% (0,007%)contributed 12 cm3yeast suspensions prepared from yeast and water in the ratio 1:3, 5.0 cm3saline density 1.19 g/cm3and 53,6 cm3water is. Fermentation test is carried out for 180 minutes Next, the dough is cut and sent for proofing and baking. Organoleptic and physico-chemical characteristics of the finished products are presented in table 1.

Example 3. 100 g of flour mixed with 25 g (25%) of flax flour, 10.0 g (10,0%) dry gluten, 6.0 cm3the ascorbic acid solution with a concentration of 0.15% (0,009%)contributed 12 cm3yeast suspensions prepared from yeast and water in the ratio 1:3, 5.0 cm3saline density 1.19 g/cm3and 53.5 cm3water. Fermentation test osomatsu within 180 minutes Next, the dough is cut and sent for proofing and baking. Organoleptic and physico-chemical characteristics of the finished products are presented in table 1.

When you make the dough dry gluten less than 6.7%, ascorbic acid less than 0,005% was the deterioration of the organoleptic and physico-chemical parameters of finished products.

The deterioration in the quality of finished products have been reported when used for making bread more than 10.0% of dry gluten, more 0,009% ascorbic acid.

From table 1 it is seen that the finished product obtained by the proposed method have higher quality (taste, aroma, porosity, volume)than products prepared in a known manner.

From table 2 it is seen that the finished product obtained pre is suggested by the way, have a higher content of polyunsaturated fatty acids than products prepared in a known manner.

The proposed method of making bread gives the possibility of improving the organoleptic and physico-chemical characteristics of bread made from the flour of first or higher grade, expanding the range of bakery products prophylactic, as well as increase their nutritional and biological values and biological efficiency.

Table 1
Organoleptic and physico-chemical characteristics of the finished goods
IndicatorsThe known methodThe proposed method for the examples
  123
12345
1. Organoleptic
1.1 appearance:
formRight
- surfaceWithout cracks and explosions
- colorLight brownBrown with acrobatie particles
1.2 State of the crumb:
- propagandistBaked not sticky
- promesNo traces of nephromas
- elasticityElastic
- porositySmall, uniform, well-developed
1.3 TasteWell expressed, without foreign tasteWell expressed, with a characteristic taste of flax seeds, without foreign taste
1.4 SmellWell expressed, without foreign smellWell expressed, with a characteristic smell of linseed, without foreign smell
2. Physico-chemical
2.1 Humidity, %41,542,042,042,0
2.2 Acidity, hail2,51,92,02,1
2.3 Porosity, %68,072,375,075,9
2.4 Specific volume, cm3/100 g266.5 Azerbaijani326,3337,6339,2
2.5 Mass fraction of fat, %5,906,636,556,45

Table 2
Fatty acid composition of finished products, g/100 g of product
Name fattyKnownOtherwise leave the method according to examples
acidmethod123
Palmitic C16:00,160,420,410,41
Stearic18:00,070,270,270,27
Palmitoleate16:10,010,010,010,01
Oleic18:11,141,541,521,50
Linoleic18:21,281,251,241,22
Linolenic18:30,042,952,902,86

Method of making bread, including kneading dough from the flour of first or higher grade, compressed yeast, salt, sodium food and water, fermentation, cutting, proofing the dough pieces and their pastries, characterized in that in the mixing process testab it also add to the flour flax in the amount of 25% by weight of the flour of first or higher grade, dry gluten in the amount of 6.7 to 10.0% by weight of the flour of first or higher grade and ascorbic acid at a dose of 0.005-0,009% of the weight of the flour of first or higher grade, and flour flax and dry gluten pre-mixed with wheat flour first or higher grade, and ascorbic acid contribute in the form of a solution.



 

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