Method for production of rye and wheat flour mixture bread with enhanced nutrition value

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of a mixture of bakery medium rye flour and first grade wheat flour, a pressed bakery yeast suspension, a culinary food salt solution, dough fermentation, handling, dough pieces proofing and bread baking. During dough kneading one additionally introduces whole rye grains into it. Whole rye grains are preliminarily maintained in 20C water during 24 hours, washed with boiled 75C water, cooled to 35-40C. Then swollen rye grains are maintained in a cultural medium with Lactobacillus plantarum lactic acid bacteria at a temperature of 35C during 72 hours at water duty equal to 2:1. The produced grains are slightly dried at a temperature of 40-60C till moisture content is equal to 20%. All the recipe components are stirred; dough is prepared at the following recipe components content, kg: bakery medium rye flour - 35.0, bakery first grade wheat flour - 40.0, whole rye grains - 25.0, pressed bakery yeast -0.5, culinary food salt - 1.5, water - as per calculation till the dough moisture content is 49.5%.

EFFECT: invention allows to enhance the ready products quality due to nutritive and biological value enhancement, reduce energy value, increase bread yield, extend the freshness preservation period, reduce the products prime cost and manufacture a functional purpose product.

2 tbl, 3 ex

 

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

The closest in technical essence and the achieved effect is a method for the production of bread Darnitskiy, including preparation of welding within 90-120 min, nutrient mixture for 20 min, the liquid starter culture, fermentation 3-5 h, kneading the dough for 15-20 minutes, fermentation test of 1.5-2 h, cutting, proofing and baking at a temperature of 220-240C ["a Collection of technological instructions", 1989].

The disadvantage of this method is the low nutritional value and a low yield of finished products, the lack of retention of their freshness.

The technical problem of the invention is to improve the quality of bread by improving the nutritional and biological value of bread from a mixture of rye and wheat flour, reduced energy value of the product, increase output and retention of freshness of the bread, the reduction of its cost.

The technical problem of the invention is achieved in that in the method of production of bread increased nutritive value of a mixture of rye and wheat flour, including kneading dough from a mixture of rye flour bakery peeled and wheat flour first grade, suspension of yeast baking pressed, the salt solution sodium food, b is agenie, cutting the dough, proofing the dough pieces and the baking of bread, what's new is that when kneading it also add whole grain rye, with its pre-soak in water temperature of 20C for 24 h, washed with boiled water temperature 75C, cooled to 35-40C, then the swollen grain rye incubated in culture medium with lactic acid bacteria Lactobacillus plantarum at 35C for 72 h under water ratio 2:1, the resulting grain is dried at a temperature of 40-60C to a moisture content of 20%; all components of the prescription mix the dough is prepared in the following prescription components, kg per 100 kg of flour:

rye flour bakery peeled - 35,0,

wheat flour of first grade - 40,0,

whole grain rye - 25,0,

pressed Baker's yeast - 0,5,

salt - 1,5,

water - calculation to the humidity test is 49.5%.

The technical result of the invention is to improve the quality of bread from a mixture of rye and wheat flour by increasing food and biological value, the lower the energy value of products, extending the freshness and output of finished products.

Method for the production of bread increased nutritive value of a mixture of rye and wheat flour is as follows.

Whole grain rye pre maintain the water temperature of 20C for 24 h, washed with boiled water temperature 75C, cooled to 35-40C, then the swollen grain rye incubated in culture medium with lactic acid bacteria Lactobacillus plantarum at 35C for 72 h under water ratio 2:1, the resulting grain is dried at a temperature of 40-60C to a moisture content of 20% and knead the dough in the following prescription components, kg per 100 kg of flour: rye flour bakery peeled - 35,0, wheat flour of first grade - 40,0, whole grain rye - 25,0, yeast baking pressed to 0.5, salt - 1,5, water - calculation to the humidity test is 49.5%. Then the dough vibrative for 70-90 minutes and then it is subjected to cutting. Dough pieces rasstavatsja for 45-50 minutes and are going to bake for 30-35 minutes at 220-290C.

Method for the production of bread from a mixture of rye and wheat flour is illustrated by the following examples.

Example 1 (prototype)

Prepare the liquid leaven of brew from rye flour bakery peeled; all prescription components are mixed, the dough is prepared in the following prescription components, kg per 100 kg of flour:

- rye flour bakery peeled - 45,0,

- wheat flour of first grade - 40,0,

- pressed Baker's yeast - 0,50,

- salt - 1,4,

liquid starter brew - 71,3,

- water - 14.

Then the dough vibrative within 95 minutes and then it is subjected to cutting. Dough pieces rasstavatsja for 50 min and go on baking for 55 minutes at 220C.

Water is taken from the humidity of the raw material so that the humidity test was 49.5 per cent. Organoleptic and physico-chemical indicators of the quality of dough and bread are presented in table 1, the main characteristic of the nutritional value of the products in table 2.

Example 2

Whole grain rye pre-soak in water temperature of 20C for 24 h, washed with boiled water temperature 75C, cooled to 35C, then the swollen grain rye incubated in culture medium with lactic acid bacteria Lactobacillus plantarum at 35C for 72 h under water ratio 2:1, the resulting grain is dried at a temperature of 40C to a moisture content of 20% and knead the dough in the following prescription components, kg per 100 kg of flour:

- rye flour bakery peeled - 35,0,

- wheat flour of first grade - 40,0,

- acidified whole grain rye - 25,

- pressed Baker's yeast - 0,50,

- salt - 1,5,

- water - 68,0.

Then the dough vibrative for 80 min and then it is subjected to cutting. Dough pieces rasstavatsja for 50 min, and sent to the pastries in accordance with the s 55 min at 220C.

Water is taken from the humidity of the raw material so that the humidity test was 49.5 per cent. Organoleptic and physico-chemical indicators of the quality of dough and bread are presented in table 1, the main characteristic of the nutritional value of the products in table 2.

Example 3

The method is carried out analogously to example 2, but the whole rye grain is subjected to drying at 60C to a moisture content of 20%.

Water is taken also considering total moisture to the humidity test was 49.5 per cent.

Organoleptic and physico-chemical indicators of the quality of dough and bread are presented in table 1, the main characteristic of the nutritional value of the products in table 2.

Table 1
IndicesData analysis examples
1 (prototype)23
1234
Organoleptic characteristics
Appearance: form
surface
Correct, relevant to the respective grain form, in which it was made cakes
Smooth, without cracks and explosionsSlightly rough, without cracks and explosions with inclusions of whole grains
ColorLight brownGolden-brown
The state of the crumbElastic, uniform porosityPorosity developed, without voids interspersed with whole grain, crumb baked, not seminudity

Continuation of table 1
1234
The taste and smellTypical bread from a mixture of rye flour bakery peeled and baking wheat first grade, without foreign taste and odorTypical bread from a mixture of rye flour bakery peeled and baking wheat first grade with the use of whole grains, without foreign taste and odor
Physico-chemical indicators
Humidity, %48,048,248,2
Acidity, hail6,26,86,6
Specific volume, cm3/100 g294,0250,4246,8
Term preservation of freshness of the packaged product, h728484
Bread yield, kg146,4148,5148,5

Table 2
IndicesData analysis examples
1 (prototype)23
Protein gthe ceiling of 5.606,136,10
Fat, g0,900,86
Carbohydrates, g37,4035,1835,16
Dietary fiber, g5,335,80of 5.75
Minerals, mg:
calcium22,531,3031,20
iron1,702,802,70
Biological value %63,4469,4069,35
Energy value, kJ753,00716,00715,8

From table 1 it is seen that when applying for kneading dough whole grain rye quality of finished products is increasing due to the increase in food and biological value with a slight decrease in specific volume of products, the term preserve freshness increases by 12 h, the product output and the appreciation which is 1.5% compared to the prototype.

Making whole grain rye products from a mixture of rye and wheat flour increases the amount of bound water, which contributes to lengthening the shelf life of bread, and slow down the staling process.

When applying for kneading dough 25 kg acidified whole grain rye 100 kg flour content of bread dietary fiber is increased by 9.0%, calcium - 39,0%; iron - on 65,0%energy value is reduced by 5.0%, the biological value increased by 6.0% (table 2).

When applying for kneading dough less than 25 kg whole grain rye per 100 kg of flour decreases the nutritional value of products, and when you make more than 25 kg there has been a sharp deterioration in their physical and chemical quality parameters.

The drying of whole grain rye at a temperature less than 40C significantly increases the duration of drying at a temperature of over 60C there is a significant reduction in the viability of lactic acid bacteria, which leads to slower cyclododecatriene, reducing the amount emitted during the fermentation test of carbon dioxide and decrease of volume of semi-finished product, and hence the finished products.

The proposed method for the production of bread increased nutritive value of a mixture of rye and wheat flour allows you to:

- to improve the quality of finished products by improving the nutritional and biological value,

to reduce energy the definition of value,

- to increase the yield of bread,

- to increase the retention of freshness,

to reduce the cost of production

to get the product functionality.

Method for the production of bread increased nutritive value of a mixture of rye and wheat flour, including kneading dough from a mixture of rye flour bakery peeled and wheat flour first grade, suspension of yeast baking pressed, the salt solution sodium food, fermentation, cutting dough, proofing the dough pieces and the baking of bread, characterized in that when kneading it also add whole grain rye, with its pre-soak in water temperature of 20C for 24 h, washed with boiled water temperature 75C, cooled to 35-40C, then the swollen grain rye aged in culture medium with lactic acid bacteria Lactobacillus plantarum at 35C for 72 h under water ratio 2:1, the resulting grain is dried at a temperature of 40-60C. to a moisture content of 20%; all prescription components are mixed, the dough is prepared in the following prescription components, kg:

rye flour bakery peeled35,0
wheat flour of first grade40,0
whole grain rye25,0
pressed Baker's yeast0,5
salt1,5
water on the calculation to the humidity test49,5%



 

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