Bread preparation method

FIELD: food industry.

SUBSTANCE: bread preparation method involves dough semi-products kneading, fermentation, punching, dividing, dough pieces handing-up and proofing. For dough preparation one uses wheat flour, spinach juice, beet-root juice, carrot juice, yeast, salt and amaranth seeds. The method envisages separate preparation of dough semi-products with various juices, their putting into the mould spiral-wise and proofing before baking.

EFFECT: method ensures production of bread with high consumer and functional properties and increased biological value.

 

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

A method of producing bread (patent No. 2182772 adopted for the nearest equivalent), which includes kneading dough from wheat flour, yeast suspensions, saline and nutritional supplements.

The dough is subjected to fermentation, cutting, proofing the dough pieces and their pastries. As an additive in prescription the mixture in the mixing process make pumpkin puree and caramel syrup at a dose of 0.64 to 2.5% and 0.32-1.28% to by weight of wheat flour in terms of dry matter, respectively. Under obminski test make lentil flour in the dosage of 20 to 22% by weight of wheat.

The main disadvantage of the prototype is the inability to use cooked bread as a functional food due to the absence in the composition of the formulation components of the functional steps and low organoleptic characteristics.

Given the increasing environmental degradation, the leading role in creating healthy food is given to functional properties.

Bread is used daily, so it can act as a product that allows you to adjust the diet by introducing into a bread recipe ingredients with preventive properties.

The objective of the invention is to provide a method for making x the EBA, with high consumer and functional properties, high nutritional value.

The technical result is achieved by the composition of the dough for bread production, including wheat flour, water, spinach juice, beet juice, carrot juice, yeast, salt, amaranth seeds, and the components of the composition of the test are taken in the following ratio, wt./including:

Wheat flour of the highest grade600
Yeast baking6
Water330
Juice carrots30
The beet juice30
The juice of spinach30
Salt9
Amaranth seeds6

The technical result is also achieved with a method of manufacture of bread, including preparation of 3 test pieces (with three different additives: carrots, beets, spinach), put them in the form of a spiral: yellow, green, red, rest in the form at t 37C, is pecku, ohlazhdeniya.

To prepare the dough pieces with the juice of carrots used the following ingredients: wheat flour 200, yeast baking pressed 2, water 110, carrot juice 30, salt 3, amaranth seeds 2 (wt.h.).

Preparation of the test workpiece includes the kneading, fermentation 30 min, obmenu, divide the dough into pieces, rounded lumps of dough, the first rest 20 min, followed by final shaping pieces of dough.

To prepare the dough pieces with beet juice used the following ingredients: wheat flour 200, yeast baking pressed 2, water 110, beet juice 30, salt 3, amaranth seeds 2 (wt.h.).

Preparation of the test workpiece includes the kneading, fermentation 30 min, obmenu, divide the dough into pieces, rounded lumps of dough, the first rest 20 min, followed by final shaping pieces of dough.

To prepare the dough pieces with spinach used wheat flour 200, yeast baking pressed 2, water 110, the juice of spinach 30, salt 3, amaranth seeds 2.

Preparation of the test workpiece includes the kneading, fermentation 30 min, obmenu, divide the dough into pieces, rounded lumps of dough, the first rest 20 min, followed by final shaping pieces of dough.

The next stage of making bread involves putting 3 test for the of otook with three different additives (carrots, beets, spinach) in the form of a spiral turn yellow, green, red, rest in the form at t 37C 30 minutes is Baked for one hour at a temperature of 220C, then cooled.

Evaluation of the quality of baked products was performed after cooling on organoleptic and physico-chemical parameters in accordance with the regulatory documents.

It was determined the shape stability, specific volume, porosity of bread, symmetry of form, color and structure of the crumb, taste and smell of bread.

Studies have shown that the composition of the bread had a positive impact on the quality of bread, the surface of the test samples was smooth, the taste and aroma of consistent high quality product. The bread had developed porosity and high volume.

Color (yellow, red, green), located a spiral, aesthetically eye-catching and pleasing to the eye, amaranth seeds complement the flavor scale of the finished product.

The product has functional properties such as carrot juice is the richest source of vitamin a (carotene). In addition, carrot juice contains large amounts of vitamins b, C, D, E. it contains iron, potassium, calcium, magnesium, sodium and phosphorus. Carrot juice enhances the protective functions of the body and strengthens the nervous system.

Scientifically proven dampening effect on Oncology is logicheskie neoplasms.

Beet juice contains vitamins a, C, b, PP, rich in minerals and trace elements: magnesium, potassium, calcium, iodine, iron. It is used as strengthening the immune system, improves metabolism, it is recommended that people with cancer.

The composition of spinach contains vitamins C, a, group b, beta-carotene, minerals (zinc, copper, selenium, manganese, calcium, potassium. Spinach leaves contain a lot of protein, more only in legumes.

The juice of spinach restores, useful in diseases of view, anemia, hypertension, tuberculosis and cancer.

Amaranth seeds in the Americas was called the "Golden grain of God." Today amaranth belongs to the title of "the culture of the XXI century", which he was awarded the food of the UN Commission. Amaranth seeds contain about 16% protein, balanced content of essential amino acids; about 6% fat, including unsaturated fatty acids; antioxidant squalene, vitamins, vitamins E, D, rutin, macro - and trace minerals - magnesium, calcium, phosphorus.

Due to the unique amino acid composition, the presence of polyunsaturated fatty acids, vitamin E and squalene, the seed of the amaranth is useful to normalize the metabolism, to correct hormonal imbalance, squalene contained in the seeds of amaranth, acts as x is Rosie antitumor agent, which can destroy cancer cells, converting them into free radicals.

Given the increasing environmental degradation, the leading role in creating healthy food is given to functional properties.

Bread is used daily, so it can act as a product that allows you to adjust the diet by introducing into a bread recipe ingredients with preventive properties.

Method of making bread, including kneading dough pieces, fermentation, obmenu, division, rounding lumps of dough, the dough, characterized in that for the production of bread are wheat flour, water, juice, spinach, beet juice, carrot juice, yeast, salt, amaranth seeds in the following ratio, wt./including:

Wheat flour of the highest grade600
Yeast baking6
Water330
Juice carrots30
The beet juice30
The juice of spinach30
Salt PI is the Wake 9
Amaranth seeds6



 

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3 ex

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14 cl, 3 tbl, 7 ex

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3 ex, 1 tbl

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EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.

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