RU2344611C1 - Method of manufacturing grain bread - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method includes steeping whole unhulled wheat grain, its dispersion, addition recipe ingredients to the grain mass, kneading of dough, its fermentation, cutting, proofing and baking of dough pieces. Before steeping the grain is irradiated with photodiode quantum radiator with yellow or red LEDs during 60 seconds pulsed with pulses repetition rate 3 kHz under pulse duration of 0.25 microseconds. Steeping is performed in water during 16-20 hours at the temperature 20-30°C. Relation of grain and water makes 1:1.

EFFECT: high specific volume, good even porosity, duration of technologicas cycle decreases.

2 dwg, 2 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the production of bread and bakery products from germinated wheat grains.

A known method for the production of grain bread [1], providing for the soaking of grain in water treated with silver ions to achieve a concentration of 0.15-0.35 mg / l, grinding grain, making dough from the resulting mass, cutting and baking.

The disadvantage of this method is that it involves the use of an expensive antiseptic, the purpose of which is to reduce the microbiological contamination of grain.

Closest to the proposed invention is a method for the production of grain bread from sprouted wheat grain [2], which involves soaking the whole unshelled grain in a solution containing cytolytic enzyme preparations or their complex with α-amylase in an amount of 0.003-0.01% by weight of dry solids of grain , its dispersion, the addition of prescription components to the grain mass, kneading dough, its fermentation, cutting and baking bread.

The disadvantage of this method is that it involves the use of expensive enzyme preparations, and α-amylase, which is part of the composition, contributes to the formation of a large number of low molecular weight dextrins, which provide the stickiness and cremeability of the bread crumb, and the resulting bread has a higher cost.

The problem to which the invention is directed, is to obtain bread with improved organoleptic and physico-chemical characteristics of bread while reducing the duration of the process, in reducing the cost of bread.

This is achieved by the fact that in the known method for the production of grain bread, which involves soaking a whole unpeeled wheat grain, dispersing it, adding to the obtained grain mass the recipe components, kneading the dough, fermenting, cutting, proofing and baking the dough pieces, in contrast to the prototype before soaking the grain is irradiated with a LED quantum emitter with yellow or red LEDs for 60 s in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and is soaked s is performed for 16-20 hours at 20-30 ° C in water, wherein the ratio of grains and water 1: 1.

As a result of exposure to grain with LED radiation, there is an increase in the activity of their own grain enzymes [3]. In this case, under the action of proteolytic enzymes, hydrolysis of high molecular weight protein compounds occurs, as a result of which cellulolytic and amylolytic enzymes of grain are released. The amount of amino nitrogen in irradiated wheat grain increased by 10% compared with the prototype, which leads to an increase in the activity of proteolytic enzymes.

Own cellulolytic enzymes of grain partially hydrolyze cellulose and hemicellulose of seed and fruit shells of grain, which accelerates the process of germination.

The low molecular weight dextrins and simple sugars formed as a result of hydrolysis intensify the process of fermentation and gas formation, as a result of which the specific volume of bread and the porosity of the crumb increase.

The fiber content in the sprouted grain decreased by 8% compared with the prototype, while the fiber content in the irradiated and then sprouted grain was 2.3%.

The activity of the amylolytic enzymes of the treated grain increases more intensively compared to the grain soaked without preliminary irradiation and, in addition, hydrolysis products of non-starch polysaccharides appear in the system, which contribute to a decrease in viscosity and, consequently, a decrease in the drop number. Data on the change in the number of drops with different durations of soaking the grain are presented in figure 1.

A change in amylolytic activity can also be detected by the enzymatic formation of sugar from starch. The content of reducing sugars in the sprouted grain irradiated with yellow LEDs increased by 9% compared with the prototype.

It was established that in the process of germination, a change in the state of the carbohydrate-amylase complex of wheat grains occurs: starch gel is diluted due to an increase in the activity of amylolytic enzymes that promote starch hydrolysis, as well as due to the destruction of the native structure of the matrix of fruit and seed coat of grain.

The use of LED emitter contributed to a more intensive growth of proteases, cellulolytic enzymes, amylases, which contributed to the intensification of the process of grain germination.

The effect of LED exposure on the process of germination of wheat grain is presented in table 1, and the change in the duration of germination of wheat grain at different water temperatures in figure 2.

Table 1 Change in the duration of germination of wheat grain under the influence of various factors Sample Exposure, s Germination time, h T = 20 ° C T = 30 ° Green LEDs 60 23 21 Yellow LEDs 60 eighteen 16 LEDs are red 60 twenty eighteen Prototype 0 - eighteen

The method is as follows.

For the preparation of bread using whole grain of wheat without prior peeling. The grain is pre-irradiated with an LED quantum emitter for 60 s and then soaked in water. The ratio of grain and water when soaking 1: 1. Soaking was carried out at a temperature of 20-30 ° C for 16-20 hours until the appearance of sprouts 1-2 mm.

Then the grain mass is crushed on a dispersing machine until a uniform consistency is formed, after which all the recipe components are added, the dough is kneaded.

Kneading the dough, fermentation, cutting, proofing the dough and baking bread is carried out in a conventional manner.

Example 1. For the preparation of bread using a whole unshelled grain of wheat. The grain is irradiated with an LED quantum emitter, which is used as a pulsed quantum emitter with LEDs, including a set of 100 LEDs, such as KIPD 40zh20-zh pb. with yellow LEDs for 60 seconds in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and soaked in water. The ratio is 1: 1. Soaking the grain is carried out at a temperature of 20 ° C for 18 hours until the appearance of sprouts 1-2 mm. Then the grain mass is crushed on a dispersing machine until a uniform consistency is formed. Pressed yeast and table salt in the amount of 2.5 and 1.5%, respectively, to the mass of grain and water are added to the cereal mass until a dough of 44.5% moisture is obtained. The dough is cooked in an uncooked manner. Kneading, fermentation, butchering, proofing the dough and baking bread is carried out in a conventional manner. The results of the analysis of the quality of the bread are shown in table 2.

Example 2. For the preparation of bread using a whole unshelled grain of wheat. The grain is irradiated with an LED quantum emitter, which is used as a pulsed quantum emitter with LEDs, including a set of 100 LEDs, such as KIPD 40zh20-zh pb. with yellow LEDs for 60 seconds in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and soaked in water. The ratio is 1: 1. Soaking the grain is carried out at a temperature of 30 ° C for 16 hours until the appearance of sprouts 1-2 mm. Then the grain mass is crushed on a dispersing machine until a uniform consistency is formed. Pressed yeast and table salt in the amount of 2.5 and 1.5%, respectively, to the mass of grain and water are added to the cereal mass until a dough of 44.5% moisture is obtained. The dough is cooked in an uncooked manner. Kneading, fermentation, butchering, proofing the dough and baking bread is carried out in a conventional manner. The results of the analysis of the quality of the bread are shown in table 2.

Example 3. For the preparation of bread using a whole unshelled grain of wheat. The grain is irradiated with an LED quantum emitter, which is used as a pulsed quantum emitter with LEDs, including a set of 100 LEDs, such as KIPD 40zh20-zh pb. with red LEDs for 60 seconds in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and soaked in water. The ratio is 1: 1. Soaking the grain is carried out at a temperature of 20 ° C for 20 hours until the appearance of sprouts 1-2 mm. Then the grain mass is crushed on a dispersing machine until a uniform consistency is formed. Pressed yeast and table salt in the amount of 2.5 and 1.5%, respectively, to the mass of grain and water are added to the cereal mass until a dough of 44.5% moisture is obtained. The dough is cooked in an uncooked manner. Kneading, fermentation, butchering, proofing the dough and baking bread is carried out in a conventional manner. The results of the analysis of the quality of the bread are shown in table 2.

Example 4. For the preparation of bread using a whole unshelled grain of wheat. The grain is irradiated with an LED quantum emitter, which is used as a pulsed quantum emitter with LEDs, including a set of 100 LEDs, such as KIPD 40zh20-zh pb. with red LEDs for 60 seconds in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and soaked in water. The ratio is 1: 1. Soaking the grain is carried out at a temperature of 30 ° C for 18 hours until the appearance of sprouts 1-2 mm. Then the grain mass is crushed on a dispersing machine until a uniform consistency is formed. Pressed yeast and table salt in the amount of 2.5 and 1.5%, respectively, to the mass of grain and water are added to the cereal mass until a dough of 44.5% moisture is obtained. The dough is cooked in an uncooked manner. Kneading, fermentation, butchering, proofing the dough and baking bread is carried out in a conventional manner. The results of the analysis of the quality of the bread are shown in table 2.

table 2 Quality indicators of grain bread with average baking properties according to example 1, 2, 3 and 4 Level of quality Prototype method The proposed method according to example 1 The proposed method according to example 2 The proposed method according to example 3 The proposed method according to example 4 1. tin bread Specific volume cm ^3/100 g bread 173 196 198 186 188 2. The porosity of the crumb,% 38.8 45.1 44.3 43.0 44.0 3. The structure of porosity Porosity uneven, medium pores The pores are small, fairly uniform The pores are small, fairly uniform The pores are small, fairly uniform The pores are small, fairly uniform 4. General compression strain after 48 hours of storage, units AP-4/2 74.3 76.1 75.9 75,4 76,2

From the above data it follows that irradiation with an LED quantum emitter for 60 seconds and further soaking a whole unpeeled wheat grain in water at a temperature of 20-30 ° C for 16-20 hours before the appearance of sprouts 1-2 mm long allows you to get bread with a high specific volume, good uniform porosity and accelerate the technological process of bread production by 4-8 hours.

Information sources

1. RF patent No. 2058008 class. A21D 13/02, 1996.

2. Bobrov A.V. Field informational interactions. - Eagle: Proceedings, 2003 - 570 p.

3. RF patent No. 2206999 class. A21D13 / 02, 8/02, 2003 - prototype.

Claims (1)

A method for the production of grain bread, which involves soaking the whole unshelled wheat grain, dispersing it, adding to the grain mass of the recipe components, kneading the dough, fermenting it, cutting, proofing and baking the dough pieces, characterized in that the grain is irradiated with an LED quantum emitter with yellow or red LEDs for 60 s in a pulsed mode with a pulse repetition rate of 3 kHz with a pulse duration of 0.25 μs, and soaking is carried out for 16-20 hours at a temperature round 20-30 ° C in water, wherein the ratio of grains and water 1: 1.

Images