RU2316215C1 - Method for producing of grain bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of bread and bakery products having antimicrobial properties.

SUBSTANCE: method involves using whole wheat grain which had not been preliminarily shelled; soaking whole grain in aqueous solution containing cellulolytic enzyme preparation Celloviridin in an amount of 0.05-0.09% by weight of dry grain substances and 5% of ground orange peel in the form of 1.0-2.0 mm sized particles by weight of grain, with grain to solution ratio making 1:1. Soaking procedure is carried out at temperature of 40-50 C during 10-16 hours.

EFFECT: improved quality of grain bread having antimicrobial properties, increased organoleptical, physicochemical and microbiological properties of bread.

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Description

The invention relates to the food industry and can be used in the production of bread and bakery products with antimicrobial properties.

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.

Closest to the proposed invention is a method for the production of grain bread [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 matter of the grain, dispersing it, adding prescription components to the grain mass, kneading the dough, fermenting it, cutting and baking bread.

The disadvantage of this method is that it does not provide microbiological purity of the grain, and the resulting bread does not have antimicrobial properties.

The problem to which the invention is directed, is to obtain high-quality bread with antimicrobial properties, improve organoleptic and physico-chemical, microbiological parameters of bread and extend its shelf life.

This is achieved by the fact that in the known method for the production of grain bread, which involves soaking whole unpeeled grain in an aqueous solution of enzyme preparations of cytolytic action, dispersing, adding to the obtained grain mass of the recipe components, kneading the dough, fermenting it, cutting, proofing and baking the dough pieces, in Unlike the prototype, when soaking the grain, Celloviridin G20X is used as an enzyme preparation in the amount of 0.05-0.09% by weight of the dry matter of the grain, at the same time do make 5% milled to a particle size of 1.0-2.0 mm orange peel on the grain weight, grain, and at a ratio of 1: 1. Soaking is carried out at a temperature of 40-50 ° C for 10-16 hours.

The use of the enzyme preparation Celloviridin G20X allows partial surface hydrolysis of cellulose and hemicelluloses of seed and fruit shells of grain [3].

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 hydrolysis of hemicelluloses leads to the formation of xylo-oligosaccharides, which interfere with the interaction of starch with gluten proteins, which slows down the process of stale bread.

The choice of the soaking temperature is due to the optimal temperature for the action of the enzyme complex of the drug. Soaking time was determined by grain moisture. To obtain a grain mass capable of undergoing dispersion, the moisture content of the grain should be 40-45%.

The use of orange peel is due to the presence of essential oils (2.4%) and organic acids (1.41%), which are considered as antibiotic substances [4].

It has been established that when insisting the zest of orange, crushed to a particle size of 1.0-2.0 mm, substances possessing bactericidal properties pass into the infusion within 10 hours (see drawing). The indicated particle size of the crushed orange peel is optimal for transferring bactericidal substances to the infusion.

The chromatogram of the infusion contains peaks corresponding to the presence of organic acids, which have an antiseptic effect.

When soaking the grain in water with the addition of 5% crushed to a particle size of 1.0-2.0 mm zest of orange from the weight of the grain, with a grain to water ratio of 1: 1, the number of colonies of mesophilic-aerobic and facultative anaerobic microorganisms (KMAFAM) decreased by 45.7%, spore-forming bacteria - by 45.45%, the number of molds and yeast decreased by 41.67%, respectively.

The method is as follows.

For the preparation of bread using whole grain of wheat without prior peeling. The grain is soaked in an aqueous solution containing an enzyme preparation of cellulolytic action Celloviridin G20X in an amount of 0.05-0.09% by weight of dry matter of grain and 5% of chopped orange peel with a particle size of 1.0-2.0 mm by weight of grain. The ratio of grain and solution when soaking 1: 1. Soaking is carried out at a temperature of 40-50 ° C for 10-16 hours.

Then the grain mass is ground on a dispersing machine until a uniform consistency is formed, after which all the recipe components are added, and 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 soaked in an aqueous solution containing the enzyme preparation Celloviridin G20X in an amount of 0.09% by weight of dry solids of grain and 5% of chopped orange peel with a particle size of 1.0-2.0 mm by weight of grain. The ratio of grain and aqueous solution when soaking 1: 1. Soaking grain is carried out at a temperature of 50 ° C for 10 hours. 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 studies are presented in tables 1 and 2.

Table 1 The influence of orange peel on the microbiological indicators of grain quality (according to example 1) microbiological indicators The number of colonies Prototype method The proposed method (as in example 1) MAFAM 300 34 Change in relation to control,% 88.67 Spore-forming bacteria 27 5 Change in relation to control,% 81.5 Mold and yeast 7/7 0/4 Change in relation to control,% 100 / 42.86

table 2 Quality indicators of bread from whole unshelled wheat grain (according to example 1) Indicators Prototype method The proposed method according to example 1 Tin bread Specific volume cm ^3/100 g 153 170 The porosity of the crumb,% 29.8 47.5 Porosity structure Porosity is not uniform, pores are medium Pores are small, uniform The total compression strain after 48 hours of storage, units AP-4/2 64.5 84.0

Example 2. For the preparation of bread using a whole unshelled grain of wheat. The grain is soaked in an aqueous solution containing the enzyme preparation Celloviridin G20X in an amount of 0.05% by weight of dry solids of grain, and 5% of chopped orange peel with a particle size of 1.0-2.0 mm by weight of grain. The ratio of grain and aqueous solution when soaking 1: 1. Soaking is carried out at a temperature of 40 ° C for 16 hours. 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, 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 studies are presented in table 3 and 4.

Table 3 The influence of orange peel on microbiological indicators of grain quality (as an example) microbiological indicators The number of colonies Prototype method The proposed method (as in example 2) MAFAM 300 21 Change in relation to control,% 93 Spore-forming bacteria 27 3 Change in relation to control,% 88.89 Mold and yeast 7/7 0/2 Change in relation to control,% 100 / 71.43 Table 4 Quality indicators of bread from whole grain wheat (according to example 2) Quality indicators Prototype method The proposed method (as in example 2) Tin bread Specific volume cm ^3/100 g 153 183 The porosity of the crumb,% 29.8 49.5 Porosity structure Porosity uneven, medium pores The porosity is uniform, the pores are small The total compression strain after 48 hours of storage, units AP-4/2 64.5 86.0

In the test made from grain, which was soaked using orange zest, the number of yeast cells increases to a greater extent than the prototype method, the percentage of budding yeast cells increases from 6.2 to 9.1% (table 5).

Table 5 The content of yeast cells in the test samples from the grain mass obtained using the zest of orange. Name of indicator Prototype method The proposed method (as in example 2) The number of yeast cells in 1 g 3.7 · 10 ⁸ 2.110 ⁹ The number of budding cells,% 6.2 9.1

Consequently, the use of orange peel when soaking the grain has a beneficial effect on the development and vital activity of yeast microflora due to the transition to the liquid phase of water-soluble carbohydrates, vitamins, minerals, organic acids, which are additional nutrition for yeast.

Thus, the data presented show that the soaking of unshelled wheat grains in an aqueous solution containing the enzyme preparation Celloviridin G20X in an amount of 0.05-0.09% by weight of dry solids of grain and 5% of chopped orange peel with a particle size of 1.0-2, 0 mm by weight of the grain at a grain to solution ratio of 1: 1 and a temperature of 40-50 ° for 10-16 hours, allows you to get high-quality bread with antimicrobial properties, improve organoleptic and physico-chemical, microbiological parameters of bread and extend its shelf life .

The method of production of grain bread can be used at bakeries in the production of bread and bakery products with antimicrobial properties.

Information sources

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

2. RF patent No. 2206999, cl. A21D 13/02, 8/02, 2003 - prototype.

3. Kislukhina OV Enzymes in the production of food and feed. - M., DeLiprint, 2002, 336 p.

4. Metlitsky L.V. Biochemistry of fruits and vegetables. - M.: Economics, 1970, 270 p.

Claims (1)

A method for the production of grain bread, which involves soaking the whole unshelled grain in an aqueous solution of enzyme preparations of cytolytic action, dispersing, adding to the obtained grain mass of the recipe components, kneading the dough, fermenting, cutting, proofing and baking the dough pieces, characterized in that when the grain is soaked in As the enzyme preparation, Celloviridin G20X is used in an amount of 0.05-0.09% by weight of the dry matter of the grain, at the same time 5% of crushed grain is added to the key water 1.0-2.0 mm particle measure of orange peel on the grain mass, wherein the ratio of the grain and a solution 1: 1, and soaking is carried out at a temperature of 40-50 ° C for 10-16 hours.