RU2430526C1 - Wheat bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method is as follows: in the process of kneading dough one reduces the recipe quantity of pressed bakery yeast by 3-5% and introduces cultural liquor of Medusomyces gisevi fungus (tea fungus infusion) in an amount of 3-5% of the flour weight. The tea fungus mycelium is preliminarily cultivated in 0.3-0.5% water infusion of nettle with addition of sucrose in an amount of 8-10% of the nettle water solution volume at 20°C for titratable acidity to be 100-110°T.

EFFECT: invention allows to produce bread with dietary and preventive properties, enhance bread quality and biological value, reduce duration of bread preparation and increase its storage life.

1 dwg, 2 tbl, 1 ex

Description

The invention relates to the food industry, namely to baking.

Known methods for the preparation of wheat bread using unconventional raw materials containing additives for therapeutic and prophylactic purposes: with vitamins, vitamin and mineral preparations, for the population of environmentally disadvantaged regions, including with increased levels of radiation - using beta-carotene, microcrystalline cellulose, calcium in in the form of food chalk, powder from seaweed kelp, etc. [1].

It is known to use as additives raw materials from herbs. Many herbaceous plants contain biologically active substances that can have a beneficial effect on the human body. Of particular interest are red clover, alfalfa, nettle, and other herbs. Typically, infusion of the leaf or stems is carried out in water or whey at a temperature of 30 ° C for 2 hours [2].

A known method of production of bakery products "Vetoron with beta-carotene" from wheat flour of the highest or first grade (with the addition of liquid food preparation beta-carotene "Vetoron") TU 9110-005-49872579-08 [3].

The disadvantage of this method is that the content of carotene in bread, even within the physiological norms of its consumption, gives the bread an orange-yellow color.

A known method for the production of bakery products, including kneading dough based on wheat flour with the addition of oyster mushroom powder during kneading, for which pre-prepared fresh mushrooms are dried at a temperature of the drying agent 85-90 ° C to a moisture content of 10-12% and grind to particle size 0.2-1.0 mm, while the powder from oyster mushrooms is taken in an amount of 3-5% by weight of wheat flour, after which the kneaded dough is fermented, it is cut into dough pieces, proofing and baking products [4].

The disadvantage of this method is that the additive used gives the finished product a grayish-greenish tint, which spoils the presentation of the bread.

Closest to the invention in terms of biochemical and technological essence is a method for the production of wheat bread, which includes kneading dough from flour, water, yeast and salt, fermentation, cutting the dough, proofing and baking [5].

The disadvantage of this method is the short shelf life of bread, low biological value.

The aim of the invention is to develop a method for the production of bread with dietary and prophylactic properties, which allows to increase the stability of the human body in difficult environmental conditions, to increase the quality and biological value of bread (vitamin content), to increase its storage duration.

The solution of this problem and the achievement of the technical results listed above became possible due to the fact that when kneading the dough, 3-5% less baked yeast is added to it from the recipe amount and the culture liquid of Medusomyces gisevi fungus (Kombucha infusion) is 3-5% the mass of flour, and the fungus mycelium is pre-cultivated at 20 ° C until titratable acidity of 100-110 ° T is achieved in 0.3-0.5% aqueous nettle infusion with the addition of sucrose in an amount of 8-10% of the nettle water solution, after what for eshannoe fermented dough, spend his butchering, proofing and baking products.

The composition of Kombucha infusion is complex and includes sugars, ethyl alcohol, carbon dioxide, organic acids, enzymes, vitamins, caffeine, tannins and antibiotic substances, as well as acetic bacteria, which stimulate the vital activity of fermentative microflora of wheat dough.

The mechanism of therapeutic and prophylactic and biostimulating action of Kombucha culture fluid under conditions of adverse environmental factors (hypo- and hyperthermia, pathogenic microflora) acting on the body is determined by the unique chemical composition of the fungal culture fluid, which is the result of vital functions of microorganisms - symbionts: acetic acid bacteria and yeast .

The amount of baked pressed yeast is reduced by 3-5% of the recipe amount. Reducing the amount of yeast by more than 5% of the recipe amount increases the duration of the test preparation process, and reducing the yeast by less than 3% of the recipe amount is not technologically feasible. Reducing the amount of yeast by 3-5% of the prescription amount became possible, because fermentation activity of the culture fluid is high. Graphs of the gas-generating ability of the test of the present invention are very close to the graph of the prototype (drawing). Thus, a reduced dosage of yeast does not affect the process of gas formation.

The amount of introduced culture fluid of Kombucha 3-5% by weight of flour. The introduction of less than 3% does not have a positive effect on the quality of the bread (taste and aroma), and the introduction of more than 5% is impractical from an economic point of view.

The concentration of nettle infusion should not be lower than 0.3%, since otherwise Kombucha synthesizes an insufficient amount of ascorbic acid necessary for its vital activity. Using a concentration of infusion of more than 0.5% is impractical from an economic point of view.

A reduction in sucrose consumption of less than 8% lengthens the time of cultivation of the fungus, and the introduction of more than 10% is not justified from an economic point of view.

Cultivation occurs until titratable acidity of the culture fluid reaches 100-110 ° T. When using a culture fluid with an acidity of less than 100 ° T, its antibacterial effect is reduced. The use of a culture fluid with an acidity of more than 110 ° T can adversely affect the taste of bread.

At the Department of Food Biotechnology of Plant Products, SPbGUNiPT, a series of experimental baking was carried out.

Example 1. The preparation of wheat bread in a steam-free way

To prepare wheat bread from premium flour, when mixing dough per 100 kg of flour, 2.43-2.37 kg of pressed baked yeast, 1.5 kg of salt, 3-5 kg of culture fluid of Medusomyces gisevi fungus and water are calculated.

The dough wanders for 90 minutes at t = 35 ° C. Proofing dough for 50 minutes at t = 35 ° C and relative humidity 75-80%. Dough pieces are baked for 25 min at t = 210-220 ° C.

3-5% by weight of flour of the culture fluid of the fungus cultivated on nettle infusion with the addition of sucrose was added to the present invention.

Bread prepared in this way has a pleasant taste and aroma, normal volume and porosity /table.1/.

Table 1 presents data on the influence of the culture fluid of Kombucha on the quality of finished products.

Table 1 The influence of the culture fluid of Medusomyces gisevi fungus on the quality of wheat bread Indicator Measurement results Prototype Proposed invention Specific bread volume cm ^3/100 g 445 460 H: D 0.50 0.52 Acidity, degrees no more 1.4 1.7 Mass fraction of moisture,% no more 42.08 42,2 Porosity,% 79 81 Appearance Regular shape Crumb color Light crumb The crumb is white, uniform color Crumb character Porosity developed, medium pores, soft Developed porosity, medium pores, crumb softer than prototype Scent Peculiar to bread More pronounced in comparison with the prototype, characteristic of bread Taste Peculiar to bread Pleasant, characteristic of bread, more pronounced in comparison with the prototype, the crumb is easy to chew

From the results shown in table 1, it can be seen that in terms of taste and aroma quality indicators, the present invention with the addition of culture fluid Medusomyces gisevi in an amount of 3-5% by weight of flour exceeds the prototype.

Analysis of the results presented in table 2, shows that the addition of culture fluid of the fungus Medusomyces gisevi to the present invention in an amount of 3-5% by weight of flour has the best effect on the preservation of freshness of products during storage, compared with the prototype.

Table 2 presents data on the effect of Kombucha infusion on the change in crumb compressibility during storage of finished products. The measurements were carried out on a penetrometer.

table 2 The influence of the culture fluid of Medusomyces gisevi fungus on the structural and mechanical properties of bread crumb Storage time, h Measurement results, unit Prototype Proposed invention 24 90 93 48 56 60 72 40 45 144 24 28

In the present invention, fermentation was reduced by 20.0%, and the proofing was reduced by 15.0% compared with the prototype.

The difference in the duration of fermentation and proofing of the prototype test and the present invention can be explained by the high fermentation activity of the culture fluid (strong acidizing agents are present in the culture fluid - gluconic acid, acetic and lactic acid bacteria, acid accumulation in the present invention is faster, and therefore leads to a reduction in the duration of fermentation) .

The introduction of the culture fluid of the fungus Medusomyces gisevi can increase the content of B vitamins, in particular vitamin B ₁ . In the present invention, the amount of vitamin B ₁ increased by 10% compared with the prototype.

Thus, the invention allows to obtain bread with dietary properties, with a high content of B vitamins, can reduce the process of dough preparation, as well as reduce the number of baking yeast by 3-5% of the recipe due to the use of culture fluid of the fungus Medusomyces gisevi, which makes it possible to attribute him to a group of functional products.

Information sources

1. A collection of recipes and technological instructions for the preparation of bakery products for preventive and therapeutic nutrition. - Moscow, Pishchepromizdat, 2004.

2. Drobot V.I. The use of unconventional raw materials in the baking industry. Kiev: Harvest, 1993.

3. A collection of recipes and technological instructions for the preparation of dietary and preventive varieties of bakery products. - Moscow, 1997

4. Patent RU 2335902 C1, 10.20.2008, cl. A21D 2/36, A21D 8/02.

5. Collection of recipes for bakery products produced according to state standards. - St. Petersburg: GIORD, 2004.

Claims (1)

A method for the production of wheat bread, including kneading dough from traditional components - flour, yeast, salt and water, fermenting dough, cutting, proofing and baking bread, characterized in that when kneading dough, the amount of baked pressed yeast is reduced by 3-5% of the recipe amount and add 3-5% of the culture fluid of the fungus Medusomyces gisevi (infusion of kombucha) to the mass of flour, and the fungus mycelium is pre-cultivated in 0.3-0.5% aqueous nettle infusion with the addition of sucrose in an amount of 8-10% of water solution volume and nettles at 20 ° C until titratable acidity of 100-110 ° T is achieved.

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