RU2515138C1 - Method for preparation of rye bread "ukrainian rhapsody" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: rye bread preparation method envisages garlic extract preparation; for this purpose garlic in an amount of 10% of the rye flour weight is milled and poured with reconditioned milk whey. For the milk whey preparation dry milk whey in an amount of 1% of the rye flour weight is mixed with water at a ratio of 1:10 at a temperature of 50°C. The extraction of garlic with the produced milk whey is performed at a temperature of 35°C during 60 minutes (under stirring conditions). Then extract is filtered from the suspension; dough is kneaded of bakery rye flour, dry wheat gluten, fermented rye malt, pressed bakery yeast, culinary food salt, the prepared extract of garlic and water. The mass is fermented during 1-1.5 hours; then the fermented mass is directed for dough pieces handling, handing-up, panning, proofing during 40-60 minutes and baking during 30-50 minutes at a temperature of 210-250°C.

EFFECT: rye bread preparation method allows to improve organoleptic and physical-and-chemical indices of the goods, increase nutritive value and impart functional purpose to the goods.

3 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used for the preparation of rye bread with functional properties.

The closest in technical essence and the achieved effect is the PETROVSKY rye-wheat bread preparation method [TU 9113-211 11163857-2002], which includes kneading dough from peeled rye flour, premium or first grade wheat flour, pressed baker’s yeast, acidifying complex additives "Citrosol", table salt, drinking water with the following number of prescription components, g per 100 g of flour:

Bakery rye flour 50,0 baking wheat flour 50,0 PKD "Citrosol" 2.7 pressed baker's yeast 1,5 food salt 1.7 water drinking by calculation.

The main disadvantages of this method are insufficiently high organoleptic and physico-chemical indicators of the quality of finished products, namely aroma, crust color, porosity and specific volume, their low nutritional value and low functional properties.

The technical task of the invention is to develop a method for preparing rye bread “Ukrainian Rhapsody”, which allows introducing functional components into the recipe - garlic extract with the addition of whey, fermented rye malt and dry wheat gluten, to improve the organoleptic and physico-chemical parameters of the quality of the finished product, and also to increase nutritional value and give the product a functional focus.

To solve the technical problem of the invention, a method for preparing rye bread is proposed, characterized in that garlic extract is first prepared, for which purified garlic is crushed and poured with rye flour in the amount of 10% by weight of reconstituted whey, for the preparation of which 1% of dry whey to rye mass is the flour is mixed with water in a ratio of 1:10 at t 50 ºС and the resulting mixture is extracted at t 35 ºС for 60 min with stirring, the extract is filtered off from the suspension, then the dough is kneaded from mu and rye baking, dry wheat gluten, fermented rye malt, pressed baker’s yeast, food table salt, prepared extract of garlic and water, it is fermented for 1 - 1.5 hours, then the fermented mass is sent for cutting, rounding, piling, proofing of dough pieces for 40-60 minutes and baking for 30-50 minutes at t 210 - 250 ºС, the dough is prepared with the following contents of the recipe components, g per 100 g of flour:

Bakery rye flour 100.0 dry wheat gluten 23.0 pressed baker's yeast 3.0 food salt 1,5 chopped garlic 10.0 dry whey 1,0 fermented rye malt 5,0 drinking water 60.

The technical result of the invention is to improve the quality of the finished product by improving the physicochemical and organoleptic characteristics, to increase the nutritional value and to give the product a functional orientation by introducing garlic extract with the addition of whey, fermented rye malt and dry wheat gluten into the formulation.

Garlic is a biennial herb; species of the genus Onion of the Onion family (Alliaceae). A popular vegetable culture among many peoples around the world, as it has a sharp taste and a characteristic smell associated with a group of organic compounds - sulfides. It is widely used in medicine due to its antiviral effect. Cloves of garlic are used as seed, eaten (raw or cooked, as a seasoning). Leaves, arrows and peduncles are also edible and are used mainly in young plants. Thus, only the roots of the plant and the thin protective husk of the cloves are not eaten.

The taste and smell of garlic are due to the presence of essential oil (0.23-0.74%), which contains allicin and other organic compounds of the sulfide group (volatile); its volatile substances make up about 35% of the total amount of substances contained in it. 100 g of garlic contains: water 58-59 g, proteins 6.4 ± 0.2 g, fats 0.5 g, carbohydrates 33.1 g (disaccharides 1 g). The vitamin composition is represented by vitamins such as: β-carotene - 5 μg, thiamine (B ₁ ) - 0.2 mg, riboflavin (B ₂ ) - 0.1 mg, niacin (B ₃ ) - 0.7 mg, pantothenic acid (B ₅ ) - 0.6 mg, pyridoxine (B ₆ ) - 1.2 mg, folacin (B ₉ ) - 3 μg, ascorbic acid (C) - 31 ± 2 mg. Garlic contains valuable trace elements: calcium - 181 ± 25 mg, iron - 1.7 mg, magnesium - 24-26 mg, phosphorus - 153 ± 8 mg, potassium - 401 ± 26 mg, sodium - 17 mg, zinc - 1, 2 mg, manganese - 1.7 mg, selenium - 14 ± 3 μg. All these substances intensify the work of yeast cells and, as a result, the ripening period of the dough and its proofing is reduced.

Garlic acts as an antiseptic, inhibits, as a rule, the vital activity of pathogenic microbes, fungi, protozoa. It dilates blood vessels, suppresses the processes of decay and fermentation in the intestine (with atony of the intestine and colitis). It is able to lower low-density lipoprotein cholesterol and total cholesterol and increase the level of beneficial cholesterol - high-density lipoprotein, as well as lower blood pressure, which is useful for the prevention of atherosclerosis and hypertension. It is used in the treatment of atherosclerosis, hypertension, dyspepsia, chronic colitis, bloating, chronic bronchitis, pulmonary tuberculosis. The antiviral effect of garlic has been proven, in particular garlic to some extent helps prevent the flu. Immunostimulating and anti-cancer effects of garlic preparations are supposed.

Due to the chemical composition, high content of antibiotic substances with a bactericidal effect, garlic is suitable for use in the baking industry with the aim of enriching bakery products and increasing their shelf life.

Whey is the most useful secondary product of milk processing, which retains all the beneficial properties of milk.

Serum contains more than 200 vital nutrients and biologically active substances. The nutritional value of whey is due to the presence of protein substances, carbohydrates, fats, vitamins, mineral salts and trace elements. In the production of cottage cheese and cheese, about 50% of milk solids pass into whey: carbohydrates - 90%, protein substances - more than 20%, mineral salts - about 80%. The mineral composition of whey is very diverse and rich. 80% of potassium, up to 50% of calcium and magnesium, whose content in flour and bread is insignificant, passes from the mineral substances of milk to whey. Serum is rich in water-soluble B vitamins, it also contains vitamins such as C, A, D, E.

The invention uses whey powder. 100 g of dry whey contains: water - 4%, fats - 1.1%, lactose - 73.3%, proteins - 12%, organic acids - 3.6%, ash - 6.0%, minerals: sodium - 300 mg, potassium - 1400 mg, calcium - 1100 mg, magnesium - 150 mg, phosphorus - 700 mg, iron - 1.5 mg, vitamins, mg: A - 0.1, B ₁ - 0.21, B ₂ - 1.3, PP - 0.82, C - 5.0.

Whey is the most low-calorie dairy product (almost 3 times less than milk). Serum has the ability to stimulate the secretion of digestive glands, so it is recommended for gastritis with low acidity. It also contributes to the normalization and improvement of intestinal microflora.

Whey has the following beneficial properties for the human body: improves kidney function and normalizes liver function, stimulates the intestines; removes excess fluid from the body, thereby contributing to the optimal removal of toxins and toxins; helps with rheumatism, hypertension, improves blood circulation and prevents the development of atherosclerosis; reduces inflammatory processes; has a calming effect on the nervous system; cleanses the skin; It is a good diuretic, calming and restorative; recommended for people with urolithiasis; helps with neurosis and stress, contributes to the normalization of the neuropsychic state and emotional reactivity of a person; It is a source of vitamins, as well as a medicine and a means of preventing cardiovascular diseases.

When dry milk whey is added to the dough in an amount of 1% of the total mass of rye flour, a significant improvement in the water-holding capacity of bread, improvement of the properties of the dough, and also the vitamin and mineral composition of the products are observed.

To increase the organoleptic and rheological properties of the product, fermented ground rye malt is introduced into the recipe of the invention. The raw material for the preparation of rye fermented malt is selected rye grain with a germination capacity of at least 92.0%. In the process of complex technological processing, rye grains are subjected to enzymatic hydrolysis and all useful substances turn into simpler forms, easily accessible for assimilation. Due to this, getting into the body, their biological activity increases significantly. Germinated rye grains contain proteins, carbohydrates, phosphorus, potassium, magnesium, manganese, calcium, zinc, iron, selenium, copper, vanadium, etc., vitamins B ₁ , B ₂ , B ₃ , B ₅ , B ₆ , B ₉ , E, F, Biotin. These substances contribute to the normal functioning of the brain and heart, alleviate the effects of stress, improve the condition of the skin and hair, and slow down the aging process. Especially useful for children and the elderly, pregnant women and nursing mothers, people of intense mental and physical labor.

Acting on various body systems, fermented ground rye malt normalizes the acid-base balance in the gastrointestinal tract and improves digestion, promotes the most efficient absorption of carbohydrates and enhances the absorption of nutrients in the intestines, prevents the appearance of stones in the gall bladder, bile ducts and liver, strengthens the immune system, stimulates metabolism and blood formation, helps increase hemoglobin levels, lower cholesterol, cleanse the body of toxins, normal uet blood pressure and actively prevent thrombosis, reduces the effects of stress.

Rye malt, introduced into the diet, will bring tangible benefits for dysbiosis, gastritis with low acidity, enterocolitis, duodenitis. Regular consumption of foods fortified with fermented rye malt is a good prevention of colorectal cancer.

Dry wheat gluten is a powder in color from cream to yellow or light brown with a mass fraction,%, not more than: moisture - 9.0; fat - 2.5; ash - 1.5 and protein - not less than 82.0%. Dry wheat gluten is introduced into the formulation of the product in order to form a dough structure, that is, a gluten skeleton, since similar proteins of rye flour are not able to form it due to the peculiarities of the chemical structure of the flour. As a result, the form stability of the test and the porosity of the product are increased. The introduction of dry gluten can significantly increase the protein content in the finished product.

The method of preparation of rye bread "Ukrainian Rhapsody" is as follows.

A garlic extract is prepared, for which garlic in an amount of 10% by weight of rye flour is crushed and poured with reconstituted whey, for which 1% dry milk whey to the mass of rye flour is mixed with water in a ratio of 1:10 at t 50 ºС and the prepared a mixture of garlic extract and whey at t 35 ºС for 60 min, filtered off from the suspension, then knead the dough from baked rye flour, dried wheat gluten, fermented rye malt, baked yeast ny, salt, cooked extract of garlic and water, ferment it to an acidity of 8.0 degrees. within 1 - 1.5 hours, then the fermented mass is sent to cutting, rounding, laying in the mold, proofing the dough pieces for 40 - 60 minutes and baking 30 - 50 minutes at t 210 - 250 ºС, the dough is prepared at the following contents of the recipe components, g per 100 g of flour:

Bakery rye flour 100.0 dry wheat gluten 23.0 pressed baker's yeast 3.0 food salt 1,5 chopped garlic 10.0 dry whey 1,0 fermented rye malt 5,0 drinking water 60.

The method of preparation of rye bread "Ukrainian Rhapsody" is illustrated by the following examples:

Example 1 (prototype). The dough is prepared from rye flour, premium wheat flour, acidifying complex additives "Citrosol", pressed baker's yeast, table salt. Kneading the dough on the acidifying complex additive "Citrosol" is carried out in dough mixing machines. To prepare the dough, the prescription amount is poured into the dough mixing machine - the whole mass of rye and wheat flour of the highest grade, the acidifying complex additive Citrosol is added, mixed, then the rest of the raw materials according to the recipe and water are added, and mixing is continued. Kneading is carried out until a homogeneous mass is obtained. The kneaded dough is left to ferment for 1.5 hours, then the fermented dough is sent for cutting. The finished dough is cut with dividing machines, rounded, laid in molds, on sheets and sent for proofing. Proofing time 50 min. Baking is carried out in a humidified baking chamber at a temperature of 230 ° C. The baking time is 40 minutes, the dough is prepared with the following number of recipe components:

peeled rye flour 100.0 dry wheat gluten 23.0 pressed baker's yeast 3.0 food salt 1,5 chopped garlic 10.0 dry whey 1,0 fermented rye malt 5,0 drinking water 60.

Organoleptic and physico-chemical indicators of product quality are presented in table 1, the nutritional value of the products in table 2, the content of vitamins and minerals in table 3.

Example 2. The dough is prepared from rye flour, dried wheat gluten, pressed baker's yeast, edible salt, fermented rye malt, garlic extract and whey. First, the garlic extract is prepared, for which the garlic is peeled, chopped and poured with reconstituted whey. The extraction is carried out at a temperature of 35 ° C with stirring for 60 minutes, then the extract is filtered off from the suspension. Dry whey is restored by dissolving it in water at a temperature of 50 ºС, the ratio of serum to water is 1:10. The resulting extract is used later in the dough kneading. Dry gluten is mixed with baked rye flour and fermented rye malt. Pressed baker's yeast and salt are separately dissolved in water at a temperature of 38 ºС. All recipe components are mixed in a dough mixer until a homogeneous dough is obtained. The mixed dough is sent for fermentation at a temperature of 32 ºС until an acidity of 8.0 degrees is achieved. After 1.5 hours of fermentation, the dough is cut into dough pieces and proofed for 40 minutes at a temperature of 38 ° C and a relative humidity of 80%. Baking is carried out at a temperature of 230 ° C for 40 minutes, the dough is prepared with the following number of recipe components:

Bakery rye flour 100.0 dry wheat gluten 23.0 pressed baker's yeast 3.0 food salt 1,5 chopped garlic 10.0 dry whey 1,0 fermented rye malt 5,0 drinking water 60.

Organoleptic and physico-chemical indicators of product quality are presented in table 1, the nutritional value of the products in table 2, the content of vitamins and minerals in table 3.

Table 1

table 2

Table 3

As can be seen from tables 1, 2 and 3, the proposed method for obtaining rye bread "Ukrainian Rhapsody", obtained using garlic extract with the addition of whey, fermented rye malt and dry wheat gluten, allows you to get bread with improved organoleptic and physico-chemical quality indicators (by porosity - by 10%, by specific volume - by 9%), with increased nutritional value (by proteins, fats and carbohydrates - 2.7 times, by 70% and 7.5%, respectively). An increase in the content of most vitamins (B ₁ , B ₂ , PP, C, β-carotene, B ₆ , E, B ₅ ) and minerals (K, Mg, Se, P, Fe, Mn, Ca) is observed. The content of ascorbic acid is significantly increased (it is one of the main nutrients in the human diet, an antioxidant, necessary for the normal functioning of bone and connective tissue); potassium (necessary to maintain the acid-base balance and normalize the water balance in the human body); calcium (the main building element in the human body, is the basis of bones and teeth, participates in muscle and neural reactions, participates in blood coagulation processes, has anti-allergic and anti-inflammatory effects, promotes the excretion of salts of heavy metals and radionuclides from the body); selenium (enhances the body's immunity, is a strong antioxidant, reduces the risk of developing cardiovascular diseases, prevents and stops the development of malignant tumors, stimulates metabolic processes, stimulates the reproductive function, and normalizes the endocrine system).

The proposed method for preparing rye bread improves the quality of the finished product: by improving the organoleptic and physico-chemical characteristics of the products, increase the nutritional value and give the product a functional focus.

Claims (1)

A method of preparing rye bread, characterized in that the garlic extract is first prepared, for which garlic in an amount of 10% by weight of rye flour is ground and poured with reconstituted whey, for the preparation of which 1% dry whey to the mass of rye flour is mixed with water in a ratio of 1 : 10 at a temperature of 50 ºС and the resulting mixture is extracted at a temperature of 35 ºС for 60 min with stirring, the extract is filtered off from the suspension, then the dough is kneaded from rye flour, dry wheat flour leucines, fermented rye malt, pressed baker’s yeast, food table salt, prepared extract of garlic and water, are fermented for 1-1.5 hours, then the fermented mass is sent to cutting, rounding, piling, proofing dough pieces for 40- 60 minutes and baking 30-50 minutes at a temperature of 210-250 ºС, the dough is prepared with the following number of recipe components, g per 100 g of flour:
Bakery rye flour 100.0
dry wheat gluten 23.0
pressed baker's yeast 3.0
food salt 1.5
chopped garlic 10.0
dry whey 1.0
fermented rye malt 5.0
drinking water 60.