Method of production of achloride bread

Abstract

FIELD: food industry; production of dumplings.SUBSTANCE: method for producing achloride bread involves preparing dough using the straight-dough method by kneading dough with a moisture content of 42% with the addition of sea buckthorn flour in an amount of 3% of the flour weight for kneading the dough, its fermentation, cutting, proofing and baking. Fermentation, proofing and baking are carried out in a combi steamer. Fermentation is carried out for 30 minutes with two revolutions at a temperature of 32 °C. Proofing is carried out for 5 minutes at a temperature of 32 °C, and baking is carried out for 20 minutes at a temperature of 230 °C.EFFECT: improved quality, increased biological value and organoleptic characteristics of the finished product, reduced duration of the process, and expanded range of non-chloride bread.1 cl, 1 dwg, 6 tbl

Description

[0001] The proposed invention relates to the food industry, in particular to bakery production.

[0002] A known method for producing achloride-free breadsticks (RU 2692908, A21D 2 / 36, published June 28, 2019) involves preparing dough using the straight-dough method with a moisture content of 37%, fermenting it for 20 minutes, cutting it, proofing it for 30 minutes, and baking. Bake for 10-12 minutes at 220-240°C; the dough contains flaxseed flour.

[0003] The disadvantages of this method are the low consumer characteristics of the finished product, due to low structural and mechanical properties, as well as a short shelf life.

[0004] A known method for producing flaxseeds for achloride nutrition (RU 267462; A23L 7 / 10; A23L 33 / 10; A21D 13047 published on 11.12.2018), according to which brown flax seeds are pre-soaked in water at a temperature of 20-22°C for 40 minutes at a water-to-solid ratio of 1:1.5. Then, fortifiers are added: kelp powder taken in an amount of 5% of the flax seed weight, barley malt extract - 2% of the flax seed weight. Next, the flaxseed mass is manually formed to a thickness of 3-5 mm on silicone-coated baking sheets or silicone tape with rectangular holes of 30 × 50 mm or round holes with a diameter of 50 mm. Drying of flasks is carried out at a temperature of 110°C for 60-90 minutes.

[0005] The disadvantage of this method is the difficulty of preparing raw ingredients and the long duration of the technological process.

[0006] The closest in technological essence to the claimed invention is the method for the production of achloride bread (RU 2807717, A21D 8 / 02; A21L 2 / 34 published on 21.11.2023), consisting of the following components, kg per 100 kg of flour: premium grade wheat flour - 100.0; pressed baker's yeast - 1.7; biologically active additive - enzymatic hydrolysate of the bursa of Fabricius of broiler chickens - 1.5; water taking into account the dough moisture content of 42%.

[0007] The disadvantage of this method is the difficulty of preparing raw ingredients, the significant duration of the technological process of preparation, and the use of pressed yeast.

[0008] The technical result of the invention is to improve the quality of the finished product and reduce the duration of the process, increase the biological value of the finished product, expand the range of non-chloride bread, and improve the organoleptic characteristics.

[0009] The said technical result is achieved by the fact that in the method for producing achloride bread, which involves preparing dough with a moisture content of 42% with the addition of a biologically active additive, fermentation, cutting, proofing and baking, according to the invention, fermentation, proofing and baking are carried out in a combi steamer, while fermentation is carried out for 30 minutes with two kneadings at a temperature of 32°C, cutting, proofing for 5 minutes at a temperature of 32°C, baking is carried out for 20 minutes at a temperature of 230°C, while sea buckthorn flour is used as a biologically active additive in an amount of 3% of the amount of flour

[0010] Distinctive features of the claimed method include fermentation, proofing, and baking in a combi steamer, as well as the use of 3% sea buckthorn flour as a biologically active additive. This improves the organoleptic characteristics and increases the biological value of the finished product by enriching it with amino acids and higher fatty acids, as well as fat-containing water-soluble vitamins, including carotenoids and tocopherol ascorbic acid, which are natural antioxidants. Furthermore, these distinctive features help reduce the duration of the production cycle. Sea buckthorn flour also supplies water-soluble minerals and dietary fiber, including pectin, which improves the quality of the finished product and enhances its organoleptic characteristics.

[0011] The optimal amount of sea buckthorn flour added to the dough in the amount of 3% of the flour weight for kneading the dough was determined experimentally.

[0012] A study of the organoleptic properties of bread showed that the addition of sea buckthorn flour in amounts of less than 3% during dough kneading is insufficient for the oxidation of disulfide groups in the structure of gluten proteins, followed by the formation of disulfide bonds that help strengthen the texture, increase the elasticity of the crumb, and porosity.

[0013] Experimental studies have shown that when sea buckthorn flour is added in amounts less than 3%, an insufficient amount of amino acids and reducing sugars is formed, which leads to a slowdown in the melanin-unification reaction - the crust of the bread is pale in color, the taste of the bread is bland, since yeast cells in the absence of salt actively process sugars and proteins, the dough quickly ferments and does not become saturated with flavor.

[0014] Adding more than 3% sea buckthorn flour during dough mixing causes free diffusible groups to form, leading to uneven pores, crust collapse, and increased volume in finished products. The significant amount of amino acids and reducing vitamins in sea buckthorn flour leads to an active reaction, resulting in a bright, rich brown crust. The taste of the samples acquires a bitterness and a rich sea buckthorn flavor, which negatively impacts the organoleptic properties of the finished product.

[0015] Thus, the optimal amount of sea buckthorn flour added to the dough is 3% of the amount of flour, which ensures improved organoleptic characteristics, increased elasticity of the crumb, and porosity.

[0016] When preparing dough without dough, it is necessary to calculate the required amount of raw materials (flour, water, salt and yeast), determine the moisture content of the flour, calculate the temperature of the water for kneading the dough, and prepare a container for fermenting the dough.

[0017] Straight dough is prepared according to the following recipe presented in Table 1. Bread made according to GOST 25832-89 was used as a control.

[0018]

[0019] According to the claimed method, the entire process in the combi steamer lasts 55 minutes, with two kneadings every 15 minutes after the start of fermentation. Fermentation of the control sample lasts 25 minutes.

[0020] After 30 minutes, the dough is weighed, then divided into two pieces weighing 100 g, and placed in a pre-greased form.

[0021] The mold or round sheet is placed for proofing in a combi steamer, where the temperature is set to 32°C, the air humidity is 75-80%. The end of proofing is determined organoleptically.

[0022] Bread baking according to the stated method was carried out in a UNOX XEBC-10EU-E1RM laboratory combi-steam oven at a temperature of 230°C with a humidified baking chamber. Each pan sample was baked for 20 minutes. Circulating hot air and steam, separately or in combination, allows for the use of various baking methods in a single combi-steam oven. The main operating modes of the combi-steam oven are convection, steam cooking, and a combined cooking mode that uses both steam and hot air. As the outer layers heat up and moisture evaporates, a dehydrated layer, followed by a crust, forms on the surface of the baked dough piece. Heating the inner layers leads to protein denaturation, starch gelatinization, and crumb formation.

[0023] During the experimental studies, the mass and volume of the pan bread, the specific volume, and the ratio of the height (H) to the diameter (D) of the hearth sample were determined. An organoleptic assessment was performed: appearance, crust character, crust color, porosity, crumb character, crumb color, and bread taste. The results are presented in Fig. 1 and Tables 2 and 3.

[0024] In the control sample, the presence of salt during bread baking slows yeast activity and promotes longer fermentation, allowing the dough to rise evenly, producing a richer flavor and a darker crust. With too much salt in the bread dough, yeast activity slows down to such an extent that a noticeable reduction in dough volume occurs (see Fig. - control).

[0025] In the absence of salt, yeast cells quickly consume the flour's sugars, resulting in a dough that ferments quickly but lacks flavor. Using sea buckthorn flour masks unwanted flavors that may develop during fermentation and allows the bread's distinctive aroma to fully develop.

[0026] Based on organoleptic properties, it can be noted that adding sea buckthorn flour during dough mixing deepens the bread's color, bringing it closer to brown. In this method, sea buckthorn flour balances the bread's bland flavor with a distinctive hint of sea buckthorn acidity.

[0027]

[0028] During an organoleptic evaluation, it was found that the addition of sea buckthorn flour imparts a distinctive sea buckthorn flavor and aroma to the dietary bread. The addition of the additive enhanced the characteristic bread flavor and aroma, making the salt-free bread more appealing. A sample of the salt-free bread made with sea buckthorn flour had a rough surface and a crust with a brownish tint and orange undertones.

[0029] The physicochemical properties of achloride bread were studied in the experiment (Table 3)

[0030]

[0031] Analysis of the presented data showed that the exclusion of salt, in combination with the introduction of sea buckthorn flour, does not affect the yield of finished products.

[0032] It was found that, according to the invention, when sea buckthorn flour is added at a concentration of 3% of the total flour content, the volume of finished products significantly increases, compared to the control, by an average of 42-50%. This is due to the significant amount of alkaline and alkaline earth minerals in sea buckthorn flour. Compared to the prototype, the volume of the finished product remains unchanged.

[0033] In addition to developed porosity, bread made according to the invention was characterized by good specific volume, which increased in comparison with the control.

[0034] As can be seen from Table 3, the acidity of the bread produced using the prototype is 30-40% lower than that of the control and the invention. The moisture content of the bread produced using the claimed method is 10-11% higher than that of the control and the prototype, which promotes uniform dough rise and the formation of a thin crust layer due to the moistening of the baking chamber.

[0035] The percentage content of amino acids in the finished product is presented in Table 4.

[0036]

[0037] The introduction of sea buckthorn flour helps to increase the amino acid content by 5-10% compared to the control.

[0038] The vitamin content of achloride bread is presented in Table 5.

[0039]

[0040] The experiment examined the content of water-soluble vitamins in achloride-free bread. Data analysis (Table 5) revealed a 30-40% increase in pyridoxine and pantothenic acid levels relative to the control. Riboflavin and niacin levels in the achloride-free sample were equal to those in the control.

[0041] The organic acid values ​​are shown in Table 6.

[0042]

[0043] The biological value of the finished product is enhanced by enrichment with amino acids and vitamins, as well as water-soluble vitamins. Sea buckthorn flour supplies water-soluble minerals and dietary fiber, including pectin.

[0044] The enrichment of achloride bread with essential substances and fatty acids contained in sea buckthorn flour contributes to its intended purpose - the prevention of cardiovascular diseases.

[0045] It has been proven that the addition of sea buckthorn flour helps to increase the moisture content within the permissible value, which results in a high concentration of organic acids in the supplement.

[0046] It was found that in experimental bread samples made from premium wheat flour, an increase in the elastic deformation force of the crumb from 2.5% to 6.3% was observed. The obtained results are consistent with data on strengthening of bread gluten.

[0047] The addition of sea buckthorn flour increases the porosity and volume of bread. These results are explained by the fact that adding sea buckthorn flour during dough mixing causes oxidation of free disulfide groups in the gluten protein structure, resulting in the formation of disulfide bonds that strengthen the dough, increase the elasticity of the bread crumb, and enhance the porosity and volume of the finished product.

[0048] Thus, the identified distinctive features of the claimed method, namely the implementation of fermentation, proofing and baking processes in a combi steamer, the introduction of sea buckthorn flour into the dough, contribute to an increase in biological value, enriching the finished product with essential nutritional components, including essential amino acids and higher fatty acids, as well as fat-containing and water-soluble vitamins, minerals and dietary fiber.

[0049] The claimed method is carried out as follows.

[0050] Pour 100g of premium wheat flour with 3g of sea buckthorn flour into a prepared dough mixer bowl. Dissolve 2.5g of raw yeast in 160ml of warm water. Knead the dough for 2 minutes using a dough mixer. Then, place the dough in a mold and place it in the UNOX XEBC-10EU-E1RM combi steamer. The dough ferments for 30 minutes at a temperature of 32°C in the combi steamer, kneading twice every 15 minutes after the start of fermentation. After 30 minutes, place the dough in a pre-greased mold. The mold is then placed in a combi steamer for 5 minutes for proofing, where the temperature is maintained at 32°C and the air humidity is 75-80%. The end of proofing is determined organoleptically. Baking continues in the same oven for 20 minutes at 230°C with the steam chamber humidified. The finished bread is removed from the combi-steamer, brushed with water, and left to cool completely.

[0051] Advantages compared to the prototype:

[0052] 1) Reducing the duration of the technological cycle by 15%;

[0053] 2) Increasing biological value;

[0054] 3) Improvement of organoleptic properties.

Claims

A method for producing achloride bread, which involves preparing dough using a straight-dough method by kneading dough with a moisture content of 42% with the addition of a biologically active additive, fermentation, cutting, proofing and baking, characterized in that fermentation, proofing and baking are carried out in a combi steamer, wherein fermentation is carried out for 30 minutes with two kneadings at a temperature of 32°C, proofing for 5 minutes at a temperature of 32°C, baking is carried out for 20 minutes at a temperature of 230°C, while sea buckthorn flour is used as a biologically active additive in an amount of 3% of the amount of flour for kneading the dough.

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