Method for producing baked bread with fermented soybean paste

Abstract

FIELD: food industry.SUBSTANCE: process of manufacturing functional bakery products. The method of producing crispbread involves preparing dough from grain flour, vegetable oil, malt starter, table salt and water, rolling, cutting and baking. Wheat flour and rye flour are used as grain flour. Drinking water is used as water. Fermented soybean paste is added to the dough. The specified paste is obtained by fermenting soybeans with sauerkraut juice in a ratio of 1:0.3–0.5 at a temperature of 25–30 °C within 3–5 days. The paste is pre-homogenized with some of the dough water. The dough is kneaded for 15–20 minutes until a homogeneous consistency is obtained. The dough piece is rolled out to a uniform thickness of 1.5 mm, and baked at a temperature of 180–200 °C within 5-7 minutes. The initial components are used in the following ratio, wt.%: wheat flour –60, rye flour –20, fermented soybean paste –15, vegetable oil –2, malt starter –1, table salt –1, drinking water –the rest up to 100 wt.%.EFFECT: creating bread with an increased protein content of up to 18%, improved organoleptic properties and probiotic activity due to the introduction of fermented soy paste.1 cl, 2 tbl

Description

[0001] The invention relates to the food industry, specifically to the production of functional bakery products. The developed method can be used in bakeries to produce baked bread with increased nutritional and biological value.

[0002] A prior art method for producing crispbreads is known under Russian Patent No. 2,809,716 C1, "Method for Producing Spiced Rye-Wheat Crispbreads." The method involves using a mixture of rye (30-50%) and wheat flour with the addition of fermented rye malt (1-3%), table salt (1-2%), and coriander (0.1-0.3%). The process involves kneading dough to a moisture content of 42-45%, proofing for 30-40 minutes, and baking at 200-220°C for 10-15 minutes.

[0003] The disadvantage of this method is: low protein value, lack of functional components, standard organoleptic indicators.

[0004] The closest analogue is Russian Federation Patent No. 2 619 762 C9 "Method for the Production of Baked Crispbread," which proposes the production of crispbread using extruded grain flour (wheat and rye) with the addition of vegetable oil (1.6-1.8%), malt starter (0.8-1.2%), and a vitamin-mineral premix (0.01-0.02%). The technology involves extrusion at 140-180°C, pre-baking for 1-3 minutes at 100-180°C, and main baking for 8-13 minutes at 205-235°C.

[0005] The disadvantages of the prototype are: low protein value, destruction of vitamins during heat treatment (two-stage baking), dense texture and pronounced cereal flavor, the need to use flavor additives.

[0006] The technical result of the invention is to increase the content of complete protein, maintain the taste, aroma and texture of the bread that are familiar to the consumer, and to use a more gentle heat treatment.

[0007] The technical result is achieved by the fact that in the method for producing baked bread, which includes the preparation of dough from grain flour, vegetable oil, malt starter, salt and water, rolling, cutting and baking, fermented soybean paste is additionally introduced in an amount of 10-15% of the flour weight, wherein the soybean paste is obtained by fermenting soybeans with sauerkraut juice in a ratio of 1:0.3-0.5 at a temperature of 25-30°C for 3-4 days.

[0008] Example of the method implementation: the following recipe is used to prepare the dough (in mass percent): wheat flour - 60%, rye flour - 20%, fermented soybean paste - 15%, vegetable oil - 2%, malt sourdough - 1%, table salt - 1%, drinking water - the rest up to 100%. The technological process includes three main stages: kneading the dough, which is carried out for 15-20 minutes until a homogeneous consistency is obtained; rolling out the dough piece to a uniform thickness of 1.5 mm; baking at a temperature of 190 ° C for 6 minutes, which ensures optimal structural, mechanical and organoleptic properties of the finished product.

[0009] This technology ensures strict adherence to specified parameters: the ratio of ingredients in the recipe is maintained with an accuracy of ±1%, the kneading time is adjusted depending on the quality of the flour within the specified range, the baking temperature is maintained with a deviation of no more than ±5°C, and the cooking time is controlled with an accuracy of 30 seconds. The resulting crispbreads retain their organoleptic properties—a crispy texture, a pleasant aroma, and the characteristic flavor of rye-wheat crispbreads.

[0010] Table 1 shows laboratory studies of the obtained crispbreads using the ST-2 structurometer.

[0011] Table 1

[0012] Results of laboratory studies on the ST-2 structurometer

[0013] Parameter Meaning Hardness, N 24,8 ± 0,7 Fragility, % 87,2 ± 1,5 Elasticity, % 79,4 ± 1,2 Adhesion, J 0,17 ± 0,01 Elasticity, % 82,6 ± 1,0 Density, g / cm3 0,38 ± 0,02 Porosity, % 72,5 ± 1,8 Pore ​​size, mm 0,15 ± 0,03 Resistance to crumbling, points 4,8 ± 0,2

[0014] A comparative analysis of the proposed method and the prototype is presented in Table 2.

[0015] Table 2

[0016] Comparative characteristics of the proposed method and the patent

[0017] RU 2 619 762 C9

[0018] Criterion RU 2 619 762 C9 The proposed method Advantages of the proposed method Main cast Extruded grain flour (wheat, rye, malt), vegetable oil, malt starter, salt, sugar, vitamin and mineral complex Wheat and rye flour, fermented soybean paste, vegetable oil, malt starter, salt Soybean paste improves the amino acid profile and adds probiotics Key innovations Use of extruded flour enriched with vitamins and minerals Introduction of fermented soybean paste (probiotic effect, improvement of amino acid composition) Unique soy fermentation increases protein bioavailability Cooking technology Extrusion + two-stage baking Fermentation + traditional baking A more gentle heat treatment preserves nutrients Organoleptic properties Crisp texture, cereal flavor with hints of malt and spice Mild flavor with sour notes of fermented soy, crisp texture A softer, less pronounced cereal flavor

[0019] The proposed crispbread production method offers several significant advantages over similar products. Firstly, the use of fermented soybean paste ensures a balanced amino acid profile with increased protein content. Secondly, the product has improved organoleptic characteristics—a milder flavor without a pronounced grainy aftertaste. Thirdly, the gentle baking process—190°C for 6 minutes—preserves all essential nutrients.

[0020] Thus, the proposed technology surpasses its analogue in nutritional value, taste and functional properties, which makes it more promising for the production of healthy food products.

Claims

A method for producing crispbreads comprising preparing dough from grain flour, vegetable oil, malt starter, table salt and water, rolling out, cutting and baking, characterized in that wheat flour and rye flour are used as grain flour, drinking water is used as water, fermented soybean paste is added to the dough, obtained by fermenting soybeans with sauerkraut juice in a ratio of 1:0.3-0.5 at a temperature of 25-30°C for 3-5 days and which is preliminarily homogenized with part of the dough water, kneading the dough is carried out for 15-20 minutes until a uniform consistency is obtained, rolling out the dough piece to a uniform thickness of 1.5 mm, and baking is carried out at a temperature of 180-200°C for 5-7 minutes, with the following ratio of the original components, wt.%: Wheat flour – 60 Rye flour – 20 Fermented soybean paste – 15 Vegetable oil – 2 Malt starter – 1 Table salt – 1 Drinking water - the rest up to 100.