Method for producing bread with high nutritional value
By integrating whole-grain wheat flour into the bread-making process, the nutritional value and shelf life of bread are improved, achieving higher dietary fiber, protein, calcium, and antioxidant levels, and extending freshness.
Patent Information
- Authority / Receiving Office
- RU · RU
- Patent Type
- Patents
- Current Assignee / Owner
- FEDERALNOE GOSUDARSTVENNOE BJUDZHETNOE OBRAZOVATELNOE UCHREZHDENIE VYSSHEGO PROFESSIONALNOGO OBRAZOVANIJA VORONEZHSKIJ GOSUDARSTVENNYJ UNIV INZHENERNYKH TEKHNOLOGIJ (FGBOU VPO VGUIT)
- Filing Date
- 2025-09-26
- Publication Date
- 2026-06-30
AI Technical Summary
Existing methods for producing bread result in products with low nutritional value and insufficient shelf life.
Incorporating 50% whole-grain wheat flour of the 'Memory of Konovalov' variety into the dough, along with standard wheat flour, and adjusting the fermentation and baking parameters to enhance nutritional content and freshness.
The method significantly increases the nutritional value and extends the freshness period of bread by enhancing dietary fiber, protein, calcium, iron, and antioxidant content while reducing the production cycle.
Abstract
Description
[0001] The invention relates to bakery production, in particular to the production of bread with increased nutritional value.
[0002] The closest in technical essence and achieved effect is the method of producing bread from first-grade wheat flour, which includes the preparation of raw materials for production, kneading dough from first-grade wheat flour, a solution of table salt, a suspension of pressed yeast and water, fermentation, cutting, proofing and baking [Collection of technological instructions for the production of bread and bakery products. Moscow: Price List Publishing House, 1989, p. 197].
[0003] The disadvantage of this method is the low nutritional value and insufficient shelf life of the products.
[0004] The technical objective of the invention is to improve the quality of products by increasing their nutritional value, intensifying the bread preparation process, and increasing the period of preservation of its freshness.
[0005] The technical problem of the invention is achieved in that the method for producing bread of increased nutritional value, including kneading dough from first-grade wheat flour, a solution of edible salt, a suspension of pressed yeast, drinking water, fermentation, cutting, proofing and baking, characterized in that when kneading the dough, flour from whole-grain wheat of the “Memory of Konovalov” variety is additionally added to it in an amount of 50% of the weight of the flour, which is preliminarily mixed with first-grade wheat flour, when kneading the dough, drinking water, a solution of edible salt are first added to the dough mixing machine, then a mixture of whole-grain wheat flour of the “Memory of Konovalov” variety and first-grade wheat flour, a suspension of pressed yeast, kneading is continued for 10-12 minutes, the dough is fermented for 60 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then left to rise for 33-35 minutes,baked at a temperature of 215-225 °C for 23-25 minutes, the dough is prepared with the following content of recipe components, kg:,
[0006] first grade wheat flour for bread baking - 50.0,
[0007] whole grain wheat flour of the “Memory of Konovalov” variety - 35.0,
[0008] table salt - 1.5,
[0009] Pressed baker's yeast - 2.0,
[0010] water - based on dough moisture content of 44.5%.
[0011] The technical result of the invention consists in improving the quality of products by increasing their nutritional value, intensifying the bread preparation process, and increasing the period of preservation of their freshness.
[0012] The method for producing bread with increased nutritional value is as follows.
[0013] Knead the dough from first-grade wheat flour, table salt solution, pressed yeast suspension, and drinking water. When kneading the dough, first add drinking water and table salt solution to the dough mixing machine, then add a mixture of whole-grain wheat flour of the "Memory of Konovalov" variety and first-grade wheat flour, and pressed yeast suspension. Continue kneading for 10-12 minutes, ferment the dough for 60 minutes, then divide it into 0.35 kg dough pieces, which are then proofed for 33-35 minutes, and baked at 215-225 °C for 23-25 minutes. The dough is prepared with the following content of recipe components, kg:
[0014] first grade wheat flour for bread making - 50.0,
[0015] whole grain wheat flour of the “Memory of Konovalov” variety - 35.0,
[0016] table salt - 1.5,
[0017] pressed baker's yeast - 2.0,
[0018] water - based on dough moisture content of 44.5%.
[0019] The method for producing bread with increased nutritional value is explained by the following examples.
[0020] Example 1 (prototype)
[0021] When kneading the dough, first, drinking water, a solution of edible salt, first-grade baking flour, and a suspension of pressed yeast are dosed into the dough mixing machine, kneading is continued for 11 minutes, the dough is fermented for 180 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then proofed for 40 minutes, baked at a temperature of 215 ° C for 24 minutes, the dough is prepared with the following content of recipe components, kg:
[0022] first grade wheat flour for bread - 100.0;
[0023] pressed baker's yeast - 1.0;
[0024] table salt - 1.3;
[0025] water - based on dough moisture content of 44.0%.
[0026] Organoleptic, physicochemical quality indicators of finished products, their content of dietary fiber, protein, calcium, iron, antioxidants are presented in the table.
[0027] Example 2
[0028] Then knead the dough from first-grade wheat flour, whole-grain wheat flour of the "Memory of Konovalov" variety, a solution of table salt, a suspension of pressed yeast and drinking water. When kneading the dough, first add drinking water and a solution of table salt to the dough mixing machine, then a mixture of whole-grain wheat flour of the "Memory of Konovalov" variety and first-grade wheat flour, a suspension of pressed yeast. Continue kneading for 11 minutes, ferment the dough for 60 minutes, then divide it into dough pieces weighing 0.35 kg, which are then proofed for 35 minutes, baked at a temperature of 215 ° C for 24 minutes. The dough is prepared with the following content of recipe components, kg:
[0029] first grade wheat flour for bread making - 50.0,
[0030] whole grain wheat flour of the “Memory of Konovalov” variety - 50.0,
[0031] table salt - 1.5,
[0032] pressed baker's yeast - 2.0,
[0033] water - based on dough moisture content of 44.5%.
[0034] Organoleptic, physicochemical quality indicators of finished products, their content of dietary fiber, protein, calcium, iron, antioxidants are presented in the table.
[0035] As can be seen from the table, the bread sample prepared according to Example 2 had 0.5% higher moisture, 1.0°C higher acidity, 18.2% higher dietary fiber, 26.6% higher protein, 31.3% higher calcium, 3.9 times higher iron, and 4.7 times higher antioxidant content compared to the prototype. Porosity values were virtually identical between the products.
[0036] The table shows that the proposed method of preparing bread allows for an increase in the period of preservation of its freshness due to the redistribution of moisture in the product towards a decrease in the mass fraction of free water, which is due to the greater water-holding capacity of flour from whole-grain wheat of the “Memory of Konovalov” variety (1.7 g of water / g of substance) compared to first-grade wheat flour (0.8 g of water / g of substance).
[0037] The positive effect of using flour from whole grain wheat of the “Memory of Konovalov” variety is due to its high content of anthocyanins, which have antioxidant properties.
[0038] The addition of whole grain wheat flour of the “Memory of Konovalov” variety also allows for a reduction in dough fermentation time to 60 minutes.
[0039] When adding flour from whole grain wheat of the “Memory of Konovalov” variety more than 50.0% to the total mass of flour, the quality indicators of bread deteriorate, and when adding less than 50.0%, the goal is not achieved.
[0040] Table
[0041] Name of indicators, nutrient content Data analysis by examples 1 (prototype) 2 Organoleptic characteristics Appearance: Corresponding to the bread pan in which the baking was done form surface No major cracks or breaks color Light yellow Dark brown with a purple tint Condition of the crumb Baked, porosity developed, without compactions. Baked, porosity developed, without compactions Taste and smell Typical for this type of product, without foreign taste or smell Typical of bread made from whole wheat flour, without any foreign taste or smell Physicochemical parameters Humidity, % 43,0 43,5 Acidity, degrees 3,0 4,0 Porosity, % 68,0 67,5 Dietary fiber content, g / 100 g 3,3 3,9 Protein content, g / 100 g 7,9 10,0 Calcium content, mg / 100 g 23,5 30,8 Iron content, mg / 100 g 1,6 6,3 Antioxidant content, mg / 100 g dry matter 0,3 1,4 The degree of satisfaction of the daily requirement for iron when consuming 100 g of bread, % 11,4 45,0 Shelf life of packaged product, h 72,0 84,0
[0042] The use of flour from whole grain wheat of the "In Memory of Konovalov" variety will allow the production of a functional food product in terms of iron, since by consuming 100 g of bread the daily requirement for it is satisfied by 45.0%, i.e. by no less than 15.0% (the daily requirement according to TR CU 022 / 2011 "Food products in terms of their labeling" is 14 mg).
[0043] The proposed method for producing bread with increased nutritional value allows:
[0044] - increase the content of dietary fiber, protein, calcium, iron, antioxidants,
[0045] - reduce the technological cycle of bread preparation,
[0046] - increase the freshness period of products,
[0047] - expand the range of functional bread.
Claims
A method for producing bread of increased nutritional value, which includes kneading dough from first-grade wheat flour, a solution of edible salt, a suspension of pressed yeast, drinking water, fermentation, cutting, proofing and baking, characterized in that when kneading the dough, flour from whole-grain wheat of the "Memory of Konovalov" variety is additionally added to it in an amount of 50% of the weight of the flour, which is preliminarily mixed with first-grade wheat flour; when kneading the dough, drinking water, a solution of edible salt, then a mixture of whole-grain wheat flour of the "Memory of Konovalov" variety and first-grade wheat flour, a suspension of pressed yeast are first added to the dough mixing machine; kneading is continued for 10-12 minutes, the dough is fermented for 60 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then proofed for 33-35 minutes, bake at 215-225°C for 23-25 minutes,the dough is prepared with the following content of recipe components, kg:, first grade baking wheat flour - 50.0, whole grain wheat flour of the "Memory of Konovalov" variety - 50.0, table salt - 1.5, pressed baker's yeast - 2.0, water - based on dough humidity of 44.5%.