Method for production of hearth bread from composite wheat-flax-camelina flour

Abstract

FIELD: food industry.SUBSTANCE: method involves obtaining composite wheat-flax-camelina flour by mixing premium grade wheat baking flour with flax and camelina flour, taken in a ratio of 85.0-95.0:2.5-7.5: 2.5-7.5, respectively. To do this, a yeast suspension is prepared from pressed yeast and a salt solution, then flour, yeast suspension, and salt solution are added to the dough mixing machine, and then water is added. The dough is kneaded for 3 minutes, the temperature of the dough after kneading is 30 °C. Then the dough is placed in a proofing cabinet for fermentation for 150 minutes at a temperature of 35 °C and relative humidity of 75-85%, with two kneadings after 60 and 120 minutes from the start of fermentation. Next, the dough piece is cut and shaped, then the dough piece is placed on a baking sheet and placed in a proofing cabinet for final proofing for 30 minutes at a temperature of 35 °C and relative humidity 75-85%. Then the dough piece is baked in a convection oven with humidification of the baking chamber at a temperature of 220 °C for 25 minutes. Next, the hearth bread made from composite wheat-flax-camelina flour is cooled at room temperature.EFFECT: increased nutritional and biological value of bakery products in the form of hearth bread.4 tbl, 3 ex

Description

[0001] The invention relates to the food industry and concerns the technology of producing bakery products, namely hearth bread with increased nutritional value, prepared using composite wheat-flax-camelina flour.

[0002] Bakery products are made from processed grain products that are ground into flour and bran, then mixed with yeast or chemical leavening agent, salt and water as key ingredients.

[0003] Due to their unique properties, flax and camelina seeds are of interest as a source of biologically active substances necessary for human health. They are rich in essential polyunsaturated fatty acids, dietary fiber, complete protein, polypeptides and, equally important, lignins, which belong to the class of phytoestrogens that support the most important physiological functions of the human body. Flaxseed flour, obtained from flax seeds, contains vitamins A, E, B1, B2, B6; mineral compounds of chromium, potassium, magnesium, zinc, copper and sodium; easily digestible carbohydrates; protein; fiber, antioxidants, polyunsaturated fatty acids, in particular Omega-3, Omega-6 and Omega-9.

[0004] A method for preparing bread is known (RU 2436375, IPC A21D 8 / 02, published 20.12.2011, Bulletin No. 35), which includes kneading dough from first-grade or premium wheat flour, pressed yeast, table salt and water, fermenting it, cutting, proofing the dough pieces and baking them, characterized in that when kneading the dough, flaxseed flour, not defatted, made from light-colored seeds is additionally added to it in an amount of 9.5 to 15% of the weight of first-grade or premium wheat flour.

[0005] The disadvantage of this method is the fact that flaxseed flour cannot be obtained from flax seeds in industrial conditions, as it contains a large amount of fat.

[0006] A method for producing the bakery product "Timlen" is known (RU 2658665, SPK A21D 2 / 36, published on 22.06.2018, Bulletin No. 18), including premium wheat flour, pressed baker's yeast, edible table salt and water, characterized in that it additionally contains flaxseed flour from fiber flax seeds in the following ratio of ingredients, wt. %: premium wheat flour 50.0-60.0; flaxseed flour from fiber flax seeds 25.0-15.0; pressed baker's yeast 1.6-1.7; edible table salt 0.5-0.6; water is the rest.

[0007] The disadvantage of this method is the fact that flaxseed flour cannot be obtained industrially, as it contains a large amount of fat.

[0008] A method for producing bakery products is known (RU 2440764, IPC A21D 8 / 06, IPC A21D 13 / 04, published 01 / 27 / 2012, Bulletin No. 3), which involves kneading dough from flour, water, yeast, salt, sugar, fermentation, cutting, proofing and heating of dough pieces, characterized in that a mixture of wheat and rice flour in a ratio of 50-60:40-50 is used as flour, the dough humidity is brought to 43.0-43.5%, fermentation is carried out for 90-95 minutes, proofing - for 15-20 minutes, heating of dough pieces weighing 45-50 g is carried out in a steam chamber at a temperature of 98-100 ° C for 22-25 minutes in atmosphere of saturated steam to obtain finished bakery products.

[0009] The disadvantage of this method is the low nutritional value of bakery products, since neither wheat nor rice flour has high nutritional value.

[0010] The invention described above was chosen by the authors as the closest analogue of the claimed invention.

[0011] The problem that the claimed invention is aimed at solving is the development of a recipe for hearth bread with increased nutritional and biological value from wheat-flax-camelina flour.

[0012] The technical result obtained by solving the set problem is expressed in increasing the nutritional and biological value of hearth bread made from wheat-flax-camelina flour while ensuring good physicochemical and organoleptic properties of the finished product.

[0013] The stated technical result is achieved through the use of a technology for preparing composite wheat-flax-camelina flour in the claimed invention. Flaxseed and camelina flours are obtained from the original flaxseed and camelina cakes, respectively, by grinding them in a knife mill at 25,000 rpm. The flaxseed and camelina flours are then mixed with premium wheat flour to produce composite wheat-flax-camelina flour with increased nutritional value due to the unique chemical composition of the ground flaxseed and camelina cakes, as well as the presence of dietary fiber from the ground flaxseed and camelina seed hulls.

[0014] The technology for making pan bread from composite wheat-flax-camelina flour involves the following steps. Dough for baking hearth bread is kneaded using composite wheat-flax-camelina flour, pre-prepared by mixing premium wheat flour with flaxseed and camelina flours, taken in percentage ratios of 95:5, 90:10, and 85:15. The flaxseed and camelina flour content in the composition is taken in equal proportions: 2.5:2.5, 5.0:5.0, and 7.5:7.5, respectively.

[0015] Next, a yeast slurry is prepared from pressed yeast and a salt solution. The dough is then mixed using a dough mixer, adding flour, yeast slurry, salt solution, and the remaining water. The dough is kneaded for 3 minutes. The dough temperature after kneading is 30°C. The dough is then placed in a proofer for 150 minutes at 35°C and 75-85% relative humidity, with two punchings at 60 and 120 minutes after the start of fermentation. Next, the dough is divided and shaped. The dough is then placed on a baking sheet and placed in a proofer for a final proofing of 30 minutes at 35°C and 75-85% relative humidity. Next, the dough piece is baked in a humidified convection oven at 220°C for 25 minutes. The hearth bread, made from a composite wheat-flaxseed-camelina flour, is then cooled at room temperature.

[0016] The production recipe for hearth bread made from premium-grade control wheat flour and composite wheat-flax-camelina flour of various ratios with an estimated yield of finished product weighing 0.3 kg is presented in Table 1.

[0017]

[0018] Example 1. Dough for hearth-pan bread is kneaded using a composite wheat-flax-camelina flour, pre-prepared by mixing premium wheat flour with flaxseed and camelina flours in a ratio of 95:5, with the flaxseed and camelina flour content in the composition being equal: 2.5:2.5. A yeast suspension is prepared in advance from compressed yeast and a salt solution. The dough is then kneaded by feeding the flour, yeast suspension, salt solution, and remaining water into a dough mixer, and kneading the dough for 3 minutes. The dough temperature after kneading is 30°C. The dough is then placed in a proofer to ferment for 150 minutes at 35°C and 75-85% relative humidity, with two punchdowns at 60 and 120 minutes. The dough is then divided and shaped.Next, the dough piece is placed on a baking sheet and placed in a proofer for a final proofing time of 30 minutes at 35°C and 75-85% relative humidity. The dough piece is then baked in a convection oven with humidification at 220°C for 25 minutes. The hearth bread, made from composite wheat-flaxseed-camelina flour, is then cooled at room temperature.

[0019] Example 2. Dough for baking hearth bread is kneaded using a composite wheat-flax-camelina flour, previously obtained by mixing premium wheat flour with flaxseed and camelina flours in a 90:10 ratio, with the flaxseed and camelina flour content in the composition being equal: 5.0:5.0. A yeast suspension is prepared in advance from compressed yeast and a salt solution. The dough is then kneaded by feeding the flour, yeast suspension, salt solution, and remaining water into a dough mixer, and kneading the dough for 3 minutes. The dough temperature after kneading is 30°C. The dough is then placed in a proofer to ferment for 150 minutes at 35°C and 75-85% relative humidity, with two punchdowns at 60 and 120 minutes. The dough is then divided and shaped.Next, the dough piece is placed on a baking sheet and placed in a proofer for a final proofing time of 30 minutes at 35°C and 75-85% relative humidity. The dough piece is then baked in a convection oven with humidification at 220°C for 25 minutes. The hearth bread made from composite wheat-flaxseed-camelina flour is then cooled at room temperature.

[0020] Example 3. Dough for hearth bread is kneaded using a composite wheat-flax-camelina flour, previously obtained by mixing premium wheat flour with flaxseed and camelina flours in a ratio of 85:15, with the flaxseed and camelina flour content in the composition being equal: 7.5:7.5. A yeast suspension is prepared in advance from compressed yeast and a salt solution. The dough is then kneaded by feeding the flour, yeast suspension, salt solution, and remaining water into a dough mixer, and kneading the dough for 3 minutes. The dough temperature after kneading is 30°C. The dough is then placed in a proofer to ferment for 150 minutes at 35°C and 75-85% relative humidity, with two punchdowns at 60 and 120 minutes. The dough is then divided and shaped.Next, the dough piece is placed on a baking sheet and placed in a proofer for a final proofing time of 30 minutes at 35°C and 75-85% relative humidity. The dough piece is then baked in a convection oven with humidification at 220°C for 25 minutes. The hearth bread made from composite wheat-flaxseed-camelina flour is then cooled at room temperature.

[0021] Table 2 presents the physicochemical properties of hearth bread made from control premium wheat baking flour and wheat-flaxseed-camelina flour in various ratios of 95:5, 90:10 and 85:15, produced using the stated method.

[0022] Table 3 presents the organoleptic quality indicators of hearth bread made from control premium wheat baking flour and wheat-flaxseed-camelina flour in various ratios of 95:5, 90:10 and 85:15, produced using the stated method.

[0023] Table 4 presents the nutritional and energy value of hearth bread made from control premium wheat baking flour and wheat-flaxseed-camelina flour in various ratios of 95:5, 90:10 and 85:15, produced using the stated method.

[0024] The claimed method for producing hearth bread from composite wheat-flax-camelina flour in various ratios of 95:5, 90:10 and 85:15 is characterized by industrial applicability and can be implemented at any enterprise in the bakery industry.

[0025] Thus, the specified technical result is achieved - an increase in the nutritional and biological value of bakery products in the form of hearth bread made from composite wheat-flax-camelina flour in various ratios of 95:5, 90:10 and 85:15, while ensuring good physicochemical and organoleptic properties.

[0026]

[0027] Compared to the prototype, the proposed method will ensure an increase in the nutritional and biological value of hearth bread made from wheat-flax-camelina flour with good physicochemical and organoleptic properties of the finished product.

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