LT4776B - Bread containig carotene - Google Patents

Abstract

The invention belongs to the bread-baking field. The baked good's composition is of: wheat flour or wheat and rye flour mix - 100, sugar - 0.1-8.0 and syrup A - 0.11-8.8 or sweetener - 0.001-0.023, pressed yeast - 0.08-5.0 or dried yeast 0.20-1.26 or powder yeast 0.26-1.66, salt - 0.7-2.0, red palm oil - 0.5-7.0 kg, water - 48 litres and electively 0.1 - 5 kilograms of caraway.<IMAGE>

Description

The invention relates to the field of bread baking.

Bread plays an important role in human nutrition. It contains proteins, carbohydrates, fats, vitamins, minerals - virtually all the components the body needs.

Known bread containing by weight the following components: flour 62,072,0; yeast 1.5-2.5; salt 1.3-1.5; margarine 2.0-3.0; sugar substitute 5.0-8.0: water - residual (RU Patent No. 2038016). Moisture content 37%; acidity 2.5 ° N; blindness 78-80%.

Bread described in EN 4174 consisting of: 100 kg wheat flour of the highest quality and type II; 0.25-0.5 kg dry yeast or 1.5-3.0 kg pressed yeast; 3.0 kg of sugar; 1 kg of oil; 1.55 kg of salt and 3.5 kg of sesame seeds. Bread moisture content 44%; acidity 5.0 ° N; blindness 50%.

At our geographical latitude, bread is a product of everyday consumption. As a result, there is a need for new bread products with a distinctive flavor and nutritional value.

The object of the present invention is to extend the range of bread products, to obtain a product with high organoleptic properties and high nutritional value.

It is a known fact that palm oil contains a lot of carotenes - about 500-700 ppm, of which a- and β-carotenes account for about 90% of the total carotene content. Carotenes have the properties of provitamin A, i.e. can be converted into vitamin A in the body. Palm oil is an important source of industrial production of β-carotene (Kratkaja Chimicheskaya Encyclopedia, M., Sovetskaya Encyclopedia, 1963). Vitamin A participates in the activity of the visual organs, ensures the regeneration of epithelial tissues, increases the body's resistance to diseases. Modern research has shown that β-carotene also inhibits tumor growth and reduces the risk of cancer. Currently, there are refining methods for palm oil that can maintain carotene levels after purification (see, for example, LT 4637).

The object of the present invention is achieved by introducing red palm oil into the dough. It is an oil from palm fruit, from red-yellow to crimson, d =

0.920-0.927; melt temp. 27-42.5 ° C; hydrolysis number 200-205; iodine number 53-57. Red palm oil is rich in vitamins, especially provitamin A, E, coenzyme Q10. This oil is especially appreciated for its carotenes, provitamin A. Metabolism of vitamin A into the body's metabolism process Carotene does not accumulate in the liver, so there is no risk of overdose; they are converted to vitamin A according to the body's needs.

The bread is made as follows: the dough is taken from 100 kg of wheat flour or 100 kg of wheat and rye flour with a minimum wheat flour content of 20 7c, 0,8-5,0 kg of compressed yeast or 0,20-1,26 kg of dried yeast or 0.20-1.66 kg dry yeast. 0.7-2.0 kg of salt, optionally 0.1-5.0 kg of cumin. 0.1-8, S kg Syrup A or 0.001-0.023 kg sweetener such as Svitli-350 or 0.018.0 kg sugar and 0.5-7 kg red palm oil. Part of the rye sifted flour and cumin are covered with hot water, when cooled. which is made from a small amount of rye flour and water, bakes for 6-7 hours, then wheat flour, the rest of the rye flour, yeast, sweetener, salt and red palm oil are added to it. The dough is kneaded, divided, and the semi-finished products are raised at 32-33 ° C for 20-25 minutes at 65-70% humidity and baked at 220-230 ° C.

Wheat grade I flour or a mixture of wheat grade I and premium flour, rye sieved flour is used. Their humidity is not more than 14 7c.

Yeast is used in presses such as 'Tlirodelle ™' ^- . Dry or dried yeast may also be used.

Syrup A (common name) is made from fructose (75.3% dry matter), or fructose (42.8%) and glucose (31.7%), or starch. Syrup pH 6.68.

Palm oil is a natural food made from palm fruit using a patented technology that preserves all its valuable properties. The red palm oil used in the present invention contains 47 g of monounsaturated fat, 12 g of polyunsaturated fat, 41 g of saturated fat, and 11 mg of tocopherols (vit.E).

mg tocotrienols, 50-60 mg carotene; energy value 900 kcal.

Preparation of raw materials.

Sift the flour through a sieve.

Syrup A (common name) is made from fructose (75.3% dry matter), or from fructose (42.8%) and glucose (31.7%), or from starch. Syrup pH 6.68.

The yeast is crushed, placed in a container and filled with 1-3 liters of drinking water. Stir at ambient temperature until a homogeneous suspension is obtained.

Other products do not require special preparation.

Preparation of fluff.

Add half of the rye flour, 0.1-5.0 kg of cumin to the kneading tub. Add 45 l of water at 90-95 ° C and mix well. The initial fluff temperature is 62 ° C. We prepare the bare prepared sugar for icing. Duration of de-icing 2 hours. We churn the candied bald, cooled to 35-36 ° C, with leaven. We put 5 kg of yeast. The skin is acidic for 6-7 hours.

Preparation of the yeast.

3.0 kg of rye sifted flour and 2 l of water are used to make the leaven. The leaven is sour 24 or.

Dough preparation.

We add 20-100 kg wheat flour to the whey and half of the rye flour. 0.8-5.0 kg of a yeast suspension in water, 0.001-0.023 kg of a sweetener such as Svitli-350, 0.7-2 kg of salt and 0.5-7 kg of red palm oil. The dough is stirred for 14 minutes. Initial temperature 29-30 ° C. The fermentation time is 1.5-2 hours. The dough is then divided into a dispenser with a weight of 0.885-0.890 kg. Molded semi-finished products are placed in an oil-greased tin.

Raising of semi-finished products.

The trolley with semi-finished products is transported to an oven, where the temperature is set at 32-33 ° C and humidity is 65-70%. Semi-finished products rise in 20-25 minutes. Elevated semi-finished products are rolled out of molds on starch sprinkler strips. The surface is subdivided by a special marker.

Baking.

The elevated semi-finished products are sent to an oven at 270-275 ° C. The finished semi-finished products are evaporated. Bake at 220-230 ° C for 30-32 minutes.

Main characteristics of the bread product obtained:

Organoleptic:

Color yellow to light brown Surface smooth, with characteristic notation Taste pleasant, characteristic of bread with carotene The smell a pleasant, cumin-like aroma typical of bread with carotene, without any foreign smell Physico-chemical characteristics: Humidity, To, no more 47

Acidity, degrees, not more than 7

Porosity,%, not less 48

Sugar expressed as dry matter, expressed as sucrose,% 0.0

Fat, as a percentage of dry matter, not less than 2,0.

The invention is illustrated by the following examples.

EXAMPLE

60 kg of rye sieved flour and 40 kg of wheat type I flour are sifted through a sieve.

1.1 kg of pressed yeast Hirodele ™ is crushed, placed in a container and filled with 2 liters of drinking water. Stir at ambient temperature until a homogeneous suspension is obtained.

Pour 30.0 kg of rye sieved flour into the kneading tub. 0.7 kg of cumin. Add 45 l of water at 90-95 ° C and stir for 15 min. kneading machine. The initial fluff temperature is 62 ° C. We leave the prepared beaker for sugaring. Duration of de-icing 2 hours. We churn the candied bald, cooled to 35-36 ° C, with leaven. We put 5 kg of yeast. The skin is acidic for 6-7 hours. 3.0 kg of rye sifted flour and 2 l of water are used to make the leaven. The leaven is sour 24 or.

We add 40 kg of wheat flour of wheat type I and 27,0 kg of rye sifted flour to the whey. 1.1 kg of yeast suspension in water, 0.0146 kg of sweetener '' Svitlt-350'y 1.44 kg of salt and 3.0 kg of red palm oil. The dough is stirred for 14 minutes. Initial temperature 29-30 ° C. Bitter time 2 hours. The final acidity is 5 N. The dough is then divided into a dispenser with a weight of 0.885-0.890 kg. Molded semi-finished products are placed in an oil-lubricated tin. The trolley with semi-finished products is transported to an oven, where the temperature is set at 32 ° C and humidity of 65-70%. Semi-finished products rise in 25 minutes. Elevated semi-finished products are rolled out of molds on starch sprinkler strips. The surface is dotted with a special marker that imprints the image of the sun on the surface. The elevated semi-finished products are sent to an oven at 270 ° C. The finished semi-finished products are evaporated. Bake at 220-230 ° C for 30-32 minutes. Nutritional value of baked bread, 100 g: 8.6 g protein. fat - 3.3 g. carbohydrates - 46.4 g: energy value 255 kcal (1067 kJ).

Claims (2)

DEFINITION OF INVENTION 1. Bread product containing flour, yeast, salt, sweetener, oil, water other than oil red * palm oil and components are as follows, kg: Flour t sugar 100 0.1-8.0 or syrup A 0.11-8.8 or a sweetener 0.001-0.023 Yeast, pressed 0.8-5.0 or dried 0.20-1.25 or dry 0.26-1.66 Salt 0.7-2.0 Red palm oil Water 0.5-7.0 45-4S and, optionally, cumin 0.1-5.0. 2. A bread product according to claim 1, characterized in that the flour is wheat or a mixture of wheat and rye flour, wherein the wheat flour is at least 20% by weight.