RU-2861305-C1 - METHOD FOR PRODUCING BREAD WITH INCREASED NUTRITIONAL VALUE

RU2861305C1RU 2861305 C1RU2861305 C1RU 2861305C1RU-2861305-C1

Abstract

FIELD: baking industry. SUBSTANCE: invention relates to the production of bread with increased nutritional value. The method for producing bread with increased nutritional value is characterised by preparing a spontaneous fermentation starter with a moisture content of 50.0-55.0%, wherein 15 kg of flour from whole-ground bioactivated wheat grain of the "Pamyati Konovalova" variety is mixed with water in a ratio of 1:1 and fermented at a temperature of 33-35°C until an acidity of 16-18° is reached. After that, flour from whole-ground bioactivated wheat grain of the "Pamyati Konovalova" variety and water are added to the obtained intermediate product in a ratio of 1:2:2 and fermented at 26-28°C until an acidity of 16-18° is reached. Then dough is kneaded from 50.0 kg of first-grade baking wheat flour, 35.0 kg of flour from whole-ground bioactivated wheat grain of the "Pamyati Konovalova" variety, 26.4-29.3 kg of the obtained spontaneous fermentation starter at a flour moisture content of 12.0%, 1.5 kg of edible salt solution, 2.0 kg of compressed yeast suspension and drinking water based on a dough moisture content of 44.5%. When kneading the dough, drinking water, edible salt solution are first introduced into the dough mixing machine, then the spontaneous fermentation starter, the compressed yeast suspension, and the mixture of first-grade baking wheat flour and flour from whole-ground bioactivated wheat grain of the "Pamyati Konovalova" variety. Kneading is continued for 10-12 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then proofed for 33-35 minutes, baked at a temperature of 220-230°C for 23-25 minutes. EFFECT: possibility of improving the quality of products by increasing their nutritional value, reducing the technological cycle of bread production, increasing the shelf life of freshness and expanding the range of functional bread. 1 cl, 1 tbl, 2 ex

Inventors

ALEKHINA NADEZHDA NIKOLAEVNA
Romanenko Zhanna Sergeevna

Dates

Publication Date: 20260504
Application Date: 20250926

Claims (7)

A method for producing bread of increased nutritional value, characterized by the fact that a spontaneous fermentation starter with a moisture content of 50.0-55.0% is prepared in the amount of 15 kg of flour, for the preparation of which flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety is first mixed with water in a ratio of 1:1 and fermented at a temperature of 33-35 °C to an acidity of 16-18 degrees, then flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety and water in a ratio of 1:2:2 are added to the resulting semi-finished product and fermented at 26-28 °C to an acidity of 16-18 degrees, then dough is kneaded from first-grade wheat flour, flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety, and the resulting spontaneous fermentation starter in the amount of 26.4-29.3 kg with flour moisture content of 12.0%, edible salt solution, pressed yeast suspension and drinking water, when kneading the dough, drinking water, edible salt solution are first added to the dough mixing machine, then spontaneous fermentation starter, pressed yeast suspension, a mixture of first grade wheat flour and flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety, kneading is continued for 10-12 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then proofed for 33-35 minutes, baked at a temperature of 220-230 ° C for 23-25 minutes, the dough is prepared with the following content of recipe components, kg:
first grade baking wheat flour – 50.0,
flour from whole-milled bioactivated wheat grain of the “Memory of Konovalov” variety – 35.0,
spontaneous fermentation starter – 26.4-29.3,
table salt – 1.5,
pressed baker's yeast - 2.0,
water - based on dough humidity of 44.5%.

Description

The invention relates to bakery production, in particular to the production of bread with increased nutritional value. 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]. The disadvantage of this method is the low nutritional value and insufficient shelf life of the products. The technical objective of the invention is to improve the quality of products by increasing their nutritional value, intensifying the bread-making process, and increasing the period of their freshness. The technical problem of the invention is achieved in that in the method for producing bread of increased nutritional value, characterized by the fact that a spontaneous fermentation starter with a moisture content of 50.0-55.0% is prepared in the amount of 15 kg of flour, for the preparation of which flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety is first mixed with water in a ratio of 1:1 and fermented at a temperature of 33-35 °C to an acidity of 16-18 degrees, after which flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety and water in a ratio of 1:2:2 are added to the resulting semi-finished product and fermented at 26-28 °C to an acidity of 16-18 degrees, then dough is kneaded from first-grade wheat flour, flour from whole-milled bioactivated wheat grain of the "Memory of Konovalov" variety, and the resulting starter spontaneous fermentation in the amount of 26.4-29.3 kg with a flour moisture content of 12.0%, a solution of edible salt, a suspension of pressed yeast and drinking water, when kneading the dough, drinking water, a solution of edible salt are first added to the dough mixing machine, then the spontaneous fermentation starter, a suspension of pressed yeast, a mixture of first-grade wheat flour and flour from whole-milled bioactivated wheat grain of the "In Memory of Konovalov" variety, kneading continues for 10-12 minutes, after which it is divided into dough pieces weighing 0.35 kg, which are then proofed for 33-35 minutes, baked at a temperature of 220 - 230 ° C for 23-25 minutes, the dough is prepared with the following content of recipe components, kg: first grade baking wheat flour – 50.0, flour from whole-milled bioactivated wheat grain of the “Memory of Konovalov” variety – 35.0, spontaneous fermentation starter – 26.4 - 29.3, table salt – 1.5, pressed baker's yeast - 2.0, water - based on dough humidity of 44.5%. The technical result of the invention consists in improving the quality of products by increasing their nutritional value, intensifying the bread-making process, and increasing the period of their freshness preservation. The method for producing bread with increased nutritional value is as follows. A spontaneous fermentation starter with a moisture content of 50.0-55.0% is prepared using 15 kg of flour. First, flour from whole-grain bioactivated wheat grain of the "Memory of Konovalov" variety is mixed with water in a 1:1 ratio and fermented at a temperature of 33-35°C to an acidity of 16-18 degrees. Then, flour from whole-grain bioactivated wheat grain of the "Memory of Konovalov" variety is added to the resulting semi-finished product in a 1:2:2 ratio and fermented at 26-28°C to an acidity of 16-18 degrees. Then, knead the dough from first-grade wheat flour, flour from whole-milled bioactivated wheat grain of the “Memory of Konovalov” variety, the resulting spontaneous fermentation starter in the amount of 26.4-29.3 kg with a flour moisture content of 12.0%, a solution of table salt, a suspension of pressed yeast and drinking water. When kneading the dough, first add drinking water, a solution of table salt, then a spontaneous fermentation starter, a suspension of pressed yeast, a mixture of first-grade wheat flour and flour from whole-milled bioactivated wheat grain of the "In Memory of Konovalov" variety, into the dough mixing machine. The kneading continues for 10-12 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 220 - 230 ° C for 23-25 minutes. The dough is prepared with the following content of recipe components, kg: first grade baking wheat flour – 50.0, flour from whole-milled bioactivated wheat grain of the “Memory of Konovalov” variety – 35.0, spontaneous fermentation starter – 26.4 - 29.3, table salt – 1.5, pressed baker's yeast - 2.0, water - based on dough humidity of 44.5%. The method of producing bread with increased nutritional value is explained by the following examples. Example 1 (prototype) When kn