Библиографическое описание:

Кучкаров У. М., Собуддинов С. М., Каноатов Х. М., Дадамирзаев М. Х., Валиева Ф. Р., Мирзакбарова М. Т. Using Wheat Germ Products to Enhance Quality of Ring-shaped Bread Industry // Молодой ученый. — 2016. — №7. — С. 102-104.



Bread is staple food of humans all over the world and it is the first foodstuff at the rational eating in some countries, for its high nutrition, excellent sweet taste, for not being irksome, easy for digestion, easy to prepare, simple storage demands and stability.

Eating hot, flavored, soft and sweet tasting bread gives a relaxation to humans. For that one of the scientists of the 20th century said: «A piece of properly baked bread is a great discovery of humans’ mind».

The baking industry is developed since discovering the preparation of leavened bread by humans. Bread has been baked at home during many centuries. Need for supplying with bread big cities’ population, military solders and others lead to the development of baking industry.

Everybody knows that freshly baked bread has characters such as: softness, taste and sweet flavorings are distinctly noticed. Such kind of bread is eaten with good appetite; it is influenced by the gastric liquid very fast and digested very well.

There are hundred types and sorts of bakery products. The holed bread has big place among those. It is widely spread as this product is sweet tasty and delicious and various sorts of it are baked. Unfortunately, the sort and production volume of baking holed bread is decreasing drastically.

For that reason the aim of this work is to create technology and recipes for new sorts of bakery and holed bread products and producing them at modern small enterprises using local raw materials.

According to the initial lab experiments new doughnut-shaped rolls have been preferred for producing. Because the doughnut-shaped roll is close to loaf bread products by its property and their moisture is about 25 %. Doughnut-shaped roll’s dough is 32–36 % and that is higher than ring-shaped roll’s and ring-shaped cracknel dough’s moisture.

Because of a ring-shaped bread products’ dough moisture is lower than bread’s dough, dough machines are used to make harder dough. The dough is made by hand in the laboratory, thus the research is planned to make a new doughnut-shaped bread roll because of that dough’s moisture is higher.

Reference analysis has showed that there are extra stuffs that are sugar, various kinds of oil, milk, milk-serum, poppy seed and seasons in the recipe to bake a doughnut-shaped bread roll’s bread products besides the main stuffs that are flour, yeast and salt. So, that’s why, while making doughnut-shaped bread roll products from the local raw material, that is a wheat germ is used and its taste and the nutritional and biological value can be enhanced.

Researches carried out recently show that the fatty seeds (especially, food industry’s fatty waste materials) can be used effectively to bake various bakery products. Soluble nitrogen elements, mineral elements, lipids, vitamins, nutritional tissues containing in these products enhance its biological and diet characteristics of these products. Besides, these elements are necessary sources of spirit and lactic acid for fermentation and bacterium.

That’s why, the materials that are in these raw materials can improve the porosity of dough, speed up ripening, and enhance the taste and flavor of elements of ready-made products and it can result in darkening its shell color.

To study the wheat germ effects on dough characters and quality of ready- made products, the doughnut-shaped bread roll that has been made from the first-rate of wheat flour according to the recipe of Ukrainian bagels for preparing inspection sample is accepted.

The sponge method is used to make dough. The recipe for making inspection and experimental doughnut-shaped bread rolls has 14.5 % moisture and 400 gram flour is considered for preparing.

A water amount to prepare a sponge with 39.5 % moisture has been calculated from average measured moisture content of flour and pressed leaven.

For preparing dough water amount for making dough’s moisture content equal to 34 % is calculated from raw materials’ and sponge’s average moisture content.

After granting a respite, the dough was expanded out with roller to get a thin layer. The layer has folded and rotated to 90 degree and then was expanded out again. Expanding and folding was repeated 4 times. This process was repeated to get the dough consistency evenly and then the dough was wrapped and granted a respite for 30 minute.

Giving the shape of doughnut-shape to dough was done by following steps: The dough was layered with roller.

The dough layers were cut with knife into stripes by the width 6–8 cm and mass of 115 gram. Diameter of 3 cm bovliq shape was given to stripes by heating method. The ring shape was given to bovliq, both ends were stuck and then it was rotated to make evenness and smooth.

Regime and recipe for making an inspection and experiential sample of doughnut-shaped bread roll

Stuffs and technological parameters

Stuffs expenditure

For sponge

For inspection doughnut-shaped bread roll’s dough

For experimental doughnut-shaped bread roll’s dough

5% wheat germ

10% wheat germ

15% wheat germ

First sort of wheat flour

100.0

300.0

300.0

300.0

300.0

Baker pressed leaven

6.0

-

-

-

-

Sponge

-

146

146

146

146

Water

40

Found out by calculation

Salt

-

6.0

6.0

6.0

6.0

Sugar

-

48

44.5

41.6

38.1

Margarine

-

32

30

28

26

Wheat germ products

-

-

20

40

60

Moisture

39.5

34.0

34.0

34.0

34.0

Initial temperature, C

29

32

32

32

32

Fermentation time, hour

4.0

-

-

-

-

Last sourness, degree

4.0

2.8

3.2

3.5

3.8

The shaped dough were put on the metal sheets and placed into thermostat for a respite. The air temperature in the thermostat was 35–40 C and relative moisture was 80–85 %. The respite was lasted for 90 minute.

After the respite they were processed with boiled water in a boiler (the water temperature was 92–98 C in the boiler). To make radish the face of the doughnut-shaped bread roll treacle was added to water. The treatment lasted for 30 seconds.

The boiled pieces of dough were dried for 2–3 minutes at electric equipment cabinet door. The pieces of dough were put on sheets placed into own.

Baking is lasted for 18 minutes in the electric equipment cabinet’s baking cameras under the temperature of 230–240 C.

The ready products’ quality was checked 16 hours after the baking.

In making the doughnut-shaped bread roll dough the extra stuffs were added relatively the flour mass, the highest quality was observed at 10 % the wheat germ products added. The 5 % wheat germ products intensely affect the doughnut-shaped bread roll quality and nutrition value.

Adding the amount of 5% of the wheat germ to recipe for doughnut-shaped bread roll provides its inside color to be light-yellow, its soaked-ability, taste, flavor and porosity is enhanced. Comparison of the inspection (without any extra stuffs) and experimental samples of doughnut-shaped bread roll shows that experimental sample’s relative volume is increased to 12% and its all quality parameters are enhanced up to 10 points.

Effects of wheat germ products on the doughnut-shaped bread roll

Sample of the doughnut-shaped bread roll

The quality parameters of the doughnut-shaped bread roll

Moisture,%

Sourness, degree

Relative volume, cm3/100 gram

Soaked-ability

Inside color

Grade of quality

Inspection sample of the doughnut-shaped bread roll (without any extra stuffs)

26

2.6

140

2

Light white colored

76

Experimental samples of the doughnut-shaped bread roll (relatively added by flour mass)

5% wheat germ products

26

2.8

148

2.1

Light yellow colored

78

10% wheat germ products

26

3.2

157

2.3

Yellow colored

86

15% wheat germ products

26

3.6

154

2.2

Yellow colored

82

Adding the amount of 5% of the wheat germ to recipe for doughnut-shaped bread roll provides its inside color to be light-yellow, its soaked-ability, taste, flavor and porosity is enhanced. Comparison of the inspection (without any extra stuffs) and experimental samples of doughnut-shaped bread roll shows that experimental sample’s relative volume is increased to 12% and its all quality parameters are enhanced up to 10 points.

By increasing amount of wheat germ up to 10% well affects the doughnut-shaped bread roll quality and enhances the nutrition value and taste.

Though increasing amount of wheat germ up to 15% enhances the doughnut-shaped bread roll nutrition value; its quality does not increase, oppositely, decreases. In this, the doughnut-shaped bread roll sourness is increased the norm (3.5 grad).

References:

  1. Бегеулов М. Ш. Рационализация питания человека путем расширения ассортимента хлебобулочных изделий. // Хлебопечение России. — 2002. — № 2. — С. 24–25.
  2. Дубцов Г. Г. Производство национальных хлебных изделий. — М.: Агропромиздат. — 1991. 141 с.
  3. Косован А. П. Стратегия развития хлебопекарной промышленности для обеспечения продовольственной безопасности России // Хлебопечение России. 2002. № 5. С. 2–3.

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