[Triticale grain for grain bread production]
2008
Kuznetsova, E.A. | Koryachikina, S.Ya. | Cherepnina, L.V., Orel State Technical Univ. (Russian Federation)
Triticale grain with high content of lysine and other free acids, dietary fibers, mineral compounds and vitamins is suitable for production of dietary types of grain bread. One of the preparation stages for grain dispersion is its wetting (WT) usually during 10-24 hours with the aim of coat swelling and maceration. The complex enzyme preparation (EP) with cellulolytic action on the base of phytase (it contains cellulase, beta-gluconase, xylonase and phytase, which are products of fungi culture of Penicillium canescensias) has been used with the aim of acceleration of grain swelling at WT and of improvement of grasin bread chemicophysical properties. The optimal regimes for EP are EP dose of 0.09% of dry substance weight, t 50 deg C and pH 4.5 at the grain and solution correlation of 1:1.5; the optimal WT duration at EP presence is 8-10 hours; grain moisture content is 40-45% (at this meaning the grain mass has been able to dispersion expose). At this treatment WT accelerates on 2-4 hours. After WT the grain has been crushed and dough has been made with so called dense sour. The sour addition reduces proteinase activity in dough and decreases the temperature of alpha-amylase inactivation at breadmaking. Reducing sugar content increase, gas-forming capability of grain mass improving and also changes of structural arid mechanical properties of dough at EP addition have resulted to bread quality improvement. This bread from whole triticale grain has more developed porosity, bigger specific volume and better flexibility of crumb in compare with control samples. So, it is possible to use triticale grain for production of grain bread with high chemicophysical and organoleptical properties
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