DE3338977A1 - Process for improving the quality of sourdough bread - Google Patents

Abstract

The known impairment of the quality of bread which is produced using a biological sourdough ripened for a short time is avoided if, according to the invention, nutrients and active compounds composed of free amino acids and vitamins are added to the sourdough at the beginning of the ripening time. Yeast extract and vitaminised meat extract at concentrations of 0.02 to 3 % are suitable additives. Bread having properties typical of the type is produced from sourdough ripened in the presence of nutrients and active compounds with a ripening time of only 8 to 10 hours.

Description

Process for improving the quality of sourdough bread

The invention relates to a method for improving the quality of Bread made with briefly matured organic sourdough.

The aim of the invention is to ensure the well-known quality of sourdough bread, in particular the typical bread aroma, the smell, the pore structure and the elasticity of the crumb to obtain.

Organic sourdough generally requires a maturing time of 24 hours This is why organic sourdough is used less and less in bakeries, Chemical dough acidifiers such as citric acid are used as a substitute.

Lactic acid and acetic acid, used to make rye flour bakeable. However, this is associated with considerable impairment in taste. the The maturing time of organic sourdough can be achieved through the use of dry sourdough or be reduced by "short guides". Short-ripened sourdough after However, prior art results in bread with unsatisfactory properties in relation to it on smell, taste and crumb elasticity (Spicher: Handbuch Sauerteig, Seiten 73 and 277 (1Q82), BBV Wirtschaftsinformationen publishing house, Hamburg).

So the task is to find a process with which one can the well-known bread quality can be maintained, even if only briefly ripened sourdough is used.

The object is achieved according to the invention by adding v> n nutrients and active ingredients that essentially consist of free amino acids and vitamins, to the leaven at the beginning of its ripening period. The nutrients and active ingredients are optional vitaminized extracts from microorganisms or from vegetable or animal sources Substances; this includes yeast extract and vitaminized meat extract.

The concentration of nutrients and active ingredients is 0.02 to 3 percent by weight, based on the total amount of flour.

The nutrients and active ingredients are added directly to the dough; for the purpose of For better handling, they can first be mixed with a powdery carrier be e.g. B. with milk powder, starch preparations or flour.

By adding nutrients and active ingredients, the entire sourdough flora becomes stimulated in their development and metabolic activity. The free amino acids are particularly suitable nutrients for the sourdough flora.

The inventive method has the following advantages: - By faster development of the sourdough flora, the sourdough will ripen faster what results in a considerably shortened ripening time.

- The nutrients and active ingredients strengthen the development of the species typical Bread flavors; the bread quality is in terms of taste, crumb elasticity and Significantly improved pore structure.

- It can be used with all known organic sourdough dishes and requires little effort.

The invention is explained with reference to the following Ausführungsbei games, without being limited to this. The sourdough guides used with a usual Maturing times of up to 24 hours are listed in Tables 1 to 3.

Example 1 Influence of Yeast Extract; Maturing time 1 hour.

1. 1 According to the three known recipes given in Tables 1 to 3 breads were made, whereby the maturing time of the sourdough - as usual up to now - 24 hours and (23 + 2.5) hours. The loaves had that each kind of typical taste and smell and were qualitatively impeccable.

1.2 The sourdough was given 0.5 * yeast extract at the beginning of the ripening period (Dry powder), based on the total amount of flour, added. After a period of maturation of 14 hours each at the Detmolder and the Monheimer sourdough tour and (14 + 1.5) hours for the two-stage tour were carried out according to the tables 1 to 3 The recipes given are made and made using the following normal procedures made breads compared.

No differences were found with regard to the dough properties. The degree of loosening, the pore structure and the elasticity of the crumb was when Yeast extract one benefit can be seen. Also, the addition of yeast extract resulted to a stronger browning of the crust and to a slightly darker pore pattern.

In terms of taste, breads made with the addition of yeast extract Judged as hearty and spicy, bread from conventional tours as mildly sour.

The desired properties of the bread were achieved with the addition of yeast extract achieved after the sourdough has matured significantly less.

1.3 For comparison, the maturing time of the sourdough was set to 14 in each case Hours at the Detmolder and Monheimer sourdough tour and on (14 + 1.5) Hours shortened for the two-stage tour. Those made without the addition of yeast extract Breads had the following quality defects: at the Detmolder and Monheimer sourdough production: Inelastic and baked crumb. Odor and taste, one-sided sour crumb clenched while chewing with the two-stage tour: Inelastic crumb Dull taste. Crumb clenched when chewed.

These defects are due to insufficient swelling of the flour ingredients and to be attributed to incomplete enzymatic processes in the sourdough.

Example 2 Influence of vitaminized meat extract; Detmold one-step tour.

The added active ingredient had the following composition: meat extract 100 g lactose 5g monoammonium phosphate 1 g vitamins: B1 1g 2 1g B6 1 g biotin (2) 1 g calcium pantothenate 1 g The Detmold single-stage guide was used for the tests chosen.

2.1 When adding 0.5 ffi vitaminized meat extract.

based on the total amount of flour and a maturing time of 14 hours breads were made according to the recipe given in Table 1.

The cohesiveness of the crumb and the loosening of the bread were perfect. The smell and taste were mildly spicy.

The desired bread quality was achieved despite the fact that it was shortened by 10 hours The maturation time of the sourdough, which indicates the optimal supply of nutrients to the dough flora is due.

2.2 With the addition of 0.64 * vitaminized meat extract, related on the entire amount of flour, and a ripening time of only 8 hours was also found the desired bread quality.

Despite the very short ripening time, the sourdough was perfectly bakeable; in the crumb elasticity and pore formation was compared to conventional guides (24 hours of ripening) there is still a slight advantage. Bread smell and taste were mildly spicy.

Example 3 Influence of Yeast Extract; Maturing time 5 hours.

In the Detmold one-step guide, the sourdough was given 0.5 * yeast extract (Dry powder), based on the total amount of flour, added. After a period of maturation the sourdough of only 5 hours, the dough was perfectly bakeable.

The texture of the dough, the elasticity of the crumb and the pore structure of the Despite the extremely short ripening time, bread showed no significant differences compared to the conventional method (24 hours maturing time, without additives bread made from yeast extract).

Table 1 Detmold single stage flour mixture: 70% rye type 1150 30% wheat type 1050 Total amount of flour: 5,000 kg Sour content: 25% (based on on total flour) rye flour type 1150 1.250 kg setting material (2%) 0.025 kg water 1.000 kg without items 2.250 kg dough yield 180, maturing time 15 - 24 hours, temperature start 31 ° C end temperature 23 ° C dough: Detmold one-step guide 2.250 kg rye flour Type 1150 2.250 kg wheat flour Type 1050 1.500 kg yeast 0.100 kg salt 0.090 kg water 2.400 kg dough 8.590 kg dough yield theoretically approx. 168 dough temperature 28 ° C dough resting time 10 min dough insert 1.350 kg Table 2 Monheimer Salzsauerführung Flour mixture: 70 % Rye type 1150 30% wheat type 1050 total amount of flour: 5,000 kg sour content: 30% (based on total flour) rye flour type 1150 1.500 kg setting material (30%) 0.450 kg salt 0.030 kg water 1.500 kg without setting material 3.030 kg dough yield 200, maturing time 18 - 24 hours temperature start 32 ° C temperature end 25 ° C dough: Monheimer Salzsauerführung 3.030 kg rye flour type 1150 2.000 kg wheat flour type 1050 1.500 kg yeast 0.100 kg salt 0.060 kg water 1.900 kg dough 8.590 kg dough yield theoretically approx. 168 Dough temperature 28 ° C. Dough resting time 10 min. Dough insert 1.350 kg Tabel 3 two-stage execution flour mixture: 70 96 rye type 1150 30 qd wheat type 1050 Total amount of flour: 5,000 kg Sour content: 40 96 (based on total flour) Basic acidity: Rye flour type 1150 0.800 kg setting material (2.5 96) 0.050 kg water 0.400 kg without Setting product 1,200 kg dough yield 150, acid temperature 25 OC, standing time 15 - 24 Hours fully acidic: basic acidity 1,200 kg rye flour type 1150 1,200 kg water 1,200 kg 3.600 kg acid temperature 32 ° C, dough yield 180, standing time 2.5-3.5 hours Dough: fully sour 3.600 kg rye flour type 1150 1.500 kg wheat flour type 1050 1.500 kg yeast 0.100 kg salt 0.090 kg water 1.650 kg 8.440 kg theoretical dough yield approx. 165, dough temperature 27 OC, dough resting time 10 min, dough insert 1.350 kg

Claims (6)

installment entitlements: 1 method for improving the quality of bread, that is made with briefly matured organic sourdough, characterized by Adding nutrients and active ingredients consisting essentially of free amino acids and Vitamins are added to the sourdough at the beginning of the ripening period. 2. The method according to claim 1, characterized by adding extracts from microorganisms, from vegetable or animal substances. 3. The method according to claims 1 and 2, characterized by adding of vitaminized meat extract. 4. Method according to claims 1 to 3, characterized by adding by @efeextrakt. 5. The method according to claims 1 to 4, characterized by adding of nutrients and active ingredients in a concentration of 0.02 to 3 percent by weight, based on the total amount of flour. 6. The method according to claims 1 to 5, characterized by adding of nutrients and active ingredients that have been mixed with a powdery carrier.