DE3911935A1 - Leaven for baking bread - has bacterial action frozen by application of specified amt salt - Google Patents

Abstract

Rye grains or flour are formed into dough using leaven produced by action of bacteria on the grain mash. After the acidifying bacteria have operated and multiplied for 5-20 hrs., further bacterial growth is prevented by adding to the leaven up to 2.5% salt, related to the total amt. of flour in the finished dough. With further multiplication of bacteria stopped by the salt addn., the leaven can be stored for at least 4 weeks, without resultant bread losing any flavour or texture. ADVANTAGE - Bread can be made on large scale, e.g. for supermarkets from dough stored for considerable time.

Description

From DE-PS 26 11 972 is a manufacturing ver drive known for a leaven.

In the grain mash that forms the sourdough become leaven bacteria until the cessation the bacteriological metabolic activity of the Bacteria leavened. For this process is a period of about 48 hours is required, the temperature control during the under Acid acidification after gentle stirring is negligible.

Because of this procedure, one over one long-lasting (1 month) sourdough put on a high acid concentration points so that the sourdough portion for the head dough compared to the currently known sourdough manufacturing process is reduced.

In the meantime it has been shown that the Keeping one fresh with natural sourdough baked bread who extended considerably that can, if the proportion of sourdough in Reference to the main amount of dough is increased. Since ever but after the procedure according to the DBP 26 11 972 made sourdough a very has high acidity because to the on position of the metabolic activity of the Sauer dough bacteria can only be acidified relatively small proportion of this leaven for acidification of the skin batter used will.  

An increase in the proportion of sourdough in the main dough is therefore if working according to the above procedure tet is not possible, although the long hold availability of the leaven is a great advantage.

It is the object of the present invention to create a leaven that lasts a month or longer without changing his qualifications and its taste is stable, so that its processing a large disposition allows without negative influences of what kind are to be feared.

In particular, however, the proportion of the long durable sourdough in relation to the main batter amount can be increased considerably by one keeping bread or bread fresh for longer to achieve pastries made with it. in the With regard to offers in wholesale or supermarkets baked goods are one for one or more days prolonged freshness, which is in the first place Line refers to a fresh bread taste, of vital economic importance.

The task is by the ge in claim mentioned characteristics solved.

By adding up to max. 2.5% salt for Sourdough based on the total flour content in the Main dough after a propagation time of 5-20 hours the acid formation in the leaven abruptly stops broken.  

This addition of salt makes a bread dough tolerated to the maximum without tasting of salt the further multiplication of bacteria in the leaven brought to an abrupt halt. Cooking salt has one strong inhibitory effect on the multiplication of Sourdough bacteria. This finding has been by an investigation by Schulz found the Title: Studies on the influence of Cooking salt on the microorganisms of the leaven (published in "Bread and Pastries, 1960, Page 199-204) ".

Teaching is taught in this reference Already at the beginning of the sourdough bak add salt to the leaven. The addition a relatively high amount of salt from the beginning of the acid However, the formation of the bacteria has the disadvantage that the acidification is extremely slow from the beginning, so that decidedly too little at a time Acid is formed.

In contrast, the invention ensures Process, which first without any salt gift is started very quickly Acidification in a relatively short time. The swine Consciously is very much fanned, in order to get a lot quickly To form acid.

The addition of salt then increases activity of the bacteria slowed down, so that a sta biler sourdough is obtained, even after one Storage time of one month is still almost unchanged changes in acidity.  

The preservative properties of the salt are fully used.

In this way, a leaven is obtained is stable in storage, i.e. a large disposition poss allowed, but still a rela tiv low acidity, i.e. the amount of the stable sourdough on the main dough The bread has to be kept fresh for a long time be increased.

Since the stable sourdough according to the invention is relative has little acidity and still has a high storage the stability of the acid can be the proportion of acid doughs on the main dough are about doubled at the same time permanent total acidity.

The aim of the invention the proportion of a stable Sourdough on the main amount of dough for extension the bread will be kept fresh fully achieved. Neither does the taste of the Breads still the disposition possibility regarding the use of leaven, so that through the Er finding a completely new path.

Below is an example according to the state of the Technology and an example according to the invention from which it can be seen that the proportion a stable sourdough on the main dough almost ver can double because of the acidity of the acid dough is less. To the typical taste with naturally acidified breads so almost twice as much leaven is used.

Example 1 (5 hours)

Example 2 (12 hours)

Example 3 (20 hours)

From the comparison of the examples of the stand the technology and the invention it is clear that at a salt addition of 2.5% based on the weight of the flour share in total dough after an acidification time of 12 hours 12 degrees of acidity can be obtained. By adding salt, the maximum draw at the upper limit of a dough given amount of salt, the acid formation is ge stops. Even when measuring the acidity after one week there will be no significant changes of acidity determined.

By baking experiments with the doughs according to the invention after Examples 1 to 3 it was found that the time range of salt addition of 5-20 hours too acceptable degrees of acidification of the entire dough led. If the salt was added after 5 hours is a just acceptable low level of acidification occurred. After 20 hours there is acid formation or the acidity so high that the proportion the sourdough on the main dough must be adjusted. However, the sourdough portion is still substantial higher than when using a fully acidified Leaven so that the bread is kept fresh even if the acid is acidified for 20 hours dough is noticeably extended.

In particular, however, it becomes clear that the proportion of the stable sourdough used, i.e. also the swollen flour or meal parts almost doubled Can be pelted with the same sourdough taste. The fresh taste of bread remains several Get days longer.

Claims (1)

A process for the production of a sourdough for the preparation of bread and baked goods from rye meal or flour whereby bacteria are propagated in a cereal mash, characterized in that after a propagation time of 5-20 hours the sourdough has an amount of salt which interrupts the propagation process of the sourdough bacteria up to 2.5% based on the proportion of flour in the total dough is added.