EA013007B1 - Method for producing hop leaven for baking nonyeasted bread, hop leaven therefor and method for baking nonyeasted bread based thereon - Google Patents

Abstract

The invention relates to the food manufacturing industry, in particular to the breadbaking, and namely to a method of production of the scalded nonyeasted rye and mixed rye-wheat bread. The invention relates to a method of production of a hop leaven for nonyeasted bread, wherein the leaven is produced in four stages, a brew being prepared at the first stage by mixing 30-35% of formulation quantity for the leaven of medium rye flour and water having temperature of 90-95ºC with addition of a hop component in the form of a dry hop composition at the ratio of medium rye flour, water and hop composition 1:(2.0-2.5):(0.012-0.014) with the subsequent brew cooling up to 65-68ºC, the brew being saccharified at the second stage at the temperature of 65-68ºC for about 20 min, a batter being prepared at the third stage by mixing the rest formulation quantity for the leaven of medium rye flour and water having temperature of 28-30ºC at the ratio of medium rye flour and water about 1:(1-1.5), and the saccharified brew and the batter being mixed at the fourth stage with the subsequent mixture cooling up to 16-18ºC till production of the hop leaven having moisture of 80-82% and acidity of 6-8 grad, the second and the third stages being accomplished simultaneously. The invention further relates to the hop leaven, produced by the said method and a method of production of nonyeasted bread on the base of the said leaven.

Description

The invention relates to the food industry, in particular to the bakery industry, and in particular to a method for the production of uncooked yeast rye and rye-wheat breads.

The invention also relates to hop sourdough, which can be used to produce unbaked yeast rye and rye-wheat breads and to a method for producing such a starter.

For centuries, for the preparation of the dough for baking bread, not yeast, but sourdoughs, including hop ones, were mainly used. Bread, baked from dough with hop sourdough, was more delicious than yeast, more fragrant and more useful. The development of bread baking technology has led to the emergence of methods for the production of bread, in particular rye and rye-wheat varieties, using flour brewing, including using flour brewing, obtained in several stages. At the same time, the practice of mass production of such breads showed that the taste and aroma of the finished bread are laid at the stage of obtaining fermented brewing, and the crumb structure and the final volume of bread - at the stage of obtaining fermented tea leaves. At the same time, at subsequent stages, the resulting taste and smell may weaken somewhat, and the structure of the crumb may deteriorate somewhat. To maintain these characteristics at the required level, it is necessary to apply various technological methods. At the same time, experience has shown that the most effective results are achieved in conditions of mass production with the use and skillful combination of elements of old and modern bakery technologies.

Recently, for the mass production of unleavened dietetic, including rye and rye-wheat, bread varieties, they actively began to use hop ferments obtained by various methods.

So, the hop ferment containing flour and hop broth is known [1]. In this case, the starter is prepared as follows: dry hop cones are mixed with water and boiled in a water bath, followed by infusion, the mixture is filtered and pressed, flour is added to the broth and kept under periodic stirring until small bubbles appear on the surface. The described sourdough, taking into account the method of its production, provides baking of bread with high taste. But at the same time, it is not designed for the production of scalded, including rye and rye-wheat breads.

The closest to the claimed hop sourdough and the method for producing hop sourdough are hop sourdough containing flour, water, sugar and hop extract obtained by pouring water on dried hop flowers, boiling the resulting mixture and infusing it, as well as an appropriate method for making hops sourdough on the basis of flour , water and hop component, providing for the flour brewing with water (brewing) with the introduction of the hop extract as fermentation component and fermentation of the mixture of the nutrient medium, and nutrient with foods prepared from water and welding hops extract in the ratio 2: 1: 0.1 [2]. When using the described starter culture, taking into account the method of its production, the finished bread not only acquires very high palatability, but also preserves the beneficial properties of the hops. However, as in the case described above, it is not suitable for use in the production of scalded, including rye and rye-wheat, varieties of bread.

A known method for the production of bread [3], in which at first they prepare hop broth by mixing flowers and / or hop cones with water, boil the mixture, filter it with the separation of solid particles, take part of rye flour seeded and non-fermented malt and prepare brewing, brewing these components obtained hop broth. In the resulting mixture contribute spicy component. Brewing the mixture is carried out in the brewing machine. The resulting mass is cooled, for which cold water is fed into the shirt of the brewing machine, cooling is carried out to a temperature of 32-35 ° C. Rye hop brewing is metered into the kneader of the kneading machine, which also includes ripe dough, pressed yeast and the whole mass is kneaded. The resulting mass passes the fermentation stage to the accumulation of the acidity of the leaven of about 8-10 ° N. In the second phase, the dough is kneaded with the addition of the remaining part of rye flour and wheat flour. After kneading, the dough goes through a fermentation stage within 60-80 minutes. Then the dough is cut, set and the resulting dough pieces are baked. Baking bread is made both in the forms and on the hearth. This improves the quality of bread, speeds up the process of preparing the dough and increases the period of preservation of the freshness of bread. However, taking into account the content in the recipe of yeast, baked bread cannot be classified as dietary bread. In addition, the presence of the brewing stage in the case of baking bread from rye flour may not always provide the required taste qualities of the finished bread and its organoleptic characteristics, as the semi-finished product, which is thick in consistency at this stage, slows down the fermentation process compared to liquid brewing, reduces the porosity of the finished bread , complicates obtaining a homogeneous mass without lumps and heaps in the mixing process.

The closest to the claimed method of production of unleavened bread is a method of producing bread, which involves making dough based on sourdough, flour, water and other prescription components, fermentation of dough followed by cutting, proofing and baking bread, in which a portion of flour is mixed formulation, hop composition, salt, cooking food and water [4]. The hop composition is prepared by grinding the hops in a mill to obtain a fraction with a particle size equal to the particle size of the flour used to make the bread. When making bread in sourdough, the hop composition is introduced into the sourdough, and when making bread in brewing, the hop composition is introduced into the brewing. Hop composition acts as a fermenting agent. The rest of the bread making technology is similar to the conventional one. The technical result of the proposed method is to improve the quality indicators of bread and to simplify the technology of its preparation.

Analysis of the level of technology in the production of modern rye and rye-wheat bread varieties showed that the issue remains to increase the shelf life of freshness of bread and obtain, regardless of the composition of the components in accordance with a specific recipe, stable even higher taste and organoleptic indicators of scalded, including the number of rye and rye-wheat varieties of bread, as well as obtaining dietary, in particular non-yeast, varieties of bread.

Thus, the object of the invention is to develop a new method for preparing a hop ferment for unleavened bread, as well as a corresponding hop ferment and a method for producing unleavened bread using these new hop starters obtained by new methods. Among the results that should be achieved in solving the problem are: increasing the activity and sustainability of the fermented ferment used, extending the shelf life of freshness of the bread, reducing the risk of mold on the surface of the bread, improving the taste and beneficial properties of bread, expanding the range of dietary yeast-free, including rye and rye-wheat, bread varieties. In addition, the leaven should be applicable for making dough according to any of the schemes adopted at the factory - on thick leaven, liquid with brewing, etc.

The problem is solved by the claimed method of preparation of hop ferment for unleavened bread based on flour, water and hop component, providing for the mixing of components in prescription quantities in the prescribed sequence with keeping the mixture at a certain temperature to obtain the starter. The problem is solved due to the fact that the starter is prepared in four stages, while in the first stage, brewing is prepared by mixing 30-35% of the prescription amount of peeled rye flour and water at a temperature of 90-95 ° C with the addition of the hop component in the form of dry hop the composition when the ratio of flour rye peeled, water and hop composition 1: (2,0-2,5) :( 0,012-0,014) followed by cooling the brew to 65-68 ° C, in the second stage, the brew is saccharified at a temperature of 65-68 ° C for about 20 minutes, in the third stage, prepare the talker by mixing The remaining prescription quantity for sourdough of rye flour and water at a temperature of 28-30 ° C with a ratio of flour of rye flour and water is about 1: (1-1,5), and in the fourth stage, the saccharified brew and mash are mixed, followed by cooling the mixture to a temperature of 16-18 ° C to obtain a hop starter with a humidity of 80-82% and an acidity of 6-8 degrees, with the second and third stages being carried out simultaneously.

Hop starters prepared in this way have a longer life, higher resistance to inhibition by extraneous microflora, contain a large number of beneficial microorganisms that can loosen the dough without using pressed or dried yeast in the preparation of bread, which is especially important for rye and rye-wheat varieties of bread.

Experts know that the digestibility of bread to a large extent depends on such quality indicators as taste, aroma, appearance. At the same time, the taste and aroma of bread depend not only on the composition and properties of the raw materials used, but also on the processes occurring in the dough during its fermentation and during baking. Use as a fermenting component of dry hop composition (specially manufactured and commercially available), as well as specially selected, declared in the framework of the method, the sequence of technological operations, technological modes, the ratio of prescription components, etc., provide the finished bread with a specific flavor, improving its taste and other organoleptic qualities, increasing the overall nutritional value. The use of hops to produce fermented (hop) sourdough is one of the ways to increase the biological value of bread, enriching it, above all, with natural herbal supplements.

The task is also solved hop ferment, obtained as described above.

When using the inventive hop leaven obtained by the inventive method, biochemical and microbiological processes are significantly activated in the bread production process, acid accumulation is accelerated, which contributes to shortening the dough preparation time, improving the taste and flavor of the finished products, slowing down the process of staling, improving the physical properties of the dough.

In the process of fermentation, the dough accumulates the most complex organic compounds, which, when baked under the influence of high temperatures, give the bread a great taste and aroma.

The task is also solved by the method of production of unleavened bread, involving the preparation of dough based on sourdough, flour raw materials, water and other prescription components, fermentation of dough followed by cutting, proofing and baking bread, in which the ferment is used according to claim 2, but as flour raw materials, a mixture of rye flour bakery peeled, rye flour baking seeded and wheat flour of the first or second grade with the ratio of the total amount of rye flour bakery obdi pnoy given sourdough, rye flour

- 2,013,007 bakery seeded and wheat flour of the first or second grade 1: (2.0-2.5) :( 1.5-2.0), and 30-35% of the total amount of rye flour baking is used in the preparation of hop ferment peeled, while the fermentation of the dough is carried out for 1.5-2 hours at an initial temperature of 27-28 ° C until reaching an acidity of 8-10 degrees.

The above and other advantages and advantages of the claimed objects of the invention will be explained on the example of the implementation of the objects of the invention, which should be considered as illustrating, but not limiting the scope of the claims.

Example 1. Cooking hop sourdough.

Hops sourdough were prepared using the ingredient KH (dry hop composition). As an ingredient of the KH, the KHK manufactured industrial ingredient was used in accordance with the current GGR certificate of the Ministry of Health of the Republic of Belarus. In principle, as an ingredient of KH, any other ingredient of KH can be used, for example, in accordance with TU 9199-001-47418712-02 (Russian Federation).

Sourdough was prepared in a razvodochny cycle of four stages at the rate of 50% selection of the finished starter in the dough batch.

At the same time, in the first stage, brewing was prepared by mixing 6.0 kg of flour, whole rye flour and 12.0 kg of drinking water at a temperature of 95 ° C and 0.08 kg of ingredient KH. The welding was cooled to 65 ° C.

In the second stage, the resulting brew was saccharified at 65 ° C for 20 minutes.

At the third stage, simultaneously with the saccharification of brewing, a small talker was prepared by mixing 6.0 kg of peeled rye flour and drinking water at a temperature of 30 ° C.

At the fourth stage, the saccharified brew and mash were mixed, followed by cooling the mixture to a temperature of 18 ° C. As a result of fermentation for 120 minutes, a hop ferment was obtained with a humidity of 80%. The readiness of the starter was determined by acidity (within 6-8 degrees.).

From the resulting 53 kg of hop starter, 50% (26.5 kg) were taken to make the dough and a mash was added to the remaining 26.5 kg, followed by fermentation of the mixture for 120-180 minutes.

Example 2. Cooking unleavened custard rye bread.

The dough was prepared from a mixture of rye flour baking peeled, flour rye baking seed and wheat flour baking first or second grade in accordance with the following recipe based on the number of prescription ingredients per 100 kg of flour:

baking rye flour, peeled, 20.0 kg (including, in sourdough), baking rye flour, seeded, 45.0 kg, wheat flour of the first or second grade baking flour, 35.0 kg, table salt, iodized, 1.8 kg, granulated sugar, 0.6 kg ingredient KH 0.04 kg (in yeast) drinking water by calculation.

The dough was prepared on sourdough, obtained in example 1, by mixing 53.0 kg of hop sourdough, 8.0 kg of rye flour bakery peeled, 45.0 kg of rye flour bakery seeded, 35.0 kg of wheat baking flour of the first or second grade, 1 , 8 kg of table salt, iodized, 0.6 kg of granulated sugar. Water temperature of 30 ° C was added at the rate of achieving a test moisture content of not more than 48.5%.

The kneading was carried out on a A2-XTT kneading machine. Fermentation test was conducted for 120 minutes at an initial temperature of 28 ° C until the acidity of 10 degrees. The dough was divided into pieces by the Kuzbass dough divider. Molded pieces of dough were served for proofing in a proofer A2HRA for 45 minutes. Baking was carried out in a humid baking chamber of the GHR oven at 250 ° C for 45 minutes.

The finished bread had a crumb of light brown color, baked, elastic, not sticky and not moist to the touch, with developed porosity, without voids and seals. The moisture content of the crumb - 48%, acidity - 9.0 degrees., Porosity - 65%.

- 3 013007

Nutritional value of finished bread per 100 g:

Squirrels

6.0 g

Fat

0.5 g

Carbohydrates

45.7 g

Energy value - 211 kcal

After 36 hours of unpacked bread or 72 hours of storage of bread in a package, the main physicochemical and organoleptic indicators differed slightly from the original.

Literature.

1. CI number 2164748 C2, publ. 04/10/2001.

2. CI number 2044488 C1, publ. 09/27/1995.

3. CI number 2189145 C1, publ. 09/20/2002.

4. CI number 2134972 C1, publ. 08.27.1999.

Claims (3)

CLAIM 1. Method of making hop ferment for unleavened bread on the basis of flour, water and hop component, providing for the mixing of components in prescription quantities in the prescribed sequence, characterized in that the leaven is prepared in four stages, while at the first stage brewing is prepared by mixing a portion of rye flour bakery peeled, taken in the amount of 30-35% of the prescription quantity per sourdough, and part of the water at a temperature of 90-95 ° C with the addition of the hop component in the form of a dry hop composition with the ratio of rye flour bakery peeled, water and hop composition 1: (2,0-2,5) :( 0,012-0,014) followed by cooling the brew to 65-68 ° C, in the second stage the brewing is saccharified at a temperature of 65-68 ° C for about 20 minutes, in the third stage, the talker is prepared by mixing the remaining prescription quantity for baking rye flour peanut flour and water at 28-30 ° C with the ratio of bakery peeled flour and water about 1: (1-1.5), and at the fourth stage, the saccharified brew and mash are mixed with the subsequent cooling of the mixture temperature of 16-18 ° C until a hop ferment 80-82% humidity and acidity 6-8 deg., wherein the second and third steps are carried out in parallel. 2. Hop starter, obtained by the method according to claim 1. 3. Method for the production of unleavened bread, involving the preparation of dough based on sourdough, flour raw materials, water and other prescription components, fermentation of dough followed by cutting, proofing and baking bread, characterized in that the starter culture of claim 2 is used as ferment, and as a flour raw mixture of rye flour baking peeled, flour rye baking seeded and wheat flour of the first or second grade with the ratio of the total amount of rye flour baked peeled with starter, n and the preparation of which is used 30-35% of the total amount of rye flour bakery peeled, bakery rye flour seeded and wheat flour of the first or second grade 1: (2.0-2.5) :( 1.5-2.0), with This fermentation of the dough is carried out for 1.5-2 hours at an initial temperature of 27-28 ° C until reaching a pH of 8-10 degrees.