FI60635B - FOERFARANDE FOER FRAMSTAELLNING AV BROED AV VETEMJOEL - Google Patents

Description

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ffelS C (45) Patent granted on 10 03 1932 .ÄjvS Patent meddeiat (51) K ». (k.3 / lnt.ci.3 A 21 Γ 8/04 · FINLAND —FINLAND (21) Ptttnttlhakamut - PK« ntan «6knlng 7713 ^ 2 (22) HakamlipUvl —Amttknlngtdtf 27.0U.77 ^ '(23) Alkuptiv · —Gl) tlgh «tad * g 27.0U.77 (11) Translators Julkhutal - Bllvit offtntllg 28.10.78

Patent and Registration Office ....

_. . . . . , (44) Date of publication (date of publication -

Patents and registers' 'Anotan utlagd och utl.' 26a, Moscow, USSR (SU) (72) Vitaly Alexandrovich Patt, Moscow, Ruslan Vladimirovich Kuzminsky,

Moscow, Lyudmila Nikolaevna Kazanskaya, Leningrad, Nina Dmitrievna Sinyavskaya, Leningrad, USSR (SU) (7U) 0y Kolster Ah (5U) Method for making bread from wheat flour - Förfarande för fram-ställning av bröd av vetemjöl

The present invention relates to a method of making bread from wheat flour comprising preparing, raising, shaping, post-raising and baking the dough.

Several methods for making bread from wheat flour are known in the art. The best known are the one-step method using no sourdough and the two-step method using sourdough.

In the one-step process, the dough is prepared by adding all the flour, water, yeast, salt and any other flavors at the same time, after which the dough is raised for 3-U hours, shaped and baked.

In the two-step process, the dough is prepared using a thick (moisture U5-1 + 8%) or liquid (moisture 65-70%) sourdough raised for U-5 hours, made from flour, water and yeast, to which the rest of the flour, water, salt is added during priming. and other necessary flavors, after which the prepared dough is raised for 30-90 minutes, shaped, raised and baked. The total time for making bread according to these known methods is 5-8 hours.

Accelerated methods for making bread from wheat flour are also known in the art, in which the dough is prepared by efficiently kneading flour, water and a 2-3% increase in yeast, adding oxidizing and reducing baking additives and other additives, cutting the dough immediately after kneading, left out and frying. The total duration of bread making in this case is 1.5-2.5 hours.

The above-mentioned two known methods have the following disadvantages: 1) The long duration of the technological process (5-8 hours), thus hampering the production of bread in one or two shifts.

2) Large production areas are needed to accommodate the numerous utensils and other equipment needed to make the sourdough and the final dough.

3) High consumption of dry ingredients of flour (up to 3%) in fermentation of sourdough and finished dough.

The above-mentioned known accelerated method has the following disadvantages: 1) The taste and aroma of the bread are clearly of inferior quality to bread made according to the conventional sourdough method.

2) The possibility of the so-called "potato" (yield) disease in bread due to its reduced acidity.

3) Poor quality of bread made from flour where enzyme activity has increased as the grains germinate.

The object of the present invention is to obviate the above-mentioned drawbacks of the prior art methods.

Thus, the present invention relates to an improved method for making bread from wheat flour, whereby the method makes it possible to produce good quality bread during an abbreviated technological step.

The method according to the invention is characterized in that the dough is prepared by mixing flour, water, yeast, salt and, if desired, spices in a concentrated sourdough, which is prepared by growing lactic acid bacteria L. plantarum and / or L. fermenti pubdas in a nutrient mixture containing wheat flour and water in a weight ratio of 1: 1.5, and adding 0.001 to 0.005% and 0.005 to 1.0% of amylolytic enzymatic compounds, based on the flour mass, with oxidizing baking aids, followed by raising the 12 hours at 36 ° C to an acidity of 16 to 20 ° N, the flour content of the sourdough mixture being 2 to 10% of the total weight of the bread flour, the dough being primed by efficient mechanical mixing at an energy consumption of 30 to 1 + 0 J grams towards the dough to make it moldable.

In preparing the dough according to the present invention, 50-75% of the sourdough is taken and used in an amount corresponding to 2-10% of the total weight of the bread flour, after which the dough is allowed to rise at 30-35 ° C for i + 0-60 minutes .

According to the present invention, the remainder of the sourdough, i.e. ? 5 ~ 50%> is used for the reconstitution of the sourdough by adding 50-75% of the nutrient mixture, followed by raising at 36-20 ° C to an acidity of 16-20 ° N.

In this method, ascorbic acid or potassium bromate can be used as oxidizing baking aids, and malt or an enzymatic compound made from a mold known in the Soviet Union as "Amyloryzin P-10X" can be used as the amylolytic compound.

The concentrated sourdough used in the process contains organic acids obtained from cultures of the lactic acid bacteria L. plantarum and / or L. fermenti, which together with said intensive mechanical treatment during dough priming and said excipients with oxidizing and amylolytic action guarantee microbiological, biochemical and colloidal processes.

As a result, it has become possible to complete the dough in hO-60 minutes after its initialization, whereby the dough has the required acidity values and optimal rheological properties, i.e. the dough is ready to be shaped, raised and baked. Organic acids and other products formed by the action of lactic acid bacteria on the sourdough and yeast give the bread a pleasant, distinctive taste and aroma.

The incorporation of enzymatic compounds having amylolytic activity in the acid dough causes the accumulation of soluble sugars by the enzymatic hydrolysis of the flour starch, which is necessary for the growth of lactic acid bacteria and the required range of 16-20 ° N to obtain acidity.

The temperature used in the process to raise the acid dough, 36 ° C, helps to create optimal conditions for the growth of lactic acid bacterial cultures and thus increases acidity, thus preventing the development of foreign microorganisms in the acid dough, including yeast, yeast fungi, butyric acid bacteria and other bacteria.

Raising the sourdough at a temperature below 36 ° C is not recommended, as this slows down the increase in acidity due to lactic acid bacterial cultures and facilitates the undesired growth of other microorganisms, especially yeasts added to the starting materials.

It is also not recommended to raise the sourdough at a temperature above 100 ° C, since the cultures of L. plantarum and / or L. fermenti used for lactic acid bacteria belong to the group of mesophilic microorganisms and their activity decreases when the temperature rises above 1 + 0 ° C.

60635

The use of said lactic acid bacterial species in the preparation of sourdough, in particular the use of L. fermenti, causes not only the formation of lactic acid but also the formation of acetic acid. This is a relatively important factor because acetic acid, compared to lactic acid, has a stronger retarding effect on the growth of the microorganism Bacillus masenthericus - the causative agent of the said "potato" (yield) disease in bread.

The advantages of the method according to the present invention in making bread from wheat flour are as follows: 1) The shortened technological process of making the dough from the initialization step to the shaping step from 5 ~ 8 hours conventionally used in the sourdough method to U0-60 minutes.

2) Reduced consumption of flour powder used for lifting and consequent savings of up to 2% of total flour consumption compared to the conventional sourdough method.

3) Improved bread quality in terms of crumbling, taste and aroma compared to bread made by known accelerated methods.

h) The simplest possible process technology, which does not require separate vessels to raise the sourdough, thus facilitating the mechanization and automation of the bread-making process.

5) Possibility to bake bread in one or two shifts due to the good storage stability of the dough with an acidity of 16-20 ° N and the dough raising step shortened to U0-60 minutes.

6) Prevent contamination of bread with "potato" (yield) disease.

7) The possibility of using wheat flour with reduced baking properties, especially flour with an increased alpha-amylase enzyme content, due to the increase in the acidity of the dough (decrease in pH) with the addition of the above-mentioned sourdough.

The invention will be described in more detail by means of a detailed description of the method with reference to the accompanying drawing, which shows the main features for making bread from wheat flour.

Wheat flour and water are fed from vessels 1 and 2 to mixer 3, respectively, to prepare a nutritional mixture with a moisture content of 65% by adding 0.005-1.0% of an enzymatic compound having an amylolytic effect and 0.001-0.005% of ascorbic acid or potassium bromate based on the total weight of the flour.

This nutrient mixture is pumped by means of pump U to the fermentation tank 5, where it is mixed with the remainder of the sourdough obtained from the previous preparation, which sourdough contains cultures of lactic acid bacteria L. plantarum and / or L. fermenti.

In tank 5, the acid dough may be fermented at a temperature of 36 ° C to 0 ° C until the acidity has risen to 16-20 ° N.

5 6 O 6 3 5

After reaching said acidity value (usually after 8-12 hours), 50-75% of the acid dough obtained is removed from the tank 5 and pumped by means of pump 6 to the intermediate vessel (receiver) 7 and the rest. 25-50% sourdough :: La is used to reconstitute it by adding a new amount of nutrientLose mixtureLa corresponding to the amount removed from the sourdough, i.e. 50-75% and allowing it to run (raising) at 36-110 ° C until the acidity has risen to 16-20 ° N. From said intermediate vessel 7 the sourdough is passed by means of a measuring device 8 to a dough priming machine 9 · Flour, water, yeast suspension, solutions of salt, sugar, molten margarine and other possible flavors are fed from the vessels 10,11,12,13, lU and 15, respectively. used in bread making.

In the machine 9 the dough is mixed efficiently for 3 - ^ + minutes i .a Energy with a battery rate of 30-i + O J / g per dough.

The primed dough is then transferred to a chamber 16 where it is allowed to rise Uo-Co for 30 minutes at 30-35 ° C.

From the chamber 16, the dough is transferred to a dough cutting machine 17, after which the dough pieces having a predetermined mass are transferred by means of a conveyor 18 to a shaping device 19 to obtain the dough pieces in the desired shape.

The shaped dough pieces are further transferred from the device 19 by means of a conveyor 20 to a post-lifting chamber 21, where they are placed at a temperature of 7 ° C and a humidity of 7 to 75%.

From the post-raising chamber 21, the dough pieces are transferred by means of a conveyor 22 to the oven 23 for baking; the duration of baking depends on the weight and shape of the bread.

For a better understanding of the present invention, some examples are provided below illustrating certain embodiments of the method for making sourdough bread with reference to the accompanying drawing.

Example 1

From vessels 1 and 2, 50 kg of wheat flour and 75 liters of water are fed to the mixer 3, respectively. In the mixer, a nutritional mixture is prepared by adding 0.5 kg of white active malt and 2.5 kg of ascorbic acid.

The resulting nutrient mixture with a moisture content of 65% is transferred from the mixer 3 by means of a pump to a raising tank 5 »already containing 125 kg of finished sourdough with a moisture content of 65% and an acidity of 16 ° N, prepared from pure cultures of lactic acid bacteria L. plantarum and L. fermenti. In tank 5, the sourdough and the nutrient mixture obtained from the previous batch are thoroughly mixed and allowed to rise (rise) at 38 ° C for 8 hours until the acidity is 16 ° N.

The result is 250 kg of concentrated sourdough, the revenge of which :; is 65% and the acidity is 16 ° N.

50% of the finished acid dough is removed from the fermentation tank 5, i.e. 125 kg 6 60635 and this amount is pumped by means of pump 6 to intermediate vessel 7 and the remainder of the sour dough (125 kg) is used to make a new part of sour dough (reconstitution) of 250 kg by adding 125 kg of said nutrient mixture from mixer 3 rise) at 38 ° C until the acidity is 16 ° N.

The sourdough from the intermediate vessel 7 is taken batch by batch for the preparation of the dough.

For this purpose, 12.5 kg of sourdough containing 5 kg of flour is transferred by means of a measuring device 8 from vessel J to the dough-making machine 9 and 95 kg of wheat flour, 35 liters of water, 7 liters of yeast suspension are taken from each of vessels 10, 11, 12, 13, lk and 15. containing 2 kg of yeast, k, 8 l of brine containing 1.5 kg of salt, 9.3 l of sugar solution containing 5.0 kg of sugar and 3.5 kg of melted margarine. These are fed to a dough making machine and mixed there efficiently. In the dough-making machine 9, the dough is mixed for 3 minutes with an energy consumption of kO J per gram of dough to ensure its formability. The resulting dough is fed at a temperature of 32 ° C from a machine 9 to a tank 16 where it is kept at a temperature of 30 ° C for 10 minutes, after which it is transferred to a shaping machine 17 where it is cut into pieces weighing 0.5 kg. The dough pieces are transferred by a conveyor 18 to a shaping unit 19-

The shaped dough pieces are then transferred by a conveyor 20 to a post-setting chamber 21 where the temperature is maintained at k5 ° C and the relative humidity at 75 °. The finished dough pieces are fed from the chamber 21 by means of a conveyor 22 to an oven 23 where they are baked for 18 minutes at a temperature of 200 ° C. The amounts of ingredients mentioned in this example are calculated per 100 kg of flour in the dough and can be changed according to the amount of bread required. The finished bread has a moisture content of kl $, a specific volume of 300 ml / 100 g, a porosity of 76%, an acidity of 2.6 ° N, it crumbles softly and has a pleasant taste and a distinct aroma.

When stored, this bread is not susceptible to 'potato,' (yield) disease.

Example 2

From vessels 1 and 2, 50 kg of wheat flour and 75 l of water, respectively, are transferred to a mixer 3, where a nutritional mixture is prepared by adding 2.5 g of an enzymatic compound having amylolytic activity prepared from a fungus such as Amylorysin P-10 and 2 g of potassium bromate.

The resulting nutrient mixture with a moisture content of 65% is fed from the mixer 3 by means of pump k to a fermentation tank 5 already containing 125 kg of ready-made sourdough with a humidity of 65% and an acidity of 20 ° N prepared from a pure culture of L. plantarum.

In tank 5, the sourdough and the nutrient mixture obtained from the previous preparation step are thoroughly mixed together and allowed to rise (rise) at 760635 i40 ° C for 12 hours to raise the acidity to 20 ° N.

The result is 250 kg of concentrated sourdough with a moisture content of 65% and an acidity of 20 ° N. 50% of the total amount of sourdough dough is taken into account. 125 kg, which is pumped by means of a pump 6 to an intermediate vessel (receiver) 7 from a fermentation vessel 5 and a second portion of 125 kg of sourdough, is used in tank 5 to prepare (repeat) 250 kg of fresh sourdough in the same vessel by adding 125 kg then allowing it to rise (rise) at a temperature of 1 * 0 ° C until the acidity is 20 ° N.

From the intermediate vessel 7, the sourdough is taken batch by batch for the preparation of the dough.

For this purpose, 25 kg of sourdough containing 10 kg of flour and 90 kg of wheat flour, 31 l of water, 7 l of yeast suspension containing 2 kg of yeast and U, 8 l of brine are transferred from the vessel 7 by means of the measuring unit 8. , containing 1.3 kg of salt, with vigorous stirring in a dough-making machine 9. In the machine 9, the dough is mixed for k minutes at an energy consumption of 30 J per gram of dough to make said dough supple.

The resulting dough is passed at a temperature of 3 ° C from a machine 9 to a chamber 16 where it remains for 30 minutes and is then fed to a cutting machine 17 to cut it into pieces weighing 1.0 kg.

The dough pieces are transferred by a conveyor 18 to the shaping unit 19 ·

The shaped dough pieces are transferred by a conveyor 20 to a post-lifting chamber 21 having a temperature of about U5 ° C and a relative humidity of about 75%.

The post-raised dough pieces are led from the chamber 21 by means of a conveyor 22 to an oven 23 where they are baked at a temperature of 2 ° C for 35 minutes. The amounts of the ingredients mentioned in this example are calculated per 100 kg of flour in the dough and can be changed according to the amount of bread required.

The finished bread has a moisture content of U3%, a specific volume of 290 ml / 100 g, a porosity of 77%, an acidity of 3.8 ° N, it crumbles elastically and has a good taste and aroma.

Claims (3)

8 60635 A method of making bread from wheat flour comprising preparing, raising, shaping, post-raising and baking the dough, characterized in that the dough is prepared by mixing flour, water, yeast, salt and, if desired, spices in a concentrated sourdough, which is made by growing L. or L. fermenti pure cultures in a nutrient mixture with a moisture content of 65% and containing wheat flour and water in a weight ratio of 1: 1.5 »and adding 0.001-0.005 f of oxidizing baking aids and 0.005-1.0% of amylolytic enzymatic compounds, calculated on the flour mass, then raised to an acidity of 16 to 20 ° K for 8 to 12 hours at 36 to 40 ° C, the flour content of the sourdough mixture being 2 to 10% of the total weight of the bread flour, the dough being primed by efficient mechanical mixing energiakul at a rate of 30-1 (0 J per gram of dough to make it moldable. A method according to claim 1, characterized in that 50-75% of the sourdough is taken to make the dough and used in an amount corresponding to 2-10% of the total weight of the bread flour, the dough is then allowed to rise to 30-35 ° C (Ssa UO-60 minutes. Method according to Claims 1 to 2, characterized in that the remainder of the sourdough, i.e. 25 ~ 50% t is used to reconstitute the sourdough by adding 50-75% of the nutrient mixture, followed by raising the acidity to 16-20 ° N at 36-1 + 0 ° C. 1+. Process according to Claims 1 to 3, characterized in that ascorbic acid or potassium bromate is used as the baking aid having an oxidizing effect and an enzymatic compound prepared from malt or mold is used as the enzymatic compound having an amylolytic effect.