LT4168B - Black bread - Google Patents

Abstract

Invention belongs to the food industry. The goal of this invention is to improve bread quality and prolong its shelf life. Rye bread consists of the following ingredients, in kilograms:rye pre-sifted flour from 92.0 to 98.5;second grade wheaten flour from 0 to 5.0;pressed yeast from 0.06 to 1.0 ordry yeast from 0.01 to 0.17;salt 1.5;red rye malt from 1.5 to 3.0 orred rye malt and rye pre-sifted flour, at the ratio 1:1;caraway or flax seeds from 0 to 0.4.The output of bread is 133 kg.

Description

The invention relates to the food industry, namely rye bread.

A known rye bread containing rye flour is a complex ester of mono and diglycerides with diacetyltartaric acid. Liquid or thick leaven is prepared from rye flour, water and leavened leaven. Prepares a semi-finished product consisting of 5-10% rye flour from the total amount of dough, milk whey at a flour-to-whey ratio of 1: 3-1: 5 »0.0004-0,0008% of the flour content of the yeast complex bread baking enhancer, 0, 15-0.30% of the esters of mono- and diglycerides with diacetyltartaric acid from the flour content of the dough and 3-5% of the rancid yeast (based on the flour contained therein). The dough is mixed with semi-finished product, yeast and flour. (see Former SU Auth. No. 1554862, TPK A 21 D 8/02, 1990).

Known bread does not have sufficiently good organoleptic properties, good quality indicators. In addition, bread products are aging rapidly.

The object of the invention is to improve the quality of bread and to extend the realization time.

The essence of the invention is that rye bread containing rye flour and additives consists of the following components, kg:

Rye screened flour 92.0 - 98.5

Wheat type II flour 0 - 5,0

Pressed yeast 0,06 - 1,0 or

Dry yeast 0.01 - 0.17

2.

Salt

1.5

Red rye malt or 1,5 - 3,0

Red rye malt and rye flour in a ratio of 1: 1

Caraway or flaxseed 0 - 0,4.

The indicated composition of rye bread is optimal.

The water content is determined by the moisture content of the dough.

The invention is illustrated by way of example.

Preparation of sweet puff.

J's steaming machine was filled with 15 kg of rye sifted flour, 3 kg of red rye malt, 0.1 kg of cumin and 50 l of water. The steam was raised to a temperature of 63 to 2 ° C and de-iced. Defrosting time I00 + I0 min. The candied bare glass was cooled to 50-2 ° C. The moisture content of the sweet (candied) puff is 75f2%. 50% red rye malt can be replaced by rye flour.

Preparation of rotten pile.

Adds 1/3 sweet (candied) puffs to the container containing 2/3 smudged puff. Initial tanning temperature 50 - 2 ° G. Tanning time IOOąlO min. The acidity of the pile is I3l ° N.

Preparation of the nutrient mixture.

kg of rye sifted flour and 30 l of water was mixed to a homogeneous mass and pumped into a fermentation tank. Initial temperature of the feed mixture is 281-2 ° C, humidity 75 - 2%.

Preparation of rancid yeast.

The resulting nourishing mixture was mixed with 2/3 of rancid rau3 go. Initial yeast temperature 2842 ° C. Tanning time I204I0 min. Yeast acidity 1041 ° N.

Preparation of the liquid mixture.

2/3 of the rusted up to 1341 ° N acid pellet at 2942 ° C was sucked into the container with mixer and preheating, added 1/3 of the rotten liquid yeast up to 1041 acidity and added 0.06 kg of pressed yeast. The mass was well mixed and tanned for 20 lbs for I5 min. to 1241 ° N acidity.

Dough preparation.

67 kg of rye sifted flour, 5 kg of wheat type II flour was added to the liquid mixture and 1.5 kg of salt solution was added. Specific weight of saline solution I, l6. The dough has an initial temperature of 3042 ° C. Tanning time 180420 min. Moisture content 4740.5%, final acidity 1041 ° N. The dough was kneaded continuously in assemblies or portionwise by dough mixing machines. The dough was divided into dividing machines into blanks. The dough pieces were raised in the oven. 504 10 min. The raised dough pieces were cut or knotted and baked in the oven. The baking time and temperature depend on the type of oven and the design and mass of the dough.

Bread yield 133 kg (taking into account technological process losses and dough moisture).

Physico-chemical, organoleptic declared rye breads and known (see former SU certificate # 1554862,

TPK A 21 D 8/02, 1990) are shown in the table.

The declared rye bread products have good taste and good quality. Bread realization time is even two days.

Physico-chemical and organoleptic indicators of bread quality

Table

Indicator No ! 0 name ! Sure! Of course ! bread ! bread I Flesh humidity,% ^ 47 i? 49.4 2 Flesh acidity, ° N i? ii $ .11,9 3 Flesh bitterness,% 48 ^ 59 4 Flesh structure Homogeneous, minor couples Larger couples 5 The smell of bread Bread-specific Bread

smell the smell of malt and

cumin scent 6 Bread surface (crust) Chocolate colors Brown color

Indicators are determined according to LRST 1129-90.

Claims (1)

Definition of the Invention Rye bread containing rye bread, characterized in that the following components, kg: Rye flour Wheat type II flour Pressed yeast or Dry yeast Red rye malt or Red rye malt and rye sieve with a 1: 1 ratio Cumin or linseed Salt flour and greaves consist of 92.0 - 98.5 0-5 0.06 - 1.0 0.01 - 0.17 1.5-3.0 1.5. 0.4.