LT4169B - 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. The bread consists of the following ingredients, in kilograms:rye pre-sifted flour from 80.0 to 83.5;second grade wheaten flour from 15.0 to 17.0;pressed yeast from 2.0 to 4.0 ordry yeast from 0.17 to 0.33;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 2.0;maize syrup from 6.8 to 9.0 orsugar from 4.9 to 6.9.The output of bread is 135 kg.

Description

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

Known rye bread containing rye flour, complex bread baking enhancer, esters of mono- and diglycerides with diacetyl tartaric 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 in the dough, milk whey at a flour-to-whey ratio of 1: 3 - 1: 5, 0.0004-0,0008% of a flour-improving yeast baker, 0.15- 0.30% of the esters from the amount of flour in the dough, 3-5% of the leavened yeast (from the amount of flour in it). The dough is blended from the semi-finished product, the yeast, the flour and the ingredients included in the recipe, (see Former SU # 1554862, TPK A 21 D 8/02, 1990).

Known bread has a short shelf life of 24 hours and the taste is not good enough.

The object of the invention is to improve the taste properties of the product and to extend the realization time.

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

Rye-sifted flour Wheat-type II flour

Pressed yeast or

Dry yeast

Salt

- 83.5

0.17 - 0.33

1.5

Red rye malt

1.5

3.0 or

Red rye malt and rye sieve with a 1: 1 ratio

Caraway or flaxseed Corn syrup

6.8, - 9.0 or

sugar

4.9

6.9

The specified bread composition is optimal.

The water content is calculated from the moisture content of the dough.

The invention is illustrated by an example of bread making.

Preparation of fluff.

47 l of water was added to the steaming machine, 30 kg of rye sifted flour, 3 kg of red rye malt and 9 kg of corn syrup were added. Steam raised the balding temperature to 6442 ° C. The baldness was then de-sugared. Sugaring time I004I5 min. The candy plated was cooled to 50-2 ° C. Puff Moisture 62-69 50% red rye malt can be replaced by rye sifted flour.

Preparation of rotten pile.

Contained in a container containing 2/3 of the smudgy puff prepared previously with an acidity of I3il ° N

84.5 kg candied and chilled to 5042 ° C.

The mass was stirred and tanned for IOO4I5 min. to 1341 ° N acidity. Humidity of rotten putty is 6242%.

Preparation of the nutrient mixture.

kg of rye sifted flour and 20 l of water were mixed until homogenous. Flour to water ratio 1: 2.5-2.7.

₃ EN 4169 B

The initial temperature of the mixture is 29 + 2 ° C. Moisture content of the feed mixture 75 + 2% · The prepared feed mixture was pumped into a tanning container.

Preparation of liquid leavened leaven.

The nutrient mixture was mixed with 2/3 of rancid yeast until the acidity of IO + I ° N. Humidity of liquid leavened leaven 75 + 2% Initial leaven temperature 29 + 2 ° G.

Preparation of the liquid mixture.

1/3 of the liquid leavened leaven to IO + I ° N was sucked into the container with mixer and preheat and 2/3 leaked leaven at 29 + 2 ° C was added. The mass was well mixed. Received a liquid blend which was tanned for 20 + 15 min. to I2 + I ° N acidity. Humidity of liquid mix 65 + 2%

Preparation of the thick mix.

The remaining amount (42 kg) of rye sifted flour was added to the liquid mixture and I kg of pressed yeast was added. The mass was well mixed. The resulting thick mixture was tanned for 200 + 15 min. to I2 + I ° N acidity. The initial temperature of the thick mix is 29 + 2 ° C

Dough preparation.

In a curdled mixture add 17 kg wheat flour II, 1,5 kg salt, 6,9 kg sugar. The dough was leavened for 40 + 15 min, until the acidity was II + I ° N. Initial dough temperature 30 + 2 ° C, humidity 46,5 + ^, 5% ·

The dough was divided by the dispensing machine into the blanks. The dough blanks were rounded by rounding machines or by hand. The dough blanks were placed in the oven for frying. The dough preparation time is 45 + 15 minutes. Before the baking, the doughs were grooved on the sides and the surface sprayed ₄ . LT 4169 B water, gave and sprinkled with caraway. The raised dough pieces were baked in a baking oven. The baking temperature and duration depend on the type of oven and the design and mass of the dough.

Yield 135 kg.

Physico-chemical, organoleptic indicators of bread quality

Table

Yesterday! Quality Score Kr. i name ! F bread is claimed ! Of course ! bread I Fleshiness,% at least 46th 59 2 Flesh moisture,% not more than 47 49.4 3 Acidity of the pulp, no more ° N II II, 9 4 Bread surface Chocolate color Brown color 5 Bread smell For bread characteristic smell with the smell of malt and cumin Ilonos smell 6 Flesh structure Homogeneous, minor couples Larger couples

The bread quality indicators were determined according to LRST 1129-90. Declared bread products have good taste properties. The fleshiness is small, homogeneous. The bread has a characteristic aroma of malt and cumin. Bread products realization time 48 h.

Claims (1)

Bread containing rye flour, additives, characterized in that it consists of the following components, kg: Rye Sifted Flour 80 83.5 Wheat Type II Flour 15 17 Pressed Yeast or I 2 Dry Yeast 0.17 - 0.3 Salt 1.5 Red Rye Malt or 1.5 - 3.0 Red Rye Malt and