LT4173B - Bread - Google Patents

Abstract

Invention applies to the food industry. The invention aims to improve the breads taste properties. The proposed bread consists of the following components in kg: sifted rye flour - 80.0; 2<nd> rate wheaten flour - 15.0; malt - 5.0; salt - 1.0; sugar - 8.0; pressed yeast - 1.0-1.5 or dry yeast - 0.17-0.25; coriander - 0.5. The output of this amount is 140 kg of quality bread.

Description

The invention relates to the food industry, namely to bakery products with spices.

Known Sokolnice bread containing the following components, kg: rye flour - 17, wheat flour of type II or I - 50, yeast from the process - 56, yeast - 33, pressed yeast - 0.29, salt 1.5, sugar 1.0. Yeast is prepared from 22 kg of rye flour, 15 kg of water, 19 kg of yeast, prepared during the initial process. The compressed yeast was divided into three parts with a ratio of 1: 2: 4. The first part of the yeast was mixed with the water used in the initial process of fermentation to obtain yeast. He added a portion of rye flour to the resulting yeast suspension, and added a second portion of the yeast and sour milk bacteria. In Grades 9-12 acidic lazy leaven took another part of the flour (according to recipe). The leaven was tanned for 120-210 minutes. to 9-12 degrees acidity. The resulting dough was leavened for 40-70 minutes. At 28-32 ° C to 8-10 degrees. acidity. The dough was divided into blanks by dough-splitting machines. Kneading Time 35-60 minutes The dough may be kneaded before baking, (see RU Patent No. 2039437, TPK A 21 D 8/02, 1995).

Known bread does not have good taste properties.

The object of the invention is to improve the taste properties of bread.

It is an object of the invention that bread containing rye, wheat type II flour, pressed yeast,

2.

salt, sugar, consisting of the following components, kg:

Rye flour

Wheat type II flour

Malt

Salt

sugar

Pressed yeast or

Dry yeast

Calendar

I

1.0 - 1.5

0.17-0.25

0.5.

The ingredients in the bread are optimized for the quality of the bread. The water content is determined by the moisture content of the dough.

The invention is illustrated by the example of bread making shown in Table I.

Preparation of fluff.

The sculpture was prepared in a balding machine. Steam temperature was raised to 64 + I ° C. The bake was then de-sugared and cooled to 35 + 2 ° C for tanning.

Preparation of rotten pile.

The leavened bark was raised with dry yeast and introduced the leavened dough. The skin was tanned to 10 + 2 ° N acidity.

Preparation of the mix.

She poured rye sifted flour into the stale bark and blended into the mixture. The mixture rinses for 1.5 h.

3.

Dough preparation

Table I

'The ingredients included in the bread, ! Technological process | stages Yesterday No. J names and tech.'nological process !indicators r j j , Sugar-'Break-out-naked-jumbo paruors! , Jruoši- ! J mas ! Mixed by Jparuo! Shim ! Dough! Ready! Shim j I I Rye sift flour, kg 20th 30th 30th 2 Wheat II flour, kg 15th 3 Malt, kg 5 4 Salt, kg I 5 Sugar, kg 2 6th 6th Dry yeast, kg 0.25 7th Calendar 0.5 8th Water, 1 55 9th Sweet bare, kg 80.5 10th Tanned bald, kg 5 * 85.5 II Mix, kg 117.5 12th Initial temperature, ° G 6542 35 £ 2 3242 3042 13th Humidity,% 6842 6542 5042 4741 14th Tanning time, h 1.5-2 1.5-2 1-1.5 15th Acidity, ° N IO £ 2 1042 942

Note: 4 Well-made dough.

Dough preparation.

f put the remainder of the rye sifted flour, wheat grade II, salt, sugar and kneaded the dough into the dough. The dough rises for 1.5 h.

The dough was dispensed by the dividing machine into the blanks, the '' dough blanks were raised in the oven. The raised dough pieces were baked in a baking oven. Baking time and temperature depend on the construction of the oven and the mass of the dough.

The yield of bread is 140 kg, taking into account the losses of the process and the moisture content of the dough.

The pizicochemical, organoleptic characteristics of the declared and known (see RU Patent No. 2039437 »IPC A 21 D 8/02, 1995) are shown in Table 2.

The breads they make are of high quality and taste much better than the breads known.

Physico-chemical, organic!

Yesterday ^f Quality Score J T Claiming t I Of course Kr! t name To J bread J t bread

Moisture content of the pulp,% not more than 46th 47-50 Acidity of the pulp, ° N, no more 10th 9-10 Fleshiness,% at least 48 56-60 The smell of bread The characteristic odor of this bread The bread has a characteristic smell The bread surface In addition to large tears, the surface is rough - Possible cracks Color Brown to dark brown Light brown to dark brown

Indicators are determined according to LRST 1129-90

Claims (1)

Definition of the Invention Bread, containing rye, wheat type II flour, pressed yeast, salt, sugar, characterized in that it consists of the following components, kg: Rye flour 80 Wheat type II flour 15th Malt 5 Salt I sugar 8th Pressed yeast i _t o  1.5 or Dry yeast 0,17 - 0.25 Calendar 0.5.