LT4657B - The bread composition - Google Patents

Abstract

This invention belongs to the food industry. The purpose of the invention is improvement of bread taste qualities, and expansion of its assortment. The bread contains the following ingredients in kilograms: leaven sieved flour 50.0-51.0; wheat 1-class flour 50.0-51.0; yeast 0.5-0.6; salt 1.5-1.45 caraway seeds 0.3-0.4; starch syrup 3.0-3.5 and water 67.0-67.5.<IMAGE>

Description

BACKGROUND OF THE INVENTION The invention relates to bread products, namely bread products.

Various methods of making bread from rye and wheat flour are known. One of them described TexHOAorn4ecKne HHCTpyKUKH no BbipaCoTKe XAe6oCyAOUHbix Η3αθλη0 BHMH XAeOoneKapHoK npoMbmiAeHHOCTH, MOCKBA, nmueBafl προμηελθηηοοτβ, 1973γ ·, pages 88-89, where the bread is made from rye and wheat flour pasijotų second type of flour, which is taken in equal amounts, yeast, salt, sugar and water. This bread can be made using liquid leaven, or by preparing a bake. Rye sieved flour is used for yeast or baking, and ready-made dough can be added to the fluff. If necessary, fluff can be prepared from wheat second grade flour. The prepared dough is left for 45-50 minutes. The breadcrumbs are baked and sprinkled with water before baking. This bread has a good taste but is sour because of the second type of wheat flour and also has no good taste as it is not seasoned with any spice.

The object of the invention is to improve the taste properties of bread and to expand its assortment.

The stated purpose is achieved by using wheat type 1 flour with a lower acidity (3.5 ° H) and addition of spices such as caraway. The composition of the components is as follows (kg);

rye sifted flour 50-51 wheat Grade 1 flour 50-51 salt 1,5-1,45 yeast 0,5-0,6 caraway 0,3-0,4 starch syrup 3,0-3,5 water 67 , 0-66.5

The amount of components in the bread is optimal for a high quality bread product with good taste and can be used in the production of a new product, such as the new bread from Klaipeda. Changes in the quantity of components in bread production are not allowed as this will be a new bread product.

The technological process for obtaining the dough is presented in Table 1.

Raw materials, semi-finished products Technology Stages of Technology Sal-Out-Food-Out-Liquid Brushing-off indicators Loss-on-dry mixture

Rye sieved flour, kg

Wheat 1 / r flour, kg Yeast, kg Water, kg Salt, kg

Starch syrup, kg

20.0

47.0

3.0

8.0

20.0

0.5

22.0

50.0

1.5

Caraway, kg 0.3 Sweet purchase, kg 70 Whey purchase, kg 140 70 Infant formula, kg 28th Whey leaven, kg 56 28th Liquid mixture, kg 101 Initial temperature, 66 + 2 4 8 + 2 2 9 + 2 29 + 2 2 9 ± 2 30 + 1 Final acidity, degree 6.5 + 0, 5 6.5 + 0.5 6.5 + 0 , Δ 6.0+ 0.5 Bitter duration, min. 150 + 20 120 + 20 150 + 30 Humidity,% 70 + 2 7 0 + 2 7 5 + 2 75 + 2 72 + 2 45 + 0.5

Description of the technological process.

Preparation of fluff. The purchase is made in a blowing machine, which is filled with water, dipped in rye sifted flour, caraway, starch syrup and the mixture is heated to a temperature of 66 + 2 ° C. Puffin frosting time 60 + 10 min. The candied purchase is cooled to 48 + 2 ° C. Purchase humidity 70 + 2 ° C.

Preparation for a bitter purchase. Into the container containing 2/3 of the rancid batch of acidity up to 6,5 + 0,5, add the chilled bake to the temperature of 48 + 2 ° C. Mix well. Purchase tanning time 150 + 20 min, final acidity 6.5 + 0.5 degree, humidity 70 + 2%.

Preparation of the nutrient mixture. In a stripping machine, the rye sifted flour and water are mixed to a homogeneous mass. Initial temperature of the mixture

29 + 2 ° C, humidity 75 + 2%. The prepared nutrient mixture is pumped into a tanning container.

Preparation of liquid leaven. Add 1/3 of the nutrient mixture to the container containing 2/3 of the production liquid yeast. Everything mixes well. The mixture is fermented to 6.5 + 0.5 degree acidity, 120 + 20 min. Liquid leaven temperature 29 + 2 ° C, humidity 75 + 2%.

Preparation of the liquid mixture. The whey is suctioned to 6.5 + 0.5 degrees and cooled to 29 + 2 ° C in a container with mixer and heating. To it is added a leavened yeast solution of up to 6.5 + 0.5 degrees. Everything mixes well.

Dough preparation. Add the remaining rye sifted flour, wheat type 1 wheat flour, add the salt solution and mix until smooth. The dough is leavened for 150 + 30 minutes. to 6.0 + 0.5 degree acidity, humidity 45 + 0.5%, temperature 2 9-30 ° C.

Sharing, raising, baking. The dough is divided by a dispensing machine. The weight of the workpiece is calculated from the weight of the finished product, taking into account the frying, drying, and accuracy of the cutting machine.

Semi-finished baking takes place in cassettes, baking cabinet, duration 45 + 10 min. Optimum heating conditions: temperature 34 + 2 ° C, relative humidity

67 + 5%.

Before placing in the baking oven, the dough blanks are sprinkled with water and sprayed.

Bread is baked for about 47 + 2min, temperature 300-160 ° C. Cooled loaves (2 hours after removal from the oven) can be packed.

The bread product obtained from the claimed composition is of high quality, has good taste properties, has a larger volume due to the increased corrosion. The type 1 wheat flour used is lower in acidity, whiter, which adds bread to the white bread product and extends its usability.

The given bread recipe can be used in a new product such as Klaipėda New Bread and has an energy value of 223 kcal.

Physico-chemical quality indicators are listed in Table 2.

Table 2

Name of the indicator Norma

Moisture moisture,% 47.0 not more

The acidity of the softness θΗ 7,0 not more

Porosity of softness,% not less

Claims (1)

DEFINITION OF INVENTION Bread containing flour, yeast, salt, sugars and water, characterized by the use of wheat flour with a lower (3.5 ° H) acidity and spices such as caraway and the composition of the ingredients (kg): rye sifted flour 50 - 51 wheat type 1 flour 50 - 51 salt 1,5 - 1,45 yeast 0,5 - 0,6 caraway 0,3 - 0,4 starch syrup 3,0 - 3 , 5 water 67.0 - 67.5