LT5519B - Rye bread and process for preparing the same - Google Patents

Abstract

The present invention relates to food industry, in particular, to the production of bread. The invention aims to improve quality and nutritional value of rye bread by adding fibre, mineral substances and vitamins. The rye bread claimed consists of the following components, in kg: sieved rye flour or rye whole grain flour61-87; wheat flour10-35; rye bran3-4; yeast0,5-1,0; caraway seed0,5-2,0; salt (NaCl)1,5-1,7; Mineral substances: preparations, containing 50,0-60,0 mg of magnesium (Mg); preparations, containing 110,0-122,0 mg of calcium (Ca); preparations, containing 22,0-32,0 mg iodine (I); vitamins: vitamin D 1,10-1,12 mg; folic acid 19,0-21,0 mg. Process for preparing dough characterized by the humidity of 45-47 comprises steps of preparing sweet scalded dough, sour scalded dough and the final dough. Rye bran are added to the sweet scalded dough and the minerals and vitamins mentioned above - to the final dough.

Description

The invention relates to the food industry, namely the manufacture of bread.

Known breads containing rye sifted flour, second grade wheat flour, malt, table salt (NaCl), sugar, yeast and coriander, (cf.

Lithuanian Patent No. 4173, IPC A 21 D 13/02, published June 25, 1997). The course of the known bread technological process: the preparation of a baking bag, the preparation of a dough.

Certain bread does not have sufficiently good nutritional properties.

The purpose of the invention is to improve the quality and nutritional properties of rye bread by adding fiber, minerals and vitamins.

The essence of the invention is that rye bread contains the following components, kg;

Screened rye flour or screened rye meal 61 - 87

Wheat flour - 10-35

Edible rye bran 3,0 - 4,0

Pressed yeast 0.5-1.0

Cumin 0.5 - 2.0

Table salt (NaCl) 1.5 - 1.7

Accessories:

minerals: magnesium preparations containing 50.0 - 60.0 mg of magnesium (Mg), calcium preparations containing 110.0 -122.0 mg of calcium (Ca), iodine preparations containing 22.0-32.0 iodine ( J) mg;

vitamins, mg: VitaminD - 1.10 - 1.12 folic acid - 19.0 - 21.0.

It is also an object of the present invention that sweet liquor prepared from 10 kg of screened rye or screened meal contains caraway, edible rye bran and the dough having a moisture content of 45-47% obtained from leavened, leavened yeast. moisture content 49-51%, prepared from 20 kg of sifted rye flour or sifted rye flour, the remaining amount of sifted rye or sifted rye flour, invitational flour pressed with yeast table salt (NaCl), added mineral preparations and vitamin provided .

It is also an object of the invention that 2.0 - 5.0 kg of screened rye flour or screened rye flour can be replaced by the same amount of malt.

It is also an object of the invention that the sweet bake is prepared by replacing 2.0-5.0 kg of screened rye or screened rye meal with the same amount of malt.

The suggested amounts of minerals and vitamins are calculated by taking into account their possible losses during production and the chemical composition of wheat baked goods, so that the consumer, after eating the recommended amount of baked goods, will provide his body with the necessary amounts of minerals and vitamins.

The water content is not specified in the rye bread recipe as it is calculated from the moisture content of the ingredients and dough

Rye flour is the product obtained by finely milling rye (Secale cereale L.) grains and partially removing bran and germ, while rye meal is the product obtained from milling rye grains and removing little or no bran;

Rye bran is the husks that remain when milling rye grain. They are a good source of fiber (100 g of bran contains about 45 g of fiber)

Yeast is a living microorganism, unicellular microscopic fungi that cause acidification. They are used to loosen dough. The fermentation of the saccharides in the dough releases carbon dioxide and ethyl alcohol.

Cumin is an aromatic seed of the umbrella family plant used as a spice in the food industry.

Table salt - Sodium chloride (NaCl) - Spice and preservative. Its additive affects the theological properties of the dough, the formation of gas, the accumulation of acids, the volume and shape of the pastry, and the color of the crust.

Rye malt is a product of sprouted, dried and milled rye, which is used to darken the flesh of rye bread or as an additive to amylolytic enzymes to reduce baldness or improve the baking properties of low enzymatic flour.

Water is a clear, colorless, odorless liquid, hydrogen-oxygen compound (H ₂ O).

Magnesium preparations - substances containing magnesium (Mg). Magnesium is common in nature and is found as magnesium carbonate. Magnesium is also found in potassium minerals.

Calcium preparations are substances containing calcium (Ca). In nature, calcium is found in the form of compounds.

Iodine is found in nature as iodide of sodium, potassium, magnesium. Iodides are salts of HJ acid (NaJ, KJ). They are used in medicine as a treatment and prophylactic (placed in salt or water or where iodine is lacking).

Vitamins - The active organic matter necessary for the proper functioning of human cells. Vitamin D (Calciferol) - A group of fat soluble like substances classified as vitamins. Folic acid is important for protein metabolism and nucleic acid synthesis.

The invention is illustrated by the following examples.

example of baking sifted rye and wheat flour.

Composition of rye bread, kg:

Sieved rye flour 700 - 61,

Wheat flour 812 C - 35,

Edible rye bran - 4,

Pressed yeast - 1,

Table salt (NaCl) - 1,6,

Cumin - 1.5,

Magnesium preparation containing 57.7 mg of magnesium (Mg),

Calcium containing 120.8 mg of calcium (Ca),

Iodine preparation containing 31.5 mg iodine (J)

Vitamin D 1.12 mg,

Folic acid 20.7 mg.

The water content of the bread is calculated from the moisture content of the components and dough.

Preparation of sweet lozenge 42.0 l of water was added to the steaming machine, 10 kg of screened rye flour was added, 0.5 kg of caraway was added to 4 kg of rye bran. The mass was well mixed. Steam raised the balding temperature to 64-68 ° C. Baldin was de-sugared, the time of the balding was 85-115 minutes.

The candied fluff were cooled to 44-48 ° C. Moisture humidity is 7779%.

Preparation of tanned fluff

For the preparation of tanned hair, the sweet was sucked into a bare container containing * / ₂ (half) of a tanned puff paste with a 6-8 ° N acid. All was well blended and acidified for 85-115 min to acidity 6-8 ° N. % (half) of the tanned fluff was sucked up for bag preparation, and the rest was left for tanning for the next sweet hair.

For the preparation of tanned baldness, in the initial stages, dry yeast of thermophilic lactic acid bacteria was used, which was accumulated by regeneration to the amount required for production.

Yeast preparation

Initially, he prepared a nourishing whip from 20 kg of screened rye flour and 14.2 1 of water. The nourishing platter was poured into a container in which Vi (half) of the previous production, 6-8 ° N acidity leaven was left. All was well blended and acidified for 85115 min at 29-33 ° C to acidity 6-8 ° N. Yeast moisture 49-51%. Vi (half) sucked the leaven for bag preparation, and left the rest for the next leaven.

In the initial stages of the yeast preparation, dry yeast of mesophilic lactic acid bacteria was used, which was accumulated by the renewal up to the amount required for production.

Preparation of the mixture

The leavened baking tin was mixed with the yeast, added 0.5 kg of pressed yeast (½ of the required amount of yeast) and mixed to a homogeneous mass. The mixture was acidified for 45-60 min at 29-33 ° C to 7-8 ° N acidity. The moisture content of the mixture is 66-68%.

Dough preparation

To the resulting mixture of rye bran was added 31 kg of screened rye flour (the rest), 35 kg of wheat flour, previously added with 57.7 mg of magnesium, 120.8 g of calcium, 31.5 mg of iodine and 1.12 of vitamin D and 20.7 mg of folic acid, added 0.5 kg of pressed yeast (remaining amount), added 1.6 kg of table salt (NaCl), added 4.8 l of water (remaining amount) and mixed well. The dough has a moisture content of 45-46%. The dough is leavened for 90-120 minutes at 27-29 ° C to an acidity of 5-7 "N.

Sharing, raising, baking

The dough was dispensed by the dispenser into 800 g blanks, which were raised in the oven for 55-60 minutes. At 34-36 ° C. The cooked pieces were baked in the oven for 30-35 minutes. At 240 ° C.

Product yield at flour moisture 14.5%, 138 kg.

an example of baking rye flour and wheat flour.

Analogously to example 1 baked rye bread of the following composition in kg:

Sifted rye meal 1370 - 87;

Wheat flour 812 C - 10;

Rye bran for food - 3,0;

Pressed yeast - 0,5;

Table salt -1.5;

Caraway - 0.5;

Water-63;

Magnesium preparations containing 52.5 mg of magnesium (Mg);

Calcium preparations containing 110.3 mg of calcium (Ca);

Iodine preparations containing 22.7 mg iodine;

Vitamin D - 1.12 mg;

Folic acid - 19.2 mg.

Preparation of sweet fluff

43.0 1 of water was added to the steaming machine, 10 kg of sifted rye meal, 0.5 kg of caraway were added to 3 kg of rye bran. The mass was well mixed. Steam raised the balding temperature to 64-68 ° C. The duration of puff frosting is 85-115 minutes. The saccharified beaker was cooled to 44-48 ° C. Sweet Puff Humidity 77-79%.

Preparation of tanned baldness

For the preparation of leavened fluff, in the initial stages a dry yeast of thermophilic lactic acid bacteria was used, which was accumulated by refurbishment to the amount required for production.

For the preparation of tanned fluff, the sweet bouquet was pumped into a container containing U (half) of the tanned fluff of the previous production, 6-8 ° N acidity. All was well blended and acidified for 85-115 min to acidity of 10-12 ° N. % (half) of the tanned baldness was sucked up for bag preparation and the rest was left for tanning of the following sweet baldness.

Yeast preparation

Initially, he prepared a nutritious whip from 20 kg of rye meal and 14.2 1 of water. The nourishing platter was poured into a container in which Vi (half) of the previous production, 6-8 ° N acidity leaven was left. All was well blended and acidified for 85115 min at 29-33 ° C to acidity 9-11 ° N. Yeast moisture 49-51%. 'A (half) of the yeast was vacuumed to prepare the bag, and the rest was left for the next leaven.

In the initial stages of the yeast preparation, dry yeast of mesophilic lactic acid bacteria was used, which was accumulated by the renewal up to the amount required for production.

Preparation of the mixture

The leavened beaker was mixed with the yeast in a container, added 0.2 kg of pressed yeast (½ of the required amount of yeast) and mixed to a homogeneous mass. The mixture was acidified for 45-60 min at 29-33 ° C to 9-11 ° N acidity. The moisture content of the mixture is 66-68%.

Dough preparation

57 kg of sifted rye meal (the rest), 10 kg of wheat flour were added to the resulting mixture with rye bran, to which were previously added 52.5 mg of magnesium, 110.3 g of calcium, 22.7 mg of iodine, 1.12 mg of vitamin D. and 19.2 mg of folic acid, added 0.2 kg of pressed yeast (residual amount), added 1.5 kg of table salt, added 5.8 L of water (residual amount) and mixed well. The dough has a moisture content of 46-47%. The dough is leavened for 90-120 minutes at 27-29 ° C to 8-10 ° N acidity.

Sharing, raising, baking

Analogously to Example 1.

improves the texture of the bread, and thus improves the quality of the baked goods. Minerals and vitamins, being sufficiently stable in the thermal effect, added to the dough significantly increase the nutritional value of the finished bakery products. Ready-made rye bread has good organoleptic and physico-chemical properties: it has a lower hardness and porosity of 72%, resulting in a better texture, a smoky taste and taste of rye bread, and a more intense brownish color.

Definition of the Invention

Claims (4)

Definition of Invention -.y 1. Rye bread from screened rye flour with a sweet table salt, characterized in that the following components are present in the rye bread, kg: Sifted rye flour or sifted rye meal - 61 - 87 Wheat flour - 10-35 Edible rye bran 3,0 - 4,0 Pressed yeast 0.5-1.0 Cumin 0.5 - 2.0 Table salt (NaCl) 1.5 - 1.7 Accessories: Minerals: Preparations of magnesium containing 50.0-60.0 mg of magnesium (Mg), Preparations of calcium containing 110.0 -122.0 mg of calcium (Ca), Preparations of iodine 22.0-32.0 Iodine (J) mg; vitamins, mg: vitamin D - 1.10 - 1.12 folic acid - 19.0 - 21.0. 2. A method of preparing rye bread, which produces a mixture of caraway, rye bran and sweet dough, which consists of 10 kg of screened rye or screened flour and has a moisture content of 45-47%, obtained from leavened flour, leavened with a moisture content of 49 to 51%, prepared from 20 kg of sifted rye flour or sifted rye flour with the residual amount of sifted rye or sifted rye flour wheat flour pressed with yeasty table salt (NaCI), substances in preparations and vitamin provided in the composition. 3. Rye bread according to claim 1, characterized in that 2 to 5 kg of screened rye or screened rye meal can be replaced by the same amount of malt. 4. A process for the production of rye bread according to claim 2, wherein the sweet bake is prepared by replacing 2-5 kg of screened rye or screened rye flour with the same amount of malt.