LV10161B - Breadmaking process of mixed rye-wheat-flour - Google Patents

Abstract

This refers to the production of bread, particularly, that of rye-wheat bread through the method of flour parboiling. This method results in a prolonged storage time for rye-wheat bread products as well as improving its organoleptic qualities, and preserving the products' qualities throughout the storage period. This method for the production of rye-wheat bread products involves the preparation of parboiled wheat flour and white rye malt, the cooling of the parboiled flour, the preparation of yeast, the kneading of dough, the division of the dough into semi-finished products, and the leavening of semi-finished products, and finally the formation and baking of the products. According to this method, the wheat flour before parboiling must be taken in the amount of 25-30% of the total quantity of flour, and 4.5-5.5% rye flour must be added to the yeast.

Description

LV10161

BREAD MAKING METHOD FROM CORN / WHEAT MIX

The invention relates to the bakery industry, in particular to the rye-wheat bread variety produced by the method of flour-milling. Until then, the known technique consists; from scouring (where 25% of rye flour mills are taken from the total amount of flour required for bread production and 5% from white rye flour malt), chill cooling, leavening, dough preparation, dough splitting, dough preform monitoring, shaping and baking. I look at the medium and make a scratch, but the medium is made from " heads " and from blast furnace blasting (see USSR N 423446 ISK * A21D 8/02, B.i. N 14; 1974), which increases labor intensity and prolongs the bread production process by about 3-4 hours. At this stage, a bread yeast is added to the head, which improves the dough's lifting capacity while the dough is formed with sour, small pores. The result is a loose, porous crust that is unable to retain moisture, alcohol and other aromatic substances. Therefore, after a known method, baked bread is quickly hardened and can not be stored for more than 6 days.

The technical task of the planned invention is to increase the shelf life of rye-wheat bread and to preserve all the organoleptic properties of rye bread during storage.

The essence of the planned invention is that rye-wheat bread is produced using a flour scouring method, but the basis of the scald is wheat flour and rye white malt. This method, like the above, consists of scouring (where 25-30% wheat flour (not rye) is taken from the total amount of flour required for bread production and 2.5-3% white rye malt), chill cooling, leaven extract, dough cooking, dough-sharing preparations, dough preform monitoring, shaping and baking.

Whipping 25-30% of wheat flour from the total amount of flour needed to produce bread, starch derivatization, protein denaturalization, and partial inactivation of enzymes, leads to an increase in the amount of water-soluble substances in the scald. Rye malt, which is added to scour 2.5-3% of the total flour content, is a good source of enzymes for lactic acid bacteria as well as for streptococci. As a result of the above, the dough lifting capacity increases and the porosity increases accordingly, but the acidity and humidity of the dough are reduced. To compensate for this, we already see 4.5-5.5% rye flour added. In addition, if rye malt is used in the baking process, it gives the bread a distinctive rye-sweet taste, stifling all the other bitter and sour flavors. As a result of all the above mentioned measures it is possible to obtain bread, which is wheat by composition, but according to other indicators it corresponds to rye bread.

The proposed solution is not comparable to a prototype, nor is it similar to any other option. This has resulted in a new technical result that can be ranked in the "level of invention" criterion.

The proposed solution can be implemented in the following way: ready-made blast, taking into account the particular rye-wheat bread recipe, taking 25-30% wheat flour and 2.5-3.0% white rye malt, calculated from the total amount of flour required for bread production, cool the flour, cook I see the dough, make the dough, then divide it into preparations, follow the dough pieces, shape them and bake them according to the common scheme. In addition, 4.5-5.5% rye flour is added to normalize or maintain the required acidity.

Examples of how to implement the technique. Example 1.

A specific example is rye-wheat bread " Lāčplēsis " produced according to the recipe:

Rye shredded kg (wheat) kg 5.0 Wheat flour, 1 class kg 90.5 Rye white (floury) malt 3.0 Bran rye or wheat kg 1.5 Sugar kg 5.0 Cumin 1 kg 0.8 Scratches made by following recipes: Wheat flour, 1 class kg 30.0 Rye malt white kg 3.0 Cumin kg 0.8 Water kg 38.8-40.5 Scrub moisture% 60.0-62.0 Flour prepared according to the above recipe, malt and the cumin is poured with water at a temperature of 86-96 ° C. The water is poured into the vessel in 2-3 steps and is uniformly observed to form a homogeneous mass without " beads ". The dish with a fresh scald is covered with polyethylene film and left for 90-120 minutes to scour the candle. Then, according to the recipe, add the fine sugar to the scald, mix well, pour into the pickling bowl and leave for 20-32 hours for acidification.

I look at the following recipe:

Rye sliced millet (sieved) kg 5.0

Sugar (fine) kg 2.5

Scrap kg 72.6-74.3 LV10161

Pre-kneading dough 15.0

Place a piece of pre-kneading dough on the edge of the dish in a chilled, punctured scald, without crushing it, stirring it. After 0.5-1.0 hours according to the recipe, add the sugar and flour, crush the dough and mix with a portion of the scald. After 2-4 hours, mix the entire contents of the dish and leave to ferment for 2-4 hours at 30-34 ° C until the following parameters are obtained: acidity 12.0-13.0 degrees and lifting capacity 35-40 minutes (measured with " bead " technique).

The obtained seed is used to make dough by a well-known method. The division of the dough, the supervision of the preforms, the shaping and the baking are carried out according to the generally known method.

By implementing this technique, as described in Example 1, it is possible to obtain high-quality rye-wheat-breaded bread with the following organoleptic characteristics: round or elongated with the same oval ends without lateral indentations; surface smooth, frost-free; brown to dark brown color; well-cooked, dry, but slightly sticky-elastic; without mixing dough balls; high porosity without compression and voids; taste of sweet and sour, other than cumin; a distinct smell of well-baked rye bread with no other fragrances or aromas other than a mild caraway aroma. The shelf life of the proposed method is not less than 7-10 days, but the shelf life of the bread mentioned in the prototype does not exceed 6 days. Thus, the proposed method of producing rye-wheat bread, compared to the techniques already known, guarantees an increase in the storage time of 1.5 times, as well as the maintenance of organoleptic properties during this time. In addition, the proposed technique makes it possible to obtain bread that is wheat-based, but with a taste and organoleptic qualities that corresponds to full-grain rye bread.

Claims (1)

BACKGROUND OF THE INVENTION The method of producing bread from a mixture of rye-wheat flour consisting of the preparation of wheat flour and white rye malt, the cooling of the flour, the preparation of the leaven, the preparation of the dough and its splitting, the preparation of the preforms, the shaping and baking of the blanks taking 25-30% wheat flour, calculated from the total amount of flour required for bread production and adding 4.5-5.5% rye flour.