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

Breadmaking process of mixed rye-wheat-flour Download PDF

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LV10161B
LV10161B LV920157A LV920157A LV10161B LV 10161 B LV10161 B LV 10161B LV 920157 A LV920157 A LV 920157A LV 920157 A LV920157 A LV 920157A LV 10161 B LV10161 B LV 10161B
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flour
rye
wheat
bread
dough
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LV920157A
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LV10161A (en
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Grinbergs Aivars
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Grinbergs Aivars
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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

LV10161LV10161

MAIZES RAŽOŠANAS PAŅĒMIENS NO RUDZU / KVIEŠU MILTU SAJAUKUMABREAD MAKING METHOD FROM CORN / WHEAT MIX

Izgudrojums attiecas uz maizes ražošanas nozari, konkrēti, uz rudzu-kviešu maizes šķirni, ko ražo ar miltu aplaucēšanas paņēmienu. Līdz šīm zināmais paņēmiens sastāv; no plaucēšanas (kur ņem 25% rudzu bīdeļmiltu no kopējā maizes ražošanā nepieciešamā miltu daudzuma un 5% baltā rudzu miltveida iesala), plaucējuma atdzesēšanas, ierauga iegūšanas, mīklas gatavošanas, mīklas dalīšanas sagatavēs, mīklas sagatavju uzraudzēšanas, formēšanas un izcepšanās. Ieraugu gatavo no barotnes un ieskābuša plaucējuma, taču barotni savukārt gatavo no "galviņas" un no ieskābuša plaucējuma (skat. PSRS N 423446 ISK* A21D 8/02, B.i. N 14; 1974), kas palielina darbietilpību un apmēram par 3-4 stundām pagarina maizes ražošanas procesu. Dotajā stadijā kopā ar galviņu ieraugam pievieno maizes raugu, kas gan mīklas celtspēju rūgstot uzlabo, bet mīkla veidojas skāba ar mazām porām. Rezultātā maizi izcepot izveidojas irdena, poraina garoziņa, kas nespēj aizturēt mitrumu, spirtus un arī citas aromātiskās vielas. Tāpēc pēc zināmā paņēmiena ceptā maize ātri cietē (sazied) un to nevar uzglabāt ilgāk par 6 diennaktīm.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.

Plānotā izgudrojuma tehniskais uzdevums ir palielināt rudzu-kviešu maizes uzglabāšanas laiku, kā arī saglabāt visas rudzu maizes organoleptiskās īpašības uzglabāšanas laikā.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.

Plānotā izgudrojuma būtība ir tā, ka rudzu-kviešu maizi ražo lietojot miltu applaucēšanas paņēmienu, taču plaucējuma pamats ir kviešu milti un rudzu baltais iesals. Dotais paņēmiens, tāpat kā iepriekš minētais, sastāv no plaucēšanas (kur ņem 25-30% kviešu miltu (ne rudzu) no kopējā maizes ražošanā nepieciešamā miltu daudzuma un 2,5-3 % baltā rudzu iesala), plaucējuma atdzesēšanas, ierauga iegūšanas, mīklas gatavošanas, mīklas dalīšanas sagatavēs, mīklas sagatavju uzraudzēšanas, formēšanas un izcepšanās.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.

Applaucējot 25-30% kviešu miltu no kopējā maizes ražošanā nepieciešamā miltu daudzuma, notiek cietes klīsterizācija, olbaltumvielu denaturalizācija un fermentu daļēja inaktivizācija, kā rezultātā plaucējumā palielinās ūdenī šķīstošo vielu daudzums. Rudzu iesals, ko pievieno plaucējumam 2,5-3% no kopējā miltu daudzuma, ir labs fermentu papildavots pienskābo baktēriju, kā arī streptokoku ienesējs. Visa iepriekšminētā rezultātā mīklas celtspēja rūgstot palielinās un atbilstoši arī porainība, taču samazinās mīklas skābums un mitrums. Lai to kompensētu, jau iepriekš ieraugam pievieno 4,5-5,5% rudzu miltu. Bez tam, ja plaucējumu gatavojot lieto rudzu iesalu, tas maizei dod īpatnējo rudzu saldskābo garšu, noslāpējot visas pārējās rūgtās un skābās piegaršas. Visu šo augšminēto pasākumu rezultātā ir iespējams iegūt maizi, kura pēc sastāva ir kviešu, bet pēc pārējiem rādītājiem atbilst rudzu maizei.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.

Ierosinātais risinājums nav salīdzināms ar prototipu, tas arī nav līdzīgs kādam citam variantam. Tādējādi ir iegūts jauns tehniskais rezultāts, ko var ierindot kritērijā "izgudrojuma līmenis”.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.

Ierosinātais risinājums realizējams sekojošā veidā: gatavo plaucējumu, ievērojot konkrēto rudzu-kviešu maizes recepti, ņemot 25-30% kviešu miltu un 2,5-3,0% baltā rudzu iesala, rēķinot no kopējā maizes ražošanā nepieciešamā miltu daudzuma, atdzesē plaucējumu, gatavo ieraugu, gatavo mīklu, pēc tam to sadala sagatavēs, uzraudzē mīklas sagataves, formē tās un cep pēc kopējās shēmas. Bez tam ieraugam pieliek 4,5-5,5% rudzu miltu, lai normalizētu vai arī saglabātu nepieciešamo skābumu.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.

Paņēmiena īstenošanas piemēri. 1 .Piemērs.Examples of how to implement the technique. Example 1.

Konkrēts piemērs ir rudzu-kviešu klona maize "Lāčplēsis", ko ražo saskaņā ar recepti:A specific example is rye-wheat bread " Lāčplēsis " produced according to the recipe:

Rudzu bīdeļmilti (sijātie) kg 5,0 Kviešu milti, 1 šķira kg 90,5 Rudzu baltais (miltveida) iesals kg 3,0 Klijas rudzu vai kviešu kg 1,5 Cukurs kg 5,0 Ķimenes 1 kg 0,8 Plaucējumu gatavo pēc šādas receptes: Kviešu milti, 1 šķira kg 30,0 Rudzu iesals baltais kg 3,0 Ķimenes kg 0,8 Ūdens kg 38,8-40,5 Plaucējuma mitrums % 60,0-62,0 Pēc augšminētās receptes sagatavotus miltus, iesalu un ķimenes aplej ar ūdeni, kura temperatūra ir 86-96° C. Ūdeni traukā lej 2-3 paņēmienos un vienmērīgi maisot vēro, lai veidotos viendabīga masa bez "kamoliņiem". Trauku ar svaigo plaucējumu pārklāj ar polietilēna plēvi un 90-120 minūtes atstāj, lai plaucējums sacukurotos. Pēc tam, saskaņā ar recepti, plaucējumam pievieno smalko cukuru, labi samaisa, pārlej ieskābšanas traukā un atstāj 20-32 stundas skābšanai.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.

Ieraugu gatavo pēc šādas receptes:I look at the following recipe:

Rudzu bīdeļmilti (sijātie) kg 5,0Rye sliced millet (sieved) kg 5.0

Cukurs (smalkais) kg 2,5Sugar (fine) kg 2.5

Plaucējums kg 72,6-74,3 LV10161Scrap kg 72.6-74.3 LV10161

Iepriekšēja mīcījuma mīkla kg 15,0Pre-kneading dough 15.0

Atdzesētajā, ieskābušajā plaucējumā ieliek trauka malā iepriekšēja mīcījuma mīklas gabalu, to nesaspaidot, nesamaisot. Pēc 0,5-1,0 stundas saskaņā ar recepti, pievieno cukuru un miltus, mīklu saspaida un sajauc ar daļu plaucējuma. Vēl pēc 2-4 stundām samaisa visu trauka saturu un atstāj rūgt 2-4 stundas 30-34° C temperatūrā, līdz iegūst šādus parametrus -skābumu 12,0-13,0 grādus un celtspēju 35-40 minūtes (mērot ar "lodītes" paņēmienu).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).

Iegūto ieraugu izmanto mīklas gatavošanai pēc vispārzināmā paņēmiena. Mīklas dalīšana, sagatavju uzraudzēšana, formēšana un izcepšana notiek pēc vispārzināmā paņēmiena.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.

Realizējot doto paņēmienu, kā aprakstīts 1.piemērā, iespējams iegūt augstvērtīgu rudzu-kviešu plaucēto maizi ar sekojošiem organoleptiskiem rādītājiem: forma apaļa vai arī garena ar vienādiem ovāliem galiem bez sānu iespiedumiem; virsma gluda, matēta bez plaisām; krāsa no brūnas līdz tumši brūnai; labi izcepusies, pēc taustes sausa, taču nedaudz lipīga-elastīga, pēc vieglas saspiešanas ar pirkstiem ieņem iepriekšsējo formu; bez neizmaisītiem mīklas kamoliņiem; izteikta porainība bez sablīvējumiem un tukšumiem; saldskāba garša bez citām piegaršām, izņemot ķimeņu; izteikta labi izceptas rudzu maizes smarža bez citām smaržām un aromātiem, izņemot vieglu ķimeņu aromātu. Uzglabašanas laiks, lietojot piedāvāto paņēmienu, ne mazāks kā 7-10 diennaktis, taču prototipā minētās maizes uzglabāšanas laiks nepārsniedz 6 diennaktis. Līdz ar to piedāvātais paņēmiens rudzu-kviešu maizes ražošanā, salīdzinājumā ar jau zināmajiem paņēmieniem, garantē uzglabāšanas laika palielinājumu 1,5 reizes, kā arī labo organoleptisko īpašību saglabāšanos šajā laikā. Bez tam piedāvātais paņēmiens ļauj iegūt maizi, kas pēc sastāva ir kviešu, bet pēc garšas un organoleptiskajām īpašībām atbilst pilnvērtīgai rudzu maizei.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)

IZGUDROJUMA FORMULA Maizes ražošanas paņēmiens no rudzu-kviešu miltu sajaukuma, kas sastāv no kviešu miltu un baltā rudzu iesala plaucējuma gatavošanas, plaucējuma atdzesēšanas, ierauga pagatavošanas, mīklas iegūšanas un tās sadalīšanas sagatavēs, sagatavju uzraudzēšanas, formēšanas un izcepšanās, atšķiras arto, ka plaucējumu gatavo ņemot 25-30% kviešu miltu, rēķinot no kopējā maizes ražošanā nepieciešamā miltu daudzuma un ieraugam pievieno 4,5-5,5% rudzu miltu.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.
LV920157A 1992-07-10 1992-10-19 Breadmaking process of mixed rye-wheat-flour LV10161B (en)

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LV10161B true LV10161B (en) 1995-08-20

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