LV10162B - Breadmaking process of rye-flour and mixed rye-wheat-flour - Google Patents

Abstract

This invention involves the process of bread production, particularly, the production of rye and rye-wheat bread with the method of flour parboiling.This method results in a prolonged storage time as well as the preservation and improvement of the organoleptic qualities of rye and rye wheat-bread throughout the storage period.This method of production of rye and rye-wheat bread includes: the preparation of parboiled flour, its cooling, the preparation of yeast, the kneading and division of the dough into semi-finished products, the leavening of semi-finished products, formation and baking, which is performed in two stages. During the first stage, the bread is left for 8-15 minutes at a temperature of 270-350 degrees C, while in the second stage, it is left for 45-60 minutes, while the temperature decreases gradually to 180-250 degrees C. Immediately after taking the bread out of the oven, its upper crust is covered with a 5-30 microns thin coat of a potato-starch paste. The glue is made of potato-starch and water in the proportion of 1:30.

Description

LV10162

BREAD MAKING METHOD FROM RED FLOUR AND RICE-WHEAT MIX

The invention relates to the bread industry, in particular to the rye and rye-wheat bread variety produced by the flour scouring method. The known technique for the production of rye bread has been known to date: from scalding, chilling, chopping and then making dough, monitoring dough, shaping and baking (see USSR a.a. N 423446ISK A21D 8/02; B.i. N 14,1974). In turn, the medium is made from " head " and from a supervised scour that significantly increases the work capacity and about 2 hours longer the bread process. On the other hand, reducing the baking time reduces the organoleptic qualities of the bread (taste, aroma) and the characteristics of the flesh associated with only partial hydrocarbon degradation and poor protein response to pepsin. In addition, the bread is covered with a thin, crumbly crust that is unable to hold the bread with moisture, aromatic spirits and volatile substances. Thus, the bread produced after the known technique is not to be stored for more than 6 days.

The technical task of the planned invention is to increase the shelf life of rye and rye-wheat bread, as well as to improve its organoleptic properties and to preserve it throughout the bread storage period.

The essence of the planned invention is that rye and rye-wheat bread is produced by preparing the scald, cooling it, preparing the sprouts and then the dough, splitting the dough into the blanks, monitoring them and baking in two stages after shaping: in the first stage 8-15 minutes 270-350 At temperature C, in the second stage 45-60 minutes, the temperature drops linearly to 180-250 C. In addition, immediately after the bread is removed from the oven, its upper crust is plated with a potato starch cluster layer about 5-30 microns thick. In this case, in the first stage within the first 5-8 minutes, a thin, light yellow, gas-tight, elastic film-crust is formed on the surface of the dough, resulting from starch derivatization and denaturalization of proteins. Underneath this film-crust there is a layer of flesh-free flesh and at the very center of the raw dough. Some time before the end of the first stage of the first stage LV10162, the film-crust formed is very flexible and can stretch considerably, which in turn allows the dough to increase the volume, but does not cause cracks in the crust surface. When the crust continues to puncture and rapidly lose moisture, it becomes hard, so the second stage of baking begins. During the second stage (45-60 minutes), the temperature drops linearly to 180-250 C. During this time, condensation on the surface of the dough no longer occurs and evaporates intensively. A solid crust is formed whose thickness increases at the expense of the dry pulp closer to the crust. When baking bread, the crust dries even more, the pores in the crust become narrower and the microporous-capillaries are blocked from the bread pulp side by the starch grains, resulting in moisture, aromatic alcohols and volatile substances in the crust bread, which in turn increase the shelf life of the bread. In addition, a two-stage, long (53-75 minutes) baking bread is a more complete hydrocarbon decomposition and protein denaturalization, transition to a different quality, to be determined by the bread pulp, it becomes more elastic, porous and also softer to taste, with a pleasant dark brown color of brown bread and light brown. color for sweet and sour cream. The starch of the starch that is smeared on the hot (180-250 ° C) bread crust is prepared from starch and water at 1:30. This spraying operation is carried out immediately after the bread is removed from the oven to form a film that covers the small pores of the bread crust and moisten it. So the crust becomes soft and supple, but the bread can " breathe " through the largest pores and the lower crust. In addition, this cluster film inside the bread (pulp) is made up of a hotbed effect. This means that the bread is still baked after being removed from the oven and does not form a thicker crust. All of the above allows rye and rye-wheat bread 4. to obtain good organoleptic properties and to preserve them during long-term (7-14 days) storage.

The proposed technique can be compared with a prototype and with other solutions in the given field of technology. This has resulted in a new technical result that can be ranked in the "inventive level" criterion.

The proposed solution is feasible in the following way: cook, cool, cook the dough, dough, divide it into preparations, dough preparations are supervised and shaped according to a common scheme, but taking into account the particular rye or rye-wheat bread recipe.

Baking takes place in two stages: 270-350 ° C for 8-15 minutes and 45-60 minutes at a linear temperature of 180-250 ° C.

As soon as the bread is removed from the oven, immediately put on the top of the crust a layer of starch cluster at a thickness of 5-30 microns. Starches are made from starch and water at 1:30.

Examples of how to implement the technique.

There are three different examples of " Lāčplēsis " Types of rye bread produced from coarse rye, sieved rye (shear) and first-class wheat flour, as well as from a mixture of these flour in various ratios, by adding rye malt, sugar, cumin and other (raw) components, with a recipe for a specific bread variety. 1. P rovision s.

To produce " Lāčplēša " rye clone bread, used for coarse rye, flour 5. LV10162 rye (sliced mildew) and first-class wheat flour. Other ingredients are added according to the recipe. On the recipe, flour, malt and cumin are poured with hot water (86-96 C). In a watercourse, it is poured in 2-3 steps and is observed to form a homogeneous mass without flour and buns. The dish with the blasted blast is covered with polyethylene film and left for 90-120 minutes. it is sacrificed. Then, according to the recipe, add the soda sugar to the scald, mix well, pour into the pickling bowl and leave for 20-32 hours for acidification.

In a chilled, punctured scald, one piece of pastry dough is placed on one side of the dish, without exposing it and stirring it. After 0.5-1.0 hours, sugar and flour are added according to the recipe and the mixture is shredded and mixed with a portion of the scald. After 2-4 hours, stir the entire contents of the dish and leave to boil for 2-4 hours.

Periodic dough kneading machines are used to make the dough. The dough is poured into a kneading pot of the finished sauce, the amount of sugar for the recipe and stir for 30-40 minutes. Continuing the mixing, the boiler is filled with the amount of flour prescribed in the recipe. Knead the dough until a smart mass (dough) is obtained. It is then monitored. After monitoring, the dough is hand-divided. Taking into account the five-point and the drying, the mass of the dough is calculated from the required bread loaf (usually 1,300 -1,950 kg).

Handmade dough rounds give a round or elongated shape with equally blunt, oval ends. The table, which has been pre-baked with a thin layer of bran, puts the dough on the dough for about 20-30 minutes. 6.

They are smoothed and moistened before shooting in the oven. It is recommended to make a cut at one of the ends of the workpiece.

Baking is done on a sieve-shaped screed in an electric conveyor-type tunnel stove which consists of a baking chamber and three baking zones. The temperature in the frying area should be between 320 and 350 ° C, and the baking time should be about 10 minutes. In the other three baking zones, the temperature gradually decreases linearly (by about 30 C in each zone) and after 50 minutes it reaches 200-250 C. Immediately after removing the bread from the oven, the top layer of starch is thinned in a thickness of 5-30 microns. Clusters are made from starch and water at -1: 30. 2. P a rd ss.

To produce " Lāčplēša " scarlet rye sweetcorn, scrambled rye (shrimp), coarse rye flour and first-class wheat flour. Other ingredients are added according to the recipe.

The technique is carried out as described in Example 1. The pastry mass is approx. 1.040-1.690 kilograms. The temperature in the roasting zone should be 270 - 320 but in the other three cooking zones the temperature gradually decreases by about 40 C in each zone and at the end of baking it is 180-200 C. 3. Example.

To produce " Lāčplēša " wheat bread of the clone is used for first-class wheat flour and sieved rye flour (sliced melt). The other 7th LV10162 raw materials are added according to the recipe.

The technique is carried out as described in Example 2, but the temperature in the three baking zones gradually decreases within 60 minutes.

With the introduction of this method for the production of rye and rye-wheat bread, as described in Examples 1-3, it is possible to obtain high-quality rye and rye-wheat-breaded bread with the following organoleptic characteristics: round or elongated, with blunt, oval ends, without blowing, without side dents; surface smooth, frosted, without cracks; brown to dark brown color; flesh well cooked, dry, but slightly sticky-elastic, after a slight compression with the fingers, takes the previous shape, without mixing dough balls and flour; pronounced porosity, without compression and voids; a sweet or sweet-sour taste other than cumin; a pronounced smell of well-baked rye bread, with no other fragrances and aromas other than mild caraway. The shelf life of rye and rye-wheat bread after baking is not less than 7-14 days, but the shelf life of the bread mentioned in the prototype does not exceed 6 days. Thus, using the proposed method of roasting rye and rye-wheat bread, compared to the techniques already known, it is possible to increase the shelf life of the bread two (2) times, as well as to maintain good organoleptic properties during this storage.

Claims (2)

LV10162 FORMULA OF THE INVESTIGATION 1. The production method of rye and rye-wheat bread, consisting of the preparation of a scald, cooling of the scald; preparation of leaven; pastry making and splitting preparations; from monitoring the workpieces; characterized by the fact that baking is carried out in two stages: in the first stage 8-15 minutes at 270-350 ° C and in the second stage 45-60 minutes, the temperature falling linearly to 180-250 ° C, and immediately after removing the bread from The oven crates its upper crust with a layer of potato starch in a thickness of 5-30 microns. 2. The method of claim 1. is different from how potato starch clusters are made from potato starch and water at 1:30.