LV12221B - Bread of rye-wheat-flour - Google Patents

Abstract

This invention refers to the food processing industry, namely, to the baking of bread. The described wheat and rye bread, with an acidity not exceeding 10 degrees N and a moisture not exceeding 49 mass percent, additionally contains crushed an/or split grains and potato flakes, added in certain ingredient proportions. The suggested wheat and rye bread has a large fibre content and high dietary value. The bread additionally has good organoleptic qualities, a pronounced taste, and a specific flavour.

Description

WHEAT-RYE BREAD

The invention relates to the food industry, in particular to the production of bread.

Bread made from rye and wheat flour is known, such as rye wheat mold bread / 1 /, containing shot rye flour, 2nd grade wheat flour, malt, table salt, syrup, yeast and caraway at ingredients ratio, in kilograms per 100 kilograms of flour (including malt):

shot rye flour 65.0; Grade 2 wheat flour 30.0; malt 5.0; common salt 1.5; syrup 5.0; yeast 0.25; cumin 0.7; at the acidity of the finished bread, ° N, not more than 10.0; and moisture,% by weight not more than 49,0.

However, this bread has a low dietary value, low fiber content and insufficient organoleptic properties.

The technical object of the invention is to increase the dietary and fiber content of bread and to improve its organoleptic properties.

Known wheat-rye bread containing wheat flour, rye flour, common salt and yeast at acidity of not more than 10 ° N and moisture content of not more than 49% by weight, according to the invention, additionally crushed and / or broken grains and potatoes flakes at ingredient ratio, in kilograms per 100 kilograms of flour:

wheat flour 55 ... 85; Rye flour 45 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; crushed and / or broken grains 10 ... 60; potato flakes 3 ... 12.

The bread offered may additionally contain soy grains at the ingredients ratios, in kilograms per 100 kilograms of flour: wheat flour 55 ... 85; Rye flour 45 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; crushed and / or broken grains 10 ... 60; potato flakes 3 ... 12; soybean grains 2 ... 6. The bread offered may contain broken wheat grains as crushed grains at ingredient ratios, in kilograms per 100 kilograms of flour: wheat flour 75 ... 85; Rye flour 25 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; broken wheat grains 10 ... 30; potato flakes 3 ... 10. The bread offered may additionally contain rye malt and as broken grains contain broken rye grains at the ingredients ratios in kilograms per 100 kilograms of flour: wheat flour 52 ... 67; Rye flour 45 ... 30; rye malt 3 to 10; common salt 1.5 ... 3.5: yeast 3 to 6; broken rye grains 30 ... 60; potato flakes 3 ... 12. Broken and / or broken grains are widely grown used in bread recipes but

we are not aware of the addition of broken and / or broken grains to wheat - rye bread in combination with potato flakes and in combination with potato flakes and soy grains. All these additives increase the dietary value and increase the fiber content of bread. We experimentally set limits on the ratio of ingredients at which the resulting bread has a very good organoleptic taste and aroma (all amounts of additives are expressed per 100 kg of flour). Wheat - rye bread is made using generally accepted bread production technology.

Wheat - rye bread is prepared as follows.

Example 1:

The dough is made from 80 kg wheat flour, 20 kg rye flour, 3 kg cooking salt, 5 kg yeast, 10 kg crushed wheat grain, 10 kg potato flakes, 2 kg soy grain and 85 kg water, the dough is monitored, molded with special equipment ( dough dough 85 g) and bake. Wheat-rye bread is obtained with a moisture content of 45% by weight and an acidity of 4 ° N, containing the ingredients in the ratio, in kilograms per 100 kilograms of flour;

wheat flour 80;

rye flour 20;

common salt 3;

yeast 5;

broken wheat grains 10;

potato flakes 10;

soybean grains 2.

Example 2.

Prepare dough with starter of 60 kg of wheat flour, 35 kg of rye flour, 5 kg of rye malt, 3 kg of common salt, 4 kg of yeast, 10 kg of potato flakes, 30 kg of broken rye grain and 150 kg of water; equipment (dough blank 85 g) and bake. Produces wheat-rye bread with a moisture content of 48% by weight and an acidity of 8 ° N, containing the ingredients in the ratio, in kilograms

100 kilograms of flour: wheat flour rye flour

60;

35;

rye malt common salt yeast potato flakes broken rye grains

5;

3;

4;

10;

30th

The resulting wheat - rye bread has a high dietary value and high fiber content, very good organoleptic properties, a pronounced taste and smell.

References:

Firm Standard LV UTN 0598495-419-96. Rye - wheat bread. LR Vol

Registration of the normative documents of the State Inspection of Food Production Quality of the Ministry of Agriculture Nr. 419, Oct. 23, 1996, ip. 3, 8 (prototype).

Claims (1)

INVENTION FORMULA 1. Wheat-rye bread containing rye flour, wheat flour, common salt and yeast at acidity not exceeding 10 ° N and moisture content not exceeding 49% by weight, characterized in that it additionally contains crushed and / or broken grains and potato flakes at component ratio, in kilograms per 100 kilograms of flour: wheat flour 55 ... 85; Rye flour 45 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; crushed and / or broken grains 10 ... 60; potato flakes 3 ... 12. 2. Bread after 1, c r a s because it additionally contains soy grains at ingredient ratios, in kilograms per 100 kilograms of flour: wheat flour 55 ... 85; Rye flour 45 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; crushed and / or broken grains 10 ... 60; potato flakes 3 ... 12; soybean grains 2 ... 6. 3. Bread after 2 p., Bread r a s because it contains crushed grains crushed wheat grains ingredient ratio in kilograms per 100 kilograms of flour: wheat flour 75 ... 85; Rye flour 25 ... 15; common salt 1.5 ... 3.5; yeast 3 to 6; broken wheat grains 10 ... 30; potato flakes 3 ... 10. 4. Bread according to claim 1, characterized in that it additionally contains rye malt and as broken grains contains broken rye grains at the ratio of ingredients, in kilograms per 100 kilograms of flour: wheat flour 52 ... 67; Rye flour 45 ... 30; rye malt 3 to 10; common salt 1.5 ... 3.5; yeast 3 to 6; broken rye grains 30 ... 60; potato flakes 3 ... 12.