RU2123787C1 - Method of producing bread "novo-borodinsky" - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: dough is prepared by scalding method from mixture of rye hulled-grain flour and first grade wheat flour in ratio 80 kg:15 kg. Additionally introduced in mixture are sugar in the amount of 6 kg per 100 kg of flour and flavor, for example, coriander; in this case, liquid leaven is used in the amount of 60% to flour weight, and syrup is excluded from mixture. EFFECT: increased quality of bread due to improved rheological properties of dough. 2 cl, 5 tbl

Description

 The invention relates to the baking industry, and in particular to methods for producing bread from rye flour.

 A known method for the production of bread from rye flour, including the preparation of sourdough, the introduction of additives from vegetable raw materials, fermenting it, kneading dough, cutting, proofing and baking / 1 /.

 The disadvantage of this method is the insufficiently high quality of bread.

 There is a method of making rye-wheat custard bread, which involves kneading dough from a mixture of wallpaper rye flour and wheat wallpaper with the addition of rye enzyme - beer malt.

The dough is prepared in three stages: tea leaves, sourdough, dough. With a separate receipt of flour, the tea leaves are made from wallpaper wheat flour and malt. To prepare the brew, malt and flour are mixed with stirring with water having a temperature of 95 - 97 ^o C.

Part of the flour used to prepare the tea leaves / 5 - 10% / for better saccharification of starch is introduced into the tea leaves at the end of its preparation at a temperature of 63 - 65 ^o C. The sugar candy is cooled to 32 - 34 ^o C and spent on kneading the dough, which is fermented until accumulation of acidity 9 - 13 ^o C. Finished dough is cut, the dough pieces are placed in molds and sent for proofing. The duration of the proofing is 45-60 minutes, depending on the mass of the dough pieces and the conditions of the proofing. The duration of baking bread weighing 0.73 kg - 50 - 60 minutes, weighing 1.0 kg - 60 - 65 minutes at a temperature of 190 - 240 ^o C / 2 /.

 A known method for the production of bread (see table. 1-2), including the preparation of tea leaves, yeast, fermenting it, kneading dough, cutting, proofing, cutting, baking, while the bread is produced from a mixture of rye-peeled flour and wheat flour I grade while flavoring substances are additionally added to the dough / 3 /.

 The disadvantages of these methods for / 2 /, / 3 /, / 4 / are the insufficiently high biological value of the finished products and their quality, taste and aromatic bouquet of bread.

 The invention is aimed at eliminating the above drawbacks and from its use the following result can be obtained: improving the rheological properties of the dough and thereby improving the quality of the bread: its taste, smell, crumb condition.

The specified technical result is achieved due to the fact that Novo-Borodinsky bread is produced from custard from a mixture of peeled rye flour, grade I wheat flour and rye malt. The tea leaves are prepared from a mixture of peeled rye flour, in proportion to malt, coriander. The prepared tea leaves are saccharized for 1.5 - 2 hours. Sugared tea leaves are cooled to 32 - 34 ^o C and spent on kneading dough, adding sugar in the amount of 6 kg per 100 kg of flour.

 The peculiarity of the acquisition is as follows (see tab. 3, 4).

 A method for the production of Novo-Borodinsky bread, comprising a mixture of 2 varieties of flour, preparing tea leaves, dough, sourdough, fermenting dough, cutting, characterized in that in order to simplify the process, improve the quality of bread, increase its shelf life, accelerate the fermentation time, a formulation of 2 varieties of flour, with 80% of it being peeled rye flour, which is used to prepare sourdough, sugar candied tea and dough. The consumption of liquid sourdough in the dough is increased to 60%, which allows you to get bread with elastic, dry crumb and the shelf life of bread is increased to 4 days.

 Also, in comparison with the already known methods of rye breads (Borodinsky, Viru), molasses and whey are excluded, which made it possible to obtain bread with other taste qualities. Wheat flour grade I can be replaced by Podolsk flour.

 The method is as follows: for the preparation of bread Novo-Borodinsky use the raw materials: peeled rye flour, wheat flour I grade, pressed yeast, granulated sugar, rye malt, table salt, coriander or caraway seeds, vegetable oil (for greasing forms).

 Novo-Borodinsky bread is made from custard from a mixture of peeled rye flour, grade I wheat flour and rye malt. The dough is prepared in three stages: tea leaves, sourdough, dough.

 Cooking tea leaves.

A mixture of flour, coriander, malt is brewed with water 95 - 97 ^o C. The prepared tea leaves are left for saccharification for 1.5 - 2 hours; saccharified tea leaves is cooled to 32 ^o C and spent on kneading dough.

 The dough is prepared on liquid sourdough, the consumption of which is 60% by weight of flour. 6 kg of sugar is also added to the dough; 0.7 kg of compressed yeast is used as a baking powder. The dough is fermented for 80 - 90 minutes.

The fermented dough is cut, laid in a greased form and sent to the proofing. The duration of the proofing is 60 - 65 minutes at a temperature of 35 - 45 ^o C, before planting in the oven, the workpieces are sprayed with water and sprinkled with coriander. The baking time of 65 - 60 minutes at a temperature of 190 - 200 ^o C.

 In the table. 5 shows organoleptic quality indicators and physico-chemical indicators.

Name of indicators - Norm
Humidity of crumb% not more than - 47.0
Acidity ^o C no more - 9,0
Porosity%, not less than - 48.0
Preparation of the dough from a mixture of peeled rye flour and wheat flour of the 1st grade instead of a mixture of known rye flour and wheat wallpaper flour allows to obtain an improved variety of bread with high nutritional value, with a pronounced flavor, developed porosity and a higher specific volume.

The addition of sugar to the dough gives the bread when it is fermented to 8 - 12 ^o With a pleasant sweet and sour taste and is a sweetener.

 An example of a specific implementation.

Take the following ratio of raw materials, kg:
Peeled rye flour - 80
Flour I s - 15
Malt - 5
Pressed Yeast - 0.7
Sugar - 6
Coriander - 0.5
Salt - 1.0
Exit - 145
Bread "Novo-Borodinsky" is produced with custard from a mixture of peeled rye flour, wheat flour of the first grade, rye malt. The dough is prepared in three stages: tea leaves, sourdough, dough.

 Cooking tea leaves.

To prepare the tea leaves, caraway seeds, previously ground until the shells are destroyed, are mixed with malt and poured with water of 25 l at a temperature of 45 - 50 ^o C. After 30 - 40 minutes of infusion, pour the flour intended for tea / cm. tab. 1 /, and with continuous stirring, brew with water heated to 95 - 97 ^o C. The prepared tea leaves are left for saccharification for 1.5 - 2 hours.

Sugared tea leaves are cooled to a temperature of 32 - 34 ^o C and spent on kneading dough.

 Cooking dough.

 The dough is prepared on liquid sourdough without tea leaves. To prepare a liquid yeast, 18 kg of peeled rye flour is mixed with 42 l of water and added to a container with ripe sourdough in a 1: 1 ratio. After fermentation is subjected to fermentation - 3.5 hours to an acidity of 8 to 12.

 To prepare the dough, 60 kg of the prepared starter culture are mixed with 52 kg of peeled rye flour and 15 kg of grade I flour, with 40.2 kg of tea leaves and 3.2 l of brine, 6 kg of sugar. As a baking powder, pressed yeast in the amount of 0.7 kg is used. The dough is fermented for 80 - 90 minutes.

 The fermented dough is cut: dough pieces weighing 830 - 840 g are placed in molds and sent for proofing for 60 - 65 minutes. Before planting in the oven, the dough pieces are sprayed with water and sprinkled with coriander.

The baking time is 60 - 65 minutes at a temperature of 200 - 220 ^o C.

Claims (2)

 1. Method for the production of bread, including preparing tea leaves, sourdough, fermenting it, kneading dough, into the recipe mixture of which sourdough, sweetener and flavoring agent are added, cutting dough, proofing and baking, characterized in that the bread is produced from a mixture of rye-peeled flour and wheat flour of the first grade in a ratio of 80:15, respectively, as a starter culture use liquid starter culture in an amount of 60% by weight of the dough, and as a sweetener sugar is added in an amount of 6 kg per 100 kg of flour.  2. The method according to claim 1, characterized in that coriander is used as a flavoring substance.

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