RU2148915C1 - Method of grain bread production - Google Patents

Abstract

FIELD: food industry, particularly, baking industry. SUBSTANCE: method involves preparation of special sour dough, dough kneading by mixing sour with grain mass obtained by dispersion of preliminary steeped grain with salt solution and flavor additive, dough making up, proofing and baking. Used as a special sour dough is a mixture of hop, and dispersed, preliminary steeped shelled oat grain in the amount of each in the mixture is 4-10% and 90-96%, respectively. Used as grain for preparation of grain mass is wheat and/or rye grain in their ratio in mixture 60:40, or mixture of each with grain of buckwheat, or millet, or barley, or soya fruits. In this case, grain of wheat and/or rye in the mixture is at least 50%; and quantity of buckwheat or millet grain, not more 10%; barley, not more 50%; and soya fruits, not more 5%. Baking is carried out for two throughs of dough pieces through a bakery oven. The first through is carried out at temperature 80-90 C for 50-60 min, while the second, at temperature 90-100 C for 36-40 min. Caraway or coriander is used as a flavor additive. In this case, germinated and/or ungerminated grain of wheat and/or rye is used. EFFECT: new product with large amount of useful substances necessary for human organism; broadened assortment of bread. 3 cl, 2 tbl, 15 ex

Description

 The invention relates to the food industry, and more particularly to its baking industry and, in particular, can be used in the production of grain types of bread.

 A known method of producing grain bread, comprising preparing a grain mass obtained by dispersing pre-soaked grain, then mixing this mass with yeast, salt and water enriched with silver ions, cutting the resulting dough, proofing and baking (see RF patent N 2062580, MKI- 6: A 21 D 8/02, publ. 06/27/96).

 This method provides for bakery products with healing and antimicrobial properties.

 However, the use of yeast for fermentation negatively affects the digestive system, weakening it.

 Use for the production of bread water enriched with silver ions complicates the method, since the transition associated with the enrichment of water with silver ions is added.

 A known method for the production of grain bread, selected as the closest analogue, providing for the preparation of special sourdough, kneading dough by mixing the sourdough with a cereal mass obtained by dispersing pre-soaked wheat and rye grains with saline and flavorings, cutting, proofing and baking (see magazine "Bread Products", N 4, 1996, pp. 19-20, bread "Semenovsky").

 This method allows to obtain grain bread from a mixture of wheat and rye with a ratio of 60:40 in the mixture. Yeast, sugar and margarine are also used for its production.

 As a special sourdough, this method uses sourdough prepared from previously soaked and then dispersed rye.

 As you can see, for the preparation of grain bread using this technology, such additional expensive components as sugar and margarine are used, which ultimately increases the cost of production and, as a result, increases the cost of the finished product, but does not solve the problem of enriching grain varieties of bread with the necessary amount of good for the body substances.

 In addition, the use of yeast in the process negatively affects the digestive system, weakening it.

 Thus, the objectives of the invention are the creation of a method for the production of grain bread, which helps to provide the finished product with the greatest amount of useful substances necessary for the body, as well as an expanding assortment of bakery products produced by grain technology.

These tasks are achieved by the fact that in the known method for the production of grain bread, involving the preparation of special sourdough, kneading the dough by mixing the sourdough with the grain mass obtained by dispersing pre-soaked grain, with saline and flavorings, cutting, proofing and baking, according to the invention as a special sourdough, a mixture of starter cultures from hops and from dispersed, pre-soaked peeled oats grain with the amount of each of them is used in a mixture of 4-10% and 90-96%, respectively, grain of wheat and / or rye, with a ratio in a mixture other than 60:40, or a mixture of each of them with buckwheat grain, is used as grain for preparing the grain mass, or millet, or barley, or soy fruits, while the amount of grain of wheat and / or rye in this mixture is at least 50%, and the amount of grain of buckwheat or millet is not more than 10%, barley is not more than 50%, and soy is not more than 5%, baking is performed in two passes the workpiece through the furnace, wherein the first passage is carried out at a temperature of 80-90 ^o C for 50-60 E ut, and the second - at a temperature of 90-100 ^o C for 36-40 minutes.

 In addition, cumin or coriander is used as a flavoring agent.

 In this case, sprouted and / or non-sprouted wheat and / or rye grain is used.

 Using as a special yeast a mixture of yeast from hops and from dispersed, pre-soaked peeled oat grain, firstly, solves the problem of excluding yeast from the production process of grain bread, thereby eliminating their negative effect on the digestive system.

 Secondly, it is a mixture of these starter cultures that solves the problem of providing bread with useful substances.

 In addition, the use of this mixture of starter cultures contributes to a more efficient fermentation process, thereby increasing the quality of the finished product and reducing the maturation time of the dough.

 At the same time, hops are used as an additive that inhibits the development of extraneous microflora due to the resinous spicy-bitter substance lunulin and the presence of volatile aromatic oils that are part of hops, which improve the aroma of bread and, as a result, expand the range of grain bread varieties.

 The use of sourdough oat starter (dispersed, pre-soaked) in the mixture also positively affects the taste of bread, due to the fact that its crumb becomes more porous, tastes better, and also helps to expand the range of grain varieties of bread, as an additional component, providing finished product with additional types of useful substances contained in it.

 Moreover, it was experimentally established that it is the claimed amount of starter in the mixture that helps to solve the tasks.

 Use as a grain for the preparation of the grain mass of wheat and / or rye, in any respect, in a mixture other than 60:40, or a mixture of each of them with buckwheat, or millet, or barley, or soybean, with the amount of grain wheat and / or rye in this mixture is at least 50%, and the amount of buckwheat or millet grain is not more than 10%, barley is not more than 50%, and soy is not more than 5%, it contributes even more to the provision of grain bread amount of substances useful to the human body and even more conducive to resolved th the task of expanding the assortment of varieties of corn bread.

 This is due to the ability to vary the composition of its constituent components and their number.

It was experimentally established that the implementation of baking in two passes of the workpiece through the oven, and the first pass at a temperature of 80-90 ^o C for 50-60 minutes, and the second at a temperature of 90-100 ^o C for 36-40 minutes the creation of the most favorable conditions for obtaining grain bread with the necessary set of useful substances, due to which the tasks set for the invention are solved, namely, providing the finished product with the greatest number of useful substances and expanding the range sorts of cereal bread.

 And the use of caraway or coriander as a flavoring agent even more contributes to providing finished products with the greatest number of substances useful for the human body and, as a result, expanding the range of produced types of grain bread.

 Moreover, the use of sprouted and / or sprouted grain of wheat and / or rye also contributes to the solution of the problems posed by the invention, due to the ability to vary the various types of nutrients present in the sprouted and / or sprouted grains of wheat and / or rye.

 The set of essential features of the proposed technical solution of the method differs from the closest analogue and does not follow explicitly from the studied prior art, therefore, the applicant believes that the method is new and has an inventive step.

 The method can be applied in the baking industry, i.e. It is industrially applicable.

 The method is as follows.

 To prepare a special starter culture, each of the starter cultures included in the mixture is preliminarily prepared separately.

 The preparation of hop starter culture consists of mixing an aqueous hop infusion with flour, sea salt, water and sugar syrup.

 Preparation of yeast from oats consists in pre-soaking the husked oats for 6-12 hours, after which the soaked mass is crushed (crushed) on a dispersant to a pulp state.

Ferments obtained in this way are combined, mixed and aged at a temperature of 25-40 ^o C until fermentation.

 The amount of leaven from hops in this case is 4-10%, and from oats - 90-96%.

 As the grain for the preparation of the grain mass, wheat or rye grain is used, used either separately or in a mixture with each other or with grain from one of the other crops, in particular buckwheat, or millet, or barley, or soy. At the same time, the amount of grain of wheat and / or rye in their mixture with grain of another culture is at least 50%, and the amount of added grain of another culture is: buckwheat or millet - not more than 10%, barley - not more than 50%, soybeans - not more than 5%.

The cereal mass is prepared as follows. Each type of grain (wheat, rye, buckwheat, millet, barley or soy) is pre-soaked in water, the temperature of which is 20-25 ^o C for 24-72 hours. At the same time, wheat and rye grain after soaking can be both germinated and not germinated.

 It was experimentally selected that the grain of wheat and / or rye is soaked for 48-72 hours, depending on whether the grain needs to be obtained - sprouted or non-sprouted. Buckwheat grains are soaked for 24-72 hours, millet - 48-72 hours, barley - 48-72 hours, and soy fruits - 24-36 hours.

 The grain thus prepared is crushed on a dispersant - a grain grinding unit of the Krasnoyarsk shipyard (technical document number 1259.00.00.000). Moreover, the prepared grain is laid in the dispersant in the required proportions necessary to obtain the finished product with predetermined organoleptic characteristics. Variants of the compositions used are shown in table No. 1.

 The crushed grain mass is loaded into the RZ-KhTN-3 dough mixing machine, where special sourdough is added at the rate of 13 kg 400 g sourdough per 50 kg of dry grain, as well as saline and flavoring agent - caraway or coriander, and mixed for 5-8 minutes .

 The division of the test is done on the dough divider. The mass of the dough piece is set based on the weight of the finished product, taking into account the amount of baking and drying.

The dough pieces are placed in molds coated with polymer or lubricated with vegetable oil and sent for fermentation - proofing in the proofer of the proofing unit. The duration of fermentation - proofing 120-150 minutes at a temperature of 35-40 ^o C and a relative humidity of 75-80%.

The spaced and fermented dough pieces are baked in an FTL-2 furnace. In this case, baking is carried out in two passes of the workpiece through the oven. The first pass of the workpiece is carried out at a temperature of 80-90 ^o C for 50-60 minutes and a relative humidity of 75-80%, after which the workpiece is sent to the furnace a second time, while the temperature of the furnace during the second passage is 90-100 ^o C, and the time its stay in the oven is 36-40 minutes.

 The essence of the method is illustrated by examples, summarized in tables 1 and 2.

 Table 1 presents the options used grain compositions.

 The remaining information about the examples are summarized in table N 2.

Claims (3)

1. A method for the production of grain bread, involving the preparation of special yeast, kneading dough by mixing the yeast with a grain mass obtained by dispersing pre-soaked grain, with saline and flavorings, dressing, proofing and baking, characterized in that as a special yeast use a mixture of starter cultures from hops and from dispersed, pre-soaked husked oat grain with the amount of each of them in the mixture, respectively 4 - 10 and 90 - 96%, as grain for the preparation of the grain mass, grain of wheat and / or rye is used with a ratio of them in a mixture other than 60: 40, or a mixture of each of them with buckwheat, or millet, or barley, or soy fruits, while the amount of wheat and / or rye in this mixture is at least 50%, and the amount of buckwheat or millet grain is not more than 10%, barley is not more than 50%, and soy is not more than 5%, baking is carried out in two passes of the workpiece through the oven, and the first pass carried out at a temperature of 80 - 90 ^o C for 50 to 60 minutes, and the second at a temperature of 90 - 100 ^o C for 36 - 40 minutes  2. The method according to claim 1, characterized in that cumin or coriander is used as a flavoring additive.  3. The method according to p. 1, characterized in that they use sprouted and / or sprouted grain of wheat and / or rye.

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