RU2170512C2 - Bread production method - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves preparing sponge, dough; cutting dough, forming, proofing and baking; prior to preparing sponge, pouring hot water into fermented rye malt; infusing it to obtain malt wort; fermenting malt wort by adding preliminarily prepared liquid leaven and medium rye flour; adding sieved rye flour into mixture for obtaining sponge; adding wheat flour and other components in accordance with receipt into mixture for producing dough. Components are used in the following ratio, wt%: medium rye flour 10; sieved flour 50; high-grade wheat flour 33; fermented rye malt 7; sand sugar 3; edible salt 1.5; compressed yeast 0.5; water in an amount providing dough moisture content of 46.5%. Method allows components to be uniformly mixed, which results in producing tender fine-textured bread, and dough to be saturated with oxygen. Produced bread has improved rheological properties retarding bread hardening. EFFECT: simplified method and improved quality of bread.

Description

 The invention relates to the field of food industry, namely to baking production, in particular to methods for the production of bread from wheat and rye flour.

State of the art
A known method for the production of bread "Sokolniki", providing an initial cycle for the preparation of sourdough, including mixing part of the peeled rye flour, part of the water, part of the pressed yeast and strains of lactic acid bacteria, the production cycle of the preparation of sourdough, including mixing other parts of the peeled rye flour, water provided for in the recipe and the obtained yeast, followed by its fermentation, preparation of the dough from the remaining portion of peeled rye flour, wheat flour, the remaining portion of water obtained for the inoculums of the production cycle, salt and sugar, the fermentation of the prepared dough, its cutting, the proofing of the obtained dough pieces, their moistening and baking, and the pressed yeast before mixing with the recipe components is separated sodium in a ratio of 1: 2: 4, and as wheat flour take wheat flour of the second or first grade (see RF patent N 2039437, IPC: A 21 D 8/02, B.I. N 20, 1995, p. 96).

 The disadvantage of the above method is the complexity of the cooking process, which consists in the multi-stage preparation of the yeast, the division into several portions of yeast for mixing with the recipe components.

The closest in essence and the achieved result is a method for the production of custard rye bread by making tea leaves, cooling the tea leaves, fermenting the tea leaves, making the dough and dough, proofing the finished dough, molding and baking, and the tea leaves are prepared according to the following recipe:
Seeded rye flour, kg - 83.3
White rye malt, kg - 16.7
Cumin, kg - 1.33
Water, l - 190-195
Infusion humidity,% - 70-71
while mixing all the components, and the nutrient mixture and the fermented tea leaves are introduced into the dough. Collection of technological instructions for the production of bread and bakery products, Moscow: Pishchepromizdat, 1989, p. 138.

 The disadvantage of the above method is the length of the process of making bread due to the use of a large number of dry components. In addition, due to the preparation of the tea leaves, the crumb is sticky, relatively moist and dense.

Disclosure of Invention
The basis of the present invention was the task of restoring forgotten Russian recipes using rye seeded flour, creating a high-quality product, ensuring increased consumer demand by giving the bread a spicy taste, the original appearance of the finished product.

This is achieved by the fact that in the known method, including the preparation of dough and dough, cutting the dough, molding, proofing and baking, malt wort is insisted with fermented rye malt (red malt) before kneading the dough, after which it is fermented with the addition of peeled rye flour followed by fermentation. Next, to prepare the dough, they take the seeded rye flour and add it to the contents, followed by fermentation. To prepare the dough, take wheat flour of the highest grade and other components according to the recipe and add to the resulting mixture, while the components of the dough are taken in the following amount, kg:
Peeled rye flour - 10
Seeded rye flour - 50
Premium wheat flour - 33
Fermented rye malt (red) - 7
Sugar - 3
Salt - 1.5
Pressed yeast - 0.5
Water - In the amount that provides dough humidity,% 46-46.5
Unlike the prototype, the proposed method insists on malt wort. During its infusion (45 minutes), the maximum extraction of aromatic and flavoring substances of malt occurs. Fermentation of malt wort with subsequent fermentation promotes the active interaction of lactic acid bacteria with malt sugars, which ultimately ensures the aroma and pleasant taste of the finished product.

 Unlike the prototype, peeled rye flour is taken for the preparation of liquid yeast, while the prototype uses seeded rye flour.

 The introduction of sowed rye flour for making dough promotes the accumulation of acidity and aromatic flavoring substances (a “bouquet of bread” is created). The preparation of the dough in two stages ensures uniform mixing of the ingredients, saturates the dough with oxygen, improves its rheological properties, which improves the quality of the bread. The crumb is not moist to the touch, with well-developed porosity, elastic, non-creasing, without lumps and traces of impermeability.

 Since the proofing is carried out in special plastic oblong-oval forms, previously sprinkled with flour, the surface of the bread turns out to be powdery with a pronounced pattern in the form of concentric rings. On the upper and lower surfaces of the bread, deep cracks and rifts are visible. The bread has a dark brown color, sweet and sour taste with fruity malt flavor without any odor and taste.

 All of the above differences, the presence of new techniques, their sequence and, finally, the use of the appropriate recipe allowed us to create high-quality bread prepared in the best Russian traditions. Thanks to the introduction of malt and a special cooking process, bread has the ability to slowly stale. Despite the high rate of rye flour, Boyarsky bread has a delicate finely porous crumb.

 Information confirming the possibility of implementing the method.

 An example of a specific implementation of the method is as follows.

They took 7 kg of fermented rye malt and poured it with hot water at a temperature of at least 75 ^o C in an amount of 10 liters and insisted for 45 minutes to a cooling temperature of 33-34 ^o C. Then, pre-prepared liquid starter in an amount of 50 kg was added to the contents, including 10 kg of peeled rye flour and 40 liters of water. Next, the resulting mixture fermented for 60-90 minutes. The acidity of the sourdough should be 10-12 to obtain a lifting force of not more than 30 minutes (ball). After that, 50 kg of rye seeded flour was taken and added to the contents. The mixture wandered for 60 minutes. Thus, they got a pair. At this stage, acidity accumulated up to 8-10. Next, knead the dough. The dough was mixed in a two-speed dough mixing machine: at the first speed, all components were mixed uniformly for 6 minutes, and at the second speed, the test was saturated with oxygen and its rheological properties improved. To prepare the dough, wheat flour of the highest grade was taken in an amount of 33 kg, sugar in an amount of 3 kg, table salt in an amount of 1.5 kg, pressed yeast in an amount of 0.5 kg and water to ensure dough humidity of 46.5% and all components were added to the dough. The dough fermented for 60-90 minutes at a temperature of 30-32 s (the fermentation time depends on the quality of the raw materials and temperature conditions).

 After that, the whole mass of dough was sent to a dough divider, where the dough was divided into pieces of a certain mass (790-820 g). The dough pieces arrived in the seaming machine, where the bread was given a loaf-shaped cylindrical shape. Further, the blanks were placed in special plastic molds, previously sprinkled with flour.

Proofing in the forms was carried out in a proofer at a temperature of 35-40 ^o C with a relative humidity of 75-80% for 30 minutes. After that, the workpiece by turning the forms was transferred to the sheets of the oven shelves and then the proofing was carried out in the final proofing cabinet for 30-35 minutes, after which the bread was baked in rotary ovens for 35 minutes at a temperature of 230-240 ^o C.

physical and chemical indicators
Humidity,% no more - 46
Acidity of degrees no more - 5.0
Porosity%, - no more than 64.0
Dough process indicators
Final temperature, ^o C - 30 ± 2
Fermentation time, min - 60-90
Final acidity, deg. - 5 ± 0.5
Humidity of the test,% - 46.5
Industrial applicability
BOYARSKY bread is produced in Tver at the Closed Joint-Stock Company "BREAD", it enjoys great consumer demand and purchasing power. In 1998, Boyarsky bread was recognized as a laureate of the contest "One Hundred Best Goods of Russia".

Sources of information
1. Collection of technological instructions for the production of bread and bakery products. M .: Pishchepromizdat, 1989, p. 138.

 2. RU 2039437 C1, 1995.

Claims (1)

A method for the production of bread, which involves the preparation of wort from fermented rye malt, the preparation of yeast, dough and dough, its cutting, proofing and baking, characterized in that for the preparation of wort of rye fermented malt it is poured with water at a temperature of at least 75 ^o C and kept for 45 minutes to 33-34 ^o C temperature leaven is prepared by mixing the mash fermented rye malt, rye flour and water, the sponge is prepared by mixing flour and rye sourdough seeded, sourdough fermentation is carried out until islotnosti 8-10 deg, the dough is prepared by mixing the dough, prime grade wheat flour, granulated sugar, salt, yeast and compressed water dough fermentation is carried out until the acidity of 5 degrees, while the components are used in the following amounts, kg:
Peeled rye flour - 10
Seeded rye flour - 50
Premium wheat flour - 33
Fermented rye malt - 7
Sugar - 3
Salt - 1.5
Pressed yeast - 0.5
Water - In the amount providing the humidity of the finished dough,% - 46.5 rub