RU2187936C2 - Method for producing rye-wheat mixed bread - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves adding whey with acidity of 90-120 T for hydrolysis of mixture during paste formation at temperature of 50-55 C; using rye flour in an amount making 25% of total receipt amount of flour; fermenting produced mixture with rye mesophyll leaven. EFFECT: increased efficiency and improved quality of product. 1 dwg, 4 tbl, 2 ex

Description

 The invention relates to the food industry, and in particular to the field of bakery production, in particular to methods for the production of rye-wheat varieties of bread, and can be used in the production of custard bakery products.

 A known method for the production of custard bakery products, including preparing tea leaves by mixing part of rye flour with hot water and subsequent saccharification of the resulting mass, kneading dough from wheat and rye flour, yeast, baker's yeast and other components provided for in the recipe, fermenting the dough, cutting it into pieces proofing of dough pieces of bakery products and their baking. In this case, the obtained saccharified tea leaves are used at the kneading stage of the test, during which an additional food-grade biologically active product of yeast processing is added based on a mixture of amino acids, lower peptides, nucleic components, providing a humidity of the kneaded dough of 46-47 wt.%. Used tea leaves contains malt and coriander, taken in amounts of 70 and 5%, respectively, of the mass of rye flour contained in the tea leaves (see RF patent 2109447, IPC A 21 D 8/02, publ. 04/27/1998, bull. 12).

 The disadvantage of this method is that the preliminary processing is carried out by saccharification of a mixture of rye and wheat flour with bacterial and malt enzymes, which increases the cost of the technological process for the production of custard bakery products.

There is also known a method for producing a sugar-containing product from rye flour, which involves mixing it with water to form a suspension, diluting the latter with amylolytic enzymes, hydrolyzing the diluted suspension with an enzyme to a predetermined content of reducing substances, and inactivating the enzyme. Mixing flour and water is carried out at a ratio of components of 1: 3 and amylolytic enzymes of flour are used to thin the flour suspension. The process is carried out at a temperature of 56-65 ^o C and a pH of 4.5-5.5 for 10-30 minutes, and for hydrolysis, the enzyme glucoamylase is used in an amount of 4.0-7.0 units of glucoamylase activity / g of starch flour and the process is carried out for 5.0-22.0 hours at 56-65 ^o C. For mixing with water use substandard or rye wallpaper flour. Sugar-containing hydrolyzate is divided into sugar-containing syrup and paste (see RF patent 2013449, IPC C 13 K 1/06, C 12 P 19/14, publ. 05/30/1994, bull. 10).

 The disadvantage of this method is that the use of artificial enzymes leads to an increase in the cost of the manufactured product. In addition, the technological process for producing saccharified tea leaves (water-flour suspension) is long, which limits its use in the baking industry, and the absence of milk whey in the process of making a sugar-containing product from rye flour reduces the nutritional value of baked bread.

 A known method for the production of bread from wheat flour by introducing into the composition of the recipe components of the infusions obtained by pre-processing part of the flour, which is carried out by hydrolysis in the presence of hydrochloric acid, neutralization of the resulting suspension with sodium bicarbonate and subsequent cooling. The suspension is added to the dough after it is fermented in an amount of 5-40% by weight of flour (see ed. Certificate of the USSR 394030, IPC A 21 D 2/00, publ. 08/22/1973, bull. 34).

 The disadvantage of this method is that during the interaction of mineral acids with proteins and nucleic acids, the formation of toxic substances is possible, and sodium chlorine obtained in the process of neutralization affects the fermentation process, reducing its activity.

There is also known a method of preparing rye-wheat bread based on the production of a highly sugared flour hydrolyzate, which consists in the fact that the flour is brewed with milk whey or a solution of citric acid, it is introduced at 50-55 ^° C with vigorous stirring for 5-7 minutes in certain quantities of an enzyme preparation from Asp. Batatae (7 units / g of dry matter of starch) or Amilorizin P10X (0.2-0.4 units / g of dry matter of starch) and Glucoamylase G20X (15-7 units / g). When this hydrolysis is carried out for 6-8 hours at 50-55 ^o C, pH 4.6-5.0 and humidity 75-80%, after which the resulting mixture is dried to a moisture content of 5-7% (see ed. USSR 561547, IPC F 21 D 2/08, publ. 06/15/1977, bull. 22).

 However, brewing milk rye flour with known technology leads to inactivation of natural enzymes (B-amylases) due to a significant decrease in pH. This reduces the amount of reducing sugars (monosugars).

 The closest technical solution to the proposed set of essential features is a method for the production of rye-wheat bread, including mixing part of rye flour with water, subsequent saccharification by hydrolysis of the resulting mass with the addition of acid-containing raw materials, kneading dough from rye and wheat flour, fermenting, cutting into blanks, proofing of dough blanks of products and their baking. As acid-containing raw materials take whey and apple juice. In this case, whey is added at the stage of preparing the sourdough in an amount of 15-20% of the weight of the flour in the sourdough, and apple juice - at the stage of kneading the dough in the amount of 10-15% of the total weight of the flour in the dough (see ed. Certificate of USSR 1414377 , IPC A 21 D 8/02, publ. 08/07/1988, bull. 29).

 The use of apple juice as an improver is not economically feasible, since it leads to an increase in the cost of the product. According to known technology, whey is introduced into the starter culture to improve the fermentation activity of yeast cultures, while high saccharification of rye flour or a high percentage of reducing sugars is not achieved.

 The problem to which the invention is directed is to improve the organoleptic and biochemical characteristics, the increased nutritional value of rye-wheat bread based on modified fermented brewing with a high yield of reducing sugars and the rational use of whey, as well as reducing the cost of production.

The problem is achieved due to the fact that in the method for the production of rye-wheat bread, including the preparation of tea leaves by mixing part of rye flour with water, subsequent saccharification, using the own enzymes of β-amylases of rye flour, by hydrolysis of the resulting mass with the addition of whey, kneading dough from rye and wheat flour, its fermentation, cutting into billets, proofing of dough pieces of products and their baking, according to the invention, milk whey with an acidity of 90-120 ^o T, the toast is introduced in the process of pasteurization at a temperature of the mixture of 50-55 ^o C, while rye flour in the tea leaves accounts for 25% of the total formulation ratio of rye and wheat flour, and the resulting tea is fermented with rye mesophilic yeast.

 The use of rye flour and whey β-amylases for the hydrolysis of their own enzymes can reduce the cost of the finished product, since there is no need to use auxiliary artificial enzymes.

The introduction of whey during pasteurization at a temperature of the mixture of 50-55 ^o C leads to increased hydrolysis of starch and leads to an increase in the formation of monosugars (increase the yield of reducing sugars).

The use of whey with an acidity of 90-120 ^o T increases the lift force of the dough and improves the taste of the finished product, since if the acidity of whey is less than 90 ^o T, then the consumption of whey increases, and if the acidity of whey is more than 120 ^o T, the content increases lactic acid, which worsens the taste of the finished product and reduces the lift of the dough due to the weakening of gluten.

 Using 25% rye peeled flour for the preparation of brewing of the total formulation ratio of rye-wheat flour (50:50, 60:40 or 40: 60) allows you to obtain optimal organoleptic characteristics of the dough and a long shelf life of bread, since if the rye flour is more than 25 %, then the dough will be liquid, if less than 25%, then the baked bread will not meet the organoleptic characteristics and its shelf life will decrease.

 The use of mesophilic starter culture obtained according to the Leningrad scheme allows the process to be carried out at room temperature, which makes it possible to simplify the equipment used and reduce the cost of the finished product.

 The drawing shows a flow chart of the dough preparation process, illustrating the proposed method for the production of rye-wheat bread. The drawing has the following digital symbols: 1 - brewing machine; 2 - pump for pumping the tea leaves; 3 - reaction-cooling vat with a stirrer and a cooling jacket; 4 - a vat of starter cultures with a stirrer and a cooling jacket; 5 - reaction-fermentation tank with a stirrer and a cooling jacket; 6 - weight dispenser of saline; 7 - deja; 8 - flour dispenser (auto-meter).

Rye-wheat bread is prepared in four stages:
1) preparation in two stages of saccharified brewing, when at the first stage 25% of rye peeled flour of the total formulation ratio of rye and wheat flour (50:50, 60:40 or 40:60) is mixed with cold water and mixed until homogeneous. Then the mixture is heated with steam to a temperature of 50-55 ^o C and make whey acidity 90-120 ^o T;
2) fermentation of the infusion of rye complex mesophilic starter culture obtained according to the Leningrad scheme based on MKB and yeast, humidity 80-83% (see IM Reuter. Modern technology for the preparation of dough at bakeries. - Kiev: Technique, 1968, p. 287, 293-296);
3) kneading dough from fermented fermented tea leaves and the rest of rye flour and the whole part of wheat flour of the 2nd grade;
4) fermentation of the dough, its cutting into billets, proofing of dough pieces and baking rye-wheat bread.

 The production technology of rye-wheat bread per 100 kg of flour according to the proposed method is as follows.

In a brewing machine 1, for example, type HZM-300 (see IM Roiter, Modern technology for preparing dough at bakeries. - Kiev: Technika, 1968, p. 303), 25% of rye peeled flour and 30 l of cold water obtained are mixed the mixture is stirred until homogeneous. Then, with stirring, steam is raised to a temperature of 50-55 ^{° C.} (at this temperature, gelatinization of starch of rye flour begins). Make milk whey with an acidity of 90-120 ^o T until the acidity of the infusion 6-7 ^o N (pH = 4.5-5). In this case, the required amount of whey V _serum is determined by the following formula
V _discharge = VK-DK ¹ / K _discharge ,
where B is the mass of tea leaves; K is the desired acidity of the tea leaves; D is the mass of flour; K ¹ - the acidity of flour; To _rush - serum acidity.

The temperature of the mixture with steam is adjusted to 65-70 ^o C. The mixture is saccharified for 20-30 minutes. The resulting welding should be humidity not more than 65%. A sugared product by pump 2, for example, by a vortex pump, is pumped into a reaction-cooling vessel 3, where it is mixed and cooled to a temperature of 30-33 ^o С. A portion of the yeast (acidity 9) is poured from the yeast tank 4 due to level differences (similar to communicating vessels) -10 ^o N), constituting 30% of the total weight of the flour (i.e. 30 l). The resulting product with a moisture content of 68-69% is pumped into the reaction-fermentation tank 5. The fermentation process lasts 2.5-3 hours to an acidity of 8-9 ^o N. After that, a solution of sodium chloride is supplied to the tank 5 using the batcher 6 and mixed. Then the contents of the container 5 is pumped into a bowl 7, where it is mixed with a flour mixture of the remainder of peeled rye flour and wheat flour of the second grade, served in a bowl 7 with a flour batcher 8. The finished dough, having a moisture content of 48-49%, is subjected to cutting into dough pieces weighing 0.8 kg After that, proofing is carried out in a proofing-oven unit (not shown), for about 40 minutes, and baking rye-wheat bread at a temperature of 180-190 ^o C for 50-60 minutes

 Tables 1-4 show the biochemical characteristics of rye-wheat bread prepared by the proposed technology.

Example 1. A method for the production of rye-wheat bread is as follows. Prepare the tea leaves. To do this, in the brewing machine 1, 25% of rye peeled flour of the total formulation ratio of rye and wheat flour is mixed with 30 l of cold water, the resulting mixture is mixed until homogeneous. Then, with stirring, the temperature of the mixture is increased to 50 ^{° C.} (at this temperature, gelatinization of starch of rye flour begins). For hydrolysis using whey with an acidity of 90 ^o T, which is introduced in the process of pasteurization. The temperature of the mixture was adjusted to 65 ^° C. The mixture was saccharified for 20 minutes. The resulting tea leaves are fermented with rye mesophilic yeast. Next, the dough is kneaded on the basis of the obtained fermented tea leaves and the rest of the rye and the whole part of the wheat flour, it is fermented, cut into blanks, the dough pieces are placed and the rye-wheat bread is baked.

Example 2. A method for the production of rye-wheat bread is as follows. Prepare the tea leaves. To do this, in the brewing machine 1, 25% of rye peeled flour of the total formulation ratio of rye and wheat flour is mixed with 30 l of cold water, the resulting mixture is mixed until homogeneous. Then, with stirring, the temperature of the mixture is increased to 55 ^{° C.} (at this temperature, gelatinization of starch of rye flour begins). For hydrolysis using whey with an acidity of 120 ^o T, which is introduced in the process of gelatinization. The temperature of the mixture was adjusted to 70 ^° C. The mixture was saccharified for 30 minutes. The resulting tea leaves are fermented with rye mesophilic yeast. Next, the dough is kneaded on the basis of the obtained fermented tea leaves and the rest of the rye and the whole part of the wheat flour, it is fermented, cut into blanks, the dough pieces are placed and the rye-wheat bread is baked.

 From the data given in tables 1-4, it is seen that rye-wheat bread, prepared according to the proposed technology, contains essential amino acids, a high content of vitamins, as well as the necessary set of macro- and microelements. This significantly distinguishes the obtained rye-wheat bread from the known rye-wheat varieties.

 The present invention allows to reduce the cost of the product due to the rejection of the use of artificial enzyme preparations, since the process uses only its own enzymes (β-amylases) of rye flour and whey, optimize the process, simplify the equipment used, and also improve the quality and nutritional value of the finished product product (taste and aroma of bread) by improving its organoleptic and biochemical characteristics and preserving freshness for at least 72 hours

Claims (1)

A method for the production of rye-wheat bread, including the preparation of tea leaves by mixing part of rye flour with water, subsequent saccharification, using the own β-amylase enzymes of rye flour, by hydrolysis of the resulting mass with the addition of whey, kneading dough from rye and wheat flour, fermenting it, Cutting into blanks, proofed dough pieces and bakery products, characterized in that for the hydrolysis use whey acidity 90-120 ^o T, which is applied at those during kleysteroobrazovaniya perature mixture of 50-55 ^o C, the rye flour in welding is 25% of the total ratio Rx rye and wheat flour, and the resulting fermented tea leaves rye mesophilic ferments.

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