RU2189143C2 - Method of producing scalded grades of bread - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: when dough kneading, method involves using of ingredients at ratio, mas.%: dry scalding, 5.48-11.63; rye sour, 8.96-47.23; or acidifying additives "Tsitrasol", 1.86-2.03; flour, yeast, flavorings, and water, the balance. As a dry scalding, swelled flour or complex additive "Vega" may be used, while as a rye sour, complex additive "Vega". EFFECT: broadened assortment of scalded bread, increased its quality by taste, aroma, and deceleration of hardening. 4 cl, 5 tbl, 4 ex

Description

 The invention relates to the food industry, mainly to baking.

 Known methods for the production of custard varieties of bread, including the preparation of tea leaves and its further use in accordance with the accepted technological scheme [1].

 In accordance with the described technology, the dough for custard varieties of bread is prepared in three or four phases. Three-phase technology involves mixing biological starter culture with saccharified infusion, saline and other raw materials according to the recipe, adding flour and kneading the dough until a homogeneous mass is obtained. Four-phase technology additionally provides for the preparation of dough, fermented tea leaves or special thermophilic fermented tea leaves.

 Known methods for the production of various custard varieties of bread used in industry [2].

An obligatory stage of all methods of production of the considered custard varieties of bread is the preparation of tea leaves in special brewing machines by brewing 5-15% of rye flour, malt and natural flavors with boiling water, hot water with a temperature of 95-98 ^o C or hot steam. The saccharification process lasts 2-3 hours, after which the tea cooled to a predetermined temperature is used either for direct introduction into the dough, or for the preparation of dough, fermented or thermophilic tea leaves.

 Significant disadvantages of the described technology are the use of special brewing equipment, which requires additional production facilities, and a sufficiently significant length of the process of preparing the tea leaves.

 There is also known a method for the production of bread products, including the use of tea leaves and sourdough, kneading dough, forming a billet and baking, in which tea leaves are prepared from malt and water, wheat or rye flour and their mixtures in the amount of 48-81% of recipe, and as rye flour, when kneading dough, take rye seeded or peeled, or wallpaper, or mixtures thereof, while the fat component is additionally added to the dough [3].

 The described method, despite the use of malt rather than flour, is not without the traditional drawbacks inherent in industrial technology of brewed varieties of bread: the use of high temperatures in the preparation of tea leaves and a long saccharification process, leading to additional costs for the maintenance and servicing of special equipment and unjustified lengthening the technological cycle.

 The closest in technical essence and the obtained effect to the claimed is a method for the production of bread, which involves kneading dough using dry tea leaves, rye sourdough or acidifying additives "Citrasol", forming blanks and baking [4].

 This method significantly eliminates these disadvantages, namely it reduces the technological process and reduces the cost of maintaining and maintaining additional equipment in the production of custard varieties of bread. At the same time, a sufficiently precise dosage of ingredients and a limited selection of dry tea leaves limits the range and set of consumer properties of manufactured products.

 The technical result of the invention is the expansion of the used raw materials, assortment and set of consumer properties of custard bread, as well as improving its quality in taste, aroma and slowing stale.

To achieve this result in a method for the production of custard bread, involving kneading dough using dry tea leaves, rye sourdough or acidifying additives "Citrasol", forming blanks and baking, the ingredients used for kneading the dough are taken in the following ratio, wt.%:
Dry welding - 5.48-11.63
Rye sourdough - 8.96-47.23
or
Acidifying additive "Citrasol" - 1.86-2.03
Flour, Yeast, Flavoring Components, Water - Else
while as a dry tea leaves use swelling flour in the amount of 5.48-8.17 wt. % or complex supplement "Vega" in the amount of 8.15-11.63 wt. %, and as a rye sourdough use the complex supplement "Vega" in the amount of 8.15 - 11.63 wt.%.

 The technical effect in the present invention is achieved through the use of dry tea leaves of a wider range and in a wider range, which eliminates the need for high temperatures for the preparation of saccharified tea leaves in a wider range of recipes. The proposed ratio of ingredients, including, along with dry tea leaves, rye yeast or acidifying additive "Citrasol", allows not only to significantly speed up the production process, but along with expanding the range to improve the quality of bread, in particular its digestibility. This is due to the fact that dry welding, which is a swelling flour according to TU 9293-007-11163857 or a complex supplement "Vega" according to TU 9293-032-11163857, contains substantially modified polysaccharide complexes, which, combined with rye leaven in the claimed range, contribute to the production of bread with better digestibility. The acidifying additive "Citrasol" according to TU 9291-008-11163857, when used, significantly accelerates the maturation of the dough and improves the consumer properties of bread in taste, aroma and slowing staling. These effects are achieved by partial destruction of starch grains in a dry tea leaves at the stage of its production, which reduces the molecular weight of polysaccharides constituting starch and, consequently, leads to an increase in the content of reducing sugars and the formation of products of a sugar amine reaction. Such changes contribute to the intensification of the digestibility of carbohydrates.

 The essence of the proposed method for the production of custard varieties of bread is illustrated by the following examples.

 Example 1

For the production of Borodino custard bread without dough or two types of dough: thick and liquid - the ingredients were taken in accordance with table 1. The ingredients used met the following requirements:
Wallpaper rye flour - GOST 7045
Baking wheat flour of the 2nd grade - GOST 26574
Swelling rye flour (dry welding) - TU 9293-007-11163857
Fermented rye malt - OST 18-218
Pressed baker's yeast - GOST 171
Edible salt - GOST 13830
Sugar - GOST 21
Molasses - GOST 5194
Coriander - OST 18-38
Drinking water - GOST 2874
Sourdough, dough and dough based on them are prepared in accordance with the following recommendations [2]:
- traditionally, the preparation of dough for thick sourdough is carried out at a sourdough moisture of 48-50%, acidity of 11-16 degrees and a ball lift of up to 25 minutes. In a batch cycle, it is prepared from flour, water, pure cultures of starter yeast and lactic acid bacteria or old starter culture with the addition of pressed yeast. When kneading dough with thick sourdough, 25-33% of flour is added, followed by fermentation for 75-120 minutes;
- usually liquid sourdough with infusion pre-prepared in the infusion machine should have a humidity of 80-85%, acidity of 9-12 degrees, lifting force up to 30 min. Ferment is freshened with a nutritious mixture of flour and water with the addition of tea leaves in an amount of 20-35% to the mass of food to stimulate yeast. When kneading dough with sourdough, add 15-20% of flour from its total weight to the dough, followed by fermentation of the dough until the required acidity is accumulated, depending on the type of bread.

 Further stages of the technological process, including the molding of billets and baking, were carried out in a known sequence and according to known modes.

The fermented dough was cut, laid in molds and sent for proofing. The duration of the proofing is 40-65 minutes depending on the mass of the dough pieces and the conditions of the proofing. Before planting in the oven, the workpieces were sprayed with water and sprinkled with coriander. The duration of baking bread weighing 0.5 kg was 55-58 min at a temperature of the baking chamber 180-220 ^o With depending on the design features of the oven and the conditions of its operation.

 In terms of wt.% The composition of the ingredients, taking into account their specificity, including the use of dry tea leaves, in example 1 was taken in accordance with table 2.

The total time of bread production, due to the exclusion of time for making tea leaves, was reduced by more than 1.5 hours, and the baked goods met all the requirements, including the taste, aroma and condition of the crumb, established in accordance with GOST 2077:
appearance - corresponding to the bread form in which the baking was made, without lateral influxes;
color - dark brown with interspersed coriander;
the state of the crumb is baked, elastic to the touch, with a slight stickiness, without lumps and traces of impermeability;
taste is sweetish;
smell - with a slight aroma of coriander.

 Example 2

In the single-phase production of Borodino bread, the sourdough was replaced with an acidifying additive “Citrasol” according to TU 9291-008-11163857 in the following ratio of ingredients, wt.%:
Wallpaper rye flour - 33.06
Baking wheat flour, 2nd grade - 7.63
Swelling rye flour (dry tea leaves) - 7.63
Fermented rye malt - 2.54
Acidifying additive "Citrasol" - 2.03
Pressed baker's yeast - 0.66
Edible salt - 0.51
Sugar - 3.05
Molasses - 2.03
Coriander - 0.15
Water - 40.71
All stages of the technological process were carried out analogously to example 1. Replacing the starter culture with an acidifying additive made it possible to simplify the technology and partially free the equipment and maintenance personnel. The quality of baked products is fully consistent with the requirements of the standard.

 Example 3

 In the production of spiced bread in the uncooked way, a complex supplement "Vega" according to TU 9293-032-11163857 was used as dry tea leaves with the ratio of components indicated in table 3.

 Sourdough preparation, kneading, molding of blanks and other technological operations were carried out as before. The use of the Vega complex additive made it possible to obtain products that meet the standard in all qualitative parameters by the acidless method with and without acidifying the dough. Reducing the total production process time has reached more than 2 hours.

 Example 4

 In the production of Pulkowski custard bread, the complex supplement "Vega" was used in accordance with the following recipe, wt.% (Table 4).

 In this recipe, the Vega complex additive was used as a starter culture, since its components, when used in relation to other ingredients, fully provide the required quality of the dough. All operations of the technological process were carried out in the same way as in examples 1-3. With a significant simplification of the technology, the finished products fully complied with the quality requirements of TU 9113-014-11163857 (Table 5).

Sources of information
1. Auerman L. Ya. Technology of baking production. M., Pishcheprom, 1984, p. 18-22, p. 175-179.

 2. A collection of technological instructions for the production of bread and bakery products. M., Preiskurantizdat, 1989, p. 136-147.

 3. RF patent 2045185. Method for the production of bread products, A 21 D 13 / 02.1995, p.2-3.

 4. Kazan L.N., Sinyavskaya N.D. Complex food additives and acidifiers for bread with rye flour, "Bakery of Russia", 1996, 1, p. 15-16.

Claims (3)

1. A method for the production of custard bread, involving kneading dough using dry tea leaves, rye yeast or acidifying additive "Citrasol", forming blanks and baking, characterized in that the ingredients used for kneading the dough are taken in the following ratio, wt. %:
Dry welding - 5.48-11.63
Rye sourdough or - 8.96-47.23
Acidifying additive "Citrasol" - 1.86-2.03
Flour, Yeast, Flavoring Components, Water - Else
2. The method according to p. 1, characterized in that as a dry tea leaves use swelling flour in the amount of 5.48-8.17 wt. %  3. The method according to p. 1, characterized in that as a dry tea leaves use a complex supplement "Vega" in the amount of 8.15-11.63 wt. %  4. The method according to p. 1, characterized in that as the rye sourdough use the complex supplement "Vega" in the amount of 8.15-11.63 wt. %

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