RU2241337C1 - Method for producing of liquid starter for preparing of bread from rye flour and mixture of rye and wheat flour - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves starter cycle including mixing of flour, media and water; introducing yeast and lactic-acid bacteria; fermenting mixture, and production cycle including adding to mixture of nutrient medium consisting of rye flour, media and water, followed by fermentation process; additionally introducing into nutrient medium of hydrolyzed pulp of jackon in an amount of 10-15% by weight of flour in starter. Method allows composition of nutrient medium of starter to be produced, which creates conditions for intoxication of symbiotic activities of yeast and lactic-acid bacteria.

EFFECT: improved quality and technological properties of liquid rye starter, improved quality of bread and reduced costs of rye flour.

2 tbl, 5 ex

Description

The invention relates to the food industry, namely baking production.

A known method for the production of liquid starter culture for making bread from rye and a mixture of rye and wheat flour, including a wiring cycle, comprising mixing flour and water with the introduction of yeast and lactic acid bacteria, fermenting the mixture, and a production cycle, which consists in adding to the mixture a nutrient medium consisting of flour and water followed by fermentation (Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - P.74-84).

The disadvantages of this method are the high viscosity of the nutrient mixture and, accordingly, the complexity of its transportation; a significant dependence of the stability of the quality indicators of the starter culture on the characteristics of the flour, namely the activity of its own amylolytic enzymes, the defective composition of the nutrient mixture, the consumption of the main raw materials - flour.

The closest in technical essence and the achieved effect is a method of preparing liquid rye sourdough with the addition of 6.25 to 12.5% sugar beet paste from the mass of flour in the sourdough at an optimal dosage of 7.5% (Berezina N.A. Development technologies and research of the quality of bread from a mixture of rye and wheat flour with the addition of sugar-containing pastes from potatoes and sugar beets: Abstract of the dissertation of the Candidate of Technical Sciences - Orel. - 2002. - S.10-14).

The method of preparing yeast has the following disadvantages:

- The main component of sugar beet paste is sucrose. Accordingly, sucrose, in the first place, enriches the composition of the culture medium of the starter culture. At that time, as the most important source of energy for lactic acid bacteria are glucose and fructose (Kvasnikov E.N. Lactic acid bacteria and their use / E.N. Kvasnikov, O.A. Nesterenko. - M .: Nauka, 1975, - 388 p.). As a result, in a starter prepared with sugar beet paste, the number of yeast cells in 180 minutes of fermentation increases by 13-73 times, and lactic acid bacteria (ICD) - by 1.6-3.25 times. Moreover, the larger the dosage of the paste, the more the amount of yeast increases and in a smaller ICD. This leads to a violation of the symbiotic relations between these groups of microorganisms, a violation of the stability of the indicators of the sourdough in the production cycle and their deterioration in general;

- the limiting amino acids in the sugar beet paste are methionine and cystine. Accordingly, their content is also limited in the composition of the culture medium of the starter culture with the introduction of sugar beet paste. At the same time, these amino acids, along with arginine, leucine, phenylalanine, tryptophan and tyrosine, are necessary for the development of lactic acid bacteria in the starter culture;

- yeast with the introduction of sugar beet paste into the nutrient medium has a moisture content of 70-75%, which is already characterized by a high viscosity even with the traditional composition of the nutrient mixture, and even if pectin is present in the sugar beet paste, it is still increased. This makes it difficult to transport the nutrient medium and, accordingly, the mechanization and automation of this process;

- sugar beets and the primary products of its processing, which include mashed potatoes, are characterized by the specificity of taste and aroma, which leads to the appearance of a taste and smell uncharacteristic for products from rye and a mixture of rye and wheat flour.

In addition, in the method of preparing the starter culture, the introduction of sugar beet paste due to its high viscosity creates difficulties at the stages of its in-plant transportation and dosage.

An object of the invention is to improve the quality and technological properties of liquid rye sourdough, to obtain the composition of a nutrient mixture of sourdough, creating conditions for the intensification of the symbiotic vital activity of yeast and lactic acid bacteria, to improve the quality of rye bread and a mixture of rye and wheat flour, and to reduce the cost of rye flour.

The technical problem is achieved in that in a method for the production of liquid starter culture for making bread from rye and a mixture of rye and wheat flour, including a baking cycle, which involves mixing flour, tea leaves and water with the introduction of yeast and lactic acid bacteria, fermenting the mixture, and the production cycle, which consists in adding to the mixture a nutrient medium consisting of rye flour, tea leaves and water, followed by fermentation, it is new that hydrolyzed puree from an yacon to a quantity is additionally introduced into the nutrient medium Only 10-15% of the mass of flour in the sourdough.

The technical result consists in the fact that the use of hydrolyzed mashed potato ferment as a component of the culture medium allows it to be enriched with digestible sugars - fructose, glucose, which are equally consumed by both yeast cells and lactic acid bacteria, which leads to an intensification of the vital activity of both groups of microorganisms. The dry matter of the yakon for 60-70% consists of the inulin polysaccharide, which, under the influence of acid, is easily hydrolyzed, forming “fructans” - intermediate products of hydrolysis and fructose, as the final product. The proposed method for producing mashed potatoes gives an accumulation of radioactive substances up to 12% (Myskin M.M., Ivanov S.V. Technology for processing fruits, berries, vegetables. - M.: Agropromizdat, 1986. - 59 pp.). Complete hydrolysis cannot be achieved in connection with the ongoing melanoidin formation reaction. Yacon puree contains 5.9-6.5% protein substances (in SV), which contributes to their enrichment of the culture medium of the starter culture. Among them, methionine, cystine, arginine, leucine, phenylalanine, tryptophan and tyrosine necessary for the life of lactic acid bacteria. By the content of essential amino acids, the protein of the yacon significantly exceeds the protein of the grain of wheat, rye, amaranth and soy. Of the minerals necessary for the active life of the yeast, nitrogen, phosphorus, magnesium, as well as iron and copper, and for lactic acid bacteria, sodium, potassium, phosphorus, iron, copper, enter the nutrient medium with puree from the yacon.

Sourdough with the introduction of hydrolyzed mashed potatoes from the yacon into the nutrient medium has a moisture content of 83-86%, which determines its low viscosity and high transportability.

The palatability of an apple and its processed products are identified as for freshly picked apples with a soft, sweet aroma. Given that one of the products of the metabolism of lactic acid bacteria in traditional sourdough is malic acid, the taste and aroma of hydrolyzed mashed potatoes from the yacon cannot worsen the organoleptic characteristics of finished products, but only strengthen them.

The method of preparation of the starter culture is as follows.

To prepare mashed potatoes, the roots of the icon washed from the earth and plant impurities are washed and subjected to pairing (steaming) for 15-20 minutes. Then wipe through a sieve with a mesh diameter of not more than 0.4 mm The resulting puree has a pleasant apple flavor and aroma with a mass fraction of solids of 15-20% is subjected to hydrolysis. To do this, puree is acidified with hydrochloric acid with a concentration of 10% to pH 2, mix thoroughly to evenly distribute the acid throughout the volume. Hydrolysis is carried out in an autoclave at the following parameters: temperature 123 ° C, duration 80 minutes After the hydrolysis is complete, the puree is immediately cooled, the acid is neutralized with a sodium hydroxide solution with a concentration of 0.1 mol / dm ³ to the pH of the puree before hydrolysis (pH 5-6). The resulting hydrolyzed puree is used as a component of the nutrient mixture of the starter culture.

To prepare a nutrient medium, peeled or wallpaper rye flour is mixed with tea leaves prepared at a ratio of flour and water in wt. lobes 1: 2.5, hydrolyzed puree from the yacon and water. The nutrient mixture has a moisture content of 84-87%, a temperature of 30-32 ° C. Hydrolyzed puree from yacon is introduced into it in an amount of 10-15% by weight of flour in the composition of the nutrient medium. Carefully mixed food is mixed with fermented yeast in the ratio, in wt. fractions of 1: 1, fermented at 30-32 ° C for 180-240 minutes to a final acidity of 9-12 degrees. Ready sourdough with a lifting force of 23-27 min is used to make bread from rye or a mixture of rye and wheat flour.

Specific parameters of the method for the production of liquid sourdough for making bread from rye and a mixture of rye and wheat flour are given below.

Example 1. Purified from the ground and plant impurities, the roots of the icon are washed and subjected to pairing (steaming) for 15-20 minutes. Then wipe through a sieve with a mesh diameter of not more than 0.4 mm The resulting puree is a homogeneous mass of pleasant apple taste and aroma with a mass fraction of solids of 18%. The scheme for hydrolysis of puree from yacon is given above.

The breeding cycle for preparing the starter culture is carried out according to the unified instructions using pure cultures of lactic acid bacteria L. casei-26, L. plantarum-30, L. fermenti-34, L.brevis-1 and S. cerevisiae L-1 yeast in accordance with the parameters ( Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - P.74-84).

In the production cycle, after selection of 0.5 kg from the ripened yeast, 0.5 kg of the nutrient mixture is introduced into it, prepared by mixing 35.8 g of peeled rye flour, 166.3 g of tea leaves (with a ratio of peeled rye flour and water in mass fractions 1 : 2.5), 10.6 g of hydrolyzed mashed potatoes from the yacon and 287.3 cm ^{3 of} water (mashed potatoes from the yacon in an amount of 5% by weight of flour). The temperature of the nutrient medium 30-32 ° C, humidity 85.4%. Duration of fermentation of starter culture 210 min. The indicators of the finished yeast are given in table. 1.

Liquid sourdough is conducted continuously. Every 180-240 min, half of the fermented starter culture is taken and the same amount of the indicated nutrient mixture is added, the remaining starter culture is used for kneading the dough.

The quality indicators of bread prepared according to the recipe and technological parameters of Darnitsky bread on liquid rye sourdough are given in table. 2.

Example 2. The preparation of hydrolyzed mashed potatoes from the yacon and the wiring cycle for preparing the starter culture are carried out according to the parameters of example 1.

In the production cycle, after selection of 0.5 kg from the ripened yeast, 0.5 kg of the nutrient mixture is introduced into it, prepared by mixing 33.9 g of peeled rye flour, 157.5 g of tea leaves (with a ratio of peeled rye flour and water in mass fractions 1 : 2.5), 21.3 g of hydrolyzed mashed potatoes from the yacon and 287.3 cm ^{3 of} water (mashed potatoes from the yacon in an amount of 10% by weight of flour). The temperature of the nutrient medium 30-32 ° C, humidity 86.0%. Duration of fermentation of starter culture 210 min. The indicators of the finished yeast are given in table. 1

Liquid sourdough is conducted continuously. Every 180-240 min, half of the fermented starter culture is taken and the same amount of the indicated nutrient mixture is added, the remaining starter culture is used for kneading the dough.

The quality indicators of bread prepared according to the recipe and technological parameters of Darnitsky bread on liquid rye sourdough are given in table. 2.

Example 3. The preparation of hydrolyzed mashed potatoes from the yacon and the wiring cycle for preparing the starter culture are carried out according to the parameters of example 1.

In the production cycle, after selection of 0.5 kg from the ripened yeast, 0.5 kg of the nutrient mixture is introduced into it, prepared by mixing 33.0 g of peeled rye flour, 153.1 g of tea leaves (with a ratio of peeled rye flour and water in mass fractions 1 : 2.5), 26.0 g of hydrolyzed mashed potatoes from the yacon and 287.9 cm ^{3 of} water (mashed potatoes from the yacon in an amount of 12.5% by weight of flour). The temperature of the nutrient medium 30-32 ° C, humidity 86.1%. Duration of fermentation of starter culture 210 min. The indicators of the finished yeast are given in table. 1.

Liquid sourdough is conducted continuously. Every 180-240 min, half of the fermented starter culture is taken and the same amount of the indicated nutrient mixture is added, the remaining starter culture is used for kneading the dough.

The quality indicators of bread prepared according to the recipe and technological parameters of Darnitsky bread on liquid rye sourdough are given in table. 2.

Example 4. The preparation of mashed potatoes from the yacon, its hydrolysis and the wiring cycle for preparing the starter culture are carried out according to the parameters of example 1.

In the production cycle, after selection of 0.5 kg from the ripened yeast, 0.5 kg of the nutrient mixture is introduced into it, prepared by mixing 32.0 g of peeled rye flour, 148.7 g of tea leaves (with a ratio of peeled rye flour and water in mass fractions 1 : 2.5), 32.0 g of hydrolyzed mashed potatoes from the yacon and 287.3 cm ^{3 of} water (mashed potatoes from the yacon in an amount of 15% by weight of flour).

The temperature of the nutrient medium 30-32 ° C, humidity 86.1%. Duration of fermentation of starter culture 210 min. The indicators of the finished yeast are given in table. 1.

Liquid sourdough is conducted continuously. Every 180-240 min, half of the fermented starter culture is taken and the same amount of the indicated nutrient mixture is added, the remaining starter culture is used for kneading the dough.

The quality indicators of bread prepared according to the recipe and technological parameters of Darnitsky bread on liquid rye sourdough are given in table. 2.

Example 5. The preparation of mashed potatoes from the yacon, its hydrolysis and the wiring cycle for preparing the starter culture are carried out according to the parameters of example 1.

In the production cycle, after selection of 0.5 kg from the ripened yeast, 0.5 kg of the nutrient mixture is introduced into it, prepared by mixing 30.2 g of peeled rye flour, 140.0 g of tea leaves (with a ratio of peeled rye flour and water in mass fractions 1 : 2.5), 42.5 g of hydrolyzed mashed potatoes from the yacon and 287.3 cm ^{3 of} water (mashed potatoes from the yacon in an amount of 20% by weight of flour). The temperature of the nutrient medium 30-32 ° C, humidity 86.5%. Duration of fermentation of starter culture 210 min. The indicators of the finished yeast are given in table. 1.

Liquid sourdough is conducted continuously. Every 180-240 min, half of the fermented starter culture is taken and the same amount of the indicated nutrient mixture is added, the remaining starter culture is used for kneading the dough.

The quality indicators of bread prepared according to the recipe and technological parameters of Darnitsky bread on liquid rye sourdough are given in table. 2.

As can be seen from the table. 1, the best combination of organoleptic and physico-chemical indicators of liquid rye sourdough is obtained by observing the parameters of examples 2, 3, 4. When reducing the dosage of hydrolyzed mashed potatoes from the yakon (example 1), the effect of its use is negligible, indicators of liquid rye sourdough and bread cooked with its application, are close to known methods.

An increase in the dosage of hydrolyzed mashed potatoes from the yacon (Example 5), although it leads to an improvement in the biotechnological parameters of the starter culture, the semi-finished product acquires an uncharacteristic, more pronounced than acceptable fruity odor. In addition, an increase in digestible carbohydrates in the environment creates preferable conditions for the vital activity of yeast, thereby violating the ratio between them and the ICD.

Compared with sourdough with the addition of 7.5% sugar beet paste, selected for the prototype, the proposed method for preparing liquid rye sourdough improves the basic biotechnological indicators of sourdough - lifting force and acidity, bread - porosity, to obtain finished products with a uniform, well-developed porosity structure, the taste and aroma characteristic of the products of this group with a pleasant fresh apple aftertaste. The more pronounced flavor of the starter and finished products is also due to the depth of the ongoing biochemical and microbiological processes in the proposed starter culture, as evidenced by the consumption of more digestible sugars, which are the main substrate for the life of the starter microflora. At the same time, a higher initial content of reducing sugars is provided, despite the significantly lower humidity of the starter culture, which also confirms the manufacturability of the proposed method. In addition, the leaven obtained by the proposed method creates the conditions for the simultaneous favorable development of both yeast cells and lactic acid bacteria, as evidenced by their large numbers and an equal growth rate in one cycle. Which generally ensures the stability of the starter culture over a long period without conducting a wiring cycle.

Given the introduction of hydrolyzed mashed potatoes from the yacon to replace part of the flour, the proposed method allows to save rye flour at the stage of preparation of liquid rye sourdough.

Thus, the proposed method, which includes introducing puree from yacon into the nutrient medium in an amount of 10-15% by weight of flour, allows creating conditions for intensive symbiotic activity of yeast cells and lactic acid bacteria, which leads to an improvement in the quality indicators of liquid rye starter culture, its stability, increasing the physico-chemical parameters of finished products, improving the structure of porosity, their taste and aroma, reduces the cost of rye flour for the preparation of sourdough.

Claims (1)

A method for the production of liquid sourdough for making bread from rye and a mixture of rye and wheat flour, including a wiring cycle, which involves mixing flour, tea leaves and water with the introduction of yeast and lactic acid bacteria, fermenting the mixture, and a production cycle consisting in adding to the mixture a nutrient medium consisting of from rye flour, tea leaves and water, followed by fermentation, characterized in that the hydrolyzed puree from the yacon is additionally introduced into the nutrient medium in an amount of 10-15% by weight of the flour in the sourdough.