RU2257083C2 - Method for preparing of bread from fine-rye flour - Google Patents

Abstract

FIELD: baking industry, in particular, producing bread from mixture of rye flour and wheat flour with the use of concentrated lactic acid starter.

SUBSTANCE: method involves two-staged procedure of preparing starter with the use of hulled rye flour and concentrated lactic acid starter used in accordance with predetermined receipt and process; preparing sponge with the use of rye flour in an amount corresponding to receipt amount at initial temperature of 27-29°C and fermentation time of 180-200 min; additionally introducing sieved rye flour and other components to top-grade wheat flour during preparing of dough, with initial temperature making 29-31°C, fermentation time being 60-70 min, final acidity of 5.5-7.5°H and moisture content of 49.5%; cutting and proofing dough; baking bread.

EFFECT: reduced acidity value and increased porosity.

1 ex

Description

The claimed technical solution relates to the field of bakery production, namely the production of bread from a mixture of rye and wheat flour.

Known bread “Peklevanny” and the method of its preparation in three stages (TU 9113-050-05747152-94 - Collection of recipes and technological instructions for the preparation of bakery products using rye flour. - St. Petersburg branch of GosNIIHP, 2000, p.15 -18) from premium grade wheat flour (20 kg), seeded rye flour (80 kg), liquid yeast, sugar, salt and water in three stages (sourdough - dough - dough). A disadvantage of the known method of making bread is its low technology associated with the use of liquid yeast, and poor organoleptic characteristics of bread due to the use of traditional starter cultures (thick or liquid).

Moscow Region bread, table bread and methods for their preparation are known (Collection of technological instructions for the production of bread and bakery products. - M: USSR Ministry of Bread Products, NPO Khlebprom, VNIIHP, Preiskurantizdat, 1989, p. 159 and 160, respectively) from peeled rye flour and wheat flour of the 2nd grade, yeast, sugar, salt and water in three stages (sourdough - dough - dough) using concentrated lactic sourdough (KMKZ) in the preparation of sourdough. A disadvantage of the known methods of making bread are unsatisfactory organoleptic characteristics of bread, in particular the high acidity of dough, dough and, accordingly, finished bread.

Closest to the proposed method is the preparation of bread from the capital (GOST 26984-86. - Collection of technological instructions for the production of bread and bakery products. - M: Ministry of Bread Products of the USSR, NPO Khlebprom, VNIIHP, Preiskurantizdat, 1989, pp. 185-187) from peeled rye flour (50 kg) and grade 1 wheat flour (50 kg), yeast (0.5 kg), granulated sugar (3 kg), salt (1.5 kg) and water in three stages (sourdough - dough - dough) using concentrated lactic starter culture (KMKZ) in the preparation of the starter culture; moreover, all wheat flour of the 1st grade is introduced into the dough, and the whole peeled rye is added to the sourdough and dough, the moisture content of which is maintained at 59-61%.

The prototype method is not effective enough due to unsatisfactory organoleptic characteristics of the resulting bread, in particular due to the still high acidity of the dough (9-10 ° N), dough (7-10 ° N) and, accordingly, the finished bread (8 ° N ); insufficient porosity of bread, as well as a lack of vitamins, enzymes and other useful substances in bread, determined by the presence of rye flour in the recipe. Solved by the invention, the problem and the expected technical result are to increase the efficiency of the method of cooking bread. Acidity will decrease, porosity of bread will increase. By reducing the content of wheat flour, calorie content and cost of bread will decrease. The high content of B vitamins provides high dietary qualities of bread.

The problem is solved in that in the proposed method of making bread, which includes the sequential preparation of sourdough using rye peeled flour and concentrated lactic acid sourdough, dough using rye flour, dough using wheat flour, cutting, proofing and baking bread, as concentrated lactic acid starter cultures use KMKZ F-27, which is a liquid mixture of pure cultures of lactic acid bacteria L. plantarum - 30, L.casei - 26, L. brevis - 1, L.fermenti - 34; additional rye seeded flour is introduced into the dough and premium grade wheat flour is used as wheat flour; moreover, the preparation of starter culture at KMKZ F-27 is carried out in two phases, following the following formulation and technology: the 1st phase involves mixing 1 liter of KMKZ F-27 with a nutrient mixture consisting of 3.6 kg of peeled rye flour and 5.4 l of water - with a duration of fermentation of 24-36 hours, a temperature of 35-38 ° C, a humidity of 63-70% and a final acidity of 18-20-22 ° N; The 2nd phase involves mixing 10 l of the first phase with 36 kg of peeled rye flour and 54 l of water while maintaining the above parameters of the first phase fermentation; the preparation of the dough is carried out in accordance with the following recipe and technology: 55 kg seeded rye flour, 5 kg peeled rye flour in a sourdough, 10 kg sourdough water, 0.5 kg baked yeast, calculated drinking water at an initial temperature of 27-29 ° C, the duration of fermentation is 180-200 minutes, the final acidity is 6-8 ° N and humidity 47-49%; and the preparation of the test is carried out in accordance with the following recipe and technology: premium wheat flour 20 kg, seeded rye flour 20 kg, whole bread, table salt 1.5 kg, granulated sugar 3 kg, calculated drinking water at an initial temperature of 29 -31 ° C, the duration of fermentation 60-70 min, the final acidity of 5.5-7.5 ° N and a humidity of 49.5%.

The moisture content of dough and dough found experimentally in the course of special studies with test bread baking no more than 49.5% ensures their improved rheology and final acidity of 6-8 ° N and 5.5-7.5 ° N, respectively, and therefore less acid (6.0-6.5 ° N) and a more pleasant taste of bread than the prototype.

A comparative analysis of the features of the prototype and the claimed technical solution allows us to conclude that the latter meets the criterion of “novelty”.

The claimed combination of features, the authors managed to achieve a significant improvement in the organoleptic and physico-chemical characteristics of bread, not only relative to the prototype, but also relative to the mentioned TU 9113-050-05747152-94 for bread “Peklevanny”. Obviously, the recipe and technology found by the authors turned out to be optimal from the point of view of ensuring the vital activity of microorganisms of the KMKZ, which is extremely dependent on temperature, acidity and humidity (O.V. Afanasyeva. Technological requirements for microorganisms in the baking industry. - M: Pishcheprom, 1976, 24 from.).

The inventive combination of operations, according to the authors, meets the criterion of "inventive step".

The method is carried out by the following sequence of operations:

1. Preparation of starter culture using KMKZ, peeled rye flour and water.

2. Preparation of dough using the leaven obtained according to claim 1, seeded rye flour, yeast and water.

3. Preparation of the dough using dough obtained according to claim 2, premium wheat flour, seeded rye flour, salt, sugar and water.

4. Cutting and proofing the dough.

5. Baking bread.

An example of a specific implementation of the method

For the preparation of sourdough, KMKZ F-27 is used, produced by the Branch of the State Research Institute of Chemical Technology in St. Petersburg, in the Museum of Pure Cultures of which the corresponding strains are stored. KMKZ F-27 is a liquid mixture of pure cultures of lactic acid bacteria L. plantarum - 30, L.casei - 26, L.brevis - 1, L.fermenti - 34.

Directly at the bakery, the preparation of the nutrient mixture for the starter culture, the preparation of the starter culture by mixing KMKZ F-27 with the nutrient mixture, the fermentation of the starter, its refreshment and consumption in production are carried out.

The procedure for preparing the starter culture at KMKZ F-27 is schematically as follows:

1st Phase

KMKZ F-27: 1 L

Nutrient mixture: peeled rye flour - 3.6 kg

water - 5.4 l

1 L + 9 L = 10 L

Parameters:

Duration of fermentation - 24-36 hours

Temperature, ° С - 35-38

Humidity,% - 63-70

Final acidity, ° N - 18-20-22

2nd Phase

Peeled rye flour - 36 kg

Water - 54 L

10 l (1st phase) + 90 l = 100 l

Parameters are saved the same as in the 1st phase.

Ready-made sourdough at KMKZ F-27 (hereinafter referred to as “sourdough”) in the amount of 50% is used in production; the remaining 50% is taken to update it. Fermentation time is 8-12 hours, acidity is 18-20-22 ° N.

Raw Material:

Premium wheat flour TU-8 of the Russian Federation 11-95-91

or

Baking wheat flour of the highest GOST 26574-85

varieties

Seeded rye flour GOST 7045-90

Peeled rye flour GOST 7045-90

Sugar GOST 21-94

Food salt GOST 13830-97

Pressed baking yeast GOST 171-81

Drinking water GOST 2874-82

Recipe and mode of preparation:

Name of raw materials and process indicators Consumption of raw materials and cooking parameters of dough and dough Opara Dough Premium wheat flour - twenty Seeded rye flour, kg 55 twenty Peeled rye flour, kg (sourdough) 5 - Leaven water, kg 10 - Pressed baking yeast, kg 0.5 - Opara all Edible salt, kg - 1,5 Sugar, kg - 3 Drinking water, l by calculation by calculation Initial temperature, ° С 27-29 29-31 Fermentation time, min 180-200 60-70 Final acidity, ° N 6-8 5.5-7.5 Humidity% 47-49 49.5

As can be seen, the proposed sequence of operations with maintaining the moisture content of the dough and dough no more than 49.5% ensures their final acidity of 6-8 ° N and 5.5-7.5 ° N, respectively.

Ready dough is served for cutting. The duration of the proofing is 50-60 minutes. The baking time at a temperature of 190-220 ° C in a humidified chamber of the FTL-2 furnace for 24 cradles per hearth is 40-60 minutes.

Temperature conditions, proofing and baking times can vary depending on the design features of the equipment and its operating conditions, as well as on the quality of the flour.

Physico-chemical characteristics of the bread “Peklevanny” made by the claimed method, bread of the capital and bread “Peklevanny” according to TU 9113-050-05747152-94 are as follows:

Name of indicator The bread according to the claimed method Capital bread (prototype) TU bread Humidity of crumb,% no more 46-47 46-47 46-48 Crumb acidity, ° N, not more than 6.0-6.5 8.0 7.0 The crumb porosity,%, not less 65-68 62-65 58-60 Mass fraction of sugar in terms of dry matter,% 3.0 ± 1.0 3.0 ± 1.0

Bread “Peklevanny”, obtained by the proposed method, has a particularly developed porosity, high, lush, with a sweet-sour taste, aroma. The crumb is baked, without traces of impermeability, not sticky. The quality of the bread meets and exceeds the requirements of TU 9113-050-05747152-94; just as superior to the quality of bread prepared according to the prototype. Conforms to requirements of Ca. PiN.2.3.2.560-96.

Claims (1)

A method of making bread, including the sequential preparation of sourdough using rye peeled flour and concentrated lactic acid sourdough, dough using rye flour, dough using wheat flour, cutting, proofing and baking bread, characterized in that KMKZ F- is used as concentrated lactic sourdough 27, which is a liquid mixture of pure cultures of lactic acid bacteria L. plantarum - 30, L. casei - 26, L. brevis - 1, L. fermenti - 34, additional rye seeded flour is introduced into the dough and as wheat ary use flour wheat white flour; moreover, the preparation of starter culture at KMKZ F-27 is carried out in two phases, following the following formulation and technology: the 1st phase involves mixing 1 liter of KMKZ F-27 with a nutrient mixture consisting of 3.6 kg of peeled rye flour and 5.4 l of water - with a duration of fermentation of 24-36 hours, a temperature of 35-38 ° C, a humidity of 63-70% and a final acidity of 18-22 ° N; 2nd phase involves mixing 10 l of the 1st phase with 36 kg of peeled rye flour and 54 l of water while maintaining the above parameters of the 1st phase fermentation; the preparation of the dough is carried out in accordance with the following recipe and technology: 55 kg seeded rye flour, 5 kg peeled rye flour in a sourdough, 10 kg sourdough water, 0.5 kg baked yeast, calculated drinking water at an initial temperature of 27-29 ° C, the duration of fermentation is 180-200 minutes, the final acidity is 6-8 ° N and humidity 47-49%; and the preparation of the test is carried out in accordance with the following recipe and technology: premium wheat flour 20 kg, seeded rye flour 20 kg, whole bread, table salt 1.5 kg, granulated sugar 3 kg, calculated drinking water at an initial temperature of 29 -31 ° C, the duration of fermentation 60-70 min, the final acidity of 5.5-7.5 ° N and a humidity of 49.5%.