RU2257086C1 - Method for producing of scalded sorts of bread - Google Patents

Abstract

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

SUBSTANCE: method involves preparing dough from receipt amount of baker's rye flour and first-grade or second-grade wheat flour, compressed baker's yeast, fermented rye malt, sand sugar, coriander or caraway, edible salt, sweet water and liquid starter with moisture content of from 81.0% to 83.0%, acidity value of 10.0-11.0° and lifting capacity of 25-30 min; producing starter with the use of dry lactobacillus combined with pure yeast culture and with the use nutritive mixture with converted rye scalder for freshening of starter in each cycle of using liquid ripened starter for kneading of dough, with following reproducing of starter; producing scalder from baker's rye flour and conversion liquid such as sweet water and water condensate obtained from sweet water or chemically purified water, steam which is used for steaming flour to produce converted scalder; producing nutritive mixture from converted scalder, baker's rye flour and sweet water; producing fermented rye malt by mixing malt with baker's rye flour, followed by scalding of mixture with sweet water having temperature of 90-100°C and holding at this temperature; maintaining flour and water weight ratio in scalder and in nutritive mixture with scalder within the range of 1.51-1.89, with flour moisture content being taken into account. Weight ratio of baker's rye flour in starter, fermented converted rye and dough makes (0.13-0.34):(0.06-0.32):1. Method further involves fermenting, cutting, proofing and baking dough and discharging ready bread.

EFFECT: improved quality of bread owing to using of optimized flour and liquid ratio in the process of preparing scalder and nutritive mixture used for preparing of liquid starter with scalder.

18 cl, 3 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used in the production of custard varieties of bread.

A known method for the production of bread "Borodino New", involving the preparation of tea leaves, yeast, dough, cutting dough for dough pieces weighing 0.830 ÷ 0.840 kg, laying in molds, proofing dough for 60 ÷ 65 minutes, spraying with water on top of the dough pieces in the molds, sprinkling coriander dough pieces and baking bread for 60 ÷ 65 minutes at a temperature of 200 ÷ 220 ° C.

The infusion is prepared from a mixture of flour, coriander and malt by brewing with water at a temperature of 95 ÷ 97 ° C, followed by keeping the mixture for 1.5 ÷ 2.0 hours for saccharification. The finished tea leaves are cooled to 32 ° C and spent on kneading dough. Welding has a moisture content of 67.0%, a temperature of 32 ÷ 34 ° C.

The dough is prepared on liquid sourdough without tea leaves. To prepare a liquid yeast, 18.0 kg of peeled rye flour is mixed with 42 l of water and added to a container with ripe sourdough in a 1: 1 ratio. Ferment is subjected to fermentation for 3.5 hours to an acidity of 8.0 ÷ 12.0 degrees.

To prepare the dough, use the following components, kg:

peeled rye flour 52,0

baking wheat flour first grade 15.0

tea leaves 40,2

pressed baker's yeast 0.7

granulated sugar 6.0

saline solution, l 3.2

The above components are mixed and fermented dough 80 ÷ 90 minutes.

The fermented dough is cut into dough pieces and then the process is carried out as described above (RU 2123787, 12.27.1998).

The disadvantage of this method is the length of the process of making tea leaves - the process of saccharification of flour lasts 1.5 ÷ 2.0 hours, as well as the possibility of sticking bread in the molds and, as a result, cracking, uneven porosity is possible, which leads to an increase in the percentage of rejects and reduces consumer demand.

A known method of producing custard bread from a mixture of peeled rye flour and wheat flour of the first grade and rye malt. The dough is prepared in three stages: tea leaves, sourdough, dough.

The tea leaves are prepared as follows.

Caraway seeds, previously ground before the shells are destroyed, are mixed with 10 kg of malt and 28 liters of water are poured with a temperature of 45 ÷ 50 ° С. After 30–40 min of infusion, 12 kg of flour intended for infusion are poured, and with continuous stirring, they are infused with water heated to 95–97 ° С. The prepared tea leaves are saccharized for 1.5 ÷ 2.0 hours. Sugared tea leaves are cooled to 38 ÷ 34 ° C and spent on kneading dough.

The dough is prepared on a liquid sourdough using lactobacterin.

To prepare the starter culture, 18 kg of peeled rye flour is mixed with 42 l of water and fermented to a final acidity of 7 ÷ 8 degrees. The resulting “talker" is added to an equivalent amount of ripe sourdough. The duration of fermentation of the starter culture is 3.5 hours.

To prepare the dough, 60 kg of the prepared starter culture is mixed with 60 kg of first-grade wheat flour, 4 l of saline and 45 kg of tea leaves. As a baking powder use compressed yeast in an amount of 0.3% by weight of flour. The dough is fermented for 60–90 min until acidity of 9–13 degrees. The fermented dough is cut on dividing machines or manually onto dough pieces and placed in a mold greased with vegetable oil and sent to a proofer, the duration of which is 60–65 min at a temperature of 190–200 ° C (RU 2101958, 01.20.1998, A 21 D 8 / 02).

The disadvantage of this method is the long process of preparing the tea leaves, because saccharification of flour in welding is carried out for 90 ÷ 120 min to obtain a starter culture with an acidity of 12 ÷ 16 degrees and a humidity of 48 ÷ 50%.

The objective of the proposed method is to reduce the cooking time of the brewing, improving the quality of bread by optimizing the modes of preparing the yeast and selecting the optimal ratio of the mass of flour and liquid in the process of preparing the yeast, fermented rye malt and dough.

The problem is solved due to the fact that a method for the production of custard varieties of bread has been developed, according to the invention provides for the preparation of a dough from a prescription amount of rye flour and baking wheat flour of the first grade or second grade, pressed baker’s yeast, fermented rye malt, granulated sugar, coriander or caraway seeds , table salt, drinking water and liquid starter culture with humidity from 81.0 to 83.0%, acidity 10.0 ÷ 11.0 degrees and lifting force 25 ÷ 30 min, obtained using dry varnish tobacterin in combination with a pure yeast culture, as well as using a nutritious mixture with saccharified rye tea leaves to refresh the starter culture in each cycle of selection of ripened liquid starter culture for kneading dough and subsequent yeast reproduction, the tea leaves being obtained from baking rye flour and liquid for its saccharification in the form of saccharification drinking water and water condensate obtained from drinking or chemically purified water, steam, which is used for steaming flour to obtain sugar candied tea, and the nutrient mixture from wasps brewing tea, baked rye flour and drinking water, baking rye flour is added to the fermented rye malt, the mixture is brewed with drinking water at a temperature of 90-100 ° C and maintained to obtain saccharified rye fermented malt, while the ratio of the hydromodules is the ratio of the mass of flour to mass liquids - in the tea leaves and in the nutrient mixture with tea leaves provide components of 1.51 ÷ 1.89 taking into account the moisture content of the flour, and the ratio of the content of rye flour in the sourdough, sugared rye malt is fermented nn and in the dough - components, respectively (0.13 ÷ 0.34) :( 0.06 ÷ 0.32): 1, and after making the dough, it is fermented, cut, proofed, baked and unloaded the finished bread.

It is recommended that in the production of bread the components be used in the following ratio, wt.%:

Bakery rye flour 44.6 ÷ 50.4

first-grade wheat flour or

second grade 94 ÷ 12.9

fermented rye malt 3.1 ÷ 6.5

pressed baker's yeast 0.05 ÷ 0.2

edible salt 0.55 ÷ 0.65

granulated sugar 3.7 ÷ 4.5

coriander or caraway seeds 0.3 ÷ 0.5

liquid rest

You can additionally use molasses in an amount of 2.5 ÷ 2.6 wt.%, Which should be applied when preparing the dough.

It is possible to use peeled rye flour, or wallpaper rye flour, or a mixture of peeled rye flour and wallpaper rye flour in a ratio of respectively (0.8 ÷ 0.9): (0.8 ÷ 0.9): (0.2 ÷ 0 , 1), preferably 0.85: 0.15 using wallpaper rye flour in the tea leaves upon receipt of the starter culture, using flour with a moisture content of 12.0–15.0%, preferably 14.5%.

It is advisable to obtain a liquid sourdough in the production cycle by preparing the tea leaves, as well as a nutrient mixture with tea leaves, making a nutritious mixture with tea leaves in part of the sourdough of the previous production cycle, while the tea leaves should be obtained in a tea-brewing machine with a cooling jacket and a stirring body by saccharification of flour peeled rye baking, which can be carried out by introducing into the flour rye baking liquid in the form of drinking water with a temperature of 90 ÷ 100 ° C and water vapor with a temperature of 102 ÷ 105 ° C and a pressure of 10.1 ÷ 30.4 kPa, preferably 20.3 kPa, moreover, the steam should be used in an amount of not more than 12% of the mass of liquid used for preparing the tea leaves, steaming the flour with bubbling steam and by mechanical treatment for 15–20 min, and to obtain a nutritious mixture, peeled rye flour and drinking water with a temperature of 15–20 ° С should be added to saccharified tea with continuous stirring and additional cooling by supplying cold water to a cooling jacket at the brewing machine until a nutrient mixture with tea leaves with a temperature of 28 ÷ 32 ° C is obtained, after adding it to the part of the ferment of the previous cycle, which is preferably 50% of the total mass of the finished ferment of the previous production cycle, the ferment with the nutrient mixture with tea leaves can be fermented for its reproduction within 3 ÷ 5 hours until the acidity of 10.0 ÷ 11.0 degrees and a lifting force of 20 ÷ 30 minutes at a humidity of 81.0 ÷ 83.0%, preferably 82.0 ÷ 83.0%.

It is recommended that fermented rye malt be prepared by brewing 10.0 kg of malt and 5.0 kg of rye flour with peeled drinking water in an amount of 7.0 ÷ 10.0 kg with a temperature of 90 ° C ÷ 100 ° C per 100 kg of flour in a dough, followed by holding for 3 to 6 hours and obtaining saccharified malt with a moisture content of 44.0%.

You can add coriander to the dough in a crushed form, and coriander in an amount of 20.0 ÷ 22.0% of its total amount can be used in a crushed form to sprinkle dough pieces after they are moistened from above.

It is advisable to prepare the dough by successively introducing into the bowl a liquid yeast with brewing, crushed coriander, or caraway seeds, pressed baking yeast in the form of a suspension, fermented rye malt, peeled baking rye flour, first grade wheat flour, baked salt in the form of granulated sugar and the prescribed amount of drinking water, followed by stirring and obtaining a dough with an initial temperature of 27 ÷ 28 ° C and subsequent fermentation for е 90.0 ÷ 120 min with ensuring the acidity of the test at the end of the process 8.0 ÷ 12.0 degrees, humidity of the test 46.0% ÷ 47.0%, then feed the test into the stacker-divider and cut the test into test blanks and lay them in molds for subsequent proofing.

When preparing the dough, it is possible to prepare a suspension of pressed baker's yeast, which should be used in an amount of 0.05% ÷ 0.2% by weight of the flour, by mixing them with drinking water in a ratio of 1: 3, and also prepare a salt solution of density (1 , 10 ÷ 1.19) g / l, add the recipe amount of peeled rye flour and baking wheat flour, ripened liquid sourdough with tea leaves, fermented rye malt with boiled ground coriander, suspension of baking yeast baths, saline, granulated sugar and drinking water and knead the dough for 3–5 min, followed by fermentation in a shaft, mainly with two single-entry blades, a single-section, trough-like fermenter with stirring and moving the dough on the inner surface of the trough, inclined to the horizon at an angle of 2.8 ÷ 3.0 ° with the ability to control the speed of movement of the test by changing the speed of rotation of the blades of the apparatus, while at least the temperature and humidity of the test at the input must be measured ode and acidity at the outlet of the apparatus for monitoring and subsequent, if necessary, adjusting the number of recipe components used to prepare the dough, the fermentation process being carried out for 75.0 ÷ 85.0 min, ensuring the acidity of the test at the end of the process 8.0 ÷ 12, 0 deg, humidity of the dough 46.0 ÷ 47.0%, after which the dough is moved to the stacker-divider and cut the dough into dough pieces and put them into molds for subsequent proofing in the production of shaped bread, or in cassettes - in the production of hearth of bread.

It is advisable to proof the dough pieces in the proofer of the proofer-furnace unit for 50.0 ÷ 60.0 min at a temperature of 35 ° С ÷ 45 ° С and relative humidity not more than 75%, which should be maintained by supplying steam with a temperature in the proofer 102 ° C ÷ 105 ° C under a pressure of 10.1 kPa ÷ 30.4 kPa, preferably 20.3 kPa, preferably through perforated pipes with a hole diameter of 2 ÷ 3 mm.

It is recommended that when proofing the dough pieces and baking them in the cradle forms of the proofing-oven unit, ensure that the cradles are simultaneously located on the proofing, on baking and in the section from unloading the finished bread to laying the dough pieces in the amount of the total number on the conveyor, respectively (31 , 0 ÷ 37.0)%, (39.0 ÷ 47.0)% and (21.0 ÷ 25.0)%, preferably 34%, 43% and 23%.

It is advisable when using a proofing oven unit with an HPF-36 brand oven on a common endless conveyor to simultaneously place 69 cradles in a proofing cabinet, 87 cradles in the oven, and 45 cradles in the section from unloading finished bread to laying dough pieces in the installation on the cradle 16 forms and the distance between the axes of attachment of adjacent cradles of 280 mm.

When baking bread with custard molded mass of the finished cooled product 0.5 ÷ 1.0 kg, it is possible to bake dough pieces for 50 ÷ 65 min in an oven with four temperature zones, the temperature of which from the cradles in the oven to their exit from the oven is 230 ° C ± 5 ° C, 210 ° C ± 5 ° C, 190 ° C ± 5 ° C and 150 ° C ± 5 ° C.

It is recommended that in the production of custard hearth bread dough pieces be placed in cassettes covered with a cloth and installed on the cradles of the proofing cabinet conveyor, and proofed at a temperature of 35 ÷ 45 ° C for 45 ÷ 55 minutes, and after proofing, the dough pieces are reloaded from the cassettes on under the tunnel furnaces with four temperature zones, in the first of which, at a temperature of 260 ± 5.0 ° С and moistened with steam or by spraying with water, for example by spraying the latter, hydrothermally treat the dough pieces, and subsequently boiling zones respectively with temperature of 240 ± 5 ° C, 180 ± 5 ° C and 150 ± 5 ° C to produce baked dough products.

It is recommended that hearth bread be produced with a mass of one product in finished form equal to 0.75 kg with a minimum yield of bread with a flour moisture of 14.5%, which is 145.5%.

You can spray the bread before removing it from the oven with drinking water supplied under pressure through openings in the tubular collector or by creating misty suspensions.

In the production of custard bread Borodino components should be used in the following ratio, wt.%:

Wallpaper rye flour 50.4

including:

in leaven 9.45

in saccharified fermented malt 9.45

in the test 31.5

second-grade baking wheat flour 9.45

fermented rye malt 3.15

pressed baking yeast 0.13

edible salt 0.63

granulated sugar 3.78

molasses 2.52

coriander 0.32

including 0.13 dusting

liquid rest

In the production of custard bread "Borodino New" components should be used in the following ratio, wt.%:

peeled rye flour 44.6 ÷ 50.0

including:

in leaven 9.55 ÷ 9.64

in tea leaves with fermented rye malt 6.3 ÷ 6.5

in the test 31.8 ÷ 32.1

first-grade wheat flour 12.6 ÷ 12.9

fermented rye malt 3.15 ÷ 3.25

pressed baker's yeast 0.12 ÷ 0.13

edible salt 0.63 ÷ 0.65

granulated sugar 4.46 ÷ 4.50

coriander 0.4 ÷ 0.5

including dusting 0.09 ÷ 0.11

liquid rest

The technical result provided by the invention consists in improving the quality, taste and aroma of bread prepared with liquid sourdough with brewing while ensuring stable predetermined yield and high porosity and elasticity of the crumb due to the establishment of the optimal ratio of flour and liquid amounts to hydraulic modules during the preparation of the infusion and a nutritional mixture with tea leaves, taking into account the liquid phase of the steam used in saccharification of the tea leaves, and thereby improve the quality used in the production For starter bread, the starter has an optimal moisture content of fermentation from 81.0% to 83.0%, an optimum acidity of 10 ÷ 11 degrees and a starter culture with an optimal ratio of fermented milk and acetic acids when using flour with a specific moisture content.

When the ratio of infusion hydromodules and infusion mixture with infusion is less than 1.51, the leaven is “weaker” in consistency, the rate of total acid accumulation is significantly reduced, and the proportion of acetic acid in the total acidity of the starter is reduced, which negatively affects the taste of bread.

When the ratio of infusion hydromodules and infusion mixture with infusion is greater than 1.89, the leaven is “stronger” in consistency and the rate of total acid accumulation is significantly increased, and the proportion of acetic acid in the total acidity of the starter increases, which also negatively affects the taste of bread, as well as its flavor and physico-chemical characteristics of the crumb of bread.

The invention is illustrated by the following examples, which do not cover, and even more so do not limit the entire scope of the claims.

Example 1

Custard bread “Borodino New” is produced.

For its production, components are used in the following ratio, wt.%:

peeled rye flour 48,0

including:

in leaven 9.6

fermented rye malt 6.4

in the test 32.0

first grade wheat flour 12.8

fermented rye malt 3.2

pressed baking yeast 0.13

edible salt 0.64

granulated sugar 4.48

coriander 0.45

including dusting 0.10

liquid rest

Flour is used with a moisture content of 14.5%.

For the production of bread, liquid yeast is prepared with tea leaves with a moisture content of 82.0%, acidity of 10 degrees and a lifting force of 25 minutes, saccharified tea leaves, nutritious mixture with tea leaves, fermented rye malt, pressed baker's yeast suspension and saline solution. The infusion is obtained in an infusion machine with a cooling jacket and a stirring working element by saccharification of 40 kg of peeled rye flour, which is carried out by introducing 80 kg of peeled rye flour into a flour in the form of drinking water in the form of drinking water with a temperature of 95 ° C and in the form of water vapor condensate. The steam is fed at a temperature of 103 ° C under a pressure of 20.3 kPa for 18 minutes for steaming the flour in an amount of 8.0 kg, which is 10% of the mass of liquid used to make the tea leaves. Thus, saccharified tea leaves with a temperature of 62 ° C.

The brewing mixture is prepared as follows.

In 120 kg of obtained saccharified tea leaves, 80 kg of peeled rye flour and drinking water with a temperature of 18 ° C are added in an amount of 360 kg with continuous stirring and additional cooling by supplying cold water to the cooling jacket of the brewing machine until a nutritious mixture with tea leaves with a temperature of 30 ° is obtained FROM.

Water module - the ratio of the mass of flour to the mass of liquid in the tea leaves is 0.5 and is obtained by dividing the mass of flour by the mass of liquid (40:80).

Hydro module is the ratio of the mass of flour to the mass of liquid in the nutrient mixture 0.273 and is obtained by dividing the mass of flour in the nutrient mixture by the mass of liquid 120: 440.

The ratio of the obtained hydromodules is 1.83 and obtained by dividing the above hydromodules 0.5: 0.273.

The brewed sourdough is prepared in an exploratory cycle using dry lactobacterin in combination with a pure yeast culture, as well as a nutritious mixture with saccharified rye brewed in the production cycle to refresh the sourdough in each selection of liquid sourdough sourdough for kneading the dough and subsequent reproduction of the sourdough.

Reproduction of the starter culture is carried out by introducing a nutrient mixture with tea leaves into the part of the starter culture of the previous cycle, which comprises 50.0% of the total mass of the finished starter culture of the previous production cycle and fermentation for 4.0 hours until the acidity of 10 degrees and a lift of 25 minutes at a moisture content of 82, 0%

Sugared fermented rye malt per 100 kg of flour in the dough is prepared by brewing a mixture of 10.0 kg of fermented rye malt and 5 kg of rye flour and baking water for drinking in an amount of 7.5 kg at a temperature of 95 ° C, followed by aging for 4.5 hours and obtaining sugared malt with a moisture content of 44.0%.

Part of the recipe amount of coriander is crushed and used in the process of preparing the dough, 20.0 ÷ 22.0% of the total recipe amount of coriander is used unmilled to sprinkle the dough pieces after they are moistened from above.

A salt solution is prepared with a food grade density of 1.10 g / l using 1 kg of common food salt.

A suspension of pressed baker's yeast is prepared by mixing 0.2 kg of yeast with drinking water in a ratio of 1: 3.

Then prepare the dough.

To do this, 50 kg of peeled rye flour, 20 kg of first-grade wheat flour, 70 kg of ripened liquid sourdough with tea leaves, 22.0 kg of candied fermented rye malt with 0.55 kg ground custard, 0.2 kg are introduced into the dough mixing machine pressed baker’s yeast in the form of a suspension, 1.0 kg of common table salt in the form of a solution, 7.0 kg of granulated sugar and drinking water and knead the dough for 4 minutes.

The prepared dough is sent for fermentation to a single-section trough-like fermenter, in which there is a shaft with two single-entry blades. In the apparatus, the dough is mixed and moved along the inner surface of the trough, inclined to the horizon at an angle of 2.9 °. The speed of the test can be adjusted by changing the speed of rotation of the shaft of the apparatus. At the inlet of the apparatus, the temperature and humidity of the dough are measured, and at the outlet of the apparatus, the humidity and acidity of the dough are measured for monitoring and subsequent, if necessary, adjusting the number of prescription components used to prepare the dough.

The ratio of the content of rye flour in sourdough, sugar malt and dough is 15: 5: 50 = 0.3: 0.1: 1.

In the fermentation apparatus, the dough is fermented for 80.0 minutes, with a test acidity of 10 deg at the end of the process, and a dough humidity of 46.6%. The finished dough is moved to a stacker-divider and the dough is cut into dough pieces weighing 0.860 kg and stacked for subsequent proofing in molds, and then sent to baking and unloading the finished bread.

Dough pieces laid in molds are moistened on top and sprinkled with coriander.

The proofing of the dough pieces is carried out in the proofer of the proofer-furnace unit for 55 minutes at a temperature of 37.0 ° С and relative humidity of 70.0%, which is maintained by supplying steam with a temperature of 103 ° С under a pressure of 20.3 kPa through a proofer perforated pipes with a hole diameter of 2.5 mm.

On the common endless conveyor of the proofing-furnace unit, 69 cradles are placed on the proofer at a time, 87 cradles are in the oven, and on the section from unloading the finished bread to laying dough pieces, 45 cradles are installed on the cradle of 16 shapes and the distance between the axes of attachment of adjacent cradles, component of 280 mm.

When proofing the dough pieces and baking them in the cradle forms of the proofing-oven unit, the cradles are simultaneously located on the proofing, in baking and in the section from unloading the finished bread to laying the dough pieces in the form of the total number of them on the conveyor, which is 34.3, respectively %, 43.3% and 22.4%.

The dough pieces are baked for 55 minutes in a furnace with four temperature zones, the temperature of which from the cradles' entrance to the furnace to their exit from the furnace is 230 ° C, 210 ° C, 190 ° C and 150 ° C, respectively, while in the first zone hydrothermal treatment of workpieces when wetted with steam.

After baking, the bread is sprayed with drinking water supplied under pressure through openings in the tubular collector.

The bread is cooled and packaged in a heat-shrink moisture-proof heat-resistant film of low density polyethylene.

Get the finished bread "Borodino New" shaped with a mass of one product in the finished form, equal to 0.79 kg

The shape of the bread corresponds to the bread form in which it is baked, without lateral outflows. The bread has a dark brown color, the taste corresponding to the taste of this type of product without extraneous taste, sweetish, the smell characteristic of the smell of this type of product, odorless, with a slight aroma of coriander, made baked with a slight stickiness, elastic, without lumps and traces of impurity, with developed porosity without voids, crumb moisture of 47%, crumb acidity of 10.0 degrees, crumb porosity of 53.0%.

Bread has 100 g: proteins - 10.6 g, fats - 1.3 g, carbohydrates - 1.53 g, water - 10.6 g and an energy value of 250.0 kcal. The yield of bread is 150.0%.

Example 2

For the production of Borodino custard bread, components are used in the following ratio, wt.%:

Wallpaper rye flour 50.4

including:

in leaven 9.45

in saccharine malt fermented rye 9.45

in the test 31.5

second-grade baking wheat flour 9.45

fermented rye malt 3.15

pressed baking yeast 0.13

edible salt 0.63

granulated sugar 3.78

molasses 2.52

coriander 0.32

including 0.13 dusting

liquid in the form of drinking water and steam

Flour is used with a moisture content of 14.5%.

A brewed sourdough is prepared as described in Example 1, but 40 kg of rye flour for baking and 80 kg of liquid in the form of drinking water and steam condensate are used to make the brew.

Drinking water with a temperature of 96 ° C in an amount of 73.6 kg and water vapor obtained from chemically purified water are introduced into the wallpaper rye flour. Steam is introduced at a temperature of 105 ° C under a pressure of 30.4 kPa for 15 minutes, in an amount of 6.4 kg, which is 8.0% by weight of the liquid used to make the tea leaves. Get tea leaves with a temperature of 64 ° C.

The nutrient mixture is prepared as described in example 1, but wallpaper is brewed with rye flour wallpaper and drinking water with a temperature of 15 ° C until a nutritious mixture with tea leaves with a temperature of 28 ° C is obtained.

The ratio of hydraulic modules - the ratio of the mass of flour to the mass of liquid in the tea leaves and in the nutrient mixture with tea leaves is also 1.83.

Welded liquid sourdough is prepared as described in Example 1, and a sourdough is obtained having an acidity of 11 degrees, a lift of 30 minutes, and a humidity of 83.0%. Fermented sugared rye malt, a suspension of baker's yeast and saline solution are prepared as described in Example 1, but 15 kg and 5 kg of malt rye flour are used to prepare saccharified malt.

The dough is prepared as described in example 1, but 50 kg of rye flour for baking, 70 kg of liquid sourdough brewed with 15 kg of rye flour for baking, 15 kg of second-grade wheat flour, fermented rye malt are added to the dough mixer 20 kg with a content of 15 kg of rye flour for wallpaper and 5 kg of malt, 0.2 kg of yeast pressed in the form of a suspension, 1.0 kg of table salt in the form of saline with a density of 1.10 g / l, 6 kg of sugar sand, 4.0 kg molasses, 0.3 k crushed coriander and drinking water of convenience.

The ratio of the content of rye flour baking wallpaper in the yeast, sugared rye malt fermented and in the test is: 15: 15: 50 = 0.3: 0.3: 1.0.

Kneading the dough is carried out for 5 minutes, the fermentation process - for 85 minutes, ensuring the acidity of the test at the end of the process 11.0 degrees, the initial temperature of 28 ° C, the humidity of the test - 47%.

Then produce the dough for dough pieces weighing 0.860 kg.

The dough pieces are placed in cassettes covered with a cloth and installed on the cradles of the proofer conveyor. Proofing is carried out at a temperature of 35 ° C for 55 minutes

After proofing, the dough pieces are reloaded from cassettes on under a tunnel oven with four temperature zones.

In the first zone, hydrothermal processing of the dough pieces at a temperature of 265 ° C and humidification with sprayed steam is performed, and in subsequent zones with a temperature of 245 ° C, 185 ° C and 155 ° C, respectively, baking is performed.

After baking, before unloading bread from the oven, it is sprayed with drinking water by creating misty suspensions and unloaded. The bread is cooled and wrapped in a moisture-proof film. Get the finished bread Borodino hearth weighing 0.75 kg

The form of bread corresponds to the bread form in which it is baked, without lateral outflows. The bread has a dark brown color, a taste corresponding to the taste of a given type of product without extraneous taste, sweetish, a smell characteristic of the smell of this type of product. Bread is made baked without lumps and traces of impermeability, with developed porosity without voids. The moisture content of the crumb is 46.5%, the acidity of the crumb is 11 degrees, the porosity of the crumb is 52.5%.

The minimum yield of bread is 149.5%.

Example 3

“Borodinsky Novy” bread is produced as described in example 1, but in order to make tea leaves, 22.0 kg of peeled rye flour, 18 kg of wallpaper rye flour, 74.4 kg of drinking water with a temperature of 99 ° C are added to the brewing machine 5.6 kg of water vapor condensate (7% of the amount of liquid used). Steam is supplied at a temperature of 102 ° C. under a pressure of 10.1 kPa. Steam sparging and mechanical processing of flour is carried out for 20 minutes Get tea leaves with a temperature of 64 ° C.

The dough is prepared by sequentially adding 70 kg of liquid yeast to the bowl with tea leaves containing 12.75 kg of peeled rye flour and 2.25 kg of wallpaper rye flour, 0.4 kg of caraway seeds, 0.2 kg of baked yeast pressed in suspension, 22.0 kg of fermented rye malt, 50 kg of peeled rye flour, 20 kg of first grade wheat flour, 1.0 kg of edible salt in the form of saline with a density of 1.10 g / l, 0.7 kg of granulated sugar and water as calculated. The resulting mixture was stirred to obtain a dough with an initial temperature of 28 ° C. The dough is fermented for 105 minutes. Get the dough having an acidity of 11 degrees and a moisture content of 46.5%.

The finished dough is sent to the stacker-divider and the dough is cut into dough pieces, which are placed in molds and sent to the proofing, and then to baking, after which the finished bread is unloaded.

Proofing, baking and unloading of bread is carried out as described in example 1.

Get “Borodino New” shaped bread having the same properties as described in example 1, but the yield of bread was 149.5%.

Thus, the proposed method allows to obtain high quality bread.

Claims (18)

1. Method for the production of custard varieties of bread, characterized in that it involves the preparation of a dough from a prescription amount of rye flour with baking wheat flour of the first grade or second grade, pressed baker’s yeast, fermented rye malt, granulated sugar, coriander or cumin, table salt food, drinking water and liquid starter culture with humidity from 81.0 to 83.0%, acidity 10.0 ÷ 11.0 degrees and a lifting force of 25 ÷ 30 min, obtained using dry lactobacterin in combination with a pure cult a swarm of yeast, as well as using a nutritious mixture with saccharified rye tea leaves to refresh the starter culture in each cycle of selecting liquid ripened starter culture for kneading the dough and subsequent reproduction of the starter culture, the tea leaves being obtained from rye flour and liquid for saccharification in the form of drinking water and condensed water obtained from drinking or chemically purified water, steam that is used for steaming flour to make sugar brew, and a nutritious mixture - from sugar brew, rye flour aromatic and drinking water, moreover, baking rye flour is added to the fermented rye malt, the mixture is brewed with drinking water at a temperature of 90 ÷ 100 ° C and maintained to produce saccharified fermented rye malt, while the ratio of the hydromodules is the ratio of the mass of flour to the mass of liquid in the tea leaves and in the nutritional mixture with tea leaves, they provide components of 1.51 ÷ 1.89 taking into account the moisture content of the flour, and the ratio of the content of rye baking flour in sourdough, sugared rye malt fermented and in the dough - components corresponding to enno (0,13 ÷ 0,34) :( 0,06 ÷ 0,32): 1, and after its dough fermenting is carried out, cutting, proofing, baking and unloading of the finished bread. 2. The method according to claim 1, characterized in that in the production of bread the components are used in the following ratio, wt.%: Bakery rye flour 44.6 ÷ 50.4 First-grade wheat flour or second grade 9.4 ÷ 12.9 Fermented rye malt 3.1 ÷ 6.5 Pressed baker's yeast 0.05 ÷ 0.2 Cooking salt 0.55 ÷ 0.65 Granulated sugar 3.7 ÷ 4.5 Coriander or caraway seeds 0.3 ÷ 0.5 Fluid rest 3. The method according to claim 1, characterized in that the molasses is additionally used in an amount of 2.5 ÷ 2.6 wt.%, Which is added during the preparation of the dough. 4. The method according to claim 1, characterized in that as peeled rye flour, peeled rye flour, or wallpaper rye flour, or a mixture of peeled rye flour and wallpaper rye flour in a ratio of respectively (0.8 ÷ 0.9) :( 0.2 ÷ 0.1), preferably 0.85: 0.15, using wallpaper rye flour in the tea leaves when preparing the starter culture, using flour with a moisture content of 12.0 ÷ 15, 0%, preferably 14.5%. 5. The method according to claim 1, characterized in that the liquid sourdough with tea leaves in the production cycle is obtained by preparing the tea leaves, as well as the nutrient mixture with tea leaves, making the nutrient mixture with tea leaves in the part of the starter culture of the previous production cycle, while the tea leaves are obtained in the welding machine with a cooling jacket and a stirring working body by saccharification of peeled rye flour, which is carried out by introducing rye baking liquid into the flour in the form of drinking water with a temperature of 90-100 ° C and water about steam with a temperature of 102 ÷ 105 ° C and a pressure of 10.1 ÷ 30.4 kPa, preferably 20.3 kPa, moreover, the steam is used in an amount of not more than 12% of the mass of liquid used to prepare the tea leaves, steaming the flour with bubbling steam and mechanical treatment for 15 ÷ 20 minutes, and peeled rye flour and drinking water with a temperature of 15 ÷ 20 ° С with continuous stirring and additional cooling by adding cold water to the cooling jacket are introduced into the saccharified brew to obtain a nutrient mixture machine to obtain a nutrient mixture with tea leaves with a temperature of 28 ÷ 32 ° C, while after introducing it into the portion of the starter culture of the previous cycle, which is preferably 50% of the total mass of the finished starter culture of the previous production cycle, the starter with the mixture with the tea leaves is fermented for reproduction within 3 ÷ 5 hours until the acidity of 10.0 ÷ 11.0 degrees and a lifting force of 20 ÷ 30 minutes at a humidity of 81.0 ÷ 83.0%, preferably 82.0 ÷ 83.0%. 6. The method according to claim 1, characterized in that the fermented rye malt is prepared by brewing 10.0 kg of malt and 5.0 kg of rye flour, peeled baking water, drinking in an amount of 7.0 ÷ 10.0 kg per 100 kg of flour with a temperature of 90 ÷ 100 ° C, followed by aging from 3 to 6 hours and obtaining saccharified malt with a moisture content of 44.0%. 7. The method according to claim 1, characterized in that the coriander is added to the dough in a crushed form, moreover, coriander in an amount of 20.0 ÷ 22.0% of its total amount is used in unmilled form to sprinkle the dough pieces after they are moistened from above. 8. The method according to claim 1, characterized in that the dough is prepared by sequentially introducing into the bowl a liquid yeast with tea leaves, crushed coriander, or caraway seeds, baked yeast pressed in the form of a suspension, fermented dried rye malt, peeled baked rye flour, baking wheat flour first grade, table salt in the form of saline, granulated sugar and the recipe amount of drinking water, followed by stirring and obtaining a dough with an initial temperature of 27 ÷ 28 ° C and subsequent by fermentation for 90.0 ÷ 120 min, ensuring the acidity of the test at the end of the process is 8.0 ÷ 12.0 degrees, humidity of the test 46.0 ÷ 47.0%, after which the test is fed to the stacker-divider and the test is cut into dough pieces and styling them for subsequent proofing. 9. The method according to claim 1, characterized in that when preparing the dough, a suspension of pressed baker's yeast is prepared, which is used in an amount of 0.05 ÷ 0.2% by weight of the flour by mixing them with drinking water in a ratio of 1: 3 and also prepare a saline solution with a density of 1.10 ÷ 1.19 g / l, add the prescription amount of peeled rye flour and baking wheat flour, ripened liquid sourdough with tea leaves, fermented rye malt with boiled ground coriander, yeast suspension pressed bakeries, saline, granulated sugar and drinking water and knead the dough for 3–5 min, followed by fermenting it in a shaft with predominantly two single-entry blades of a single-section trough-like fermenter with stirring and moving the dough on the inner surface of the trough, inclined to horizon at an angle of 2.8 ÷ 3.0 °, with the ability to control the speed of movement of the test by changing the speed of rotation of the blades of the apparatus, while measuring at least temperature and humidity test at the inlet and acidity at the exit of the apparatus for monitoring and subsequent, if necessary, adjusting the number of recipe components used to prepare the test, and the fermentation process is carried out for 75.0 ÷ 85.0 min with ensuring the acidity of the test at the end of the process 8.0 ÷ 12.0 degrees, dough humidity 46.0 ÷ 47.0%, after which the dough is moved to a stacker-divider and the dough is cut into dough pieces and laid in molds for subsequent proofing in the production of baked bread or in cassettes during production hearth bread. 10. The method according to claim 1, characterized in that the proofing of the dough pieces is carried out in the proofer of the proofer-oven unit for 50.0 ÷ 60.0 minutes at a temperature of 35 ÷ 45 ° C and relative humidity not more than 75%, which is supported by supplying steam to a proofer with a temperature of 102 ÷ 105 ° C and a pressure of 10.1 ÷ 30.4 kPa, preferably 20.3 kPa, preferably through perforated pipes with a hole diameter of 2 ÷ 3 mm. 11. The method according to claim 10, characterized in that when the proofing of the dough pieces and their baking in the form of the cradles of the proofing-furnace unit provide simultaneous location of the cradles in the proofing, in baking and in the area from unloading the finished bread to laying in the form of dough pieces in the amount of their total number on the conveyor, which is respectively (31 ÷ 37), (39 ÷ 47) and (21 ÷ 25)%, preferably 34, 43 and 23%. 12. The method according to any one of claims 10 and 11, characterized in that when using a proofing unit with a furnace of the HPF-36 brand on a common endless conveyor, 69 cradles are placed in the proofer, 87 cradles in the furnace, and from the discharge finished bread before laying in the form of the dough pieces 45 cradles when installed on the cradle 16 forms and a distance between the axes of attachment of adjacent cradles of 280 mm. 13. The method according to claim 1, characterized in that when baking bread with custard molded mass of the finished cooled product 0.5 ÷ 1.0 kg, the dough pieces are baked for 50 ÷ 65 minutes in an oven with four temperature zones, the temperature of which from the entrance to the cradles to the furnace before they exit the furnace is respectively 230 ° C ± 5 ° C, 210 ° C ± 5 ° C, 190 ° C ± 5 ° C and 150 ° C ± 5 ° C. 14. The method according to claim 1, characterized in that in the production of custard hearth bread dough pieces are placed in cassettes covered with cloth and installed on the cradles of the proofing cabinet conveyor, and proofing is carried out at a temperature of 35 ÷ 45 ° C for 45 ÷ 55 minutes, and after proofing, the dough pieces are reloaded from cassettes in a tunnel oven with four temperature zones, in the first of which at 260 ° C ± 5.0 ° C and moistened with steam or spraying with water, for example by spraying the latter, hydrothermal treatment is performed x billets, and in subsequent zones with temperatures of 240 ° C ± 5 ° C, 180 ° C ± 5 ° C and 150 ° C ± 5 ° C, respectively, baking of the dough pieces is carried out. 15. The method according to 14, characterized in that the hearth bread is produced with a mass of one finished product equal to 0.75 kg with a minimum yield of bread with a flour moisture of 14.5%, amounting to 145.5%. 16. The method according to claim 1, characterized in that the bread before being removed from the oven is sprayed with drinking water supplied under pressure through openings in the tubular manifold or by creating misty suspensions. 17. The method according to any one of claims 1 to 4, characterized in that in the production of custard bread, the components are used in the following ratio, wt.%: Wallpaper rye flour 50.4 including: in leaven 9.45 in saccharified fermented malt 9.45 in the test 31.5 Second-grade baking wheat flour 9.45 Fermented rye malt 3.15 Pressed Bakery Yeast 0.13 Edible salt 0.63 Sugar 3.78 Molasses 2.52 Coriander 0.32 including for sprinkling 0.13 Fluid rest 18. The method according to any one of claims 1, 3-16, characterized in that in the production of custard bread components are used in the following ratio, wt.%: Peeled rye flour 44.6 ÷ 50.0 including: in leaven 9.55 ÷ 9.64 in tea leaves with fermented rye malt 6.3 ÷ 6.5 in the test 31.8 ÷ 32.1 First-grade wheat flour 12.6 ÷ 12.9 Fermented rye malt 3.15 ÷ 3.25 Pressed baker's yeast 0.12 ÷ 0.13 Food salt 0.63 ÷ 0.65 Sugar 4.46 ÷ 4.50 Coriander 0.4 ÷ 0.5 including dusting 0.09 ÷ 0.11 Fluid rest