RU2262852C1 - Method for producing of rye and rye-wheat bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves preparing liquid starter; adding nutritive mixture thereto; kneading dough from rye flour or rye and wheat flour, suspension of compressed yeast, saline solution, and water; providing dough fermentation, cutting, proofing and baking. Nutritive mixture is prepared from fermented triticale malt, rye flour and water used in the ratio of 8:10:82.

EFFECT: intensified bread production process and improved organoleptical and physicochemical properties of bread.

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Description

The invention relates to the food industry, namely to baking, and can be used in the production of rye and rye-wheat bread.

The closest in technological essence and the achieved effect is a method for preparing dough from peeled rye flour or a mixture of peeled rye and wheat flour with liquid sourdough with tea leaves, which involves preparing saccharified tea at the stage of preparing liquid sourdough, and liquid sourdough based on it, mixing it with flour and other recipe components of the dough, its fermentation, cutting, proofing of dough pieces and baking bread [Collection of technological instructions for the production of bakery products. PRICE LIST, Moscow: 1989, 497 pp.].

The disadvantages of the prototype are the duration of the dough preparation process and the low quality of the products.

The technical task is to reduce the stages of the production cycle, and therefore, the intensification of the process of making bread, improving the quality of finished products.

The technical problem is achieved in that in a method for preparing rye and rye-wheat bread, including the preparation of liquid yeast, adding to it a nutritional mixture, kneading dough from rye flour or a mixture of rye and wheat flour, a suspension of pressed yeast, saline and water, fermentation dough, butchering, proofing and baking, new is that the nutrient mixture is prepared from triticale fermented malt, rye flour and water, taken in the ratio of 8:10:82.

The technical result consists in reducing the stages of the production cycle, and therefore, the intensification of the technological process of making bread, improving its quality.

Fermented triticale malt has a high extractivity of 85-87% when extracted with barley malt extract, the content of amine nitrogen is 150-180 mg / 100 g malt solids, the amount of reducing substances is 14-17% malt solids.

A method of preparing rye and rye-wheat bread is as follows.

From the bakery, after an exploratory cycle, they take liquid rye sourdough with brewing with a humidity of 85% and refresh it with a nutrient mixture consisting of fermented triticale malt taken with peeled rye flour and water in a ratio of 8:10:82. Liquid sourdough is conducted continuously. Every 4.0 hours, half is taken and the same amount of the indicated nutrient mixture is added. Humidity of the starter culture is 85%, the initial temperature of the starter culture is 31-33 ° C, the acidity before selection is 9-11 degrees, the lifting force is 27-33 minutes. The ratio of lactic acid bacteria and yeast cells is 90: 1. On the selected half of the starter culture, the dough is prepared by mixing it with rye flour or a mixture of rye and wheat flour, water, a suspension of pressed yeast and saline. The dough is left to ferment for 90-180 minutes at an initial test temperature of 28-31 ° C, until a final acidity of 9-13 degrees is reached. The finished dough is subjected to cutting, the dough pieces for shaped bread are placed in molds, for the hearth - in round cassettes covered with a cloth, or on boards sprinkled with flour, and sent for proofing. The duration of the proofing is 35-55 min, depending on the mass of the dough pieces and the conditions of the proofing.

The baking time is 35-55 min, depending on the weight and type of bread at a temperature of 200-260 ° C, depending on the brand of the oven and its operating conditions.

The recipe and mode of preparation of dough for rye and rye-wheat bread are shown in table 1.

The method is illustrated by the following examples.

Example 1 (prototype 1). 0.1 g of pressed yeast is diluted in 0.3 g of water at a temperature of 30 ° C. 1.5 g of sodium chloride is dissolved in 4.5 g of water at a temperature of 30 ° C. The remaining 18.02 g of water calculated from the recipe of 22.82 g at a temperature of 30 ° C is mixed with the resulting suspension of pressed yeast and saline, as well as 85 g of peeled rye flour and 71 g of liquid starter brew with a moisture content of 85%. The dough is left to ferment for 3.0 hours at an initial test temperature of 30 ° C until reaching an acidity of 10 degrees. Then the dough is cut and sent for proofing for 40 minutes at a relative humidity of 80% and a temperature of 40 ° C. Baking bread is carried out in ovens at a temperature of 230 ° C.

Organoleptic and physico-chemical indicators of the quality of bread are shown in table 3.

Example 2. Obtained in the exploration cycle, liquid rye starter in the production cycle is refreshed after 4 hours when acidity of 10 degrees and a lift of 27 minutes are reached with a nutrient mixture consisting of fermented triticale malt - 8 g, rye peeled flour - 10 g and water - 82 g taken in the ratio of 8:10:82, introduced in an amount equivalent to the amount of fermented yeast selected for the preparation of the test - 50%. 0.1 g of pressed yeast is diluted in 0.3 g of water at a temperature of 30 ° C. 1.5 g of table salt is dissolved in the remaining 0.32 g of the calculated according to the recipe 0.62 g of water at a temperature of 30 ° C. The resulting yeast suspension and saline solution are mixed with 82 g of peeled rye flour and 100 g of liquid starter culture with 85% fermented malt. The dough is left to ferment for 3.0 hours at an initial test temperature of 30 ° C until reaching an acidity of 10 degrees. Then the dough is cut and sent for proofing for 40 minutes at a relative humidity of 80% and a temperature of 40 ° C. Baking bread is carried out in ovens at a temperature of 230 ° C.

Table 3 shows the organoleptic and physico-chemical characteristics of bread prepared by the proposed method.

Example 3 (prototype 2). 0.5 g of pressed yeast is diluted in 1.5 g of water at a temperature of 30 ° C. 1.4 g of sodium chloride is dissolved in 4.2 kg of water at a temperature of 30 ° C. The remaining 16.83 g of water calculated from the recipe 22.53 g at a temperature of 30 ° C is mixed with the resulting suspension of pressed yeast and saline, as well as 45 g of peeled rye flour, 40 g of grade I wheat flour and 71 g of liquid starter with tea leaves humidity 85%. The dough is left to ferment for 3.0 hours at an initial test temperature of 30 ° C until reaching an acidity of 10 degrees. Then the dough is cut and sent for proofing for 40 minutes at a relative humidity of 80% and a temperature of 40 ° C. Baking bread is carried out in ovens at a temperature of 230 ° C.

Organoleptic and physico-chemical indicators of the quality of bread are shown in table 4.

Example 4. The liquid rye sourdough prepared in the exploration cycle in the production cycle is refreshed after 4 hours after reaching acidity of 10 degrees and a lifting force of 27 minutes with a nutrient mixture consisting of fermented triticale malt - 8 g, rye peeled flour - 10 g and water - 82 g taken in the ratio of 8:10:82, introduced in an amount equivalent to the amount of fermented yeast selected for the preparation of the test - 50% .0.5 g of pressed yeast are diluted and 1.4 g of sodium chloride is dissolved in the calculated 0.33 g according to the recipe of water temperature 30 ° С. The resulting yeast suspension and saline are mixed with 42 g of peeled rye flour, 40 g of grade I wheat flour and 100 g of liquid starter culture with 85% fermented malt. The dough is left to ferment for 3.0 hours at an initial test temperature of 30 ° C until reaching an acidity of 10 degrees. Then the dough is cut and sent for proofing for 40 minutes at a relative humidity of 80% and a temperature of 40 ° C. Baking bread is carried out in ovens at a temperature of 230 ° C.

Organoleptic and physico-chemical indicators of the quality of bread are shown in table 4.

As can be seen from table 1-4, the bread prepared by the proposed method has the best organoleptic and physico-chemical parameters: the specific volume increases by 15% for rye-wheat bread and by 17% for rye bread and porosity by 18% for rye wheat bread and 12% for rye bread. The aroma of finished products is more pronounced than in the control sample. The duration of the preparation of bread decreased by 40-90 minutes due to the exclusion of the stages of the production cycle.

The proposed method for preparing rye and rye-wheat bread allows you to intensify the process and improve organoleptic and physico-chemical indicators of the quality of bread.

Table 1
The recipe and mode of preparation of dough for peeled rye bread on liquid sourdough Name of raw materials, semi-finished products and
process indicators The consumption of raw materials and the parameters of the processes for preparing dough for liquid sourdough Liquid sourdough with tea leaves (prototype) The proposed method leaven dough leaven dough Sourdough, g 35.5 71 fifty 100 Flour in sourdough for dough, g - fifteen - 10 Fermented malt in sourdough for dough, g - - - 8 Fermented malt, g - 4 Peeled rye flour, g 5 85 5 82 Welding, g nine - - - Duration of saccharification, min 40-90 - - - Pressed baker's yeast, g - 0.1 - 0.1 Edible salt, g - 1,5 - 1,5 Water g 21.5 by calculation 41 by calculation Humidity% 79-85 no more than W _hl + (0,5-1,0) 80-85 no more than W _hl + (0,5-l, 0) Initial temperature, ° С 31-33 29-31 31-33 29-31 Fermentation time, min 180-300 120-180 240 120-180 Acidity final, hail 9-12 9-13 9-13 9-13

table 2
The recipe and mode of preparation of dough for bread darnitsky liquid sourdough Name of raw materials, semi-finished products and
process indicators The consumption of raw materials and the parameters of the processes of preparing dough for liquid sourdough Liquid sourdough with tea leaves (prototype) The proposed method leaven dough leaven dough Sourdough, g 35.5 71 fifty 100 Flour in sourdough for dough, g - fifteen - 10 Fermented malt in sourdough for dough, g - - - 8 Fermented malt, g - 4 Peeled rye flour, g 5 45 5 42 Wheat flour 1 grade, g - 40 40 Welding, g nine - - - Duration of saccharification, min 40-90 - - Pressed baker's yeast, g - 0.5 - 0.5 Edible salt, g - 1.4 - 1.4 Water g 21.5 by calculation 41 by calculation Humidity% 79-85 no more than W _hl + (0,5-1,0) 80-85 no more than W _hl + (0,5-1,0) Initial temperature, ° С 31-33 28-30 31-33 28-30 Fermentation time, min 180-300 90-120 240 90-120 Acidity final, hail 9-12 9-13 9-13 9-13

Table 3
Organoleptic and physico-chemical characteristics of peeled rye bread Indicators Characteristic Example 1 (prototype) Example 2 Appearance No cracks, outflows or explosions Color Brown Dark brown Crumb condition Baked, dry to the touch Baked, with developed porosity, not sticky, dry to the touch Taste and smell Peculiar to rye bread without extraneous taste and smell Inherent to rye bread, more pronounced aroma and pleasant taste Humidity of the crumb,% 48 47 Crumb acidity, degrees 10 eleven Porosity,% 51 58 Specific bread volume cm ^3/100 g 150 180 The content of aromatic substances in the crumb, cm ³ 0.1 M solution of I ₂ per 100 g of CB 33 39

Table 4
Organoleptic and physico-chemical characteristics of Darnitsky bread (rye-wheat) Indicators Characteristic Example 1 (prototype) Example 2 Appearance No cracks, outflows or explosions Color Light brown Brown Crumb condition Baked, with uniform porosity Baked, with more developed porosity, Taste and smell Peculiar to rye bread without extraneous taste and smell Peculiar to rye-wheat bread, more pronounced aroma and pleasant taste Humidity of the crumb,% 48 47 Crumb acidity, degrees 10 eleven Porosity,% 51 62 Specific bread volume cm ^3/100 g 185 218 The content of aromatic substances in the crumb, cm ³ 0.1 M solution of I ₂ per 100 g of CB thirty 36

Claims (1)

A method of preparing rye and rye-wheat bread, including the preparation of liquid sourdough, adding a nutritious mixture to it, kneading dough from rye flour or a mixture of rye and wheat flour, a suspension of pressed yeast, saline and water, fermenting the dough, cutting, proofing and baking , characterized in that the nutrient mixture is prepared from triticale fermented malt, rye flour and water, taken in the ratio of 8:10:82.