RU2266651C1 - Method for production of fluid culture for bread baking - Google Patents

Abstract

FIELD: baling industry, in particular fluid culture production for bread baking preferably from mixture of breadrye, medium and wheat flour.

SUBSTANCE: claimed method includes culture production using mixture of pure growth of yeast Saccharomyces cervisiae and dry Lactobacterin. Further nutrient mixture (pregelatinized flour and water/flour mixture) is prepared, and part of mature culture is drawn for bread dough production. Remaining culture part is reproduced by addition of equivalent amount of nutrient mixture. Fluid culture is reproduced after conservation by addition thereto nutrient mixture containing water/flour mixture and hop extract.

EFFECT: culture with high leverage after conservation.

6 cl

Description

The invention relates to the baking industry, in particular to a technology for the production of liquid sourdough for making bread mainly from a mixture of rye, peeled and wheat flour, such as, for example, “Galitsky”.

Using liquid sourdough, bread can be made from rye flour and a mixture of different varieties of rye and wheat flour. The dough is kneaded from flour, water, salt, additional raw materials and sourdough. Sourdough can be prepared with and without tea leaves.

When preparing the dough for leaven according to the unified Leningrad scheme, the leaven is prepared on pure cultures of yeast races and certain strains of acid-forming and other types of bacteria. Such starter cultures are used to intensify the technological process, loosen the dough, improve the quality of bread, increase its microbiological purity, and prevent the disease of bread by a potato disease.

When mixing dough with liquid sourdough, prepared with tea leaves according to the unified Leningrad scheme, mainly bread is made from a mixture of rye and wheat flour. According to this method, when preparing the starter culture in the exploratory and production cycles, it is made from flour and water.

Ready sourdough should have a humidity of 80-85%, acidity of 9-12 degrees, lifting force up to 30 minutes.

In this case, to prepare the starter culture, the nutrient mixture is first prepared from a flour-water suspension and infusion from flour and water. Water-flour suspension and tea leaves are prepared separately in the brewing machines ХЗ-2М-300. Sugared in the same machine, the infusion is served in a collection, where it is mixed with a water-flour mixture. The resulting nutrient mixture is pumped alternately into fermentation tanks to refresh the liquid starter culture. At the same time, 50% of the ripe sourdough is taken from the fermentation tanks to the consumable tank in the established sequence and then used to knead the dough. To the remaining mass of the starter culture, an equivalent amount of the nutrient mixture is added to reproduce the starter culture. This method is disclosed on the website http://www.kolobok.biz.

The disadvantages of this technology include the fact that with the forced conservation of the starter culture, its quality deteriorates, because its lift is deteriorating.

The objective of the invention is to provide a starter culture, which preserves high lift during conservation.

The problem is solved in that the method of manufacturing a liquid starter for making bread, includes:

A) removing the starter culture using a mixture of pure cultures of Saccharomyces Cervisial L-1 yeast and dry lactobacterin;

B) preparation of the nutrient mixture (tea leaves and water-flour mixture);

B) selection of a portion of ripe sourdough for the production of bread dough;

D) reproduction of the remaining part of the starter culture by adding an equivalent amount of the specified nutrient mixture;

D) the reproduction of the starter culture after preservation by adding a nutrient mixture, while the reproduction after preservation in stage D is carried out by adding a nutrient mixture consisting of tea leaves and a water-flour mixture prepared on a hop extract.

In private embodiments of the invention, the problem is solved in that:

at stage D add a nutrient mixture containing in wt.%: flour 5-10%, tea leaves 30-40%, water - the rest;

at the stage D add a nutrient mixture containing a water-flour mixture of peeled rye flour and hop extracts and tea leaves in a ratio of 1: (0.4-0.6); moreover, the specified water-flour mixture contains 10-20 wt.% rye peeled flour and 80-90 wt.% hop hop;

welding at stage B is prepared by exposure to steam for 25-40 minutes on a mixture of water and flour in the ratio (2.5 ÷ 3.5): 1, followed by saccharification for 30-100 minutes;

hops are made by infusing dried hops in boiled water for 1.5-2.0 hours, while dried hops and water are taken in a ratio of 1: (20-25) by weight.

An example of a specific implementation of the method.

In the exploratory cycle, the yeast is removed using dry lactobacterin for liquid bread sourdough in combination with a pure culture of Saccharomyces Cervisial L-1 yeast.

Selection of ripe sourdough for production - from 45 to 55%. The selected starter culture is refreshed with the first nutritious mixture consisting of 9% flour, 56% water and 35% tea leaves.

The infusion is prepared in a ratio of 1: 3, for which 210 liters of water are poured into the infusion machine and gradually pour 70 kg of rye flour into the infusion machine. Then steam is served, and the tea leaves are well boiled for 30 minutes. At the same time, the initial temperature of the tea leaves is 65-68 ° С.

Next, the welding is saccharified for 30-100 minutes and cooled to 30 ° C.

On another brewing machine, a water-flour mixture of 40 kg of peeled rye flour and 220 l of water is prepared. The temperature of the water-flour mixture is 20-30 ° C.

The water-flour mixture is mixed with tea leaves in a ratio of 1: 0.5 (1: 0.4 to 1: 0.6) with the formation of a nutrient mixture, which is fed into the remaining 50% of the volume of liquid starter culture with a temperature of 15-20 ° C.

The reproduced sourdough is fermented within 2-3 hours. Upon reaching an acidity of 7–9 degrees, 50% of the prepared starter culture with a temperature of 30-33 ° C, a lifting force of up to 30 minutes and a humidity of 85% is pumped into a consumable container for kneading dough.

Part of the starter culture can be preserved with the subsequent resumption of the fermentation process.

In this case, to resume the fermentation process, the sourdough is refreshed with a mixture consisting of 40 kg of peeled rye flour, 220 l of hops extract, 140 kg of tea leaves. Hop extract suppresses the extraneous microflora of organisms and increases the fermentation activity of yeast cells by 10%.

An extract of hops is prepared as follows.

220 l of water are poured into the brewing machine, steam is turned on, the temperature of the water is brought to a boil, a linen bag with 10 kg of dried hops is lowered and insisted for 1.5-2.0 hours. Then the hop extract is cooled to 20-22 ° C and a water-flour mixture is prepared on it.

The experience of using hop extracts to resume liquid starter culture with frequent downtimes yields the following results:

- The resumption of liquid starter culture on a hop extract allows you to accelerate the fermentation process by 30 minutes, which is 1.5-2 hours.

- Increases the microbiological purity of the liquid starter culture.

- The stability of the starter culture allows you to not change the microflora for a long time (1 year).

- Bread has a more pronounced and more intense aroma, stagnation slows down.

Liquid sourdough, made in accordance with the proposed method, is used to prepare dough for bread "Galitsky" shaped.

Bread met all the requirements given in the relevant technological instructions, the moisture content of the bread crumb was not more than 48.5%, the acidity was not more than 8.0 degrees and the porosity was not less than 59%. Bread has a great taste and smell characteristic of this type of bread.

Claims (6)

1. A method of manufacturing a liquid starter culture for making bread, comprising the steps of removing the starter culture using a mixture of pure culture of Saccharomyces cervisiae L-1 yeast and dry lactobacterin, preparing a nutrient mixture including tea leaves and a water-flour mixture, selecting a portion of the ripe starter culture to produce bread dough , reproducing the remainder of the starter culture by adding an equivalent amount of the specified nutrient mixture, reproducing the starter culture after preservation by adding the nutrient mixture, characterized in that reproduction after preservation step is carried out by adding a second nutrient mixture consisting of welding and water-flour mixture prepared in the hop extract. 2. The method according to claim 1, characterized in that at the stage of reproduction of the remaining part of the starter culture, the first nutrient mixture is added containing in wt.%: Flour 5-10, tea leaves 30-40, water - the rest. 3. The method according to claim 1, characterized in that at the stage of reproduction of the starter culture after conservation, add a second nutrient mixture containing a water-flour mixture of peeled rye flour and hop extracts and tea leaves in a ratio of 1: (0.4-0.6 ) 4. The method according to claim 3, characterized in that the water-flour mixture contains 10-20 wt.% Rye peeled flour and 80-90 wt.% Hops. 5. The method according to claim 1, characterized in that the welding at the stage of preparation of the nutrient mixture is prepared by exposure to steam for 25-40 minutes on a mixture of water and flour in the ratio (2.5-3.5): 1, followed by saccharification in within 30-100 minutes 6. The method according to claim 1, characterized in that the hop extract is made by infusing dried hops in boiled water for 1.5-2.0 hours, while dried hops and water are taken in a ratio of 1: (20-25 ) by weight.