RU2267931C1 - Method for production of graham bread - Google Patents

Abstract

FIELD: food processing industry, in particular bakery industry.

SUBSTANCE: claimed method includes hop ferment preparation by mixing of wheat bran and hop decoction in ratio of 1:3; addition of natural honey as carbon source in amount of 5 % based on bran mass and inactivated food Torula yeast as nitrogen source in amount of 0.1 % based on bran mass. Then fermentation is carried out at 26-28°C and further ferment is trice freshened with nutrient mixture, namely with saccharified hop infusion of 79-82 % moisture to produce finished ferment with acidity of 6-8° and lifting capacity of 15-17 min. On the base of obtained ferment taken in amount of 25-30 % calculated as receipt flour amount liquid brew is prepared. Then dough is mixed, fermented, cut, proofed and baked.

EFFECT: bakery products with increased microbiological safety and improved organoleptic characteristics.

3 tbl, 4 ex

Description

The invention relates to the field of food industry, in particular to baking production, and can be used for the production of bakery products.

A known method of producing dough, which consists in preliminary preparation of a liquid starter culture, in which dry hop flowers are poured with cold water, brought to a boil, boiled for 30 minutes and infused for 24 hours, then brought back to a boil, boiled for 10 minutes and the resulting extract is filtered, which brew wheat flour of the 2nd grade at a temperature of 95 ° C; having cooled to a temperature of 60-65 ° C, add sugar and mix thoroughly, put on fermentation for 36-48 hours at a temperature of 30-35 ° C to a final acidity of 9-10 degrees, while welding, water and hop extraction in the preparation of nutritious the mixture is taken in a ratio of 2: 1: 0.1, respectively. For the preparation of bread from wheat flour of the highest grade, it is recommended to take 5-7% liquid hop yeast, and for bread from wheat flour of the 1st grade - 10-15% relative to flour [RU 2044488 C1, 09/27/95].

The disadvantage of this method is the unstable quality of hop starter culture, which varies depending on the type of hop material used and, as a result, the need for its adjustment.

The problem to which the invention is directed, is to stabilize the technological mode of preparation of the dough based on hop starter culture, increase the microbiological safety and organoleptic properties of wheat varieties of bakery products, as well as slow down the process of staling.

This is achieved by the fact that in the method for the production of wheat bread, involving the preparation of hop yeast, fermentation of it, preparation of liquid dough based on the finished sourdough, kneading dough on a liquid dough with the addition of recipe components, fermenting the dough, cutting it, proofing and baking dough pieces, for preparations of hop starter culture mix wheat bran and hop broth in a 1: 3 ratio, add 5% natural honey as carbon nutrition, and 0.1% inactivated food as nitrogen nutrition x Torul yeast in relation to the weight of wheat bran, the fermentation is carried out at a temperature of 26-28 ° C, after which it is refreshed three times with a nutritious mixture in the form of saccharified hop brewing with a moisture content of 79-82% until the acidity in the finished yeast reaches 6-8 degrees and lifting strength of 15-17 minutes, and the liquid dough is prepared on a fermented sourdough taken in an amount of 25-30% of the recipe amount of flour.

The method is as follows. Before kneading the dough, prepare hop yeast. Why calculate the amount of hop raw materials taking into account the content of bitter substances (α-acids) in it for the required volume of water, carry out water extraction at a temperature of 100 ° C for 45 minutes, while the amount of bitter substances in the hop decoction provides minimal bactericidal effect on extraneous microorganisms inseminating wheat bran. Then filtered and cooled to 30 ° C. Wheat bran and hop decoction are mixed in a ratio of 1: 3, respectively. For a more intensive development of fermentation microflora, 5% of natural honey is added to the resulting mixture as carbon nutrition, and 0.1% of inactivated Torul yeast, based on the weight of wheat bran, is used as nitrogen nutrition.

To accumulate fermentation microorganisms and stimulate fermentation, the resulting mixture is thermostated at a temperature of 26-28 ° C for 46-48 hours. Next, the starter culture is refreshed three times with a nutritious mixture, which is a saccharified hop brewing. The final acidity of hop starter culture is 6-8 degrees, and the lifting force is 15-17 minutes.

The dough is prepared in a two-phase way - on a liquid dough, the duration of fermentation dough from 1.5 to 2 hours at a temperature of 28-30 ° C. Kneading the dough is done on a liquid dough with the addition of the remaining amount of flour, saline and water for 8-10 minutes. Fermentation of the test is carried out at a temperature of 28-30 ° C from 2.5 to 3 hours to a final acidity of 4-4.5 degrees.

Example 1. The dough is prepared from wheat flour of the 1st grade on hop yeast (table. 1). To do this, prepare a nutrient mixture for the development and accumulation of fermentation microflora in it. For this, the hop amount is calculated taking into account the content of bitter substances (α-acids) in it for the required volume of water, water extraction is carried out at a temperature of 100 ° C for 45 minutes. Then filtered and cooled to 28 ° C. Wheat bran, which is the source of microorganisms, and hop decoction are mixed in a ratio of 1: 3. Hop decoction contains a minimum amount of bitter substances that have a bactericidal effect on spore-forming microorganisms and do not affect the acid-forming and fermentative microflora that seed wheat bran. For a more intensive development of fermentation microflora, 5% of natural honey is added to the nutrient mixture as carbon nutrition, and 0.1% of inactivated Torul yeast, based on the weight of wheat bran, is used as nitrogen nutrition.

Torul's inactivated food yeast is the source of the following nitrogen-containing substances:

Amino acids (g / 100 g protein):

Alanine 7.3 Arginine 5,6 Aspartic acid 10.6 Cystine 0.4 Glutamic acid 13.6 Glycine 4.9 Histidine 2.2 Isoleucine 5,6 Leucine 8.4 Lysine 8.8 Methionine 1.7 Phenylalanine 5.1 Proline 4.2 Serine 5.7 Threonine 5.8 Tryptophan 0.9 Tyrosine 4.0 Valine 6.1

As well as vitamins (mg / kg): Thiamine IN 1 2 Riboflavin IN 2 60 A nicotinic acid PP 425

The resulting mixture is thermostated at a temperature of 26-28 ° C and fermentation is carried out for 46-48 hours to a final acidity of 7-9 degrees. Then the yeast is refreshed three times with a nutritious mixture, which is a sugared hop infusion in proportion to the fermented yeast 1: 1. To do this, wheat flour of the 2nd grade is brewed with hop decoction prepared in the above way, in a ratio of 1: 3, respectively, cooled to a temperature of 60-63 ° C and saccharified with barley malt for 1.5 hours. The final acidity of the prepared hop starter culture is 6- 8 degrees, lifting force - 15 min.

The dough is prepared in a two-phase way - on a liquid dough. The dough is prepared with 25% hop yeast and 25% wheat flour of the total prescription amount of flour. Humidity of the sponge is 70-73%, the duration of fermentation of the sponge is from 1.5 to 2 hours at a temperature of 28-30 ° C. Kneading the dough is performed on a fermented dough with the addition of the remaining amount of wheat flour, saline and water. The dough wanders for 1.5-2 hours at a temperature of 28-30 ° C, then it is cut into dough pieces, which are separated and baked.

Example 2. The preparation of the test is carried out analogously to example 1 with the introduction of 30% hop starter culture in a dough of the total mass of flour.

Example 3. Preparation of the dough is carried out analogously to example 1 only in the preparation of hop yeast, refreshment is carried out with saccharified hop welding from a mixture of 1st and 2nd grades of flour in a ratio of 50%: 50%.

Example 4. Preparation of the dough is carried out analogously to example 3 with the introduction of 30% hop starter culture in a dough of the total mass of flour.

Quality indicators of finished products are shown in table 2.

The results showed that bakery products using 25-30% hop yeast, freshened sugar candied brew prepared from flour of the 2nd grade and a mixture of 1st and 2nd grades, there are no significant differences with the known method in terms of physicochemical parameters have. According to the number of bisulfite-binding compounds in the crumb and crust of the bread, which determine the intensity of its flavor, it is clear that the organoleptic characteristics of bakery products with hop leaven increase compared to the known crumb by 17.4-27.6%, in the crust of bread - 8.6- 10.1%.

It was found that during storage of products, the structural and mechanical properties of the crumb change more slowly for bakery products prepared with hop yeast (Table 3) and do not mold within 8-10 days. In addition, in bread made from wheat flour, highly infected with spore-forming microorganisms that are the causative agents of potato disease of wheat varieties of bakery products, with the addition of 25-30% hop starter after 48 hours of incubation at a temperature of 35-37 ° C, there are no signs of potato disease , while bread made from the same raw materials in a known manner, gets sick after 16-18 hours.

Thus, the method of preparation of dough from wheat flour with the addition of 25-30% hop yeast, the preparation of which eliminates the use of pure cultures of yeast and lactic acid bacteria, and when kneading the dough - the use of pressed yeast allows to stabilize the technological mode of preparation of the dough, due to the constant bactericidal concentration bitter substances in hop decoction during the preparation of hop fermentation, and provides increased microbiological safety and organoleptic properties of bread soy products, and also slows down the process of staling.

Table 1 Raw materials consumption and hop preparation mode Name of raw materials, parameters and indicators Hop Fermentation Phases one 2 3 four Candied Hop Infusion Flour, g - one hundred 200 400 Hop broth, ml 300 300 600 1200 Malt, g - 2.0 4.0 8.0 Saccharification temperature, ° С - 60-63 60-63 60-63 Duration of saccharification, h - 1,5-2 1,5-2 1,5-2 Hop ferment Wheat bran, g one hundred - - - Natural honey, g 5 - - - Inactivated nutritional yeast of Torul, g 0.1 - - • Sugared hop yeast, g - 402 804 1608 Sourdough of the previous phase, g - 405.1 807.1 1611.1 Fermentation temperature, ° С 28-30 28-30 28-30 28-30 Duration of fermentation, h 46-48 10-12 6-8 6-8 Acidity of sourdough, degrees 7-9 7-9 6-8 6-8 Lift min - 17-19 15-17 15-17 Humidity% 81.2 80.6 80.5 81.1

table 2 Bread quality indicators Name of indicator Known method Examples of the method one 2 3 four Specific volume cm ^3/100 g 184 185 186 184 185 Shape stability 0.35 0.35 0.34 0.34 0.34 Porosity,% 64.1 65,2 66.3 65.8 66.1 Humidity% 41.5 41.7 41.5 41.6 41.6 Acidity, degrees 4.6 3.8 3.9 3.8 4.1 The content of bisulfite-binding compounds, cm ³ 0.1 N. r-iodine per 100 g of CB - in the crumb 7.6 10.1 10,2 9.2 10.5 - in the crust 49.2 54.0 54.6 53.8 54.7 Comprehensive Quality Score, score 78.3 89.6 89.3 88.9 89.5

Table 3 The influence of hop fermentation on the speed of stale bread Duration The total compressibility of the crumb on the AP-4/2 penetrometer, units instrument storage hours Famous Example 1 Example 2 Example 3 Example 4 3 101.0 129.5 128.3 130.1 129.7 16 82.0 105.3 97.7 103,2 106,4 24 63.3 78.8 73.9 76.5 79.6 48 51.0 73.9 71.2 70.3 74.8

Claims (1)

A method for the production of bread, involving the preparation of hop starter culture, for which wheat bran and hop broth are mixed in a ratio of 1: 3, 5% natural honey is added as carbon nutrition in relation to the mass of wheat bran, and 0.1% inactivated food as nitrogen nutrition Torul yeast in relation to the mass of wheat bran, then fermentation is carried out at a temperature of 26-28 ° C, after which it is refreshed three times with a nutrient mixture in the form of saccharified hop brewing with a moisture content of 79-82% until it reaches in g from the sourdoughness of acidity of 6-8 degrees. and a lifting force of 15-17 minutes, then based on the fermented starter culture taken in an amount of 25-30% of the recipe amount of flour, a liquid dough is prepared, the dough is kneaded with the recipe components added and fermented, the dough is cut into dough pieces, proofed and pastries.