RU2280363C1 - Method for bread production - Google Patents

Abstract

FIELD: food processing industry, in particular baking industry.

SUBSTANCE: claimed method includes preparation of pregelatinized flour wherein part of screened rye flour, non-fermented rye malt and water are cooked, saccharifying thereof followed by introducing of mature dough and fermentation thereof up to acidity of 7-9°H. Rest amount of screened rye flour, wheat four of the first or second quality, salt, molasses and kvass wort concentrate containing 70±2 % of dry matter are added in fermented pregelatinized flour and dough is kneaded followed by handling, proof and baking thereof. Formula components are taken in the next mass ratio (%): screened rye flour 35.5-42.6 including screened rye flour for pregelatinized flour preparation 10.9-14.4; non-fermented rye malt 2.3-3.04; mature dough 3.9-6.1, including screened rye flour in mature dough 1.9-6.1; wheat four of the first or second quality 21.5-26.8; salt 0.7-0.6; molasses 2.6-3.7; kvass wort concentrate containing 70±2 % of dry matter 6.5-7.3; and balance: water.

EFFECT: bread of improved organoleptic properties and prolonged storage time.

2 cl, 2 tbl

Description

The invention relates to the food industry, in particular the baking industry, and can be used in the technology of making bread, mainly rye-wheat bread.

A known method for the production of bread from rye or a mixture of rye and wheat flour, which involves the introduction of 3-6% by weight of flour of acid-containing raw materials at the stage of preparing the yeast or kneading the dough, cutting the dough, its separation and baking (RU, Patent 1454340).

The method provides for the mandatory use of a starter culture containing pure cultures of lactic acid bacteria and yeast, and as an acid-containing raw material, a fermented wort concentrate (KKS) from potato cell juice with a mass fraction of solids of 60-70%.

The finished product obtained by the described method has an increased acidity and high density of the crumb, which impairs its organoleptic characteristics.

A known method and composition for the preparation of custard bread (RU, Patent 2109448) using kvass wort concentrate from the cellular juice of potatoes with a mass fraction of solids of 70%, including the preparation of yeast from peeled rye flour and water and brewing from rye peeled flour, fermented rye malt , molasses, coriander and water. The duration of saccharification of the starter culture is 2.5-3 hours, the saccharification of the brew is 3-5 hours.

The prepared tea leaves and sourdough are mixed and salt and sugar solutions, pressed yeast and kvass must concentrate (KKS) are added to the resulting mixture, the remaining amount of peeled flour, wheat flour are poured and the dough is kneaded until a homogeneous mass is obtained. The duration of the fermentation of the test is 1.5 hours at a temperature of 28 ° until the final acidity of 7 ° N, humidity 46%.

The finished dough is divided into dough pieces and sent for proofing at a temperature of 40 ° C for 45 minutes and relative humidity. Baking is carried out at a temperature of 170 - 235-220 ° C for 26 minutes

The composition for the preparation of the finished product contains rye flour, wheat flour, rye fermented malt, yeast, kvass must concentrate with a solids content of (70 ± 2)%, table salt, granulated sugar, molasses, coriander and water in the following ratio in the test, wt.%

Peeled rye flour 29.0-33.0 1st grade wheat flour 35.7-1.0 Fermented rye malt 2.8-3.6 Yeast 0.14-0.21 Common salt 0.9-1.08 Granulated sugar 0.7-0.8 Syrup 1.4-1.8 Dry Kvass Wort Concentrate substances (70 ± 2)% 2.8-4.3 Coriander 0.2-0.3 Water Rest

In the described method for the preparation of dough, yeast is used as a baking powder, and KKS is used to improve the organoleptic characteristics of brewed bread. However, the use of yeast and the low content of KKS will not significantly increase the shelf life of bread by reducing the acidity of the finished product.

The porosity of the obtained bread is at maximum 58%, the shelf life without packaging is 36 hours.

The technical result of the proposed method is to obtain bread with improved organoleptic properties and physico-chemical characteristics that persist over a long shelf life, and expanding the range of bread products.

The technical result is achieved by the fact that the proposed method for the production of bread using kvass must concentrate, including making tea leaves, kneading dough with the addition of prescription components and water, cutting the dough, proofing and baking, in which, according to the invention, the preparation of tea leaves is carried out by steaming parts of seeded rye flour, unfermented malt and water, its saccharification with the subsequent introduction of ripe dough into it and fermentation until acidity accumulates 7-9 ° N, and when dough is kneaded as used prescription components remaining amount seeded rye flour, wheat flour of the first or the second grade, salt, molasses and kvass wort concentrate with a solids content of 70 ± 2%, the test components are taken in the following ratio (wt.%):

Seeded rye flour 35.5-42.6 Including seeded rye flour for making tea leaves 10.9-14.4 Unfermented Rye Malt 2,3-3,04 Ripe pastry 3.9-6.1 Including rye flour seeded in ripe dough 1.9-3.05 Wheat flour first or second grade 21.5-26.8 Salt 0.7-0.9 Syrup 2.6-3.7 Kvass wort concentrate with content solids 70 + 2% 6.5-7.3 Water rest

The claimed method significantly improves the quality of the produced bread by selecting optimal conditions for technological operations of kneading dough and fermentation of semi-finished products.

To increase the gas and sugar-forming ability of rye flour, fermented tea leaves are used. The use of infusion improves the physical properties of the dough by increasing the ability of the dough to colloidly bind water and in the thermal effect of infusion on the protein substances of flour.

The amount of sugar in brewed bread is almost doubled, which leads to the formation of a more golden brown crust. The crumb of bread cooked on a fermented tea leaves is well loosened, elastic and not rough to the touch, has a pleasant taste and aroma.

In order to accelerate the maturation of the dough, ripe dough is used instead of yeast. Ripe dough enhances the smell and taste of bread, brewing fermented with ripe dough, improves the quality of the dough, for example, the porosity of bread increases to 63-66%, and also helps to preserve the freshness of bread for 3 days without packaging and 5 days in a package.

As an additional baking powder, the authors propose using KKS made from fermented rye malt, peeled rye flour and brewing barley malt. KKS supports the process of acid accumulation together with a ripe dough and significantly improves the organoleptic characteristics of bread. The bread has an increased color of the crumb and peel, a sweetish-sour taste and a strong aroma of rye bread. The presence in the CCS of a high content of maltose and glucose makes it possible to obtain bread with a sweetish aftertaste without adding sugar. Therefore, the amount of molasses added is significantly reduced. The lack of yeast and a reduced amount of sugar in the recipe gives the bread dietary properties and expands its scope. The production of such bread also expands the range of bread products for people leading a healthy lifestyle. Through the use of KKS, the shelf life of bread is significantly increased, that is, up to 3 days without packaging with the preservation of freshness due to the presence of own sugars.

Improving the organoleptic properties and physico-chemical properties of bread, lengthening its shelf life while maintaining freshness is also ensured by the qualitative and quantitative selection of prescription ingredients.

The authors found that the content in the composition of unfermented rye malt below 2.3 wt.% Worsen the process of saccharification of the tea leaves, exceeding the established upper limit of 3.04 will lead to the appearance of a malt taste in the bread.

The amount of "ripe dough" below 3.9 wt.% Will slow down the fermentation process of the dough and worsen the organoleptic characteristics of the product. Exceeding the established upper limit of 6.1 wt.% Will increase the acidity of the final product and worsen the structure of the crumb.

Introduction to the recipe of rye seeded flour at the indicated intervals allows you to get bread with dietary properties and acidity not exceeding 7-7.5 degrees.

Seeded rye flour is less caloric, since it contains less starch and more dietary fiber, which has an increased water-absorbing adsorption and buffering ability, due to which rye bread enhances intestinal motility, helps to eliminate carcinogenic substances and other harmful metabolic products from the body.

The nutritional value of rye is higher than wheat, it contains more lysine, on average 30%, arginine - 44%, valine - 11%, threonine - 17%, iron - 30%, potassium - 2 times, magnesium - 3 times. Rye grain contains more vitamins B1, B2, B3, PP and unsaturated fatty acids. In the process of fermentation of rye semi-finished products and baking bread, organic acids, alcohols, aldehydes, melanoidins and other flavoring and aromatic substances of more than 300 kinds are formed, due to which rye bread has a pronounced taste and aroma inherent only to it.

The use of wheat flour I or II grade can improve the taste of the product by increasing gluten. The content of wheat flour below the established limit of 21.5 wt.% Will lead to a decrease in the volume of the final product, and an excess of 26.8 wt.% - to the deterioration of organoleptic characteristics, namely color, taste and aroma.

The content of salt below the limit of 0.7 wt.% Will lead to a deterioration in the taste of the product, and above 0.9 wt.% Will slow down the fermentation of the dough.

Introduction to the molasses recipe below 2.6 wt.% Will worsen the palatability and accelerate staling of bread, and above 3.7 wt.% Will lead to higher prices for the finished product and deterioration of the organoleptic characteristics of bread and a decrease in its dietary properties.

The invention is illustrated by the following description of a method for the production of bread, in which all the ingredients are taken in the amount prescribed by the recipe.

The kvass wort concentrate with a mass fraction of solids of 70 ± 2% is used by the authors as an additional baking powder that promotes the accumulation of acid-forming bacteria, the presence of which is several times higher than the number of yeast cells in the starter and dough. KKS provides an increase in the gas and water holding capacity of the dough, slowing down the process of stale bread. It contributes to the accumulation of fermentable sugars, free amino acids and amino nitrogen during the preparation of the dough and the synthesis of flavoring and flavoring and coloring substances in the process of baking bread.

The kvass wort concentrate used in the proposed method has a composition (wt.%):

fermented rye malt 40-45 peeled rye flour 40-47 malting barley malt rest

The stages of preparation of KKS include: mashing, saccharification at different temperature levels from min to max 72 ° C, boiling, boiling, languishing. The prepared KKS contains organic acids, maltose up to 30%, glucose up to 10%, aromatic, flavoring substances.

1. Cooking tea leaves.

Part of the rye seeded flour is mixed with unfermented rye malt and water to a homogeneous mass and steamed for 20-40 minutes to a temperature of 63-65 ° C.

The resulting tea leaves are left for saccharification for 1.5-2.5 hours and cooled to a temperature of 32-35 ° C.

At the same time as ripening, ripe dough is prepared by mixing rye flour seeded with water, followed by fermentation of the mixture for 8-10 hours until the final acidity of 10-14 ° N is reached.

Ripe dough is added to the saccharified tea leaves, mixed and the resulting mixture is fermented for 4-6 hours to an acidity of 7-9 ° N and a moisture content of 65-67%.

2. Kneading the dough.

The remaining fermented saccharified brewing is made with the remainder of seeded rye flour, wheat flour of the first or second grade, molasses, salt and KKS with a mass fraction of dry matter of 70 ± 2% and water and knead the dough until a homogeneous mass is obtained for 8-10 minutes. The kneaded dough is left to ferment at an initial temperature of 27-30 ° C for 2-3 hours. The readiness of the test is determined by the achievement of the final acidity of 7.5-8.5 ° N and its increase in volume at a moisture content of 38-42%.

3. Proofing the dough and baking bread.

The finished dough is divided into dough pieces and sent for proofing with a duration of 120-150 minutes at a temperature of 36-40 ° C and a relative humidity of 75-90%. Baking is carried out at a temperature of 175-195 ° C for 45-60 minutes.

Table 1 below provides examples of the formulation of the ingredients used in the bread production method.

Table 1 Raw materials and semi-finished products Raw material consumption per 100 kg of finished product, kg Example 1 Example 2 Example 3 Welded rye flour 10.9 13.8 14,4 Unfermented rye malt 2,3 2.9 3.04 Ripe pastry 3.9 4,5 6.1 Seeded rye flour in ripe dough 1.9 2.2 3.05 Example 1 Example 2 Example 3 Seeded rye flour in the dough 22.7 22.7 25.15 Wheat flour of the first or second grade 26.8 22.6 21.5 Salt 0.7 0.84 0.9 Syrup 2.6 3.2 3,7 Kvass wort concentrate with a mass fraction of solids of 70 ± 2%, 6.5 7.1 7.3 Water 25.6 24.66 20.96 Humidity test,% 39.0 39.0 39.0 Humidity of fermented tea leaves,% 65.0 65.0 65.0

In table 1, when calculating raw materials, the given values of ripe dough are not taken into account, since its constituent ingredients, namely seeded rye flour and water, are indicated in separate lines.

Table 2 shows the organoleptic and physico-chemical characteristics of the bread obtained according to the claimed method.

table 2 Indicators The method of examples one 2 3 Volume 100 g of bread, in ml 290 280 270 Porosity,% 66.0 65.0 63.0 Acidity, degree 7.0 7.5 7.5 Organoleptic properties of bread Hearth bread is oblong-oval in shape, the surface is smooth, without cracks and tears, the color of the crust is brown, the crumb is well baked, not sticky, the taste is slightly sweet The yield of bread,% 135.3 137.7 139.5

Claims (2)

1. Method for the production of bread using kvass wort concentrate, including preparation of tea leaves, kneading dough with prescription components and water added to the tea leaves, cutting the dough, proofing it and baking, characterized in that the tea leaves are cooked by steaming part of seeded, unfermented rye flour malt and water, its saccharification, followed by the introduction of ripe dough into it and fermentation until acid accumulation of 7-9 ° N, and when mixing dough, the remaining components are used as recipe components the amount of seeded rye flour, wheat flour of the first or second grade, salt, molasses and kvass must concentrate with a solids content of 70 ± 2%, while the components of the dough are taken in the following ratio, wt.%: Seeded rye flour 35.5-42.6 Including seeded rye flour for making tea leaves 10.9-14.4 Unfermented Rye Malt 2,3-3,04 Ripe pastry 3.9-6.1 Including rye flour seeded in ripe dough 1.9-3.05 Wheat flour first or second grade 21.5-26.8 Salt 0.7-0.9 Syrup 2.6-3.7 Fermented Wort Concentrate solids content 70 ± 2% 6.5-7.3 Water Rest 2. The method according to claim 1, characterized in that when kneading dough, a kvass wort concentrate is used, having a composition, wt.%: Fermented rye malt 40-45 Peeled rye flour 40-47 Brewing malt Rest