RU2303874C2 - Composition for preparing of wheat-and-rye bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, bakery industry, may be used for producing of wheat-and-rye bread.

SUBSTANCE: bread composition contains second-grade wheat flour, edible salt, compressed yeast and vegetable oil (for pan oiling), and additionally contains second-grade flour of durum wheat. Mentioned components are used in the following ratio (1 kg per 100 kg of ready product): second-grade wheat flour 26.08-37.37; second-grade flour of durum wheat 8.69-12.45; medium rye flour or white rye flour 21.35-34.77; edible salt 1.11-1.14; compressed yeast 0.35-0.36; sweet water the balance; vegetable oil (for pan oiling) 0.12.

EFFECT: improved quality of wheat-and-rye bread and reduced production costs.

1 tbl, 3 ex

Description

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

A known composition for the production of bread "Ural new" containing flour, peeled rye, wheat flour of the first grade, pressed yeast, table salt, sugar and water in the following ratio, wt.%:

Peeled rye flour 15.56-16.16

Wheat flour first grade 36.25-37.73

Pressed yeast 0.22-0.32

Sugar 0.74-0.76

Water Else

(see the description of the patent of the Russian Federation No. 2109449, IPC (6) A21D 8/02, A21D 13/00).

The closest in technical terms is the composition for the preparation of Mariinsky bread, containing wheat flour, pressed yeast, salt, sugar and optional peeled rye flour, red rye malt, ground coriander, raw beer grains and crushed to particles with a size of up to 3 mm, in the following ratio components, kg per 100 kg of finished products:

Premium wheat flour 38,0 Wheat flour of the second grade 22.0 Peeled rye flour 30,0 Raw and ground beer grains up to particles with a size up to 3 mm 10.0 Red rye malt 3.0 Pressed yeast 2.0 Salt 1.8 Sugar 3.0 Ground coriander 1,0 Vegetable oil (for mold lubrication) 0.5

(Description to the patent of the Russian Federation No. 22626216, IPC (6) A21D 2/36, A21D 2/38, A21D 8/02, A21D 13/02, dated 09.01.2002).

The disadvantages of the known composition include the fact that the composition uses raw beer grains, which are livestock feed and, according to current regulatory documents (for example, OST 18-341-79 "Raw beer grains"), are not used as raw materials in the baking industry. Storage conditions for grains with a moisture content of 88% and its specific smell require the addition of coriander to this recipe. The presence of sugar allows you to soften the taste of bitterness and acid. Rye malt gives crumb color and taste to bread. All of the above components are aimed at eliminating extraneous taste, color and smell. In comparison with traditional varieties of wheat-rye breads, the consumption of yeast and vegetable oil is almost 4 times higher (according to the standards of the State Research Institute of the Baking Industry), and low acidity leads to sticking of the crumb of bread. All the above disadvantages lead to a decrease in the quality of bread and unjustified overpricing.

The technical problem to be solved by the claimed invention is directed is to improve the quality of wheat-rye bread, subject to its cheapening and elimination of the above disadvantages.

This result is achieved due to the fact that the known composition for making bread containing wheat flour of the second grade, edible salt, pressed yeast and vegetable oil (for greasing the molds), additionally contains second grade flour from durum wheat (durum) in the following ratio of components (in kg per 100 kg of finished product):

Wheat flour of the second grade 26.08-37.37 Durum wheat flour of the second grade (durum) 8.69-12.45 Peeled or seeded rye flour 21.35-34.77 Edible salt 1,11-1,14 Pressed yeast 0.35-0.36 Drinking water Rest Vegetable oil (for mold lubrication) 0.12

The inclusion in the composition for making bread instead of wheat flour of the highest grade durum flour of the second grade (durum) allows you to keep the volume of bread due to the fact that it has a sufficient amount of gluten. Due to the fact that durum is produced from durum wheat, in the preparation of dough, flour allows more water to bind than flour from soft wheat (premium). The combination of durum wheat flour of the second grade (durum) with wheat flour of the second grade and peeled or seeded rye flour within the claimed limits allows to obtain the acidity necessary for the Ural region, within 7-8 degrees, and also significantly reduce the number of components while improving the quality of bread by reduce crumbling and improve taste without extraneous taste and smell. A feature of the claimed composition is the exclusion of crude beer grains, which has a specific smell, therefore, the need for adding sugar and ground coriander is excluded. The amount of pressed yeast brought to 0.35-0.36, is sufficient for the natural yeast dough. The amount of vegetable oil (to lubricate the molds) 0.12 is enough to remove the baked bread from the mold without disturbing its structure and without adding an additional smell.

The estimated energy value of 100 g of the claimed bread is 210 kcal.

Options for the preparation of wheat-rye bread (examples 1-3) are presented in the table.

Kneading the dough and baking wheat-rye bread can be done in any known traditional way.

The organoleptic characteristics of the resulting bread comply with the requirements of GOST 28807-90.

The components of the composition. In kg per 100 kg goth. production Example 1 Example 2 Example 3 Wheat flour II grade 26.08 30.50 37.37 Grade II flour from durum wheat (durum) 8.69 10.50 12.45 Peeled rye flour 21.35 28.50 34.77 Edible salt 1,11 1.12 1.14 Pressed yeast 0.35 0.35 0.36 Drinking water Rest Rest Rest Vegetable oil (for mold lubrication) 0.12 0.12 0.12

Based on the claimed composition for the preparation of wheat-rye bread, the Recipe RC 72900844-001-2005 and Technological Instructions TI 72900844-001-2005 were developed. The release of wheat-rye bread according to the claimed composition is planned from the 4th quarter of 2005 at the enterprises of the Ural Bread Corporation. The selling price of a unit of production with quality meeting the requirements of GOST 28807-90 will decrease by approximately 40% (according to estimates for August 2005).

Claims (1)

Composition for the preparation of wheat-rye bread containing wheat flour of the second grade, rye flour, edible salt, pressed yeast and vegetable oil for lubricating the molds, characterized in that it additionally contains second-grade flour from durum wheat (durum) in the following ratio of components , in kg per 100 kg of finished products: Wheat flour of the second grade 26.08-37.37 Durum wheat flour of the second grade (durum) 8.69-12.45 Peeled or seeded rye flour 21.35-34.77 Edible salt 1,11-1,14 Pressed yeast 0.35-0.36 Drinking water rest Vegetable oil (for mold lubrication) 0.12