RU2320171C1 - Cooked bread "chernavsky" and dough composition for producing the same - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry, may be used for producing cooked bread sorts.

SUBSTANCE: dough composition contains 5.0-10.0 weight parts of medium rye flour, 45.0-70.0 weight parts of white rye flour, 15.0-25.0 weight parts of first-grade baker's wheat flour, 5.0-10.0 weight parts of dried fermentative malt, 5.0-10.0 weight parts of dried bread kvass, 0.5-2.0 weight parts of compressed baker's yeast, 3.0-6.0 weight parts of dried potato puree, 1.2-1.8 weight parts of edible salt, 2.0-8.0 weight parts of sand sugar, 0.8-2.0 weight parts of coriander, 3.0-6.0 weight parts of sugar syrup, and water. Water is used in amounts providing dough moisture content of 43.0-43.5%.

EFFECT: prolonged shelf life of cooked bread.

5 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used for the production of custard varieties of bread.

It is well known that mass varieties of bread do not contain enough minerals, vitamins and cannot satisfy the body's needs for them (Auerman L.Ya. Baking technology. St. Petersburg, Profession, 2002, p. 383, 385).

Therefore, the urgent task of the baking industry to improve human health is the creation and production of functional bakery products, including custard varieties with high nutritional and biological values.

To meet the demand of the population for bread for preventive and recreational purposes, it is also necessary to work on expanding their assortment.

For example, custard bread baked from dough is known, which consists of premium wheat flour, second grade wheat flour, peeled rye flour, raw beer grains and crushed to particles with a size of 3 mm, red rye malt, pressed yeast, salt, coriander ground, vegetable oil (for lubricating molds) in the following ratio of components, kg per 100 kg of finished product:

Premium wheat flour 38,0 Wheat flour of the second grade 22.0 Peeled rye flour 30,0 Raw and ground beer grains to particles with a size of 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 form lubrication 0.5 Water by calculation

The dough for wheat-rye custard bread with beer grains is prepared in a steam-free way using tea leaves. To prepare the infusion, ground coriander 1.0 kg, red rye malt 3.0 kg, peeled rye flour 30.0 kg and raw beer grains 10 kg pour 30.0 l of hot water (temperature 90-95 ° C) and mix thoroughly to formation of a homogeneous mass, leave for saccharification for 150-180 minutes

When preparing the dough, ripened tea leaves, premium wheat flour, second grade wheat flour, salt solution, granulated sugar, yeast suspension, the remaining water, are mixed according to the recipe according to the recipe, they are kneaded until a homogeneous mass is left and left to ferment for 90 -120 min. The readiness of the test for cutting is determined by acidity and organoleptic characteristics. Fermented dough is cut with dough dividing machines, dough pieces are placed in molds and sent to proofing, which is carried out in proofers at a temperature of 38-40 ° C and a relative humidity of 75-80%, with a duration of 50-60 minutes.

Baking is carried out in a baking chamber at a temperature of 210-220 ° C with or without steam humidification (RF Patent No. 2226216 C2, A21D 2/36, published 02.22.2005, Bull. No. 5).

Analysis of the composition of bread and the technology of its preparation shows that it is custard bread in the generally accepted version (L. I. Kuznetsova, N. D. Sinyavskaya, O. A. Afanasyeva, B. G. Finova. “Production of custard bread using rye flour ”, Publishing House of St. Petersburg F. GOSNIIHP, St. Petersburg, 2003, p. 68-69), but in the dough of which beer grains were introduced, which caused an increased content of dietary fiber in it, but at the same time, the stiffness also increased crumb, as in the crushed barley grain there remains a hard outer shell with ale Ronov layer, and most consumers prefer soft bread.

The closest analogue is hearth bread (RU 2259729 C1, A21D 8/02, published September 10, 2005), which is baked from dough using peeled rye flour or a mixture of peeled rye flour, and wallpaper rye flour, and baking wheat flour first grade, pressed baker's yeast, malt extract, coriander, drinking water and liquid yeast with tea leaves. Sourdough is obtained in an exploratory cycle using lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye infusion, which contains baking rye flour and liquid for its saccharification in the form of drinking water and steam condensate for steaming rye flour during its saccharification. The brewing nutrient mixture contains baking rye flour and drinking water with a ratio of hydromodules of 1.51-1.89 with flour moisture from 12.0 to 15%. The components were used in the following weight ratio per 100 kg of flour, kg:

Bakery rye flour 40.0-60.0 First-grade wheat flour 60.0-40.0 Pressed baker's yeast 0.8-1.2 Edible salt 1.7 Liquid malt extract 2.8-3.2 Granulated sugar 5.8-6.2 Coriander 0.9-1.1

Edible salt was used in the form of a saline solution with a density of 1.10 g / l, and GLOFA extract, a German concern Ireks, is used as a liquid malt extract for bread production. Kneading the dough is carried out in a bowl, followed by stirring with fermentation for 200 minutes, ensuring the acidity of the dough at the end of the process is 7.0 degrees, the humidity of the test is 46.5%. The finished dough is loaded from the bowl to the stacker-divider, where the dough is cut into dough pieces.

The dough pieces are placed in cassettes covered with cloth and installed on the cradles of the proofer conveyor and proofed at 40 ° C for 50 minutes.

After proofing, the dough pieces are reloaded from cassettes on a sub-tunnel furnace with four temperature zones. In the first zone, hydrothermal processing of the dough pieces is carried out at a temperature of 260 ° C and steam humidification, and in subsequent zones with a temperature of 240, 180 and 150 ° C, respectively, baking of dough pieces is carried out. Before removing bread from the oven, it is sprayed with drinking water. The cooling of the bread is carried out on trays. After cooling, the bread is packaged in a heat-shrinkable, moisture-proof, heat-resistant film of low density polyethylene. Hearth bread has a crumb moisture content of 47.0% and an acidity of 6.0 degrees. and porosity of 65%.

However, this bread, due to the lack of components in its composition that impede the recrystallization of starch, cannot retain its freshness for a long time and stale enough quickly.

The objective of the present invention is to find such components, the introduction of which in the recipe will slow down the reverse crystallization of the structure of starch after its heat treatment, and then during storage and thus reduce the speed of stale bread.

The object is achieved in that the composition of the dough for the production of custard according to the invention contains peeled rye flour, seeded rye flour, baking wheat flour of the first grade, fermented rye malt, dry bread kvass, pressed baked yeast, dried mashed potato, edible salt, sugar - sand, coriander, molasses and water in the following ratio of components, parts by weight:

Peeled rye flour 5.0-10.0 Seeded rye flour 45.0-70.0 First-grade wheat flour 15.0-25.0 Fermented rye malt 5.0-10.0 Dry bread kvass 5.0-10.0 Pressed baker's yeast 0.5-2.0 Dry mashed potatoes 3.0-6.0 Edible salt 1.2-1.8 Granulated sugar 2.0-8.0 Coriander 0.8-2.0 Syrup 3.0-6.0 Water to get the test with a moisture content of 43.0-43.5%

It is possible to use caramel molasses as molasses.

Water can be purified to a total salinity of not more than 30 mg / l in a reverse osmosis unit with a membrane element having a pore size of 0.5-5 nm.

When preparing the dough, it is advisable to additionally add raisins, and / or dried apricots, and / or prunes.

Thus, from the above test, the final product is obtained - custard bread, which is another independent object of the invention.

The technical result achieved due to the specified combination of features is to increase the stability of bread to stale, expanding the assortment of long-term storage bread with specific organoleptic properties.

Peeled rye flour is taken in an amount of 5.0-10.0 parts by weight, which is the optimal limit.

The decrease in the introduction of peeled rye flour less than 5 wt.h. will entail a deterioration in taste, a decrease in the acidity of bread and a deterioration of crumb, as well as a decrease in essential amino acids and other macro- and microelements.

The increase in the number of rye peeled flour during the preparation of the test more than 10 wt.h. entail an increase in the acidity of the bread, i.e. the taste is lost, and the appearance of the bread is also deteriorating - it becomes less voluminous, with a dark, slightly crushed crumb. At the same time, the presence of rye flour in bread enriches the product with dietary fiber (cellulose, hemicellulose), as well as essential amino acids - lecine and treanine, which are not produced by the body, but are necessary in the process of life. Bread is also enriched with macro- and microelements found in peeled rye flour - iron, manganese, zinc, copper, which are more in rye flour than in wheat flour.

Introduction to bread wheat flour of the first grade less than 15 wt.h. worsens the appearance of bread - the volume is lost, the crumb becomes dense and sticky to the touch, and with the introduction of more than 25 wt.h. the nutritional value of bread is reduced, its balance is disturbed.

With the introduction of rye flour seeded more than 70 wt.h. the appearance of the product worsens, the balance of bread by the content of micro and macro elements is disturbed, and the introduction of less than 45 parts by weight rye seeded flour, on the contrary, does not provide a sufficient amount of micro and macro elements, dietary fiber and essential amino acids.

Introduction to the formulation of fermented rye malt and dry bread kvass in less than 5 parts by weight degrades the taste - there is no malt flavor and aroma of bread, but more than 10 parts by weight, darkens the crumb, and also degrades the aroma of bread, makes it sharper, more saturated.

The introduction of molasses, which contains dextrins, maltose and glucose as a dry substance, improves the taste of bread and delays its staling.

The introduction of molasses less than 3 parts by weight degrades the taste of bread, reduces the content of macro- and microelements in bread and has a lesser effect on slowing down the process of stale bread, and the introduction of more than 6 parts by weight worsens the appearance of bread, the top crust will be darker and the bread baking schedule is violated, it will burn, and the crumb will be baked.

The introduction of granulated sugar is less than 2 wt.h. also degrades the taste of bread and reduces the energy value of bread, and increasing the dosage of more than 8 parts by weight worsens the condition of the crumb and the presentation of the product.

The stagnation of bread is also facilitated by the introduction of dry mashed potato, used in the form of a finished product, for example, in the form of flakes or grains of cream color, easily soluble in water, since it contains starch, which is hydrolyzed into dextrins during the preparation of the dough, which contribute to the retention of additional moisture, and therefore contribute to the softness of the crumb and increase the shelf life of bread.

When making mashed potato dry less than 3 parts by weight the shelf life of bread is reduced and the crumb becomes less elastic, and more than 6 parts by weight - the crumb worsens, it becomes sticky and with prolonged storage on the cut, a grayish coating of starch is obtained.

The introduction of kvass dry bread less than 5 wt.h. it worsens the taste, the inherent malt flavor and aroma of bread are not felt and the color becomes lighter, and more than 10 parts by weight - on the contrary, the crumb becomes very dark, and the aroma and taste are more sharp and saturated.

Introduction to the recipe of yeast pressed bakery less than 0.5 wt.h. slows down the fermentation process, the crumb of bread is dense, crumbling, and more than 2 parts by weight - leads to uneven porosity of the crumb.

Introduction to the formulation of table salt less than 1.2 wt.h. or more than 1.8 parts by weight degrades the taste of bread.

Introduction to the coriander formulation of less than 0.8 parts by weight leads to the fact that the bread loses its characteristic aroma of coriander, and more than 2 parts by weight - the taste of bread worsens, a bitter taste appears.

Mainly used as dry bread kvass is “Malt” kvass, which is produced from rye, rye flour malt, which underwent moisture treatment under the influence of high pressure, enzymes, mashed potato, cumin, coriander and is intended to create the color of the crumb and give it a bread flavor and smell.

Custard bread “Chernavsky” is produced mainly hearth, which has an oval or round shape, from brown to dark brown, developed porosity, with a smell characteristic of this product, with a light aroma of coriander.

To give the fruit a fruity aroma, if necessary, pre-washed in water additives of plant origin, for example raisins, and / or dried apricots, and / or prunes, the quantitative content of which is determined by taste, can be additionally introduced into it when kneading.

The invention is carried out as follows.

The composition of the dough for the production of “Chernavsky” custard bread contains peeled rye flour, seeded rye flour, first grade wheat flour, fermented rye malt, dry bread kvass, pressed baker’s yeast, dried potato puree, table salt, granulated sugar, molasses and water. The ratio of these components is, parts by weight:

Peeled rye flour 5.0-10.0 Seeded rye flour 45.0-70.0 First-grade wheat flour 15.0-25.0 Fermented rye malt 5.0-10.0 Dry bread kvass 5.0-10.0 Pressed Bakery Yeast 0.5-2.0 Dry mashed potatoes 3.0-6.0 Edible salt 1.2-1.8 Granulated sugar 2.0-8.0 Coriander 0.8-2.0 Syrup 3.0-6.0

and water is taken from the calculation of obtaining a test with a moisture content of 43.0-43.5%.

The obtained mass ratios of the components are determined experimentally based on the quality indicators of bread and its organoleptic properties.

For the production of “Chernavsky” custard bread, the initial fermented tea leaves in the exploration cycle are prepared from peeled rye flour, fermented rye malt, dried bread kvass, coriander, dry mashed potato pure culture of thermophilic lactic acid bacteria and water.

In addition, they prepare liquid sourdough with sugarless brewing from rye flour and water in the production cycle according to the well-known Leningrad scheme (Zvereva L.F., Chernyakov B.I. Technology and technological control of bakery production. M. - Food Industry, 1974, p. .131; Collection of technological instructions for the production of bakery products. M: Preiskurantizdat, 1989, p. 84-89).

Liquid sourdough with tea leaves for kneading dough contains sourdough of the previous preparation, tea made from rye flour with water in the ratio (1: 2.5-3), water, peeled rye flour.

In addition, they prepare saccharified brewing from peeled rye flour, fermented rye malt, dried mashed potato, coriander, dry bread bread and water with a temperature of 90-95 ° С. Welding humidity 65-74%. The prepared tea leaves are saccharified for 90-120 minutes and cooled to a temperature of 40-45 ° C.

A portion of the specified initial fermented tea leaves is added to the resulting saccharified tea leaves. The resulting mixture of saccharified tea leaves with part of the initial fermented tea leaves is fermented at a temperature of 40-45 ° C to an acidity of 10-11 ° N to obtain the final fermented tea leaves.

And to the second part of the initial fermented tea leaves, for its reproduction in the production cycle, a nutritious mixture is added in the form of a non-sugar tea made from rye flour and water and fermented at a temperature of 40-45 ° С to an acidity of 10-11 ° N for further use of the initial fermented tea leaves in preparation of bread.

In the final fermented brew, add liquid lactic acid starter brewed with rye flour and water, as well as seeded rye flour, granulated sugar, molasses and baked yeast, fermented to an acidity of 10-10.5 ° N to obtain a fermented tea leaves. Fermented tea leaves have a pleasant sweet and sour taste and pronounced aroma.

The dough is prepared as follows. To fermented tea leaves add seeded rye flour, baking wheat flour of the first grade, pressed baking yeast, molasses, granulated sugar, table salt and water. The dough is kneaded in a dough mixing machine of continuous or periodic action, followed by fermentation to an acidity of 6-7 ° N.

Finished dough for bread “Chernavsky” is cut into dough pieces, proofed, and finished products are baked. Humidity of bread crumb is not more than 46%. The temperature regime, the duration of proofing and baking are selected depending on the type of design features of the equipment and its operating conditions.

The invention is illustrated by the following examples of its implementation.

Example 1

The composition of the dough for the production of “Chernavsky” custard bread contains peeled rye flour, seeded rye flour, first grade wheat flour, fermented rye malt, dry bread kvass, pressed baking yeast, dried potato puree, table salt, sugar, coriander, molasses and water. The ratio of these components is, parts by weight:

Peeled rye flour 10.0 Seeded rye flour 45.0 First-grade wheat flour 25.0 Fermented rye malt 10.0 Dry bread kvass 10.0 Pressed Bakery Yeast 2.0 Dry mashed potatoes 6.0 Edible salt 1.3 Granulated sugar 8.0 Coriander 2.0 Syrup 6.0 Water 66.5

The result is a dough with a moisture content of 43.0%.

Example 2

To knead the dough, water coming from centralized sources with a total salt content of 350 mg / L is preliminarily purified to a total salt content of 30 mg / L in a reverse osmosis unit with a membrane element having a pore size of 5 nm.

The composition of the dough for the production of “Chernavsky” custard bread contains peeled rye flour, seeded rye flour, first grade wheat flour, fermented rye malt, dry bread kvass, pressed baking yeast, dried potato puree, table salt, sugar, coriander, molasses, raisins, dried apricots and prunes, as well as water. The ratio of these components is, parts by weight:

Peeled rye flour 5,0 Seeded rye flour 70.0 First-grade wheat flour 15.0 Fermented rye malt 5,0 Dry bread kvass 5,0 Pressed Bakery Yeast 0.5 Dry mashed potatoes 3.0 Edible salt 1,2 Granulated sugar 2.0 Coriander 0.8 Syrup 3.0 Raisins, dried apricots and prunes in 1: 1: 1 ratio by weight 20,0 Water 48.0

Caramel syrup is used as molasses (starch syrup. GOST 5194-91, M .: 1992).

The result is a dough with a moisture content of 43.5%.

Example 3

To knead the dough, water from a centralized source with a total salt content of 1000 mg / L is preliminarily purified to a total salt content of 25 mg / L in a reverse osmosis unit with a membrane element having a pore size of 0.5 nm.

The composition of the dough for the production of “Chernavsky” custard bread contains peeled rye flour, seeded rye flour, first grade wheat flour, fermented rye malt, dry bread kvass, pressed baking yeast, dried potato puree, table salt, sugar, coriander, molasses, dried apricots and prunes, as well as water. The ratio of these components is, parts by weight:

Peeled rye flour 5,0 Seeded rye flour 70.0 First-grade wheat flour 15.0 Fermented rye malt 5,0 Dry bread kvass 5,0 Pressed Bakery Yeast 0.5 Dry mashed potatoes 3.0 Edible salt 1,2 Granulated sugar 2.0 Coriander 0.8 Syrup 3.0 Dried apricots and prunes in 1: 4 ratio by weight 20,0 Water 48.0

The result is a dough with a moisture content of 43.5%.

Chernavsky custard bread, baked from dough prepared using just the combination of natural ingredients specified in the claims, is a long-term storage item (stored for up to 1 month) without the use of chemical additives, which is very important for maintaining the health of consumers. At the same time, the bread obtained according to the closest analogue is stored only for 3 days and has the worst organoleptic quality indicators: small cracks on the surface, the color is light brown, the crumb is moist to the touch with little stickiness, compacted. A comparison of the quality indicators of bread according to the closest analogue and according to the invention are shown in table 1.

Custard bread “Chernavsky” during the whole shelf life preserves its consumer properties and its specific taste and smell.

Table 1 Comparative characteristics of bread quality indicators according to the closest analogue (Mariinsky bread) and according to the invention (Chernavsky bread) Quality indicators The closest analogue Invention Mariinsky Bread Bread Chernavsky Organoleptic: Appearance: - the form Rounded Round - surface Small cracks Smooth without cracks - color Light brown Dark brown Crumb Condition: - baking Baked, slightly moist to the touch with a slight stickiness. Baked, not moist to the touch, not sticky, elastic, after light pressure with fingers the crumb takes its original shape. - prom Without lumps and traces of unclean Without lumps and traces of unclean - porosity Developed, without voids. The crumb is slightly compacted Developed, thin-walled, without voids and seals - taste Peculiar to this type of bread, without extraneous taste. Peculiar to this type of bread, without extraneous taste. - smell Peculiar to this type of bread, without foreign smell. Peculiar to this type of bread, with a light aroma of coriander, without foreign smell. Physicochemical: Porosity,% 65.0 70.0 Acidity, deg. 6.0 7.0 Chemical composition and energy value of 100 g of bread: - proteins, g 6.7 8.0 - fats, g 1,2 0.5 - carbohydrates, g 50.7 46.5 Energy value, kcal 223 225

Claims (5)

1. The composition of the dough for the production of custard bread, characterized in that it contains peeled rye flour, seeded rye flour, baking wheat flour of the first grade, fermented rye malt, dry bread kvass, pressed baked yeast, dried mashed potato, edible salt, sugar - sand, coriander, molasses and water in the following ratio of components, parts by weight: Peeled rye flour 5.0-10.0 Seeded rye flour 45.0-70.0 First-grade wheat flour 15.0-25.0 Fermented rye malt 5.0-10.0 Dry bread kvass 5.0-10.0 Pressed Bakery Yeast 0.5-2.0 Dry mashed potatoes 3.0-6.0 Edible salt 1.2-1.8 Granulated sugar 2.0-8.0 Coriander 0.8-2.0 Syrup 3.0-6.0 Water to get the test humidity 43.0-43.5% 2. The composition according to claim 1, characterized in that caramel syrup is used as molasses. 3. The composition according to claim 1, characterized in that the water is subjected to purification to a total salt content of not more than 30 mg / l in a reverse osmosis unit with a membrane element having a pore size of 0.5-5 nm. 4. The composition according to claim 1, characterized in that when preparing the dough, raisins and / or dried apricots and / or prunes are additionally added. 5. Custard bread, characterized in that it is baked from dough having a composition according to any one of claims 1 to 4.