RU2341086C1 - Method of grain bread manufacturing (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of grain bread manufacturing includes screening and flushing of whole unpeeled wheat grain, steeping, dispersion and preparation of mixture from the grain mass with wheat flour, bakery yeast, table salt and sunflower oil, further fermentation of the mixture, its cutting, proof and baking. Grain is steeped during 24-48 hours simultaneously with its sprouting up to 1.4-1.6 times increase in weight using water at temperature from +30°C to +45°C and periodical flushing 8-14 times in every 2.5-3.5 hours. Dispersion is performed up to 1.5-3.0 mm. At least one of the following ingredients is added to the recipe components 2-10 minutes before the end of the kneading. Ingredients are selected from the group which includes potato flakes, buckwheat, dried table carrot, sunflower seeds, hard cheese, tomato paste, olives, raisins, dry onion, soy flour, nuts, prunes, dried garlic, powder sugar, dried dill, caraway or coriander. The second object of the invention is the manufacturing method of grain bread, which envisages preparation of mix with adding medium rye flour to the grain mass, rye fermented malt, bakery yeast, sugar, table salt and sunflower oil.

EFFECT: mass extends evenly, nutrition and preventive characteristics of bread are improved.

7 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used at bakeries in the production of bread and bakery products from sprouted wheat grains for dietary, therapeutic or preventive nutrition.

The known composition of the test [Description of the invention to the patent of the Russian Federation No. 2092058 from 06.24.1994, IPC ⁶ A21D 13/02, publ. 10.10.1997], containing sprouted grain, salt and water, which is used to produce environmentally friendly, dietary grain bread. Bread has a normal appearance and taste, its consumption helps to remove radionuclides from the body.

A known method for the production of flour confectionery, providing for the serial connection of the main raw materials in the form of mechanically destroyed pre-treated with liquid medium cereal fruits with additional raw materials and their subsequent processing to obtain the finished product [Description of the invention to the patent of the Russian Federation No. 21123261 from 03/13/1998, IPC ⁶ A21D 13/08, A21D 13/02, publ. 12/20/1998].

The maximum generalization of the method suggests that its use is possible only as part of other, more private methods intended for the manufacture of confectionery products with a specific recipe and the predicted taste and organoleptic properties.

A known method for the production of grain bread, including locking wheat in water for 24-48 hours, swelling and germinating it to a sprout with a size of 1 mm, grinding sprouted grain, kneading dough by mixing the grain material, water and salt, cutting the dough, fermenting it at the same time proofing and further baking [Description of the invention to the patent of the Russian Federation No. 2080067 from 06.24.1994, IPC ⁶ A21D 13/02, publ. May 27, 1997]. According to the patentee, the bread has a normal appearance and taste, which meets the requirements for dietary products.

A known method for the production of grain bread from whole biologically active wheat grain, comprising washing the grain with running water, soaking it at a water temperature of 25-40 ° C for 40-60 hours to a moisture content of 40-55%, its subsequent grinding, before preparing the dough crushed grain the mass is mixed for 1-3 minutes and left to ripen for 10-30 minutes, after which the recipe components are introduced into it, mixed again, then the dough is prepared from the resulting mass, it is fermented, cut, proofed, d On baking, the dough pieces are subjected to active steam humidification at 240-300 ° C, and the finished products are cooled to a temperature of not more than 60 ° C and packaged [Description of the invention to the patent of the Russian Federation No. 2101960 from 01/23/1997, IPC ⁶ A21D 13/02, A21D 8 / 02, publ. 01/20/1998]. The use of the invention extends the assortment of produced bread and enhances its healing properties.

There is also a known method for the production of grain bread, which includes soaking the peeled wheat grain, germinating it and aerating it, additionally soaking it to produce a 1-2 mm long sprout, grinding, kneading the dough by mixing the resulting cereal mass with all the recipe components, in particular wheat flour, which take in an amount of 10-20% by weight of unmilled wheat, fermenting dough, cutting, proofing and baking [Description of the invention to the patent of the Russian Federation No. 2159044 of 02.19.1999, IPC ⁷ A21D 13/02, publ. 11/20/2000]. As a result, the consumer properties of the finished bread increase, the duration decreases and the labor intensity of the process of its production decreases.

A study of the grain bakery market showed that it does not have technical solutions protected by patents, and there are mainly developments recommended for use, for example, by the State Scientific Research Institute of the Baking Industry. These conclusions are confirmed by information on the termination of all of the above patents, obviously, due to the lack of the ability to use them, which ultimately determines market demand.

The closest to the essential features of the claimed method is the method of production of grain bread, developed by OJSC “First bakery”, Chelyabinsk, which includes sifting whole un shelled wheat grain, soaking it, washing it with cold water with a temperature of 18-20 ° C, dispersing, cooking kneading from the obtained grain mass on a dough mixing machine with the addition of a binder in the form of wheat flour, as well as baker's yeast, salt and oil as recipe components and sunflower, further fermentation of the batch, its cutting, proofing and baking [Collection of recipes and technological instructions for the preparation of bakery products for preventive and therapeutic nutrition. - M .: Pishchepromizdat, 2004. p.95-98].

The known method and the bread obtained as a result of its implementation in addition to the existing positive qualities have potential in terms of improving the consumer properties of the finished product.

The problem solved by the first invention of the group is to create another method for the production of grain bread and expand its range. The technical result is the uniformity of germination of grain by weight, the uniformity of the composition of the germinated grain and, as a result, the improvement of the nutritional and preventive properties of baked bread.

To solve the problem of obtaining the claimed result in a known method for the production of cereal bread, including sifting whole unpeeled wheat grain, washing, soaking, dispersing, preparing a batch of the obtained cereal mass on a dough mixer with the addition of a binder in the form of wheat flour as recipe components, and also baker's yeast, table salt and sunflower oil, further fermentation of the batch, cutting, proofing and baking, soaking the grain ut for 24-48 hours simultaneously with its germination to increase by weight 1.4-1.6 times when using water with a temperature of + 30 ° C to + 45 ° C and periodic washing 8-14 times every 2, 5-3.5 hours, dispersion is carried out to a value of 1.5-3.0 mm, and as prescription components used per 100 kg of dry wheat grain, kg:

Wheat flour 4.0-6.0 Baker's yeast 1.5-2.5 Common salt 1.5-2.5 Sunflower oil 1.0-2.5

while in the formulation components additionally include at least one of the following ingredients in quantities, kg:

Potato flakes 15.0-25.0 Buckwheat 8.0-12.0 Dried carrots 8.0-12.0 Sunflower seeds 8.0-12.0 Hard cheese 8.0-12.0 Tomato paste 8.0-12.0 Olives 5.0-7.0 Raisins 4.0-6.0 Dried onions 4.0-6.0 Soya flour 4.0-6.0 Nuts 4.0-6.0 Prunes 4.0-6.0 Dried garlic 2.5-3.5 Granulated sugar 1.5-2.5 Dried greens 0.25-0.75 Caraway or coriander 0.25-0.75,

which are laid in a dough mixing machine 2-10 minutes before the end of the batch.

Besides:

- before baking, additionally perform the operation of the external decoration of the bread, for which use at least one of the following components in the amount of, kg:

Decorative salt 8.0-12.0 Hard cheese 4.0-11.0 Sesame 2.5-3.5 Sunflower seeds 2.5-3.5 Seed sprinkle 1.5-2.5 Cereals 1.0-2.0 Breadcrumbs 1.0-2.0 Dried garlic 0.5-1.5 Caraway or coriander 0.4-0.6 Cinnamon with sugar 0.4-0.6;

- dispersion of germinated grain is carried out by passing it through a grinder, the size of the holes of the lattices of which are 3.0-5.0 mm

The above, for the first invention of the group, the prior art applies to the second invention of the group.

The problem solved by the second invention of the group is to create another method for the production of grain bread and expand its range. The technical result is the uniformity of germination of grain by weight, the uniformity of the composition of the germinated grain and, as a result, the improvement of the nutritional and preventive properties of baked bread.

To solve the problem of obtaining the claimed result in a known method for the production of cereal bread, including sifting whole unpeeled wheat grain, washing, soaking, dispersing, preparing a batch of the obtained cereal mass on a dough mixer with the addition of a binder in the form of cereal flour as recipe components, as well as baker's yeast, salt and sunflower oil, further fermentation of the batch, its cutting, proofing and baking, soaking with the wound is conducted for 24-48 hours simultaneously with its germination to increase by weight 1.4-1.6 times when using water with a temperature of + 30 ° C to + 45 ° C and periodic washing 8-14 times every 2 , 5-3.5 hours, dispersion is carried out to a value of 1.5-3.0 mm, while peeling rye flour is used as a binder, and the recipe components additionally include fermented rye malt and granulated sugar, and are 100 kg dry grain of wheat, kg:

Peeled rye flour 10.0-14.0 Fermented rye malt 5.0-7.0 Baker's yeast 2.0-3.0 Granulated sugar 2.0-3.0 Common salt 2.0-3.0 Sunflower oil 1.5-3.0.

Besides:

- in the formulation components also include at least one of the following ingredients in quantities, kg:

Hazelnut kernel 14.0-19.0 Pork fat 11.0-14.0 Caraway or coriander 0.5-1.0

which are laid in a dough mixing machine 2-10 minutes before the end of the batch;

- before baking, additionally perform the operation of the external decoration of the bread, for which use at least one of the following components in the amount of, kg:

Peeled rye flour 2.0-3.0 Cereals 1.5-2.5 Caraway or coriander 0.5-1.0;

- dispersion of germinated grain is carried out by passing it through a grinder, the size of the holes of the lattices of which are 3.0-5.0 mm

A typical method for the production of grain bread includes sifting whole un shelled wheat grain, cleaning it from weeds and minerals, including metal impurities, washing it repeatedly with water, soaking for 24 hours or more, dispersing, preparing a batch of the obtained grain mass on a dough mixer with the addition of a binder in the form of cereal flour, in particular wheat, as well as baker's yeast, table salt and sunflower oil as prescription components, further of mixing, it butchering, proofing and baking.

The basis of the method of production of grain bread is the presence of germinated grain, which is subjected to grinding (dispersion) by passing through a grinder, the size of the holes of the lattices of which is 3.0-5.0 mm The result is a grain mass with particles whose preferred sizes are 1.5-3.0 mm. It has been experimentally established that the declared degree of grinding to the greatest extent contributes to better digestibility of the product, stimulating the functioning of the digestive system. The presence in the composition of the grain mass of particles smaller or larger than those that are declared can not be taken into account, since they do not significantly affect the consumer qualities of bread, but when oriented to them, they impose additional requirements on the technological process, affecting the cost of the finished product . It should be noted that the dispersion process can take place either immediately before the batch, or in advance, but in the latter case, germinated grain can be stored for no more than 12-16 hours at a temperature of 0- + 5 ° С.

Subject to special technological requirements and the expansion of the list of prescription components, it is possible to create next methods for the production of grain bread, expand its range, and also improve nutritional and preventive properties. To do this, according to the first embodiment of the invention, the soaking of the grain is carried out for 24-48 hours simultaneously with its germination to an increase in mass of 1.4-1.6 times (or moistening up to 45-55%) when using water with a temperature of + 30 ° C to + 45 ° C and periodic washing 8-14 times every 2.5-3.5 hours, while dispersing is carried out to a value of 1.5-3.0 mm, and wheat flour in the amount of 4 is used as recipe components , 0-6.0 kg, baker's yeast - 1.5-2.5, table salt - 1.5-2.5 kg and sunflower oil - 1.0-2.5 kg per 100 kg of dry millet Itza.

As mentioned above, in addition to its inherent qualities, flour performs the function of a binder in bread. Thanks to the flour, bread holds its shape well, retains freshness longer, and when cut, it does not crumble. It should be noted that the lower quantitative limit of flour exhibits minimal binder properties when used, and the upper one is excessive. A further increase in the amount of flour does not change the physical and mechanical characteristics of grain bread, but it reduces the nutritional and healing properties of grain bread. Baker's yeast as part of bread has several functions. Firstly, they process the sugars (starchy substances) present in the dough to form alcohol and carbon dioxide. Secondly, they saturate the dough with a specific protein and make the bread more porous - airy. Such bread retains aroma and freshness longer. The lower quantitative limit of baker's yeast when used ensures that only a small portion of sugars are processed as part of the dough, as well as a minimum amount of alcohol and carbon dioxide. The maximum quantitative limit of yeast provides an excess function from their use, for example, bread will crack when baked. In addition, the overspending of yeast is manifested in the specific smell of the product and does not allow to obtain any special consumer qualities of bread. Salt, like alcohol obtained by yeast fermentation, acts as a preservative (stabilizer), provides a pleasant taste that causes appetite, which is very important when eating grain bread for preventive purposes. The lower quantitative limit of salt provides minimal preservative properties and taste of the product. When using the upper limit, these qualities are manifested to a greater extent, but at the same time, this amount can be considered the maximum allowable for the case when there are medical contraindications for salt intake. Sunflower oil is added to give the dough additional elasticity and reduce its adhesive properties. In addition, the oil allows you to adjust the process of carbon dioxide emission during yeast fermentation. As for the case of using the previous components, the lower and upper limits of the use of salt provide cases of the onset of manifestation of the claimed results and their uncontrolled manifestation (for example, suppression of the fermentation process), respectively.

In addition to those mentioned in the recipe components include one or more of the following ingredients in quantities, kg:

Potato flakes 15.0-25.0 Buckwheat 8.0-12.0 Dried carrots 8.0-12.0 Sunflower seeds 8.0-12.0 Hard cheese 8.0-12.0 Tomato paste 8.0-12.0 Olives 5.0-7.0 Raisins 4.0-6.0 Dried onions 4.0-6.0 Soya flour 4.0-6.0 Nuts 4.0-6.0 Prunes 4.0-6.0 Dried garlic 2.5-3.5 Granulated sugar 1.5-2.5 Dried greens 0.25-0.75 Caraway or coriander 0.25-0.75,

which are laid in a dough mixing machine 2-10 minutes before the end of the batch. These ingredients act as a filler. They expand the range of bread products and their taste palette. In addition, each of the components is self-sufficient from the point of view of the manifestation of beneficial properties in individual consumption. Their use in the composition of grain bread allows you to save these properties. For example, prunes have pronounced laxative properties. The use of prunes in bread gives the latter the same easily expressed laxative properties. Buckwheat in bread is, in particular, a source of iron, carrots - carotene, sunflower seeds - vitamin E, soy flour - protein, etc. In some cases, the taste of the filler should be enhanced by the taste of sugar. This must be taken into account when using, in particular, prunes and carrots. It should be noted that the use of more than two components in the bread composition at the same time (this does not apply to sugar) does not allow predicting its preventive and taste qualities, obviously due to the mutual suppression of their active principle. As for the quantitative composition of additional ingredients, their lower border allows for a minimum manifestation of their own beneficial properties and taste. The upper bound is a manifestation that still does not fundamentally change the properties of grain bread, as such. These conclusions were obtained as a result of experimental baking and comprehensive studies of the corresponding bread samples.

There are features of the application of some of the additional ingredients in the composition of grain bread:

- potato flakes are pre-filled with boiling water and steamed for 10 minutes;

- buckwheat, before being added to the dough, pour boiling water with a cereal-water ratio of 1: 2 and steamed for 1-2 hours;

- dried carrots are pre-filled with boiling water and steamed for 60 minutes;

- firm rennet cheeses, for example, Russian cheese, pre-rubbed on a coarse grater or cut into cubes (or straws);

- dried onions pre-filled with boiling water and steamed for 30 minutes;

- nuts (or peanut beans) are pre-dried, if necessary, freed from the shell, and crushed - almost randomly.

The rest of the additional ingredients are added to the grain mass when preparing the dough by any known method. Information on this can be obtained from a variety of sources, for example, from standard collections of recipes and technological instructions issued by the Research Institute of the Bread Industry.

The listed additional ingredients are placed in a dough mixing machine 2-10 minutes before the end of the batch. Less time in most cases will not provide satisfactory uniformity of mixing the dough, and more time, on the one hand, will be deliberately excessive to obtain a uniform batch, and on the other hand, it can neutralize one of the functions of the yeast - saturation of the test with carbon dioxide bubbles, as a result of which increase the proofing time, otherwise the baked bread will be too dense (knocked down), and this is one of the important qualities of the product, ensuring its consumer demand.

To give the bread a decorative appearance, the operation of its external decoration is performed. This occurs before baking (although, in some cases, this operation can be carried out during proofing), for which they use one of the following components in the amount of, kg:

Decorative salt 8.0-12.0 Hard cheese 4.0-11.0 Sesame 2.5-3.5 Sunflower seeds 2.5-3.5 Seed sprinkle 1.5-2.5 Cereals 1.0-2.0 Breadcrumbs 1.0-2.0 Dried garlic 0.5-1.5 Caraway or coriander 0.4-0.6 Cinnamon with sugar 0.4-0.6.

Decorative decoration practically does not change the taste and therapeutic properties of grain bread, but it contributes to its individualization. A special feature is the use of cinnamon, which in itself gives the product bitterness. For this reason, cinnamon should be mixed with sugar in a ratio of about 1: 1. It should be noted that the lower boundaries of the components for decoration provide not the minimum, but sufficient characteristics of the appearance of grain bread, and the upper boundaries limit the limit when the used components of decorative decoration begin to fall off spontaneously. It should also be borne in mind that during the baking process, steam is fed into the oven, which moistens the dusting and gives it the appearance of a rough or smooth matte crust.

Some of the above conditions and principles - adjusted for the individual characteristics of the method - are applicable to the second invention of the group.

In particular, peeling rye flour in an amount of 10.0-14.0 kg per 100 kg of crushed grain is used as a binder for germinated and crushed to a size of 1.5-3.0 mm wheat grain. A larger amount of rye flour in comparison with wheat flour is due to the fact that the latter contains less gluten. Nevertheless, it enriches the product with B vitamins. If you use a quantity of rye flour less than 10 kg per 100 kg of chopped grain, you can get too loose bread - loose. Larger than 14 kg - will lead to the fact that due to the small amount of gluten, the bread will be excessively wet - the effect of "raw loaf". The effect of using such a grain crop as rye can be enhanced by using fermented rye malt in the amount of 5.0-7.0 per 100 kg of crushed grain as part of the recipe components. In addition to a set of useful micronutrients, malt provides a pleasant, rich brown color to bread. The lower limit of the use of malt ensures that the minimum quantity when its beneficial properties begin to manifest itself explicitly. The upper limit limits the limit when the active principle of malt begins to dominate the other components of grain bread, and this is a completely different - an independent product. Sugar is present in the composition of the recipe components to give the bread a more pronounced taste, by enhancing the taste of salt with its constant amount. In addition, part of the sugar goes to the nutrition of yeast cells, since the available prescription components have very few starchy substances, without which their activity is inhibited. Less than the declared amount of sugar will be completely processed by yeast or this sugar will be completely small even to maintain the vital activity of the yeast. More sugar will lead to their uncontrolled propagation. In addition, excess sugar or its presence is contraindicated in certain diseases.

Additional of the “original” recipe components include hazelnut kernel in the amount of 14.0-19.0 kg and pork fat in the amount of 11.0-14.0 kg per 100 kg of crushed grain. Compared with the previous method, caraway or coriander is used in a slightly larger amount of 0.5-1.0 kg, due to its neutralization of the fragrant rye component of bread, which is itself fragrant. Hazelnuts combine wonderfully with rye components of bread, providing it with a special taste and nutritional value that is characteristic of all nuts, with the lower weight limit only allowing you to feel changes in the bread composition, and the upper one fixes the limit beyond which the properties of nuts will prevail over the expected therapeutic and preventive properties of bread. Pork bacon is a special and most “capricious” ingredient in the product. It provides the highest calorie bread and is shown, for example, to athletes, people engaged in heavy physical labor, as well as in the treatment of diseases such as tuberculosis and some others. It was experimentally established that the selected limits for the use of bacon are optimal from a technological point of view, when the composition component, taking into account special baking modes, fully retains its physical and, therefore, taste qualities. It can be assumed that it is not advisable to use a smaller amount of bacon due to the fact that such a ratio with other components completely eliminates its taste, and rare greasy slices on a slice of bread cause its not very appetizing appearance. A larger (obviously excessive) amount of bacon due to the properties of fat will require its neutralization with additional products, such as vegetables, vodka, etc. In this case, bacon is preferable to use as an independent product and consume it with the same grain bread.

Features of the use of pork fat is that it is preliminarily cut into strips or cubes and only after that it is placed in a dough mixing machine - 2-3 minutes before the end of the batch, so as not to violate their integrity (not to crush). In some cases, when using salted pork fat with a particularly obscure consistency, it should be kneaded manually.

The remaining ingredients, such as table salt, sunflower oil and caraway seeds (or coriander) are used in the same manner as in the case of the above-described first embodiment of the invention.

To give the grain bread, made according to the second embodiment of the invention, a decorative appearance, an external finishing operation is also performed. This happens before baking or during the proofing process, for which, in addition to the mentioned oatmeal in the amount of 1.5-2.5 kg, 0.5-1.0 kg of caraway seeds or coriander and 2.0-3.0 kg of peeled rye flour are also used . As a result, bread outwardly becomes more attractive and appetizing.

It should be noted that in accordance with the collection of recipes for bakery products [Collection of recipes for bakery products produced according to state standards. Developer. GOSNIIHP. M .: Publishing house LLC Artel-M, 1998, 88 pp.] The recipe components listed above for both process variants can be replaced by others of equal nutritional value, consistency and, in some cases, appearance, for example, rye flour for sprinkles can be replaced with breadcrumbs, raisins with candied fruits or dried fruits, etc.

In practice, in the manufacture of a specific product such as grain bread, it is produced for specific orders, for example, for fitness clubs, hospitals, retail chains, specialized departments of supermarkets, etc.

Consider specific examples of some methods of producing grain bread, which has the nomenclature name "Zdorovy".

Example 1. The production of grain bread "Healthy" with cheese "

First, they take 100 kg of wheat grain, which is sieved, cleaned of weed and mineral impurities. Next, the grain is soaked for 24 hours or more. The soaking process is combined with periodic washing with water having a temperature of + 30 ° C to + 45 ° C, which is carried out 8-14 times every 2.5-3.5 hours. Such frequent washing allows you to get rid of persistent contaminants, provides aeration of grain and prevents possible processes of fermentation and decay. As a result, over the period of time, which, depending on the grade of the grain, is usually 34-38 hours, the latter sprouts by 90-95% (a germination time of 24 hours is possible if high-quality grain was subjected to natural stratification, for example, as a result of storage in stock at low temperatures). This grain increases in mass by 1.5 times and has a moisture content of about 50%. Further germination of the grain is impractical, since the useful properties of the product increase slightly, but the complexity of germination increases significantly.

Sprouted grain is crushed in a D-150 dispersant or other similar machines to a size of 1.5-3.0 mm by passing the sprouted grain through special gratings with a hole diameter of 3.0-5.0 mm.

Next, dough is prepared, for which 150 kg of dispersed grain, 5 kg of baking wheat flour, 2 kg of baking yeast, 2 kg of table salt diluted in water and 2 kg of sunflower oil are loaded into a UTM-6 dough mixing machine or the like, in the manufacture of grain bread and the calculation of the required number of components can also be operated with such an indicator as a roll - the sum of the main ingredients in its composition). If necessary, you can add a little drinking water with a temperature of +8 to + 20 ° C until the desired batch consistency is obtained. Kneading is carried out for 15-25 minutes. The initial temperature of the test should be + 23-27 ° C. 2-3 minutes before the end of the kneading, additional prescription components are added, for example 10 kg of hard rennet cheese, such as Russian cheese, which is pre-rubbed on a coarse grater (or cut into cubes, which looks more appetizing on a slice of bread). The dough is left to ferment for 20-30 minutes.

The finished dough is transferred to a dividing machine such as T1-XTN, XTO, the PMK system or divided manually, and the mass of the dough piece is determined by the installed weight of the finished products, taking into account the amount of baking and shrinkage.

Dough pieces for hearth products are pre-proofed for 10-20 minutes at a temperature of + 35-40 ° C and a relative humidity of 75-85%. Then the hearth product is laid on sheets or in cradles, molded, at least in the form of a round, oval or oblong shape and sent to the final proofing, which is carried out in proofers for 45-60 minutes at a temperature of + 35-40 ° C and relative humidity of 75-85%, while various cuts and taps on the upper surface of the dough pieces in the middle or at the end of the proofing are allowed.

The molded products without preliminary proofing are placed in molds pre-lubricated with vegetable oil, and sent to the final proofing under the above modes.

After proofing, bread is decorated. It’s also appropriate to decorate “Healthy with Cheese” bread with cheese (although you can use other finishing components), for which 6 kg of this product is rubbed and generously sprinkle them with blanks.

Products are baked in a Rotor Muson type baking rotary oven with steam humidification at a temperature of + 180-210 ° C for 15-40 minutes depending on the weight and shape of the product. Temperature, proofing and baking times can vary depending on the type of oven, the design features of the equipment and its operating conditions, as well as on production conditions.

As a result, taking into account the drying and baking (≅12% for the hearth and ≅8% for the shaped bread), approximately (150 + 5 + 2 + 2 + 10 + 6) × 0.88 ×154 kg of the grain hearth or (150+ 5 + 2 + 2 + 10 + 6) × 0.92≅161 kg of molded grain bread, which may be packed, for example, 0.2-0.4 and 0.05-0.3 kg, respectively, which is very convenient for consumers.

Finished products - cereal bread “Healthy” with cheese ”, which has a matte light yellow cheese crust (cap) on the surface, thanks to which it is easily identified, placed on trays where it is cooled. If necessary, the bread is packed in cellophane film or similar material, and in this form is supplied to consumers.

The resulting bread has the indicators shown in the table.

Example 2. The production of grain bread "Healthy" with malt and bacon. "

This production is similar to the production of “Zdravny” grain bread with cheese, although it has some features in the composition of the recipe components. As in the previous case, first prepare the grain component of bread, for which they take 100 kg of wheat grain and perform the same actions with it, bringing it to a state of grinding.

Next, prepare the dough. 150 kg of dispersed grain, 12 kg of peeled rye flour, 6 kg of fermented rye malt, 2.5 kg of yeast, 2.5 kg of granulated sugar, 2.5 kg diluted in a dough mixing machine (UTM-6 or similar) are loaded water of salt and 2.5 kg of sunflower oil. If necessary, you can also add a little drinking water with a temperature of +8 to + 20 ° С until the required consistency of the batch is obtained, although, unlike the case with the use of wheat flour, in this case, much less water is required. Kneading is carried out for 15-25 minutes. The initial temperature of the test is also + 23-27 ° C. 2-3 minutes before the end of the kneading, an additional prescription component is added - 12.5 kg of pork fat, which is previously cut into strips or cubes. The dough is left to ferment for 20-30 minutes.

Next are the same process steps as in the previous case.

Before baking, the blanks are decorated with sprinkling, for which, in the case of pork fat, it is most appropriate to use 2.5 kg of the same rye flour.

As a result, taking into account shrinkage and baking (≅12% for hearth and ≅8% for baked bread), approximately (150 + 12 + 6 + 2.5 + 2.5 + 2.5 + 2.5 ++ 12, 5 + 2.5) × 0.88≅170 kg of grain hearth or (150 + 12 + 6 + 2.5 + 2.5 + 2.5 + 2.5 ++ 12.5 + 2.5) × 0 , 92-177.5 kg of molded grain bread, which may also be packed, for example, 0.2-0.4 and 0.05-0.3 kg, respectively.

Finished products - cereal bread "Healthy" with bacon ", which has a pleasant light brown crust (hat) on the surface, is placed on trays where it is cooled. If necessary, the bread is packed in cellophane film or similar material, and in this form is supplied to consumers.

The resulting bread basically has indicators that are approximately the same as those listed in the above, for the case of using wheat as a binder, table.

By analogous methods, the whole nomenclature of grain bread is obtained, which will stand out among similar products with the used recipe components and exterior decoration.

Thus, as a result of the use of inventions, new methods for producing grain bread appeared, which ensure uniform germination of grain by mass, uniformity of the composition of germinated grain, as a result of which baked bread with improved nutritional and preventive properties is baked, which significantly expanded the range of bakery products produced by the domestic industry .

Table No. p / p Name of indicator Indicator value 01 Humidity of a crumb,%, no more: shaped 48.0 hearth 47.0 02 Crumb acidity,%, not more than: shaped 6.0 hearth 6.0 03 Crumb porosity,%, not more than: shaped 55.0 hearth 54.0 04 The protein content, g / 100 g of bread 8.5 05 The fat content, g / 100 g of bread; 1.8 (in case of using pork fat) (2.2) 06 The carbohydrate content, g / 100 g of bread 47.0 07 Calories, kcal / 100 g bread 221

Claims (7)

1. A method for the production of grain bread, including sifting whole unpeeled wheat grain, washing, soaking, dispersing, kneading the obtained grain mass on a dough mixer with the addition of a binder in the form of wheat flour, as well as baker's yeast, salt and sunflower oil, further fermentation of the batch, its cutting, proofing and baking, characterized in that the soaking of the grain is carried out for 24-48 hours simultaneously with its germination until increase in weight by 1.4-1.6 times when using water with a temperature of +30 to + 45 ° C and periodic washing 8-14 times every 2.5-3.5 hours, dispersion is carried out to a value of 1.5 -3.0 mm, and as prescription components used per 100 kg of dry wheat, kg: Wheat flour 4.0-6.0 Baker's yeast 1.5-2.5 Common salt 1.5-2.5 Sunflower oil 1.0-2.5 while in the formulation components additionally include at least one of the following ingredients in quantities, kg: Potato flakes 15.0-25.0 Buckwheat 8.0-12.0 Dried carrots 8.0-12.0 Sunflower seeds 8.0-12.0 Hard cheese 8.0-12.0 Tomato paste 8.0-12.0 Olives 5.0-7.0 Raisins 4.0-6.0 Dried onions 4.0-6.0 Soya flour 4.0-6.0 Nuts 4.0-6.0 Prunes 4.0-6.0 Dried garlic 2.5-3.5 Granulated sugar 1.5-2.5 Dried greens 0.25-0.75 Caraway or coriander 0.25-0.75 which are added to the dough mixing machine 2-10 minutes before the end of the batch. 2. The method according to claim 1, characterized in that before baking, an external finish of the bread is additionally performed, for which at least one of the following components is used in the amount, kg: Decorative salt 8.0-12.0 Hard cheese 4.0-11.0 Sesame 2.5-3.5 Sunflower seeds 2.5-3.5 Seed sprinkle 1.5-2.5 Cereals 1.0-2.0 Breadcrumbs 1.0-2.0 Dried garlic 0.5-1.5 Caraway or coriander 0.4-0.6 Cinnamon with sugar 0.4-0.6 3. The method according to claim 1, characterized in that the dispersion of the germinated grain is carried out by passing it through a grinder, the size of the holes of the lattices of which are 3.0-5.0 mm 4. A method for the production of grain bread, including sifting whole, unpeeled wheat grain, washing, soaking, dispersing, kneading the obtained grain mass on a dough mixer with the addition of a binder in the form of cereal flour, as well as baker's yeast and salt, as recipe components and sunflower oil, further fermentation of the kneading, cutting, proofing and baking, characterized in that the soaking of the grain is carried out for 24-48 hours simultaneously with its germination m to an increase in mass of 1.4-1.6 times when using water with a temperature of +30 to + 45 ° C and periodic washing 8-14 times every 2.5-3.5 hours, dispersion is carried out to a value of 1 , 5-3.0 mm, while peeling rye flour is used as a binder, and the recipe components additionally include fermented rye malt and granulated sugar, and comprise 100 kg of dry wheat grain, kg: Peeled rye flour 10.0-14.0 Fermented rye malt 5.0-7.0 Baker's yeast 2.0-3.0 Granulated sugar 2.0-3.0 Common salt 2.0-3.0 Sunflower oil 1.5-3.0 5. The method according to claim 4, characterized in that the recipe components also include at least one of the following ingredients in quantities, kg: Hazelnut kernel 14.0-19.0 Pork fat 11.0-14.0 Caraway or coriander 0.5-1.0 which are added to the dough mixing machine 2-10 minutes before the end of the batch. 6. The method according to claim 4, characterized in that before baking, an external finishing operation of the bread is additionally carried out, for which at least one of the following components is used in an amount, kg: Peeled rye flour 2.0-3.0 Cereals 1.5-2.5 Caraway or coriander 0.5-1.0 7. The method according to claim 4, characterized in that the dispersion of the germinated grain is carried out by passing it through a grinder, the size of the holes of the lattices of which are 3.0-5.0 mm