RU2398379C2 - Dough composition for bread production and bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed dough composition for bread production contains wheat flour, baker's compressed yeast, salt, sand sugar, water, vegetable oil and liquid yeast. Liquid yeast are made from the first and second mixtures with the first mixture production implying mixing of dry hop yeast with wheat bran and water and sand sugar and fermenting the obtained mixture up to the acidity of 2-3°H. Production of the second mixture implies pouring boiling water over high-grade wheat flour with the weight proportion of (0.8-1.0):(4.5-5.0) and cooling down to 40-50°C. The obtained first and second mixtures are mixed and subject to fermentation up to the acidity of 4-5°H; dry hop yeasts with wheat bran are made with the usage of dry hop cones, chilly pepper, water, high grade wheat flour and wheat bran. When making dry hop yeasts with wheat bran drying is performed during 20-30 hours under the temperature of 25-35°C up to the moisture content of 5-7%; sunflower oil is used as vegetable oil. Bread production method is proposed as well.

EFFECT: proposed group of inventions allows for manufacturing of a high quality product.

2 cl, 2 ex

Description

FIELD OF THE INVENTION

The group of inventions relates to the field of food industry, in particular to its baking industry, and can be used for the production of bread from unleavened or doughless dough.

State of the art

A known composition of ingredients for the production of bread and bakery products containing rye, different varieties of wheat or a mixture of rye and wheat flour, malt, yeast, flavor and aroma components, salt, sugar, fat component and water, while it additionally contains an additive from crushed seeds milk thistle, which gives the product eco-protective properties, in the following ratio of components, wt.%:

Flour 10-62 Malt 5-16 Yeast 0.15-2.00 Salt 0.35-0.70 Sugar 2.5-7.5 Fat component 1.3-5.0 Flavoring and aromatic components 0.15-1.5 Shredded milk thistle supplement 2.0-5.0 Water rest

(see RF patent No. 2099949, class A21D 8/02).

The disadvantage of this composition is the low quality of the bread, its quick staling.

Known bread made from a composition containing sourdough, brewed from part of rye flour and part of water, and a nutrient mixture from the second part of rye flour and the second part of water, baker’s yeast, wheat flour, edible salt, the remaining part of water and sweetener, in this case, when preparing the dough, wheat flour from durum wheat is used in the following ratio of components, kg / 100 kg of flour:

Welding: Rye flour 2-14 Water 3,5-24 Leaven: Welding 5.5-38 Rye flour 12.2-1.5 Water 37.5-43.5 Nutrient Blend 55.2-83.0 Dough: Leaven 55.2-83.0 (sourdough rye flour) 14.2-15.5 Baker's yeast 0.1-1.9 Edible salt 0.8-2.2 Wheat flour obtained from durum wheat 84.5-85.8 Sweetener 0.2-4.8 Water - in quantity moisture test 40-52%

In bread, as a sweetener, the composition contains molasses and / or sugar, while using the latter, 0.71-0.73 parts of sugar are taken on one part of molasses (see RF patent No. 2156067, class A21D 8/02).

The disadvantages of this bread composition are the insufficiently high quality of the finished product and the reduced shelf life.

Known metropolitan bread, which includes the main recipe components: peeled rye flour, first grade wheat flour, pressed baker's yeast, table salt and granulated sugar, baked from dough prepared using liquid yeast with tea leaves. Bread obtained using a liquid starter culture with a moisture content of 81.0% to 83.5%, an acidity of 9 ÷ 11 degrees and a lifting force of 25-30 minutes, extracted in the exploration cycle on lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye brewing, which contains baking rye flour and liquid for its saccharification in the form of drinking water and condensed water vapor. Steam is used to steal rye flour during saccharification. The nutritional mixture, in addition to brewing, contains baking rye flour and drinking water, while the ratio of hydromodules - the ratio of the mass of flour to the mass of the brewing fluid and the nutrient mixture with brewing is 1.51 ÷ 1.89 with flour moisture from 12.0 to 15.0%, moreover, the ratio of the mass of rye flour in the welding of willow nutrient mixture with welding is 1: (2.8 ÷ 3.1). The ratio of the mass of rye flour in the sourdough and the mass of rye flour baked in the dough is 100 kg of flour 1: (3.4 ÷ 3.7) (see RF patent No. 2259728, class A21D 8/02).

The disadvantages of this composition of hearth bread are not high enough quality of the finished product, reduced shelf life, high cost of bread.

The closest in technical essence and the achieved positive effect and adopted by the author for the prototype is the composition of the test for the production of mustard bread and the method of production of mustard bread. The composition of the test includes the main recipe components, kg: baking wheat flour of the highest grade - 100, pressed baking yeast - 2, edible salt - 1.5, water - by calculation, granulated sugar - 6, vegetable oil - mustard - 6. Mix the dough is fermented. The dough is prepared by any means used for making bread (steamed, steamed). The dough is divided by dividing machines, after which the dough blanks for the molded dough are placed in the molds and sent for proofing, and the blanks for the hearth bread are sent for rounding. To obtain hearth products, dough pieces after division and rounding are sent to the seaming machine. The duration of the proofing of dough pieces from 35 to 45 minutes Before planting in the oven on spaced blanks for hearth bread, several oblique cuts or taps are made. Products are baked in a humidified baking chamber of the oven at a temperature of 195-235 ° C. The duration of baking mustard shaped bread with a mass of 1 kg is 40-45 min, a hearth of 0.8 kg is 33-35 min, and a weight of 0.5 kg is 25-30 minutes (see the Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989, S.111-112, 209-210).

Disclosure of invention

The objective of the proposed group of inventions is to develop the composition of the dough for the production of bread from a double and doughless dough having high quality, increasing the shelf life, slowing down the process of staling, cheapening the production of bread from a dough and a dough.

The technical result, which was achieved using the proposed group of inventions, boils down to high quality, slowing down the staling process and increasing the shelf life up to 5 days with the exception of the disease of potato bread disease during the entire storage period, reducing the cost of bread production. The crumb of bread has a uniform well-developed porosity of at least 75%, an elastic layered, not crumbling structure.

The technical result is achieved using the composition of the dough for the production of bread, including premium wheat flour, pressed baking yeast, edible salt, granulated sugar, water and vegetable oil, according to the invention, the composition further comprises liquid yeast made from the first and second mixtures as follows way: to prepare the first mixture, dry hop yeast on wheat bran with water and sugar is mixed and the resulting mixture is fermented to an acidity of 2-3 ° N, and for In the second mixture, the highest grade baking wheat flour is brewed with water in a ratio by weight (0.8-1.0) :( 4.5-5.0) and cooled to 40-50 ° C, the first and second mixtures are mixed with each other , fermented to an acidity of 4-5 ° N, and dry hop yeast on wheat bran is made using dry hop cones, capsicum, water, premium wheat flour and wheat bran; in the manufacture of dry hop yeast on wheat bran, they are dried for 20-30 hours at a temperature of 25-35 ° C to azhnosti 5-7%, as vegetable oil sunflower oil charge, but the test composition components are taken in the following ratio, wt.%:

Premium baking wheat flour 58.39-61.46 Pressed baker's yeast 0.20-0.35 Dry hop yeast on wheat bran 0.40-0.50 Edible salt 0.88-0.98 Granulated sugar 0.35-0.43 Sunflower oil 1.75-1.97 Water rest.

The technical result is also achieved using a method for the production of bread, including kneading dough from premium wheat flour, pressed baker's yeast, edible salt, granulated sugar, water and vegetable oil, fermenting dough, cutting into dough pieces, proofing and baking, according to When kneading the invention, liquid yeast made from the first and second mixtures is additionally added in the following way: to prepare the first mixture, dry hop yeast on wheat bran is mixed with dye and granulated sugar and the resulting mixture is fermented to an acidity of 2-3 ° N, and for the preparation of the second mixture, wheat flour of the highest grade is brewed with water in a ratio by weight (0.8-1.0) :( 4.5-5, 0) and cooled to 40-50 ° C, the first and second mixtures are mixed with each other, fermented to acidity 4-5 ° N, and dry hop yeast on wheat bran is made using dry hop cones, chilli peppers, water, flour wheat baking premium and wheat bran, in the manufacture of dry yeast hop on wheat bran their drying is carried out for 20-30 hours at 25-35 ° C to a moisture content of 5-7%, and as vegetable oil sunflower oil taken.

The use of liquid yeast containing dry hop yeast on wheat bran allows you to extend the shelf life of bread up to 5 days. The crumb has a uniform well-developed porosity (at least 75%.) The bread crumb has an elastic layered, not crumbling structure. Cooking bread with this yeast eliminates the disease of potato disease throughout the shelf life. It is important to withstand all the features, parameters, staged production of liquid yeast based on two mixtures (first and second), the ratio of the components of the test composition. Any deviations up or down will not allow you to get bread with developed porosity, good structure, with long shelf life without loss of quality.

The essence of the invention is as follows.

In the production of bread, knead the dough on a dough mixer. The composition of the dough for the production of bread includes premium baking wheat flour, pressed baking yeast, edible salt, granulated sugar, sunflower oil, water and liquid yeast made from the first and second mixtures. The components of the composition of the dough for the production of bread are taken in the following ratio, wt.%:

Premium baking wheat flour 58.39-61.46 Pressed baker's yeast 0.20-0.35 Dry hop yeast on wheat bran 0.40-0.50 Edible salt 0.88-0.98 Granulated sugar 0.35-0.43 Sunflower oil 1.75-1.97 Water rest.

The dough is prepared in a reference and non-steamy way.

A doughless dough is prepared by mixing all the components of the composition at the same time.

With the dough method of preparing the dough, first prepare the dough, and then add the remaining recipe components to it and prepare the dough.

Dough preparation of dough:

When preparing dough, dry hop yeast on wheat bran is used. Liquid yeast is prepared from them, resulting in a decrease in the number of pressed baker's yeast used according to the recipe.

Preparation of dry hop yeast on wheat bran:

Dry hop yeast on wheat bran is made using dry hop cones, capsicum, water, premium wheat flour and wheat bran. To prepare dry hop yeast on wheat bran during their preparation, part of the dry hop yeast on wheat bran of the previous preparation is added.

Dry hop hop yeast is soaked on wheat bran with warm water and left to ferment for 4-5 hours.

In parallel, prepare a decoction obtained by boiling for 15-30 minutes a mixture of dry hop cones, chilli pepper and water, cool to a temperature of 45-50 ° C. Top-grade baking wheat flour is added to the broth, mixed, fermented to an acidity of 2-3 ° N. Prepared (soaked and fermented) dry hop yeast on wheat bran is added to the resulting mixture, mixed, fermented to an acidity of 4-5 ° N.

Then, at the end of the fermentation, wheat bran is added to the resulting mixture, re-fermented to an acidity of 5-7 ° N and dried on shelves for 20-30 hours at a temperature of 25-35 ° C to a moisture content of 5-7%, after which the yeast is dry hop wheat bran ready to eat.

Preparation of liquid yeast from dry hop yeast on bran:

Liquid yeast is prepared using the first and second mixtures in the following way.

To prepare the first mixture, dry hop yeast on wheat bran with water (water temperature 35-45 ° C) and sugar is mixed, and the resulting mixture is fermented to an acidity of 2-3 ° N.

To prepare the second mixture, wheat flour of the highest grade is brewed with water in a ratio by weight (0.8-1.0) :( 4.5-5.0) and cooled to 40-50 ° C.

The obtained first and second mixtures are mixed with each other, fermented to an acidity of 4-5 ° N.

Top-grade baking wheat flour is poured into a bowl, liquid yeast, table salt and water are added and the dough is kneaded. Opara roams for 3-4 hours. The fermented dough enters the batch of dough. To do this, add the remaining raw materials according to the recipe (granulated sugar, sunflower oil, pressed baking yeast) and water (calculated) to a mature dough and mix the dough on a dough mixer. Humidity test 44-45%. Upon preparation, the dough is placed on fermentation for 20-60 minutes, depending on the fermentation conditions.

At the end of fermentation, the dough is sent for cutting. The dough pieces are divided by a dough cutting machine or manually divided, after which the bread dough pieces are sent for proofing and baked in a humidified baking chamber at a temperature of 260-270 ° C for 34-35 minutes.

After baking, the finished bread is sent to the finished goods warehouse, and from there to the distribution network to the consumer.

Examples of specific embodiments of the invention.

Example 1. In the production of bread, knead the dough on a dough mixer. The composition of the dough for the production of bread includes premium baking wheat flour, pressed baking yeast, edible salt, granulated sugar, sunflower oil and liquid yeast made from the first and second mixtures. The components of the composition of the dough for the production of bread are taken in the following ratio, wt.%:

Premium baking wheat flour 58.39 Pressed baker's yeast 0.20 Dry hop yeast on wheat bran 0.40 Edible salt 0.98 Granulated sugar 0.43 Sunflower oil 1.75 Water 37.85

The dough is prepared in a sparse way. When preparing dough, dry hop yeast on wheat bran is used. Liquid yeast is prepared from them.

Dry hop yeast on wheat bran is made using dry hop cones, capsicum, water, premium wheat flour and wheat bran. To prepare dry hop yeast on wheat bran during their preparation, part of the dry hop yeast on wheat bran of the previous preparation is added.

Dry hop yeast is soaked on wheat bran with warm water and left to ferment for 4 hours.

In parallel, prepare a decoction obtained by boiling for 30 min a mixture of dry hop cones, chilli peppers and water, and cool to a temperature of 50 ° C. Top-grade baking wheat flour is added to the broth, mixed, fermented to an acidity of 2 ° N. Prepared (soaked and fermented) dry hop yeast on wheat bran is added to the resulting mixture, mixed, fermented to an acidity of 5 ° N.

Then, at the end of the fermentation, wheat bran is added to the resulting mixture, it is repeatedly fermented to an acidity of 7 ° N and dried on shelves for 20 hours at a temperature of 35 ° C to a moisture content of 5%, after which the dry hop yeast on wheat bran is ready for use.

Preparation of liquid yeast from dry hop yeast on bran:

Liquid yeast is prepared using the first and second mixtures in the following way.

To prepare the first mixture, dry hop yeast on wheat bran with water and sugar is mixed, the resulting mixture is fermented to an acidity of 2 ° N.

To prepare the second mixture, wheat flour of the highest grade is brewed with water in a ratio by weight of 1: 5 and cooled to 50 ° C.

The obtained first and second mixtures are mixed with each other, fermented to an acidity of 4 ° N.

In the bowl, top-grade baking wheat flour is poured, liquid yeast, table salt, water are added and the dough is kneaded. Opara wanders for 4 hours. The fermented dough enters the batch of dough. To do this, add the remaining raw materials according to the recipe (granulated sugar, sunflower oil, pressed baker's yeast) and water into a mature dough and mix the dough on a dough mixer. Humidity test 45%. After cooking, the dough is placed on fermentation for 60 minutes.

At the end of fermentation, the dough is sent for cutting. The dough pieces are divided by a dough cutting machine or manually divided, after which the bread dough pieces are sent for proofing and baked in a humidified baking chamber at a temperature of 260 ° C for 34 minutes.

Example 2. In the production of bread, knead the dough on a dough mixer. The composition of the dough for the production of bread includes premium baking wheat flour, pressed baking yeast, edible salt, granulated sugar, sunflower oil and liquid yeast made from the first and second mixtures. The components of the composition of the dough for the production of bread are taken in the following ratio, wt.%:

Premium baking wheat flour 61.46 Pressed baker's yeast 0.35 Dry hop yeast on wheat bran 0.50 Edible salt 0.88 Granulated sugar 0.35 Sunflower oil 1.97 Water 34.49

The dough is cooked in a non-steaming way, mixing all the ingredients at the same time.

Dry hop yeast on wheat bran is made using dry hop cones, capsicum, water, premium wheat flour and wheat bran. To prepare dry hop yeast on wheat bran during their preparation, part of the dry hop yeast on wheat bran of the previous preparation is added.

Dry hop yeast is soaked on wheat bran with warm water and left to ferment for 5 hours.

In parallel, prepare a decoction obtained by boiling for 15 min a mixture of dry hop cones, chilli peppers and water, and cool to a temperature of 45 ° C. Top-grade baking wheat flour is added to the broth, mixed, fermented to an acidity of 3 ° N. Prepared (soaked and fermented) dry hop yeast on wheat bran is added to the resulting mixture, mixed, fermented to an acidity of 4 ° N.

Then, at the end of the fermentation, wheat bran is added to the resulting mixture, re-fermented to an acidity of 5 ° N and dried on shelves for 30 hours at a temperature of 25 ° C to a moisture content of 7%, after which the dry hop yeast on wheat bran is ready for use.

Preparation of liquid yeast from dry hop yeast on bran:

Liquid yeast is prepared using the first and second mixtures in the following way.

To prepare the first mixture, dry hop yeast on wheat bran with water and sugar is mixed, the resulting mixture is fermented to an acidity of 3 ° N.

To prepare the second mixture, wheat flour of the highest grade is brewed with water in a ratio by weight of 0.8: 4.5 and cooled to 40 ° C.

The resulting first and second mixtures are mixed with each other, fermented to an acidity of 5 ° N.

Wheat flour of the highest grade is simultaneously poured into the bowl, liquid yeast, table salt, water, granulated sugar, sunflower oil, pressed baker's yeast and water are added and the dough is kneaded on a dough mixer. Humidity test 44%. After cooking, the dough is put on fermentation for 20 minutes.

At the end of fermentation, the dough is sent for cutting. The dough pieces are divided by a dough cutting machine or manually divided, after which the bread dough pieces are sent for proofing and baked in a humidified baking chamber at a temperature of 270 ° C for 35 minutes.

Claims (2)

1. The composition of the dough for the production of bread, including premium wheat flour, pressed baking yeast, edible salt, granulated sugar, water and vegetable oil, characterized in that it additionally contains liquid yeast made from the first and second mixtures in the following way : to prepare the first mixture, dry hop yeast on wheat bran with water and sugar is mixed and the resulting mixture is fermented to an acidity of 2-3 ° N, and wheat flour is brewed to prepare the second mixture top grade carbohydrate with water in a ratio by weight (0.8-1.0) :( 4.5-5.0) and cooled to 40-50 ° C, the first and second mixtures are mixed with each other, fermented to acidity 4- 5 ° N, and dry hop yeast on wheat bran is made using dry hop cones, cayenne pepper, water, premium wheat flour and wheat bran; in the manufacture of dry hop yeast on wheat bran, they are dried for 20-30 hours at a temperature of 25-35 ° C to a moisture content of 5-7%, take vegetable oil ASO sunflower and dough composition components are taken in the following ratio, wt.%:
Premium baking wheat flour 58.39-61.46 Pressed baker's yeast 0.20-0.35 Dry hop yeast on wheat bran 0.40-0.50 Edible salt 0.88-0.98 Granulated sugar 0.35-0.43 Sunflower oil 1.75-1.97 Water rest 2. A method for the production of bread, including kneading dough from premium wheat flour, pressed baker's yeast, edible salt, granulated sugar, water and vegetable oil, fermenting dough, cutting into dough pieces, proofing and baking, characterized in that when Kneading dough additionally add liquid yeast made from the first and second mixtures in the following way: to prepare the first mixture, dry hop yeast on wheat bran with water and sugar is mixed and the resulting mixture is fermented to acidity of 2-3 ° N, and for the preparation of the second mixture, wheat flour of the highest grade is brewed with water in a ratio by weight (0.8-1.0) :( 4.5-5.0) and cooled to 40-50 ° C, the obtained first and second mixtures are mixed with each other, fermented to an acidity of 4-5 ° N, and dry hop yeast on wheat bran is made using dry hop cones, cayenne pepper, water, premium wheat flour and wheat bran, with the manufacture of dry hop yeast on wheat bran, they are dried in echenie 20-30 hours at a temperature of 25-3 ° C to a moisture content of 5-7%, as vegetable oil sunflower oil taken.