RU2407290C2 - Panned loaf - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to production of bakery products. Panned loaf is baked of dough prepared with usage of buckwheat flour and baker's first grade wheat flour, baker's compressed yeast, food culinary salt and drinking water. Dough is prepared by sponge method; for sponge setting one uses brew of buckwheat flour (saccharified with white malt in an amount of 1% of the flour weight, yeast suspension, wheat starter, buckwheat flour, wheat flour and water. Brew is prepared by mixing baker's compressed yeast and water in a ratio of 1:10 with addition of honey. Starter is prepared during in the initial cycle using dry lactobacterin and yeast suspension.

EFFECT: proposed invention allows to improve quality, taste and flavour of loaf with preventive properties simultaneously providing for its stable specified output.

2 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used to expand the range of bakery products for preventive purposes.

A technical solution is known (RF patent No. 2259727), which consists in the fact that bread is baked from rye flour, first-grade wheat flour, rye malt, pressed baker’s yeast, granulated sugar, coriander, table salt and using liquid sourdough with tea leaves. Sourdough is obtained on lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye infusion, which contains baking rye flour and a liquid for its saccharification in the form of drinking water and water vapor condensate used for steaming rye flour during its saccharification. The nutritional mixture, in addition to tea leaves, contains rye flour and drinking water. Fermented rye malt, sugared in a mixture with baked rye flour, drinking water with a temperature of 90 ÷ 100 ° C, was used as rye malt.

The disadvantage of this bread is that for the preparation of tea leaves and sourdough by this method requires significant expenditure of material resources and time.

The closest analogue, which is taken as a prototype (RF patent No. 2257090). Formed bread, characterized in that it is baked from dough prepared using rye flour and baking wheat flour of the first grade, pressed baker's yeast, table salt, drinking water and using liquid sourdough. Sourdough is obtained on lactobacterin in combination with a pure yeast culture using a nutritious mixture with saccharified rye infusion, which contains baking rye flour and a liquid for its saccharification in the form of drinking water and water vapor condensate used for steaming rye flour during its saccharification. The nutritional mixture, in addition to tea leaves, contains rye flour and drinking water.

The disadvantage of this method is the high acidity of the finished product due to the presence of rye tea leaves and starter culture, which reduces the circle of consumers of this type of product.

The present invention is directed to expanding the range of bread with improved nutritional properties.

The technical result of the present invention is to improve the quality, taste and aroma of bread with prophylactic properties while ensuring its stable output, reducing time and material costs for the development of this type of product.

The technical result is achieved by the fact that the baked bread is baked from dough prepared with buckwheat flour and first-grade wheat flour, pressed baker’s yeast, table salt and drinking water, and the dough is cooked in a dough method, and for the kneading of dough, candied white malt is used ( 1% to the mass of flour) brewing from buckwheat flour, a yeast suspension obtained by mixing 1:50 baked yeast and water with the addition of honey, wheat yeast obtained in and a similar cycle using dry lactobacterin and a yeast suspension, buckwheat flour and wheat flour; dry yeast is used to prepare a yeast suspension; buckwheat flour is introduced in the preparation of tea leaves and dough, and all the prescription amount of water is introduced into the dough.

The technical result provided by the invention consists in improving the quality, taste and aroma of bread with prophylactic properties while ensuring its stable output. The proposed recipe also allows you to reduce the time and material costs for the development of this type of product and reduce the cost of finished products. The presence of fermented tea leaves allows you to increase the fermentation activity of yeast and thereby reduce the time spent on fermentation of dough and dough. In addition, due to the presence of buckwheat tea leaves, not only the quality of the finished products improves, but their resistance to staling is also increased.

Examples of the preparation of bread

Example No. 1. A mixture of 15 kg of buckwheat flour, 1.5 kg of white malt and 30 kg of water at a temperature of 62 ° C for 30 minutes is prepared. In parallel, a yeast suspension is prepared from 1.4 kg of pressed yeast and 14 kg of water at a temperature of 30 ° C with the addition of 1.0 kg of bee honey. Wheat sourdough is prepared in 2 stages of a wiring cycle. At the first stage:

- brew 7 kg of wheat flour with water (21 kg) at a temperature of 90 ° C and cool;

- prepare a yeast suspension of 1.4 kg of pressed yeast and 14 kg of water at a temperature of 30 ° C with the addition of 1.0 kg of bee honey;

- activate lactobacterin using honey.

In the second stage: tea leaves, yeast suspension, activated lactobacterin and 15 kg of wheat flour are mixed. Leaven is left to ferment for a day at a temperature of 30 ° C.

To prepare the dough, they take all the tea leaves (46.5 kg), yeast suspension (16.4 kg), wheat ferment (46.5 kg), 15 kg of buckwheat flour, 33 kg of wheat flour and 14 kg of water. Knead the dough and ferment it at a temperature of 30 ° C for 40 minutes. 15 kg of wheat flour, all dough and 3 kg of salt are added to the dough. Knead the dough, mold the dough pieces and conduct their proofing for 40 min at a temperature of 35 ° C.

Bread is baked at a temperature of 170 ° C for 35 min with the supply of water vapor to the baking chamber in the first stage of baking.

Example No. 2. A mixture of 25 kg of buckwheat flour, 2.5 kg of white malt and 50 kg of water at a temperature of 62 ° C for 30 minutes is prepared. In parallel, a yeast suspension of 1.4 kg of dry yeast and 14 kg of water at a temperature of 30 ° C with the addition of 1.0 kg of bee honey is prepared. Wheat sourdough is prepared in 2 stages of a wiring cycle. At the first stage:

- brew 7 kg of wheat flour with water (21 kg) at a temperature of 90 ° C and cool;

- prepare a yeast suspension of 1.0 kg of dry yeast and 14 kg of water at a temperature of 30 ° C with the addition of 1.0 kg of bee honey;

- activate lactobacterin using honey.

In the second stage: tea leaves, yeast suspension, activated lactobacterin and 15 kg of wheat flour are mixed. Leaven is left to ferment for a day at a temperature of 30 ° C.

To prepare the dough, they take all the tea leaves (77.5 kg), yeast suspension (16.4 kg), wheat yeast (46.5 kg), 25 kg of buckwheat flour, 18 kg of wheat flour and 14 kg of water. Knead the dough and ferment it at a temperature of 30 ° C for 40 minutes. 10 kg of wheat flour, all dough and 3 kg of salt are added to the dough. Knead the dough, mold the dough pieces and conduct their proofing for 40 min at a temperature of 35 ° C.

Bread is baked at a temperature of 170 ° C for 35 min with the supply of water vapor to the baking chamber in the first stage of baking.

Claims (3)

1. Bread, characterized in that it is baked from dough prepared using buckwheat flour and first-grade wheat flour, pressed baking yeast, table salt and drinking water, characterized in that the dough is cooked in a steamed manner, and for kneading the dough they use buckwheat-infused sugared white malt (1% by weight of flour), a yeast suspension obtained by mixing 1:10 pressed baker’s yeast and water with the addition of honey, fermented wheat, obtained in the initial cycle using dry lactobacterin and a yeast suspension, buckwheat flour and wheat flour. 2. Bread according to claim 1, characterized in that dry yeast is used to prepare the yeast suspension. 3. Bread according to claim 1, characterized in that the buckwheat flour is introduced in the preparation of tea leaves and dough, and all the prescription amount of water is introduced into the dough.