RU2409033C2 - Method for production of bread from wheat flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: wheat flour bread production method envisages preparation of leaven with a 40-42% moisture content of wheat flour and water in a 1:(0.5-0.7) weight ration with addition of a mixture of lactobacteria and yeast pure cultures taken in a (3.5-4.5):1 volumetric ratio which preparation proceeds during the propagation cycle. The produced leaven is maintained during the propagation and the production cycle at a temperature of 26-28°C and 18-22°C accordingly. The prepared leaven with a 40-42% moisture content produced during the production cycle is used in the course of dough kneading in a quantity of 15-22% of the flour weight; then one proceeds with dough fermentation, handling into pieces, proving and baking. The lactobacteria pure cultures are represented by B Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 in a (0.9-1.1):(0.9-1.1):(0.9-1.1) volumetric ratio while the yeast pure cultures are represented by Saccharomyces cerevisiae 90 and Saccharomyces minor 7 in a (0.9-1.1):(0.9-1.1) volumetric ratio.

EFFECT: proposed is a method for production of wheat flour bread with addition of a mixture of lactobacteria and yeast pure cultures.

Description

The present invention relates to the field of food industry, in particular to the baking industry, and can be used in the preparation of wheat bread.

A known method of making bread from wheat flour with concentrated lactic acid sourdough (KMKZ), adopted for the closest analogue, including the process of preparing KMKZ, consisting of baking and production cycles ("Collection of technological instructions for the production of bread and bakery products", M .: Preiskurantizdat, 1989 g., p. 114-120).

Pure lactic acid bacteria cultures Lactobacillus plantarum 30, Lactobacillus brevis 1, Lactobacillus fermenti 34, Lactobacillus casei 26 in liquid form on malt wort or in the form of dry lactobacterin are used in the wiring cycle for the preparation of KMKZ.

Pure cultures of lactic acid bacteria in an amount of 100 ml are added to the water-flour mixture (flour: water 1: 1.23) with a moisture content of 60-65% and kept at a temperature of 38-40 ° C for 20-24 hours until acidity of 13-20 degrees depending on the type of flour.

The disadvantage of the above method of production of bread from wheat flour is that maintaining KMKZ at an elevated temperature of 38-40 ° C requires large energy costs and increases the cost of bread. At the same time, a small dosage of leaven in the dough, a high temperature regime of its conduct and the absence of yeast gives bread with a less pronounced taste and aroma and lower resistance to microbial spoilage.

The technical result of the invention is to improve the quality of bread, improve the taste, smell, ensuring microbiological purity of products during storage, as well as reducing the cost of production.

The specified technical result is achieved by the fact that the method for the production of wheat bread, according to the invention, provides for the preparation in the batch cycle of a starter culture with a moisture content of 40-42% from wheat flour and water with a weight ratio of 1: (0.5-0.7) with the addition of a mixture pure cultures of lactic acid bacteria and yeast, taken together in a ratio by volume (3.5-4.5): 1, the resulting starter culture is kept in a batch cycle at a temperature of 26-28 ° C to an acidity of 7-8 degrees and a lifting force of 15- 20 min, and in the production cycle at a temperature of 18-22 ° C to acidity of 7–9 degrees and a lifting force of 15–20 min, the prepared sourdough with a moisture content of 40–42%, obtained in the production cycle, is used for kneading dough in the amount of 15–22% by weight of flour in the dough, after which the dough is fermented, cut into dough pieces, proofing and baking, and Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 in the ratio by volume (0.9-1.1) :( 0.9-1.1) are used as pure cultures of lactic acid bacteria: (0.9-1.1), and as pure yeast cultures - yeast Saccharomyces cerevisiae 90 and Saccharomyces minor 7 in the ratio by volume (0.9-1.1) :( 0.9-1.1).

Lactic acid bacteria Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 are known (O.V. Afanasyeva. "Microbiological control of the baking industry." - M .: Food industry, 1976, p. 38, 40, 41, 43), are also known yeast Saccharomyces cerevisiae 90 and Saccharomyces minor 7 (O.V. Afanasyeva. Microbiological control of bakery production. - M.: Food industry, 1976, p. 36, 38, 41, 43).

A mixture of pure cultures of lactic acid bacteria and pure cultures of yeast is taken in the ratio of each other in volume (3.5-4.5): 1. The use of just such a ratio, as well as the ratio between lactic acid bacteria Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 (respectively L.plantarum 6, L.brevis 8 and L.brevis 27) by volume (0.9-1.1 ) :( 0.9-1.1) :( 0.9-1.1) and the ratio between the yeast Saccharomyces cerevisiae 90 and Saccharomyces minor 7 (respectively, S. cerevisiae 90 and S.minor 7) by volume (0, 9-1.1) :( 0.9-1.1) makes it possible to obtain sourdough in a batch cycle with an acidity of 7-8 degrees and a lifting force of 15-20 minutes, and in a production cycle with an acidity of 7-9 degrees and a lifting force 15-20 minutes

The use of a mixture of pure cultures of lactic acid bacteria L. plantarum 6, L. brevis 8, L. brevis 27 and the yeast S. cerevisiae 90 and S. minor 7 is due to the fact that when grown in a floury environment at low temperature and humidity, they show 60- 67% more antibiotic activity against bacteria of the genus Bacillus, causing bread disease of potato disease, than the lactic acid bacteria used in the known method at the KMKZ ("Collection of technological instructions for the production of bread and bakery products", M .: Preiskurantizdat, 1989, p. .114-120).

Ferment in the wiring and production cycles is prepared with a moisture content of 40-42% with a ratio of flour and water 1: (0.5-0.7) by weight.

Maintaining the starter culture in the wiring cycle at a temperature of 26-28 ° C for 20-24 hours allows you to create optimal conditions for the cultivation of pure cultures of microorganisms to ensure acidity of 7-8 degrees and a lifting force of 15-20 minutes.

Maintaining the starter culture in the production cycle at a temperature of 18-22 ° C to an acidity of 7-9 degrees and a lifting force of 15-20 minutes contributes to a large accumulation of antibiotic substances in the flour medium. The joint cultivation of yeast and lactic acid bacteria causes the formation of optimal amounts of aromatic substances (lactic, acetic acids, alcohols, esters, etc.), which positively affect the taste and aroma of bread.

The use of yeast when kneading dough in the amount of 15-22% by weight of flour in the dough makes it possible to delay the manifestation of signs of potato disease in bread prepared by the proposed method for more than 8 days in comparison with bread prepared at KMKZ - the closest analogue.

The proposed method is as follows.

Prepare wheat bread from wheat flour of the highest grade or first grade.

Prepare a starter culture in a batch cycle from wheat flour, water and pure cultures of microorganisms. Pure cultures of lactic acid bacteria L. plantarum 6, L.brevis 8, L.brevis 27 in malt wort are introduced into the flour medium at a ratio of flour and water 1: (0.5-0.7) by weight, humidity 40-42% Pure yeast cultures of S. cerevisiae 90 and S. minor 7 in the form of swabs from a dense nutrient medium. A mixture of pure cultures of lactic acid bacteria and yeast is taken among themselves in a ratio by volume (3.5-4.5): 1. Pure cultures of lactic acid bacteria L.plantarum 6, L.brevis 8, L.brevis 27 take in the ratio by volume (0.9-1.1) :( 0.9-1.1) :( 0.9-1, 1), pure yeast cultures - S. cerevisiae 90 and S. minor 7 are taken in the ratio by volume (0.9-1.1) :( 0.9-1.1).

Then the sourdough is kept in a wiring cycle at a temperature of 26-28 ° C for 20-24 hours to an acidity of 7-8 degrees and a lifting force of 15-20 minutes.

In the production cycle, yeast with a moisture content of 40-42% with a ratio of flour and water 1: (0.5-0.7) is kept at a temperature of 18-22 ° C for 6-18 hours until the acidity of 7-9 degrees and a lifting force of 15 -20 minutes. Ready sourdough is introduced when kneading the dough in an amount of 15-22% by weight of flour in the dough, that is 15-22 kg per 100 kg of flour in the dough.

The dough is kneaded from wheat flour, water, additional raw materials according to the recipe, it is fermented, cut into dough pieces, proofing, baking.

The invention is illustrated by the following examples.

Example 1 (the closest analogue). For the preparation of bread in a known manner using concentrated lactic acid starter culture, the recipes and cooking modes of which are given in the manual "Collection of technological instructions for the production of bread and bakery products", M .: Preiskurantizdat, 1989, p. 114-120.

The main technological modes of the KMKZ preparation include:

introduction into the flour cycle (flour: water - 1: 1.23) with a moisture content of 60-65% of a mixture of pure cultures of lactic acid bacteria L. plantarum 30, L. brevis 1, L.fermenti 34, L.casei 26 in liquid form on malt wort or in the form of dry lactobacterin and keeping at a temperature of 38-40 ° С for 20-24 h until acidity of 13-20 degrees depending on the type of flour (for wheat flour of the highest and first grade -13-16 degrees, second grade - 16-20 degrees); in the production cycle, the yeast is kept after updating at a temperature of 32-40 ° C for 8-24 hours until the acidity of 14-18 degrees; fermented sourdough is used when mixing dough in an amount of 7.5-12.5% by weight of flour in the dough.

Example 2 (the claimed method).

Prepare the starter culture in a batch cycle with a humidity of 40% with a ratio of flour and water 1: 0.5 by weight of wheat flour, water, pure cultures of microorganisms. To do this, take wheat flour of the highest grade, water, pure cultures of lactic acid bacteria and pure cultures of yeast. Pure cultures of lactic acid bacteria L. plantarum 6, L.brevis 8, L.brevis 27 in malt wort in a ratio by volume of 1: 1: 1 are introduced into the nutrient mixture at a flour and water ratio of 1: 0.5 by weight in a batch cycle; Pure yeast cultures S. cerevisiae 90 and S. minor 7 in a ratio of 1: 1 by volume in the form of swabs with a dense nutrient medium at a ratio of a mixture of pure cultures of lactic acid bacteria and yeast taken together in a ratio by volume of 3.5: 1. Then the sourdough is kept in a wiring cycle at a temperature of 28 ° C for 20 hours to an acidity of 7 degrees and a lifting force of 15-20 minutes.

In the production cycle, yeast with a moisture content of 40% with a ratio of flour and water 1: 0.5 by weight is kept at a temperature of 22 ° C for 6 hours until an acidity of 7 degrees and a lifting force of 15-20 minutes are achieved. Ready sourdough obtained in the production cycle, is introduced when kneading dough in an amount of 22 kg (22% by weight of flour in the dough). Fermented yeast is used when mixing dough from flour, water and additional raw materials according to the recipe (dairy products, sugar, fats). Then they carry out the fermentation of the dough, cutting into dough pieces, proofing, baking.

The quality of the bread made from the highest grade wheat flour prepared by the proposed method using the leaven according to the above parameters was better than the quality of the bread prepared by the method taken as the closest analogue in terms of porosity, specific volume, crumb compressibility. Signs of a potato disease appeared after more than 10 days (in the closest analogue - after 36 hours). Quality indicators of starter cultures and bread from premium wheat flour are presented in the table.

Example 3 (the claimed method).

Prepare the starter culture in a batch cycle with a moisture content of 42% with a ratio of flour and water 1: 0.7 by weight of wheat flour, water, pure cultures of microorganisms. To do this, take wheat flour of the first grade, water, pure cultures of lactic acid bacteria and pure cultures of yeast. Pure cultures of lactic acid bacteria L. plantarum 6, L.brevis 8, L.brevis 27 in a volume ratio of 0.9: 1.1: 0 are introduced into the nutrient mixture at a ratio of flour and water of 1: 0.7 by weight in the batch cycle 9 in malt wort and pure cultures of S. cerevisiae 90 and S.minor 7 yeast in a ratio by volume of 1.1: 0.9 in the form of swabs from a dense nutrient medium at a ratio of a mixture of pure cultures of lactic acid bacteria and yeast by volume 4.5 :one. Then the sourdough is kept in a wiring cycle at a temperature of 26 ° C for 24 hours to an acidity of 8 degrees and a lifting force of 15-20 minutes.

In the production cycle, the leaven with a moisture content of 42% with a ratio of flour and water 1: 0.7 by weight is kept at a temperature of 18 ° C for 18 hours until an acidity of 9 degrees and a lifting force of 15-20 minutes are achieved. Ready sourdough obtained in the production cycle, is introduced when kneading dough in the amount of 15 kg (15% by weight of flour in the dough). Fermented yeast is used when mixing dough from flour, water and additional raw materials according to the recipe (dairy products, sugar, fats). Then they carry out the fermentation of the dough, cutting into dough pieces, proofing, baking.

The quality of bread made from wheat flour of the first grade, prepared by the proposed method using leaven according to the above parameters, was better than the quality of bread prepared by the method taken as the closest analogue in terms of porosity, specific volume, compressibility of the crumb. Signs of a potato disease appeared after more than 10 days (in the closest analogue - after 36 hours). Quality indicators of starter cultures and bread from premium wheat flour are presented in the table.

The use of parameters and ratios greater than larger and smaller than those specified in the claims does not make it possible to obtain a starter culture with improved biotechnological properties and bread quality with improved physicochemical, organoleptic, and enhanced microbiological parameters.

Claims (1)

A method for the production of wheat bread, characterized in that it provides for the preparation in the batch cycle of a starter culture with a moisture content of 40-42% from wheat flour and water with a weight ratio of 1: (0.5-0.7) with the addition of a mixture of pure cultures of lactic acid bacteria and yeast taken among themselves in a ratio by volume (3.5-4.5): 1, the obtained yeast is kept in a batch cycle at a temperature of 26-28 ° C to an acidity of 7-8 degrees and a lifting force of 15-20 minutes, and production cycle at a temperature of 18-22 ° C to an acidity of 7-9 degrees and a lifting force of 15-20 minutes, goth sourdough with a moisture content of 40-42% obtained in the production cycle is used when mixing dough in the amount of 15-22% by weight of flour in the dough, after which the dough is fermented, cut into dough pieces, proofing and baking, and as pure cultures of lactic acid bacteria use Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 in the ratio by volume (0.9-1.1) :( 0.9-1.1) :( 0.9-1.1), and as pure yeast cultures - yeast Saccharomyces cerevisiae 90 and Saccharomyces minor 7 in the ratio by volume (0.9-1.1) :( 0.9-1.1).