RU2467573C2 - Method for production of bread of rye and wheat flour mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preparation of dough by way of blending rye-and-wheat flour, yeast, water, salt, an acidifier, fermented rye malt and sugar-containing potato paste, dough fermentation, dividing into pieces, proofing and baking. The sugar-containing potato paste is dried with 60°C air during 8-12 hours till final moisture content is equal to 12-13%, milled till production of a powder with dispersity equal to no more than 200 mcm and mixed with rye-and-wheat flour. The acidifier is represented by citric acid dissolved in water.

EFFECT: invention allows to ensure the technological process intensification, bread yield increase, the product quality enhancement and usage of non-traditional raw material instead of rye-and-wheat flour.

2 tbl, 4 ex

Description

The invention relates to the food industry, in particular the production of rye-wheat bread.

A known method of production of bread [USSR Copyright Certificate No. 1214052, class. A21D 8/02, 1984], which to increase the quality, speed up the process of testing, slow down staleness involves the introduction of apple, carrot and cabbage puree in an amount of 10-30% of the total mass of flour.

These vegetable additives contain a significant amount of moisture, and therefore have a low shelf life, which makes them difficult to use due to the need to produce fresh mashed potatoes for the process.

The closest solution is a method for the production of bread from a mixture of rye and wheat flour [RF Patent No. 2214711, cl. A21D 8/02, 2003], which provides for the preparation and ripening of starter culture, the preparation of dough by mixing rye and wheat flour, ready-made starter culture, yeast, water, salt and sugar-containing potato paste obtained by peeling tubers, boiling, rubbing to a homogeneous mass hydrolysis with an enzyme preparation of amylolytic action AMH in an amount of 0.035-0.05% by weight of potato at a temperature of 40-45 ° C, within 3-5 hours before the accumulation of the content of reducing sugars 13%, fermentation of the dough, dividing it into pieces, keyboard layout Rm bread in molds, hearth - in cassettes, proofing and baking. This method is adopted as a prototype.

The disadvantage of this method is that the sugar-containing paste from potatoes due to high humidity has a low shelf life, the process is long, because The used sourdough provides for a long period of fermentation, and therefore, the duration of the technological process is 240-330 minutes. In addition, the ferment must be renewed around the clock in order to avoid a decrease in its technological properties, this complicates the production of bakery products with rye flour with discrete production methods.

The problem to which the invention is directed is to intensify the technological process, increase the yield of bread, improve its quality and expand the raw material base for the production of bakery products from a mixture of rye and wheat flour.

This is achieved by the fact that in a method for producing bread from a mixture of rye and wheat flour, which involves preparing a dough by mixing rye-wheat flour, yeast, water, salt, an acidifier, rye fermented malt and sugar-containing paste from potatoes, fermenting the dough, dividing it into pieces , proofing and baking, unlike the prototype, sugar-containing potato paste is dried with air at a temperature of 60 ° C for 8-12 hours to a final moisture content of 12-13%, crushed to a powder with a dispersion of not more than 200 microns, mixing dissolved with rye-wheat flour, and as the acidulant are used dissolved in water, citric acid.

The invention is illustrated in tables 1, 2.

The method is illustrated by the following examples.

Example 1. Prepare a sugar-containing paste from potatoes by peeling potato tubers from the skin, cooking, rubbing to a homogeneous mass, hydrolysis under the influence of the enzyme preparation amylolytic action AMG, folding on perforated cassettes. After that, the paste is dried with air at a temperature of 60 ° C for 8-12 hours to a final moisture content of 12-13%, crushed to a powder, sieved through a sieve of silk fabric No. 27 or polyamide fabric No. 27 PA-120 to obtain a dispersion powder 200 microns.

The mixture is prepared by mixing rye-wheat flour, sugar powder from potatoes and rye fermented malt in the following ratio, wt.%:

rye-wheat flour - 93.5;

sugar powder from potato - 6.4;

fermented rye malt - 0.1.

Water is added to the resulting mixture, pressed yeast in an amount of 2% by weight of the mixture previously dissolved in water, salt in an amount of 2% by weight of the mixture previously dissolved in water, citric acid in an amount of 0.65-0.75% by weight of the mixture previously dissolved in water. Knead the dough for 3-5 minutes.

The dough is fermented for 60-70 minutes, divided into pieces, unfolded bread in molds, hearth - in cassettes, melt for 50-60 minutes and baked at a temperature of 200-220 ° C. The duration of the baking depends on the weight of the bread.

Example 2. Sugar-containing powder from potatoes, a mixture, dough and bread are prepared as in example 1, but the ratio of components in the mixture is, wt.%:

rye-wheat flour - 93.5;

sugar powder from potato - 6.25;

fermented rye malt - 0.25.

Example 3. Sugar-containing powder from potatoes, a mixture, dough and bread are prepared as in example 1, but the ratio of components in the mixture is, wt.%:

rye-wheat flour - 93.5;

sugar powder from potato - 0.25;

fermented rye malt - 6.25.

Example 4. Sugar-containing powder from potatoes, a mixture, dough and bread are prepared as in example 1, but the ratio of components in the mixture is, wt.%:

rye-wheat flour - 93.5;

sugar powder from potato - 0.1;

fermented rye malt - 6.4.

Drying the sugar-containing paste from potatoes at a temperature of less than 60 ° C increases the drying time to 20-24 hours, which helps to increase the microbiological contamination of the powder and reduce its shelf life. An increase in the drying temperature of more than 60 ° C contributes to the deterioration of its organoleptic and physico-chemical properties - the powder is crushed worse to the desired dispersion, darkens due to the acceleration of the melanoidinogenesis reaction. Drying at a temperature of 60 ° C promotes the accumulation of reducing substances (sugars), due to the continuation of the hydrolysis process, this contributes to an increase in their content in powder by 1.9 times in comparison with sugar-containing paste from potatoes (table 1). Sifting the crushed powder through a sieve from a silk fabric No. 27 or from a polyamide fabric No. 27 PA-120 allows you to get a powder with a coarseness corresponding to baking flour.

Sugar-containing powder from potatoes has a longer shelf life (table 1) than sugar-containing paste from potatoes, has a dispersion corresponding to baking flour, and therefore it can be used as part of a finished flour mixture for the production of bakery products. In addition, sugar-containing powder from potatoes contains dietary fiber and a significant amount of sugars, which contributes to the formation of rheological properties of the dough and positively affects the taste and aroma of bread.

Fermented rye malt is added to the mixture to improve the flavoring properties of the finished bakery product.

To ensure the necessary initial acidity of the dough (6-7 degrees) during kneading, citric acid is added to the mixture consisting of rye-wheat flour, fermented rye malt and sugar-containing potato paste powder, which inhibits the action of α-amylase, which is part of rye flour. In addition, citric acid is an antioxidant that promotes the breakdown of free radicals that enter the human body. The introduction of citric acid eliminates the technological stage of preparation of rye sourdough, which helps to reduce the process by 2 times. This reduces technological losses due to fermentation, which positively affects the yield of finished products.

The best quality indicators are bakery products made from a mixture comprising the following ratio of components, wt.%:

rye-wheat flour - 93.5;

sugar powder from potato - 6.25-0.25;

fermented rye malt - 0.25-6.25.

At the same time, the duration of the technological process is reduced by 1.6-2.6 times. Bread prepared by the proposed method has physico-chemical and organoleptic characteristics not lower than that of the prototype (table 2, example 2, 3). When you change the specified ratio, the quality of bakery products deteriorates.

The addition of sugar-containing potato powder to the mixture in an amount of more than 6.25 wt.%, And fermented rye malt of less than 0.25 wt.% Reduces the quality of the finished bread. This is due to a significant increase in sugars in the composition, which reduce the hydrophilicity of the components of the flour and increase the proportion of free moisture in the dough, which negatively affects its volume and porosity compared to the known method. The low dosage of fermented rye malt negatively affects the content of bisulse-binding compounds that characterize the taste and aroma of bakery products (table 2, example 1).

The addition of sugar-containing potato powder to the mixture in an amount of less than 0.25 wt.%, And fermented rye malt of more than 6.25 wt.%, Also negatively affects the quality of the finished bakery product. This is due to a significant decrease in the amount of sugar in the dough needed for yeast, whose vital products form the porosity and volume of bread. In addition, the lack of sugars increases the duration of the process. An increased amount of malt, despite an increase in the content of bisulfite-binding compounds, negatively affects its organoleptic evaluation, since gives bitterness to the finished bread (table 2, example 4).

This method allows to achieve the goal set in the claims: the intensification of the technological process, increase yield, improve quality and use of non-traditional raw materials instead of rye-wheat flour.

Table 1 Quality indicators of sugar-containing paste and potato powder The name of indicators Paste Powder Moisture content, % 70 12-13 The content of reducing substances on dry matter,% glucose 13 25 Active acidity, deg. 4,5 5,4 Fiber Content,% 0.1 0.1 Storage duration 3 days 6 months

table 2 Fermentation indicators and quality indicators of rye-wheat bread The name of indicators Indicators famous Example 1 Example 2 Example 3 Example 4 Initial acidity, degrees 7.0 7.0 7.0 7.0 7.0 Final test acidity, degrees 9.0 9.0 9.0 9.0 9.0 The duration of the process (fermentation, proofing), min 180-240 90-110 110-120 110-120 160-180 Specific volume cm ^3/100 g 1.9 1.8 1.9 1.9 1.7 Porosity,% 56 55 56 56 54 The content of bisulfite-binding compounds, ml, 0.1 n iodine solution per 100 g of dry matter 120 110 120 130 250 Organoleptic assessment, score 85 75 85 85 60

Claims (1)

A method of producing bread from a mixture of rye and wheat flour, comprising preparing a dough by mixing rye-wheat flour, yeast, water, salt, an acidifier, rye fermented malt and sugar-containing paste from potatoes, fermenting the dough, dividing it into pieces, proofing and baking, characterized the fact that the sugar-containing paste from potatoes is dried with air at a temperature of 60 ° C for 8-12 hours to a final moisture content of 12-13%, ground to a powder with a dispersion of not more than 200 microns, mixed with rye-wheat flour, and in honors acidulant used citric acid dissolved in water.