RU2492653C1 - Method for manufacture of dry biological rye starter for bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves drying a rye starter fermented till maximum acidity. Before drying the starter is mixed with rye flour (at a ratio ensuring production of a wet powdery mixture with moisture content equal to 28-30% and without adhesion in the process of pressing by hand) in a cutter at 1500-3000 rpm. Drying is performed at a temperature of 20-40°C till the final moisture content is equal to 8-10%. Drying may be performed at trays in a 2-3 mm thick layer under periodical stirring conditions during 2-3 days or in a drying apparatus in a boiling layer.

EFFECT: invention allows to manufacture bred identical, in terms of quality, to bread manufactured under continuous introduction of starters as well as ensures energy saving.

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Description

The invention relates to the food industry, namely to baking and catering.

A known method for the production of bread from rye and a mixture of rye and wheat flour, involving the use of a functional acidifying additive obtained by mixing a dairy product, an acid agent and a flavoring component in the following ratio (10-180) :( 3-50) :( 10-200) ( RF patent 2098964, CL A21D 8/02, 2/08, 1997).

Disadvantages: in terms of acid composition, the functional additive differs from traditional rye sourdough, which leads to a taste and aroma uncharacteristic for rye and rye-wheat bread.

Also known is a method of making bread using the acidifying additive "Citrasol" (L.N. Kazanskaya, L.K. Kuznetsova. Additives for rye bread // Bakery of Russia. - 1998. - 4. - P.21-22). An acidifying additive is used in an amount of 1.8-4.0% by weight of flour (depending on the bread recipe). As a biological baking powder, baking yeast in the amount of 1.3-1.5% by weight of flour is added to the dough. "Citrasol" contains food citric acid, wallpaper or peeled rye flour, cottage cheese dry milk whey, fermented rye malt, rye or barley malt or enzyme preparation Amilorizin P10X. The acidifying additive is prepared in two stages: first, wallpaper rye or peeled rye flour is mixed with fermented rye malt for 8-10 minutes, then milk whey curd powder and citric acid are added and the mixture is mixed for another 8-10 minutes. Between mixing methods, the enzyme preparation Amilorizin P10X is additionally added to the mixture and subjected to additional mixing for 5-7 minutes (RF Patent 2080791, CL A21D 8/02, 1997).

The method has several disadvantages. In the acidifying additive, citric acid is the main acid. Citric acid is added in an amount of 22.0-24.0% and accounts for 68.6-70.9% of the acid-forming components of the additive, which is not typical for the taste and aroma of rye bread. According to reference data, in the fermented sourdough, the content of citric acid is about 4% of the total acid content (Kozmina NP Biochemistry of bakery. - M.: Food industry, 1978. - P.136).

In addition, the additive is devoid of acid-forming microflora. And if the absence of yeast in the starter culture to obtain finished products of the required quality is compensated by an increase in their dosage at the kneading stage of the dough to 1.3-1.5%, then the absence of lactic acid bacteria leads to an unregulated acidification process at the proofing stage (in the absence of dough fermentation), the acidity of bread in this case is mainly due to citric acid added with the additive.

The use of malt and malt flour as a part of the additive gives the finished products a specific taste of these components, characteristic only for a limited number of breads that include malt.

The composition of the additive includes a number of components - an enzyme preparation, citric acid, etc., which increase its cost.

The closest in technical essence and the achieved effect is a method of making bread in which at the kneading stage of the dough, dry yeast obtained by spray drying is used at an air temperature of 140-150 ° C at the inlet to the drying chamber. Drying is subjected to liquid, or concentrated lactic acid, or thick rye sourdough, which is pre-fermented to an acidity of 16-28 °. An additional infusion is introduced into the liquid yeast; in liquid or concentrated lactic acid, or thick rye sourdough, curd milk whey is additionally added to a moisture content of 80-85%; starch syrup is additionally added to the thick starter in a dosage of 1-3% by weight of the prescription mixture. (RF Patent 2183061, class A21B 8 / 2.2000)

The method has the following disadvantages.

-in the implementation of the method uses complex and expensive technological equipment, in particular a spray drying plant.

- due to short-term exposure to the resulting product at high temperature (140-150 ° C), part of the lactic acid bacteria and yeast perishes, and it becomes necessary to introduce yeast at the stage of kneading the dough.

- finished dry sourdough has a high cost.

An object of the invention is to obtain a dry rye biological sourdough that allows you to produce bread from rye and a mixture of rye and wheat flour in small bakery enterprises, catering establishments working in 1-2 shifts and at home identical to the chemical composition and organoleptic characteristics of the bread produced in conditions of continuous starter culture.

The technical result achieved by using the method is the possibility of production in the conditions of small bakeries, catering establishments and at home of new and traditional varieties of rye and rye-wheat bread, which previously could only be produced at large bakeries, subject to continuous starter culture .

The solution to the technical problem is achieved in the proposed method for the production of dry rye biological sourdough, fermented to the maximum possible acidity, including the preparation of rye biological sourdough followed by drying, in which according to the invention before drying the sourdough is mixed in a cutter at 1500-3000 rpm with rye flour in the ratio providing wet powdery, not sticking when squeezing in the hand mixture with humidity within 28-30%, and drying is carried out at a temperature of 20-40 ° C to the final humidity of 8-10%.

It is advisable to carry out drying on trays with a layer of 2-3 cm with periodic stirring for 2-3 days

It is advisable to carry out drying in a fluidized-bed dryer.

The manufacture of dry rye biological starter culture by mixing (mashing) in a cutter at 1500-3000 rpm rye starter culture fermented to the maximum possible acidity and rye flour in a ratio providing moisture content of the mixture in the range of 28-30% and drying the obtained wet powder mixture is new to a moisture content of not more than 10%, which is activated before use by adding water with a temperature of 33-37 ° C and fermentation for 3-12 hours or used directly when mixing dough.

The low humidity of the dry starter culture allows it to maintain its properties for a long time, to transport it at any distance.

Drying at a temperature of 20-40 ° C allows you to almost completely save the chemical and microbiological composition, which makes it possible to obtain biological starter culture, i.e. sourdough containing a symbiosis of living microorganisms.

Obtained by the proposed method, dry rye biological sourdough makes it possible to produce bread identical in quality to that produced by the continuous management of sourdoughs, and also saves energy and eliminates drying apparatus from the production line during natural drying.

Using a technological technique such as mashing in the cutter allows you to get a finished product that does not require further grinding, mixing and sieving, well-transported, easily dosed and evenly distributed during kneading.

Dry sourdough has a low cost, due to the absence of other components besides rye flour and water.

A method of manufacturing a dry rye biological sourdough is as follows.

Thick rye sourdough fermented to the maximum possible acidity and rye flour are placed in the bowl of the cutter in such a ratio that the resulting mixture has a moisture content of 28-30%. The mixture is ground (mash) in a cutter at 1500-3000 rpm to obtain a wet powder mass, which does not stick when squeezed in the hand. Next, the resulting mixture is dried. During natural drying, the mixture is laid out in a layer of 2-3 cm (it is not advisable to dry the starter with a layer of less than 2 cm, because the area of the trays increases, and when the layer is more than 3 cm, the drying time increases) and dry periodically by mixing to a moisture content of not more than 10%

When preparing bread, dry sourdough is activated by mixing with water and fermenting at a temperature of 27-30 ° C for 3-12 hours.

Next, from a rye or a mixture of rye and wheat flour, activated sourdough and other recipe components provided for in the recipe, knead the dough and direct it to fermentation. The dosage of dry sourdough is 5-10%. When using rye flour, fermentation is carried out to an acidity of not more than 14 degrees, when using a mixture of rye and wheat flour to an acidity of not more than 12 degrees. At the end of fermentation, the dough is cut: divided into pieces, if necessary, rounded, molded dough pieces of the required shape. It is possible to carry out preliminary proofing of dough pieces for 5-20 minutes. Then the dough pieces are sent to the final proofing, which lead until the dough pieces are fully prepared for baking and bread is baked.

It is possible to directly introduce dry sourdough at the kneading stage of the dough, but at the same time the fermentation time increases. In this case, the dosage also increases and amounts to 10-15%.

The parameters of fermentation, proofing and baking do not differ from those recommended for this item (Collection of technological instructions for the production of bread and bakery products. - M., 1989).

The following are specific examples of the method.

Example 1

10 kg of thick rye starter culture with a moisture content of 45% fermented to the maximum possible acidity and 8.8 kg of peeled rye flour with a moisture content of 13% are placed in the bowl of the cutter. The cutter is turned on and mixing is carried out until the mass acquires a uniform powder structure. Humidity 30%. The mass is laid out on trays with a layer of 2-3 cm and dried at a temperature of 25 ° C (in the conditions of the production room), periodically stirring for 2-3 days. The mass of the obtained dry rye biological sourdough 14.15 kg, humidity 10%.

Example 2

Prepared analogously to example 1, a mixture of thick rye starter culture and rye peeled flour is sent to a fluidized-bed drying apparatus. Dry at a temperature of a drying agent of 40 ° C for 2-3 hours. The mass of the obtained dry rye biological sourdough is 14.01 kg, humidity is 9%.

Example 3

In the bowl of the cutter, 10 kg of thick rye starter culture with a moisture content of 50% fermented to the maximum possible acidity and 14.2 kg of peeled rye flour with a moisture content of 12.5% are laid. The cutter is turned on and mixing is carried out until the mass acquires a uniform powder structure. Humidity of the mixture is 28%. The mass is laid out on trays with a layer of 2-3 cm. And dried at a temperature of 25 ° C (in the conditions of the production room), periodically mixing for 2-3 days. The mass of the obtained dry rye biological sourdough 19.2 kg, humidity 10%.

Based on the starter culture prepared by the proposed method, plain rye bread was baked in accordance with GOST 2077-84. The formulation is shown in table 1. The amount of dry rye biological sourdough was 10% by weight of flour. The starter culture was pre-activated by adding water and fermentation for 6 hours. The parameters of fermentation, proofing and baking did not differ from those recommended for this item (Collection of technological instructions for the production of bread and bakery products. - M., 1989).

The resulting bread had the following physico-chemical and organoleptic characteristics shown in table 2.

Table 1 Recipe rye bread simple GOST 2077-84 name of raw materials The amount of raw materials Peeled rye flour, kg one hundred Pressed yeast 0.05 Salt 1,5

table 2 Physico-chemical and organoleptic quality indicators of simple rye bread Quality indicators The value of bread quality indicators humidity% 50,0 acidity, hail 10.0 porosity,% 52 crumb condition Soft elastic state of porosity Pores are distributed fairly evenly taste smell Pronounced bread

Claims (3)

1. A method of manufacturing a dry rye biological sourdough, including drying rye sourdough, fermented to the maximum possible acidity, characterized in that before drying the sourdough is mixed in a cutter at 1500-3000 rpm with rye flour in a ratio that provides moist powdery, not sticky when the mixture is compressed in a hand with a moisture content of 28-30%, and drying is carried out at a temperature of 20-40 ° C to a final moisture content of 8-10%. 2. The method according to claim 1, characterized in that the drying is carried out on trays with a layer of 2-3 cm with periodic stirring for 2-3 days. 3. The method according to claim 1, characterized in that the drying is carried out in a drying apparatus in a fluidized bed.