RU2504957C2 - "chelninsky" bread composition and preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dough composition for bread preparation contains a starter, first grade wheat flour, sieved rye flour, medium rye flour, drinking water, culinary salt and pressed yeast. All the ingredients are taken at a specified weight ratio. The bread preparation method envisages starter preparation, dough kneading, dough fermentation, handling, moulding, proofing and baking. The starter is prepared in several stages. The first stage of the starter preparation involves loading into a vessel water, medium rye flour and a starter culture containing Saccharomyces yeast and acid-forming lactic acid Lactobacillus bacteria. The first stage of the starter maturation lasts 24 hours at a temperature of 32°C and acidity equal to 18°H. The second stage of the starter preparation involves the first stage starter, water and medium rye flour loading into the vessel. The mixture temperature is equal to 26-30°C; the fermentation time is equal to 12-15 hours. The ready mixture acidity is equal to 18-20°H. The third stage of the starter preparation involves water, medium rye flour and the second stage starter loading into the vessel and fermentation in a manufacturing vessel during 42 hours till acidity is equal to 20-25°H; the mixture temperature is equal to 26 - 30°C.

EFFECT: nutritive and biological value enhancement and bread storage period increase by 5 days.

2 cl

Description

The invention relates to the food industry, and can be used in the production of bread from a mixture of rye and wheat flour.

Famous custard bread "Chernavsky" and the composition of the dough for its production according to the patent of the Russian Federation No. 2320171 dated 01/09/2007 was published on 03/27/2008. The composition of the dough for the production of custard contains 5.0-10.0 parts by weight. peeled rye flour, 45.0-70.0 parts by weight seeded rye flour, 15.0-25.0 parts by weight baking wheat flour of the first grade, 5.0-10.0 wt.h. fermented rye malt, 5.0-10.0 parts by weight dry bread kvass, 0.5-2.0 parts by weight pressed baker's yeast, 3.0-6.0 parts by weight dry mashed potato, 1.2-1.8 wt.h. edible salt, 2.0-8.0 wt.h. granulated sugar, 0.8-2.0 wt.h. coriander, 3.0-6.0 parts by weight molasses, as well as water. Take water to obtain a test with a moisture content of 43.0-43.5%. In addition, the invention provides custard bread, which is another independent object of the invention. As a result, the shelf life of bread is increased.

The closest in essence to the claimed invention is the "Method for the preparation of bakery products from a mixture of rye and wheat flour, mainly baked bread (options)" according to the patent of the Russian Federation No. 2344602 dated 08/15/2007 published on 01/27/2009. The method involves preparing a test for leaven, cutting it into dough pieces, laying dough pieces with a test temperature of 28 ÷ 32 ° C into molds, proofing dough pieces, baking them at 140 ÷ 280 ° C and unloading the finished bread into molds. The molds are installed in cradles movably fastened in rows on a common endless conveyor of the proofing-furnace unit. After unloading the finished bread from the cradle molds with conveyor molds, they are served for laying dough pieces in them. On the way to moving the molds from the unloading area of the finished bread from them to the laying area of the dough pieces in them, the molds are cooled with a cooling mode determined by a certain dependence. Cooling and aging of bakery products is carried out at the installation for cooling and aging. New in the method is to optimize the ratio of the mass of flour and liquid used in the production of bread, as well as the use of the installation for cooling and aging of bakery products, characterized by compactness and high productivity due to its design features. The invention allows to obtain bakery products with high porosity of the crumb and with uniform porosity, intensively painted side surface and upper crust.

But this method does not allow to ensure the elasticity of the crumb, as well as to prevent the appearance of mold and potato disease and to ensure the freshness of bread for 5 days.

The technical result of the claimed invention is the creation of bread with specific taste, unique aroma, crumb elasticity, increasing the nutritional and biological value of the resulting product, and the shelf life of bread is increased up to 5 days.

The problem is solved due to the fact that the composition of the dough for making bread is characterized by the fact that it contains yeast, wheat flour of the first grade, seeded rye flour, peeled rye flour, drinking water, edible salt and pressed yeast, which have the following weight ratio kg:

leaven 59.0 wheat flour I grade 92.2 seeded rye flour 49.4 peeled rye flour 8.0 drinking water 79.0 food salt 2.0 pressed yeast 2.0

A method of making bread, characterized in that it consists of preparing the starter, kneading dough, fermenting the dough, cutting, molding, proofing, and baking, and the preparation of the leaven includes several stages, the first stage of preparing the leaven consists of loading a container of water, peeled rye flour and a starter culture, wherein the starter culture contains Saccharomyces yeast and the acid-forming lactic acid bacteria Lactobacillus, the maturation of the starter culture occurs at a temperature of 32 ° C and an acidity of 18 ° H, and the ripening time mania is 24 hours; the second stage of preparation of the starter culture consists of loading the first stage of the starter culture with water and peeled rye flour, the temperature of the mixture being from 26 to 30 ° C, and the fermentation time is 12-15 hours, while the acidity of the finished mixture is 18-20 ° CH; the third stage of preparation of the sourdough consists of loading water, peeled rye flour into the tank, souring the second stage and fermenting it in the production tank for 42 hours to an acidity of 20-25 ° H, and the temperature of the mixture is from 26 to 30 ° C.

Kneading is carried out for 300 kg. The water temperature per batch is 28 ° C, the acidity of the test is 5.0-6.0 ° H, the humidity of the test is 48.0%. After fermentation, the dough is fed to a divider. The divided pieces are molded, rounded and stacked in the cradles of the proofing cabinet for further technological process. The proofing time is 50 minutes, at a temperature of 38-39 ° C and relative humidity of 75-85%. Next, the most critical process takes place - this is baking. Baking dough pieces is done in a tunnel oven. The temperature parameters of baking by zones, respectively: 260-190-175 ° C, and the baking time is 40 minutes.

79.0 kg of water is poured into the container, then 8 kg of peeled rye flour is poured. The mixture is thoroughly mixed. At the end, a starter culture is added. The temperature of this mixture should be 32 ° C. Acidity - 18 ° H. The main role in the fermentation of starter culture is played by the large-cell oval Saccharomyces yeast adapted to the increased acidity of the dough and its acid-forming microorganisms. Saccharomyces yeast ferments glucose, fructose, sucrose, but does not ferment maltose. Introduction to the recipe for bread “Chelninsky” sourdough, provides freshness of bread for 5 days and prevents the appearance of mold and potato disease in the finished product. Peeled rye flour improves the taste of bread, gives the bread the necessary acidity, improves the structure of the crumb. The presence of rye flour in bread enriches the product with dietary fiber (cellulose, hemicellulose), as well as essential amino acids - leucine and treanine, which are not produced by the body, but are necessary in the process of life. Bread is also enriched with macro- and microelements found in peeled rye flour - iron, manganese, zinc, copper, which are more in rye flour than in wheat flour. Introduction to the bread recipe of wheat flour of the first grade improves the appearance of bread - the product has a good volume, and the product has high nutritional value. Chelninsky bread throughout its shelf life retains its consumer properties and its specific taste and smell.

The technological process for the production of Chelninsky bread consists of the following operations: preparing the yeast, kneading the dough, fermenting the dough, cutting, dividing, molding, proofing, baking.

Sourdough preparation: Breeding rye sourdough is in 3 stages:

Stage 1 - breeding basics;

Water is poured into the isoenzyme, then peeled rye flour is poured. The mixture is thoroughly mixed. At the end, a starter culture is added.

name of raw materials Peeled rye flour Water Starting culture Amount kg 8.0 79.0 0.75 Total 87.75 kg The temperature of the mixture beg., ° C 32 ± 2 Fermentation time, hour 24 ± 2

Stage 2 - breeding uterine yeast;

Water - 300 kg is loaded into the capacity of the mother yeast, peeled rye flour - 300 kg, only then the base is loaded.

name of raw materials Peeled rye flour Water The basis Amount kg 300,0 300,0 28.0 Total 628.0 The temperature of the mixture beg., ° C 28 ± 2 Fermentation time, hour 12-15

Stage 3 - Breeding the production phase (finished sourdough). Water is loaded into the production tank - 520 l, peeled rye flour - 480 kg, and then uterine yeast - 50 kg

name of raw materials Peeled rye flour Water The basis Amount kg 480 520 fifty Total 1050.0 The temperature of the mixture beg., ° C 28 ± 2 Fermentation time, hour 42.0

Chelninsky bread dough is prepared on a thick sourdough from baking rye peeled flour. To knead the dough, the following composition and proportions are used:

Name of raw materials, semi-finished products and process indicators The amount of raw materials and parameters for the preparation of dough Wheat flour 1 grade, kg 92.2 kg Seeded rye flour, kg 49.4 kg Peeled rye flour, kg 8.0 Pressed yeast, kg 2.0 Food salt 2.0 Sourdough, kg 59.0 Initial temperature, ° C no higher than 30 Fermentation time 36 min Final acidity, ° H 5.0-6.0 Humidity% 47.0-48.0

Food salt is dissolved in drinking water and the salt solution reaches a density of 1.20 g / cm ³ and the dough is fermented for 36 minutes, depending on the ambient temperature. After fermentation, the dough is served for cutting. After dividing, the dough pieces are slightly rounded, dusted with a mixture of flour and bread crumbs and sent for proofing. The proofing of the dough pieces is at a temperature of 38-39 ° C and a relative humidity of 75-85% for 45-50 minutes. Baking of dough pieces is done in a tunnel kiln oven.

Parameters for baking dough pieces

Options Indicators Humidification zone 130 ° C Roasting area 430 ° C 1 zone 255-280 ° C 2 zone 180-200 ° C 3 zone 170-180 ° C Baking time 38-42 min

Claims (2)

1. The composition of the dough for making bread, characterized in that it contains sourdough, wheat flour I grade, seeded rye flour, peeled rye flour, drinking water, edible salt and pressed yeast, which have the following weight ratio, kg:
leaven 59.0 wheat flour I grade 92.2 seeded rye flour 49.4 peeled rye flour 8.0 drinking water 79.0 food salt 2.0 pressed yeast 2.0 2. The method of preparing bread according to claim 1, characterized in that it consists of preparing the yeast, kneading the dough, fermenting the dough, cutting, molding, proofing and baking, and the preparation of the leaven includes several stages, the first stage of preparation of the leaven consists of loading in the capacity of water, peeled rye flour and starter culture, and the starter culture contains Saccharomyces yeast and acid-forming lactic acid bacteria Lactobacillus, maturation of the starter culture occurs at a temperature of 32 ° C and an acidity of 18 ° N, and mja maturation is 24 hours; the second stage of preparation of the starter culture consists of loading into the tank the starter culture of the first stage, water and peeled rye flour, and the temperature of the mixture is from 26 to 30 ° C, and the fermentation time is 12-15 hours, while the acidity of the finished mixture is 18-20 ° N; the third stage of preparation of the starter culture consists of loading water, peeled rye flour, the second stage starter and fermenting it in a production vessel for 42 hours to an acidity of 20-25 ° N, and the temperature of the mixture is from 26 to 30 ° C.