RU2524827C1 - Grain bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: grain bread production method involves unhulled wheat grains soaking, swelling, sprouting, milling, kneading of dough from milled grain mass, a food culinary salt solution and a pressed yeast suspension, dough fermentation, handling, proofing and baking. During dough kneading one additionally introduces a spontaneous fermentation starter with moisture content equal to 50%, taken in an amount of 30-50% of the weight of the grain mass for preparation whereof a part of swollen milled wheat grains is mixed with water at a ratio of 10:1 and fermented at a temperature of 30-35°C till acidity is equal to 8.0-10.0 degrees. During dough kneading, one at first introduces the grain mass into the dough kneading machine; then, during the kneading worm operating, one gradually adds the spontaneous fermentation starter, then - the food culinary salt solution and the pressed yeast suspension. One proceeds with kneading during 3-5 minutes, dough fermentation during 60-90 minutes, baking at a temperature of 215-235°C during 35-40 minutes. Dough with moisture content equal to 48% is prepared at the following ratio of the recipe components, g per 100 g of unhulled wheat grains: milled grain mass - 77.0-108.0, spontaneous fermentation starter - 52.0-86.3, culinary food salt solution - 1.5, pressed bakery yeast suspension - 2.0, water -as per calculation.

EFFECT: invention allows to enhance microbiological purity of products, increase antioxidants content, intensify the grain bread production process, prolong the product freshness period and decrease the product prime cost.

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Description

The invention relates to the food industry, in particular to baking, and can be used to produce bread from bioactivated grain.

The closest in technical essence and the achieved effect is the method for the production of bread "Spikelet", which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from grain crushed mass, table salt in the form of a solution, pressed yeast in the form of a suspension, fermentation, cutting, proofing and baking, when kneading the dough, it is additionally added with dry wheat gluten in an amount of 4 - 5% by weight of dry grain and 0.05 - 0.09% ascorbic acid, and all recipe components when kneading is introduced in a certain sequence: first, the grain mixture is dosed into the dough mixing machine, then, with the kneading organ working, the homogeneous dry mixture of dry wheat gluten and ascorbic acid is gradually added over 1 - 1.5 minutes, then table salt in the form of a solution and pressed yeast in the form of a suspension, kneading lasts 7-8 minutes [RF Patent 2292722, IPC ⁷ C2A21D 13/02, publ. 02/10/2007 in Bul. No. 11].

The disadvantage of this method is the low content of antioxidants and the lack of microbiological purity of products.

The technical task of the invention is to improve the quality of products by increasing their microbiological purity, increasing the content of antioxidants in them, intensifying the process of preparing grain bread, slowing down the process of stale bread and reducing the cost of finished products.

The technical task of the invention is achieved by the fact that in the method for the production of grain bread, which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading the dough of the ground grain mass, a solution of edible salt and a suspension of pressed yeast, fermenting, cutting, proofing and baking, new It is that when kneading the dough, it is additionally made with leaven of spontaneous fermentation with a humidity of 50%, taken in an amount of 30-50% by weight of the grain mixture, for the preparation of which part is swollen of the crushed wheat grain is mixed with water in a ratio of 10: 1 and fermented at a temperature of 30-35 ° C to an acidity of 8.0-10.0 degrees; when mixing the dough, the cereal mass is first introduced into the dough mixing machine, then when the kneading organ of the dough mixing machine is working gradually add leaven of spontaneous fermentation, then a solution of table salt and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 60-90 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, dough with a moisture content of 48% is prepared pr and the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 77.0-108.0,

fermentation of spontaneous fermentation - 52.0-86.3,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - by calculation.

The technical result of the invention is to improve the quality of products by increasing their microbiological purity and increasing the content of antioxidants in them, in intensifying the process of preparing grain bread and slowing down the process of staling.

The method of production of grain bread is as follows.

The dough is cooked in an uncooked manner. Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm. Part of the swollen and sprouted grain is used to prepare a spontaneous fermentation starter: for which the grain is also crushed, kneaded with water and the resulting semi-finished product is fermented with a humidity of 50% at a temperature of 30-35 ° C for 22-24 hours to an acidity of 8.0-10.0 hail. Knead the dough from the crushed grain mass, spontaneous yeast, a solution of common food salt, a suspension of pressed baker's yeast and drinking water, and all the recipe components are mixed in a certain sequence during kneading: first, the grain mixture is dosed into the kneading machine, then, when the kneading organ of the kneading machine is working, add spontaneous yeast, taken in an amount of 30-50% by weight of the grain mixture, then a solution of table salt and pressed yeast in the form of a suspension, mixing lzhayut 3-5 minutes, baking is carried out at a temperature of 215-235 ° C, for 35-40 minutes, the dough moisture content of 48% was prepared with the following content of components Rx, g per 100 g of dry grains Not peeled:

crushed grain mass - 77.0-108.0,

fermentation of spontaneous fermentation - 52.0-86.3,

edible salt - 1.5,

pressed baking yeast - 2.0,

water - by calculation.

The process of lactic acid fermentation can be spontaneous (spontaneous) when favorable conditions are created for the development of natural lactic acid bacteria. Fermentation of spontaneous fermentation is a fermentation in which, under certain parameters (duration and temperature of fermentation), the accumulation of yeast and lactic acid bacteria is caused by the natural microflora of grain.

The method of production of grain bread is illustrated by the following examples.

Example 1 (prototype)

When mixing dough with a humidity of 48%, 155 g of ground grain mixture is dosed first in the dough mixing machine, then, when the kneading organ of the dough mixing machine is working, dry wheat gluten is added in an amount of 4.5 g to the weight of dry grain and ascorbic acid in an amount of 0.5 g to weight dry grain, mix the mixture for 1.5 min, then add 2.0 g of sunflower oil, 20.0 g of whey, 1.5 g of table salt in the form of a solution and 2.0 g of pressed yeast in the form of a suspension, kneading last 8 minutes The dough is fermented for 1.5 hours, cut, proofed and baked for 55 minutes at a temperature of 230 ° C. The dough is prepared in the following ratio of recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 154.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

sunflower oil - 2.0,

whey - 20.0,

edible salt - 1.5,

pressed baking yeast - 2.0.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 2

A method for the production of cereal bread involves soaking unpeeled wheat grain, swelling it, germinating it, crushing it, kneading dough from grain crushed mass, a solution of edible salt and a suspension of pressed yeast, fermenting, cutting, proofing and baking, new is that when kneading the dough in it is additionally introduced with the ferment of spontaneous fermentation with a moisture content of 50%, taken in an amount of 30% by weight of the grain mixture, for the preparation of which part of the swollen crushed wheat grain is mixed with water in accordance 10: 1 and fermented at a temperature of 35 ° C to an acidity of 10.0 degrees, when kneading the dough in the dough mixing machine, first add the grain mass, then when the kneading organ of the dough mixing machine is working, gradually add fermentation of spontaneous fermentation, then a solution of table salt and a suspension of pressed yeast, kneading is continued for 3 minutes, the dough is fermented for 90 minutes, the baking is carried out at a temperature of 225 ° C for 35 minutes, the dough is prepared at the following content of the recipe components, g per 100 g of dry unpeeled grain:

crushed grain mass - 108.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - by calculation.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 3

The method of preparing grain bread is carried out analogously to example 2, but the dosage of the sourdough is 70.0 g per 100 g of dry unshelled grain. The dough is fermented for 80 minutes. Water is also taken taking into account the total moisture content of the raw materials, so that the dough humidity is 48.0%.

Organoleptic and physico-chemical indicators of the quality of the test and bread are presented in table 1.

Example 4

The method is carried out analogously to example 2, while the dosage of the starter culture is 86.3 g per 100 g of dry unpeeled grain. The dough is fermented for 60 minutes. Water is also taken taking into account the total moisture content of the raw materials, so that the dough humidity is 48.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

As can be seen from table 1, the use of spontaneous fermentation yeast for the preparation of grain bread allows to reduce the effect of amyloletic and proteolytic enzymes in bioactivated grain, which leads to an improvement in the structural and mechanical properties of the dough, an increase in its form-holding ability, an increase in volume, and reduces the bloatability of heart products.

When spontaneous fermentation is added to the dough in an amount of more than 52.0 g per 100 g of dry unpeeled grain, the duration of its fermentation is reduced. Its use leads to an increase in the microbiological purity of products and an increase in the amount of antioxidants due to the content of lactic and acetic acids in its composition.

The introduction of more than 86.3 g per 100 g of dry unpeeled grain into the dough of dough leads to a deterioration in the quality of bread, since with the increase in the dosage of grain introduced with the sourdough, the gas-holding ability of the dough decreases. Perhaps this is due to the fact that with an increase in the mass of grain introduced with the starter culture, the acidity of the dough increases more intensively, which contributes to the breakdown of some of the gluten proteins. Moreover, the gluten-free skeleton to a lesser extent retains carbon dioxide formed during fermentation, decreasing in volume. And with values less than 52.0 g per 100 g of dry unshelled grain, the goal is not achieved.

The table shows that the proposed method, involving the introduction of kneading dough, spontaneous fermentation in the amount of 52.0 - 86.3 g per 100 g of dry unshelled grain, organoleptic and physico-chemical characteristics of the finished product remain at the level of the prototype. However, the use of leaven of spontaneous fermentation leads to a redistribution of moisture in the product in the direction of reducing the mass fraction of free water, which allows to increase the shelf life of its freshness.

When making fermentation of spontaneous fermentation more than 86.3 g per 100 g of dry unpeeled grain, the quality of bread is reduced, and if less than 52.0 g per 100 g of dry unpeeled grain is made, the goal is not achieved.

The proposed method for the production of grain bread allows you to:

- increase the microbiological purity of products,

- increase the content of antioxidants,

- to intensify the process of production of grain bread,

- increase the shelf life of the freshness of products,

- reduce its cost.

Claims (1)

A method for the production of grain bread, including soaking unpeeled wheat grain, swelling, germinating, crushing, kneading dough from grain crushed mass, a solution of edible salt and a suspension of pressed yeast, fermenting, cutting, proofing and baking, characterized in that when kneading the dough in it is additionally introduced with spontaneous fermentation yeast with a moisture content of 50%, taken in an amount of 30-50% by weight of the grain mixture, for the preparation of which part of the swollen crushed wheat grain is mixed with water in a ratio of 10: 1 and fermented at a temperature of 30-35 ° C to an acidity of 8.0-10.0 degrees, when kneading the dough in the dough mixing machine, first add the grain mass, then with the kneading organ working, the dough mixing machine is gradually added the yeast of spontaneous fermentation, then the solution table salt and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 60-90 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, while the dough with a humidity of 48% is prepared at the following content prescription components, g per 100 g dry unshelled grain:
ground grain weight 77.0-108.0
spontaneous fermentation fermentation 52.0-86.3
1.5 table salt solution
pressed baker's yeast suspension 2.0
water - according to calculation