RU2524980C1 - "polza" bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preliminary preparation of a starter based on a major thick rye starter, rye flour and water, preliminary soaking of a grain mixture based on flattened rye grains, a grain mixture and water with subsequent proofing, dough kneading at a slow rate during 4-5 minutes and at a high rate during 7-9 minutes. The method involves addition of a starter and wheat flour into the soaked grain mixture, dough handling at a temperature of 35-36°C and relative humidity equal to 80-85% and bread baking. For the starter preparation one uses components at the following ratio, kg: medium rye flour - 22.0, major thick rye starter - 14.0, drinking water - 17.0. Then one soaks the grain mixture additionally containing cut rye grains and sunflower kernels. The grain mixture is represented by "Vostochnaya" grain mixture. Additionally, one adds culinary food salt at the following components ratio, kg: flattened rye grains - 25.0, cut rye grains - 25.0, sunflower kernels - 15.0, "Vostochnaya" grain mixture - 10.0, culinary food salt - 2.8, drinking water - 64.0 with subsequent proofing during 6-7 hours. Then one performs dough kneading additionally introducing cane sugar syrup, pressed bakery yeast, malt extract at the following components ratio, kg: soaked grain mixture - 141.8, starter - 53.0, wheat flour - 20.0, cane sugar syrup - 20.0, pressed bakery yeast - 1.7, malt extract - 1.0. 60-90 minutes after dough kneading one performs dough handling; dough pieces proofing is performed during 90-110 minutes.

EFFECT: invention allows to create a new recipe of bread with extended storage life and beneficially affects the digestive function of the gastro-intestinal tract.

3 tbl

Description

The invention relates to the baking industry, and in particular to methods for the production of bread based on thick sourdough.

A known method for the production of cereal bread, including sifting and washing whole, unpeeled wheat grain, soaking, dispersing, preparing a batch of the obtained cereal mass with the addition of wheat flour, baker's yeast, salt and sunflower oil, further fermentation of the batch, cutting, proofing and baking ( RU, patent No. 2341086, published on December 20, 2008, IPC ⁸ A21D 13/02, A21D 8/02) - analogue.

The disadvantage of this method is the need for flavoring and aromatic components. In addition, in some bread recipes there is granulated sugar, which reduces the quality of the bread.

There is also known a method of producing grain rye-wheat bread, which provides for obtaining a semi-finished product by germinating grain in water and then grinding it, preparing industrial rye thick sourdough, preparing dough from rye and wheat flour, semi-finished grain, salt, pressed bakery yeast, industrial thick and dry lactic acid sourdough taken in an amount of 0.1% by weight of flour contained in industrial rye thick sourdough in a dough mixer with flake ice, forming of dough pieces weighing 0.1 kg and from freezing at a temperature of -28-30 ° C until the temperature at the center of the test workpiece -20 ° C. Storage of frozen dough semi-finished products with their subsequent thawing, molding of dough pieces weighing 0.4 kg, spreading until ready at a temperature of 38-40 ° C and relative humidity of 75%. Baking in the oven at a temperature of 240-260 ° C for 28-31 minutes, while the composition of dry lactic acid starter culture includes strains of lactic acid bacteria Lactobacillus casei TMB-D and Lactobacillus acidophilus var. Cjccoideus M (RU, application for IZ No. 2003117108, publ. 20.12.2004, IPC ⁷ A21D 13/02) - analogue.

The disadvantage of this method is the need for grinding and germination of grain. From a highly sprouted grain, the crumb of bread turns out to be clayey, sticky and inelastic, as a result of which the quality of gluten decreases and a large amount of dextrins is formed. The porridge-like consistency of such products does not allow them to be baked with a large mass and subsequently cut and pack the mass necessary for consumption. In addition, bread has a weak aromatic bouquet due to the absence of a fermentation stage and a short baking time.

The closest analogue is the method of production of custard bread "Kaiser", including the preparation of tea leaves based on rye flour, malt and water, followed by saccharification, starter culture based on thick starter culture. With the addition of rye flour and water, kneading and cutting dough, proofing and baking bread, and the components of the brewing are used in the following ratio, kg:

- peeled rye flour 10.0 - fermented rye malt 3,5 - water 33.9

and the components of the starter culture are taken in the following ratio, kg:

- Rye flour fifteen - BRGZ 8 - water 9.6

and before kneading the dough, additionally soaked rye flattened grain in the amount of 30 kg and the grain mixture "Rural bread" in the amount of 5 kg with water in the amount of 29.8 kg, temperature 34-36 ° C for 8-9 hours. Then they prepare the dough: in the soaked mixture add an additional grain mixture “Rural bread”, sugared tea leaves and water in the following ratio of components, kg:

- soaked mixture 64.8 - mixture "Rural bread" fifteen - tea leaves 47.4 - water 1,1

and stand for 8 hours, after which wheat flour of 2 sorts, a mixture of "Village Bread", sourdough, apple jam and salt are added to the resulting dough, with the following components, kg:

- dough 128.3 - wheat flour 2 grades 10 - mixture "Rural bread" 10 - sourdough 32.6 - apple jam 10 - salt 0.2

Then knead the dough at a slow speed for 4-5 minutes and at high speed for 7-9 minutes, cut the dough 10-15 minutes after kneading the dough, proofing the dough for 120-140 minutes at a temperature of 35-36 ° C and relative humidity 80-85% (RU Pat. No. 2422008, publ. 06/27/2011, IPC ⁸ A21D 8/02, A21D 2/38) - prototype.

Bread made by this method has natural taste and aromatic properties. To taste the bread is less sweet, because in the recipe contains apple jam. The technological process of bread production takes a very long time and includes the stages of preparing tea leaves, sourdough, soaking the grain mixture, preparing and fermenting the dough, making dough.

The objective of the invention is to expand the range of bakery products.

The technical result that will be achieved from the use of the invention is to create multi-grain bread with the greatest number of useful and available nutrients for the body.

The technical result is achieved by the fact that in the method for the production of bread, including the preparation of sourdough based on a large thick rye sourdough (BHF), rye flour and water, pre-soaking the grain mixture on the basis of rye flattened grain, grain mixture and water, followed by aging, kneading the dough slow speed for 4-5 minutes and high speed for 7-9 minutes, including the addition of yeast and wheat flour to the soaked grain mixture, cutting the dough at a temperature of 35-36 ° C and a relative humidity of 80-85% and oven bread leaven where components are used in the following ratio, kg:

- peeled rye flour 22.0 - large thick rye sourdough (BGRZ) 14.0 - drinking water 17.0,

Soaking is subjected to a grain mixture, additionally containing chopped rye grain, sunflower kernel, and the grain mixture is used grain mixture "East" and additional table salt is added in the following ratio, kg:

- flattened rye grain 25.0 - chopped rye grain 25.0 - sunflower kernel 15.0 - grain mixture "East" 10.0 - food table salt 2,8 - drinking water 64.0

followed by maturing for 6-7 hours, then the dough is kneaded, additionally adding sugar cane syrup, pressed baker's yeast, malt extract, with the following components, kg:

- soaked grain mixture 141.8 - sourdough 53.0 - wheat flour 20,0 - sugar syrup 20,0 - pressed baker's yeast 1.7 - malt extract 1,0,

cutting the dough is carried out 60-90 minutes after kneading the dough, and the proofing of the dough pieces is carried out within 90-110 minutes.

The essence of the invention lies in the recipe ratio of components and technology for the preparation of dough.

The use of pre-soaked rye grain cut and flattened, sunflower kernels, Vostochnaya grain mixture and sugar cane syrup provides a certain natural aromatic bouquet and long-term storage of bread, and also favorably affects the digestive function of the gastrointestinal tract (GIT).

Pre-soaking flattened and chopped rye grain and aging for 6-7 hours. ensures their complete swelling, and therefore leads to an increase in the biological properties of bread.

Thus, the qualitative and quantitative compositions of raw materials and semi-finished products, as well as the cooking technology, ensure the quality of new bread with higher biological value, taste and aromatic properties and shelf life.

From the analysis of scientific, technical and patent information of the claimed quantitative and qualitative ratio of the components and modes of bread making, we have not identified, which allows us to conclude that the claimed technical solution meets the criteria of "novelty" and "inventive step".

The invention is as follows.

The following raw materials are used for the preparation of “Benefit” grain bread: peeled rye flour, rye cut grain, flattened rye grain, first-grade wheat flour, sugar cane syrup, Vostochnaya grain mixture, edible salt, pressed baker’s yeast, and malt extract.

Soaking grain and grain mixture. Rye grain flattened in an amount of 25 kg, rye grain cut in an amount of 25 kg, edible salt in an amount of 2.8 kg and Vostochnaya grain mixture in an amount of 15 kg are poured with water, the temperature of which is 20-25 ° C and left to stand for 6-7 hours. The composition of the grain mixture “East” includes: sesame seeds, flax seeds, sunflower kernel.

Cooking a big thick sourdough. In a wiring cycle, the starter culture is prepared using dry lactobacterin. In the production cycle for the bread "Benefit" they take 26% of ripe sourdough, 42% of peeled rye flour and 32% of water. Duration of fermentation is 3-4 hours. The acidity of the starter culture is 12-14 degrees.

Kneading the dough. Ripe sourdough, wheat flour of the first grade in an amount of 20 kg, cane sugar syrup in an amount of 20 kg, malt extract in an amount of 1 kg and water in an amount of 2 kg are added to the prepared grain mixture. Knead the dough at a slow speed of 4-5 minutes and at a high speed of 7-9 minutes.

Cutting the dough is carried out 60-90 minutes after kneading the dough. The proofing of the dough pieces occurs within 90-120 minutes at a temperature of 35-36 ° C and a relative humidity of 80-85%. Baking bread occurs at a temperature of 200-230 ° C for 80-90 minutes.

The bread recipe is shown in table 1, the organoleptic characteristics of the bread must meet the requirements given in table 2.

According to physico-chemical parameters, bread should meet the requirements given in table 3.

Table 1 The recipe for the production of bread "Benefit" name of raw materials Mass fraction of components,% Rye grain 10.48 Flattened rye grain 10.48 Peeled rye flour 12.58 First-grade wheat flour 8.39 Sugar syrup 8.39 Sunflower kernel 6.29 Grain mix "East" 4.19 Edible salt 1.17 Pressed baker's yeast 0.71 Malt extract 0.42 Drinking water 36.90 TOTAL: one hundred

It is allowed to replace the Vostochnaya grain mixture with other similar grain mixtures authorized for use by the Rospotrebnadzor authorities.

table 2 Organoleptic indicators Name of indicator Characteristic Appearance: the form slices of products of the corresponding form in which surface uneven, unfinished color from brown to dark brown crumb condition without burntness, baked, without traces of impurity, with inclusions of grain, kernels and grain mixture taste and smell characteristic of this type of product, without extraneous taste and smell

Table 3 physical and chemical indicators Name of indicator Norm Humidity of crumb,% no more 43.0 Acidity, degrees, no more 6.0

The maximum exposure time at the enterprise after removal from the furnace is not more than 14 hours

The term for the sale of unpacked products is 24 hours.

The shelf life of packaged products is 3 days.

Claims (1)

A method for the production of bread, including the preparation of starter culture based on large thick rye sourdough (BHF), rye flour and water, pre-soaking the grain mixture on the basis of flattened rye grain, grain mixture and water, followed by aging, kneading the dough at a slow speed for 4-5 minutes and at high speed for 7-9 minutes, including the addition of yeast and wheat flour to the soaked grain mixture, cutting the dough at a temperature of 35-36 ° C and a relative humidity of 80-85% and baking bread, characterized in that the components Sourdough is used in the following ratio, kg:
peeled rye flour 22.0
large thick rye sourdough (BROZ) 14.0
drinking water 17.0,
Soaking is subjected to a grain mixture, additionally containing chopped rye grain, sunflower kernel, and the grain mixture is used grain mixture "East" and additional table salt is added in the following ratio, kg:
rolled rye grain 25.0
chopped rye grain 25,0
sunflower kernel 15.0
grain mixture "East" 10.0
table salt 2.8
drinking water 64.0
followed by maturing for 6-7 hours, then the dough is kneaded, additionally adding cane sugar syrup, pressed baker's yeast, malt extract, with the following components, kg:
soaked grain mixture 141.8
sourdough 53.0
wheat flour 20.0
cane sugar syrup 20.0
pressed baker's yeast 1.7
malt extract 1.0,
cutting the dough is carried out 60-90 minutes after kneading the dough, and the proofing of the dough pieces is carried out within 90-110 minutes.