RU2561525C1 - Non-yeasted bread preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed non-yeast bread preparation method including preparation of dough of a starter and flour, dough kneading, punching, proofing, moulding and baking; the taken ingredients are represented by rye or wheat flour or their mixture, spring water and sea salt at the following ratio, wt %: flour 69.26-69.93; starter 3.50-4.33; sea salt 0.35-0.43; spring water 25.97-26.22. Punching is performed manually during 15-20 min by way of dough stretching and placement into a refrigerator for 8-10 h with further moulding and proofing for 4-5 h and baking during 1-1.5 h at T=220°C; the starter is prepared based on rye or wheat flour and spring water at the following components ratio, wt % of the total starter quantity: medium rye or wheat flour 62.5-70.0; spring water 30.0-37.5, during 15-21 days in 3 phases, 5-7 days each, for rye flour and during 18-24 days in 3 phases, 6-8 days each, for wheat flour.

EFFECT: ready products quality indicators, good physicochemical indicators such as high porosity, acidity and moisture content, absence of toxic elements and radionuclides, a long storage life without staling.

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Description

The invention relates to the baking industry of the food industry, in particular to the production of yeast-free bread using the fermentation of natural fermentation, and can be used for the production of dietary and health-improving bakery products and for general health improvement.

It is known that bread is baked with the help of lactic acid bacteria (sourdough or dough), and with the help of yeast. It is known that when baking bread with yeast, yeast is not destroyed, but stored in gluten capsules.

Specialists know that, getting into the human digestive tract, yeast products contribute to carcinogenesis and pathological changes in the most important organs.

In some countries, some types of sourdough bread (alum) are produced, in the initial cycle of which components such as hops, malt, sour-milk fermentation are used.

A known method of preparing yeast-free bread (RF patent No. 2258372 dated 06/09/2004, published on 08/20/2005) based on a starter culture using saccharified tea leaves of a carbohydrate-protein fraction of amaranth containing crushed hop cones.

However, the presence of additives impairs the taste of bread, the porosity of the crumb and limits the shelf life to 3 days. You can increase the shelf life by storage in the refrigerator or by the inclusion of preservatives in the bread recipe.

A known method for the production of yeast-free bread on the fermentation of natural fermentation (patent EA 200901317 from 2009.10.27, publ. 2011.04.29), which prepare the fermentation of natural fermentation from peeled rye flour, sugar and / or honey and water during a two-phase process, and the first phase lasts 24-48 hours at an ambient temperature of 18-36 ° C, and the second phase 10-12 hours at the same temperature as the first. The resulting sourdough is used for baking rye and wheat-rye bread that does not contain baking yeast and preservatives.

However, the composition of the starter culture includes additional ingredients that activate natural fermentation: honey, sugar.

It is known that liquid yeast made on the basis of, in particular, rye flour and / or rye flour with wheat can replace ordinary yeast. Rye provides the natural fermentation of bakteriologische.

A known method of making bread without yeast (patent BE 1009890), according to which a liquid starter is made on the basis of rye flour, rye flour, coarse grinding and water. The leaven is allowed to ripen and a solid dough is made from it, which, after ripening, is given the desired shape and then baked in the oven.

However, the leaven prepared in this way is not sufficiently activated, since it is cooked in four stages in a short time, and the bread baked on this leaven will have a very dense crumb without internal pores and its taste will be mild.

The objective of the invention is the creation of environmentally friendly bread that does not contain baker's yeast and preservatives, has a stable quality, does not contain toxic elements and radionuclides, has healing properties and without contraindications, with a long shelf life, as well as expanding the range.

The technical result is the quality indicators of finished products, good physico-chemical parameters: high porosity, acidity, humidity, lack of toxic elements and radionuclides, long shelf life without staling and mold.

The technical result is achieved by the fact that the method of preparing yeast-free bread includes preparing dough from sourdough, flour, kneading dough, kneading it, proofing, molding and baking, while the ingredients are rye flour, or wheat flour, or a mixture of them, water spring, sea salt in the following ratio, wt.%:

flour 69.26-69.93

sourdough 3,50-4,33

sea salt 0.35-0.43

spring water 25.97-26.22

Warming is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, placed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt. % of the total amount of leaven:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.

The problem is solved in the framework of the proposed method of preparing bread on the leaven of natural fermentation (souring) using only natural ingredients without ingredients that activate natural fermentation, and without preservatives.

Sourdough cooking

The fermentation of natural fermentation is obtained from peeled rye flour and spring water during a three-phase process, where each phase includes 5-7 days, resulting in 15-21 days.

In this case, the ingredients are taken in the following ratio, wt. % of the total amount of leaven:

1st phase, including 5-7 days:

peeled rye flour - 70.0-62.5

spring water - 30.0-37.5

The ingredients are mixed, covered with a napkin and left at a temperature of 20-22 ° C for 24 hours (day).

As a result, the leaven increases in volume by 1/3, bubbles.

In the subsequent phases, the starter is fertilized to activate it.

The next day, to the finished mass add the same number of ingredients: peeled rye flour 70.0-62.5 wt. %, spring water 30.0-37.5 wt%, stirred, covered with a napkin, left at a temperature of 20-22 ° C for 24 hours (day).

On the 3rd, 4th, 5th day, the procedure is repeated.

On the 6th-7th day, the leaven is activated, i.e. conditionally ready for the 1st phase of cooking.

The starter culture is divided into 3 parts and the second phase of further activation of the starter culture is applied to each part.

The 2nd phase includes the same technology as in the first phase, i.e. for 5-7 days every day, the same amount of ingredients is added to each part, mixed and left at a temperature of 20-22 ° C for 24 hours.

After the completion of the 2nd phase, the leaven is activated, i.e. conditionally ready for the 2nd phase of cooking. Each part of the activated sourdough is divided into three parts and each of them is fed using the same technology as in the first phase.

3rd phase, final: the further activation of the starter culture is similar to the 2nd phase: the ferment is divided into 3 parts and the 3rd phase of the further activation of the starter culture is applied to each part.

On days 15-21, the sourdough is fully activated and ready for baking bread from it.

Over the entire period of activation of the starter culture, its volume increases many times, which allows you to cook a large amount of yeast-free bread.

The use of a three-phase process, the duration of which is approximately 15-21 days, is due to the need to achieve a certain level of acidity, which determines the taste of the finished bread.

The method of preparing sourdough on wheat is similar to the method of preparing rye sourdough, with a difference in cooking time in each phase, where the complete process is extended by 3 days (i.e. each phase lasts 6-8 days, and all three phases are maturing-activating the sourdough make up 18-24 days).

The resulting starter culture, both rye and wheat, is used to prepare rye, wheat, wheat-rye yeast-free bread.

The method of making yeast-free bread

A method for preparing yeast-free bread includes preparing dough from sourdough, whole-wheat rye flour, or wheat flour, or a mixture thereof, spring water, sea salt, kneading dough, dipping, proofing, molding and baking, while the ingredients are taken in the following ratio, wt. %:

flour 69.26-69.93

sourdough 3,50-4,33

sea salt 0.35-0.43

spring water 25.97-26.22

(for 4 kg of rye flour sourdough 200-250 g, sea salt - 20-25 g, spring water 1500-1550 g)

at the same time, the curing is carried out manually for 15-20 minutes by stretching the dough, placed in the refrigerator for 8-10 hours, formed, placed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, wherein the sourdough is prepared on rye or wheat flour and spring water for 15-21 days in 3 phases, where each phase includes 5-7 days for rye sourdough, and 18-24 days in 3 phases, where each phase includes 6-8 days for wheat flour in the following ratio of components, wt. % of the total amount of leaven:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

The technology for producing a yeast-free dough on the fermentation of natural fermentation is shown in specific examples.

Example 1. Preparation of sourdough

Ingredients for making sourdough are peeled rye and spring water or wheat and spring water.

In phase 1, the ingredients are mixed in the amount specified in the recipe for phase 1 of the preparation of the starter culture, covered with a light cotton towel and left in a warm place at a temperature of 20-22 ° C for 24 hours (day) for fermentation. After a day, the starter is fertilized.

In phase 2, the starter culture is divided into 3 parts and the second phase of further activation of the starter culture is applied to each part.

To each part of the starter culture, the ingredients are added in the amount specified in the recipe for phase 2 of the preparation of the starter culture and left in a warm place with a temperature of 20-22 ° C for 24 hours (day) for fermentation.

Phase 3, 4, 5 is similar to phase 2: the starter culture is divided into 3 parts and the same temperature regime and aging time are applied to each, the same amount of ingredients is added (see table 1). After passing 15-17 days, the leaven is ready, fully activated.

Example 2. The manufacture of rye bread and wheat-rye bread

The ingredients for the preparation of rye dough are the starter culture disclosed above, whole-grain rye flour, peeled, spring water, sea salt.

The advantages of the proposed method for producing yeast-free bread

The inventive method provides an improvement in the quality of bread by formulating without yeast, without toxic and carcinogenic substances.

Preparation of starter culture on rye flour and spring water for 15-21 days in 3 phases makes it possible to obtain a starter culture with good activity without additional ingredients that activate natural fermentation, and also to obtain a large amount of active starter culture for baking bread in large volumes.

Spring water has a natural structure, sea salt is rich in trace elements, which determines the quality and useful properties of the resulting product.

In the method for producing a yeast-free dough, the dipping is carried out manually for 15-20 minutes by stretching the dough, which contributes to the saturation of the dough with oxygen, and leads to an increase (production) of carbon dioxide and an increase in the dough and, as a result, good porosity of the baked bread, improving its rheological properties , which contributes to slow stale bread and lack of mold. The shelf life of the finished bread is 30 days.

Finished products have a well-baked, non-sticky crumb with medium, uniform pores, pronounced bread taste and smell and have the following quality indicators: crumb porosity - 50.0-72.0%, crumb acidity - 4.0-9.5 degrees. , crumb moisture - 46.3%.

Nutritional and energy value per 100 g of product - rye bread: proteins - 6.6 g, fats - 1.2 g, carbohydrates - 33.4 g, energy value - 170.8 kcal.

Nutritional and energy value per 100 g of the product - wheat bread: proteins - 8.3 g, fats - 1.2 g, carbohydrates - 47.9 g, EC - 235.6 kcal.

The proposed method for preparing yeast-free bread from whole-ground rye grain, from rye and wheat, from rye, wheat and barley allows you to:

- get a product of high nutritional and biological value and dietary purpose,

- slow down the process of staling and mold of the finished product, increase the shelf life.

The claimed technical solution meets the criteria of "novelty" and "inventive step", since no similar technical solutions have been identified in the art, and it is not explicitly obvious to a specialist.

The claimed technical solution meets the criterion of "industrial applicability", since the claimed method can be carried out using known means and known methods.

Claims (1)

A method of preparing yeast-free bread, including preparing dough from sourdough, flour, kneading dough, dipping, proofing, molding and baking, characterized in that the ingredients are rye flour, or wheat flour, or a mixture thereof, spring water, sea salt in the following ratio, wt.%:
flour 69.26-69.93 leaven 3,50-4,33 sea salt 0.35-0.43 spring water 25.97-26.22
at the same time, the curing is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, placed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the leaven is prepared on rye or wheat flour and spring water in the following ratio of components, wt.% Of the total amount of leaven:
peeled rye or wheat flour 62.5-70.0 spring water 30.0-37.5
for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.