RU2569020C1 - Grain bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: soaked unhulled wheat grains are washed and maintained in drinking water at a temperature of 18-20°C during 20-24 h; than the grains are repeatedly washed and subjected to sprouting during 10-12 h until the sprout size is no more than 1.5 mm; sprouted grains are milled by way of cutting, passed through a miller with holes sized 2 mm, with 30% of wheat grains swollen during the10-12 h collected and used for preparation of a spontaneous fermentation starter for which purpose wheat grains swollen during the 10-12 h are washed and maintained in a concoction prepared of hop cones at a temperature of 18-20°C during 10-12 h; the concoction is prepared at a ratio of hop cones to water equal to 1:100 for which purpose hop cones are maintained in hot water at a temperature of 70-75°C during 10-12 h with further clarification of the concoction; wheat grains prepared as described above are milled by way of cutting, passed through a miller with holes sized 2 mm; the produced grains are mixed with water at a weight ratio of 10:1; the produced semi-product with moisture content equal to 50% is fermented at a temperature of 35-40°C until an acidity equal to 8.0-10.0 deg. Then one kneads dough of the milled sprouted wheat grain mass, the spontaneous fermentation starter, culinary salt solution, pressed yeast suspension and drinking water; during dough kneading, one firs charges into the dough kneading machine the milled sprouted wheat grain mass; then, with the dough kneading machine kneading worm operating, one gradually adds the spontaneous fermentation starter, culinary salt solution and pressed yeast suspension; kneading lasts 3-5 min; the dough is fermented during 90-120 min; baking is performed at a temperature of 215-235°C during 35-40 min. The dough has moisture content equal to 48% and is prepared at the following ratio of components, g: milled sprouted wheat grain mass - 77.0-108.0, spontaneous fermentation starter based on hop cones - 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 grain bread quality as well as the semi-products and ready products microbiological purity.

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Description

The invention relates to the food industry, in particular to baking, and can be used for the production of bread from bioactivated wheat grains.

The closest in technical essence and the achieved effect is the method of production of Luchik bread, which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from ground grain mass, a solution of table salt and a suspension of pressed yeast, fermenting, cutting, proofing and baking, moreover, when kneading the dough, it is additionally made with the ferment of spontaneous fermentation 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 The crushed wheat grains are 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 grain mix is first introduced into the dough mixer, then with the dough mixing machine working, gradually add leaven of spontaneous fermentation, then a solution of table salt and a suspension of pressed yeast, the batch is continued for 3-5 minutes [Patent No. 2516598 of the Russian Federation, IPC cl. ⁷ C2 A21D 13/02, publ. 05/20/2014 in Bul. No. 14].

The disadvantage of this method is the insufficiently high quality and low microbiological purity of semi-finished products and finished products.

An object of the invention is to develop a method for the production of grain bread, which allows to improve the quality and microbiological purity of semi-finished products and finished products.

To solve the technical problem of the invention, a method for the production of grain bread is proposed, characterized in that the soaked unpeeled 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 h to a sprout size of not more than 1.5 mm, the sprouted grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, while 30% of the wheat grain swollen for 10-12 hours is selected and used to prepare a spontaneous ferment burning, for which the wheat grain swollen for 10-12 hours is washed and kept in a decoction prepared from hop cones at a temperature of 18 - 20 ° C for 10-12 hours, the decoction is prepared in the ratio of hop cones: water - 1: 100 why insist on hop cones in hot water at a temperature of 70-75 ° C for 10-12 hours, then filter, the wheat grain prepared in this way is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, the crushed grain is mixed with water in a mass ratio of 10: 1, the resulting semi-finished product with a humidity of 50% fermented at a temperature of 35-40 ° C to an acidity of 8.0-10.0 degrees, then knead the dough from the crushed mass of sprouted wheat, fermentation of spontaneous fermentation, a solution of table salt, a suspension of pressed yeast and drinking water, when the dough is kneaded in a dough mixer the machine is first brought in a crushed mass of sprouted wheat grains, then when the kneading organ of the kneading machine is working, spontaneous fermentation yeast, a solution of table salt and a suspension of pressed yeast are gradually added, mixing continues m 3-5 min, the fermentation test was carried out for 90-120 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, 48% moisture dough prepared with the following content of components Rx, g:

crushed mass from sprouted wheat grain - 77.0-108.0,

leaven of spontaneous fermentation based on hop cones - 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 finished products and their microbiological purity.

A method of producing grain bread is as follows.

The dough is cooked in an uncooked manner. Pre-peeled 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, the germinated grain is ground by cutting passing it through a chopper with a hole diameter of 2 mm. When preparing the starter culture, the grain is only swollen, and when the dough is obtained, it is additionally germinated, 30% of the wheat grain swollen for 10-12 hours is taken and used to prepare spontaneous fermentation starter culture, for which the wheat grain swollen for 10-12 hours is washed and aged in a decoction prepared from hop cones at a temperature of 18-20 ° C for 10-12 hours, the decoction is prepared in the ratio of hop cones: water - 1: 100, for which hop cones are infused in hot water at a temperature of 70-75 ° C for 10-12 hours, after which it is filtered, prepared wheat grain thus produced is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, the crushed grain is mixed with water in a mass ratio of 10: 1, the resulting semi-finished product with a moisture content of 50% is fermented at a temperature of 35-40 ° C to an acidity of 8.0- 10.0 degrees, then the dough is kneaded from the crushed mass of sprouted wheat grains, spontaneous fermentation starter, table salt solution, pressed yeast and drinking water suspension, when mixing the dough, the crushed mass is first introduced into the dough mixing machine sprouted wheat grains, then when the kneading organ of the kneading machine is working, spontaneous fermentation yeast, a table salt solution and a suspension of pressed yeast are gradually added, kneading is continued for 3-5 minutes, the dough is fermented for 90-120 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, a dough with a moisture content of 48% is prepared with the following contents of the recipe components, g per 100 g of dry unpeeled grain:

crushed mass from sprouted wheat grain - 108.0-77.0,

leaven of spontaneous fermentation based on hop cones - 52.0-86.3,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - by calculation.

The use of hop decoction at the stage of preparing spontaneous sourdough improves the quality and microbiological purity of semi-finished products and finished products due to the substances contained in it that have antimicrobial properties.

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

Example 1 (prototype)

When dough is kneading with a humidity of 48%, first 108 g of the crushed grain mixture is dosed into the dough mixing machine, then, with the kneading organ working, the dough mixing machine is gradually added with the fermentation of spontaneous fermentation, for which part of the swollen crushed wheat grain is mixed with water in a ratio of 10: 1 and fermented at a temperature 30-35 ° C to an acidity of 8.0-10.0 degrees, taken in an amount of 52.0 g (30%) by weight of the grain mixture, 1.5 g of table salt in the form of a solution and 2.0 g of pressed yeast in in the form of a suspension, kneading is continued 8 m in. The dough is fermented for 1.0 h, cut, proofed and baked for 35 minutes at a temperature of 230 ° C. The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed mass of sprouted wheat grain - 108.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - 9.2.

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 2

The dough is cooked in an uncooked manner. Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18 ° C for 20 hours, then washed and germinated again for 10 hours to a sprout size of not more than 1.5 mm, the germinated grain is ground by cutting, passing it through a grinder with hole diameter 2 mm. When preparing the starter culture, the grain is only swollen, and when the dough is obtained, it is additionally germinated, 30% of the wheat grain swollen for 10 hours is selected and used to prepare the spontaneous fermentation starter, for which the wheat grain swollen for 10 hours is washed and kept in a broth prepared from hop cones, at a temperature of 18 ° C for 10 hours, the broth is prepared in the ratio of hop cones: water - 1: 100, for which hop cones are infused in hot water at a temperature of 70 ° C for 10 hours, after which they are filtered, prepared that In this way, the wheat grain is ground by cutting, passing it through a grinder with a hole diameter of 2 mm, the crushed grain is mixed with water in a mass ratio of 10: 1, the resulting semi-finished product with a humidity of 50% is fermented at a temperature of 40 ° C to an acidity of 10.0 degrees, then kneaded the dough from the crushed mass of sprouted wheat grains, spontaneous fermentation yeast, a solution of table salt, a suspension of pressed yeast and drinking water, when mixing the dough, the crushed mass of the sprouted grain is first introduced into the dough mixing machine and wheat, then when the kneading body of the kneading machine is working, spontaneous fermentation yeast, a solution of table salt and a suspension of pressed yeast are gradually added, kneading is continued for 3 minutes, the dough is fermented for 120 minutes, baking is carried out at a temperature of 235 ° C for 35 minutes, the dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed mass of sprouted wheat grain - 108.0,

leaven of spontaneous fermentation based on hop cones - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - 9.2.

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%. The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed mass of sprouted wheat grain - 90.0,

fermentation of spontaneous fermentation based on hop cones - 70.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - 7.6.

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 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 90 minutes. Water is also taken taking into account the total moisture content of the raw materials, so that the dough humidity is 48.0%. The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

the crushed mass of sprouted grain of wheat - 77.0,

fermentation of spontaneous fermentation based on hop cones - 86.3,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - 6.5.

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.

From table 1 it can be seen that the proposed method for the production of grain bread, involving the preparation of bread using spontaneous fermentation yeast based on hop cones, improves the quality of finished products and their microbiological purity.

When spontaneous fermentation is added to the dough in the amount of 52.0-86.3 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 due to the introduction of hop decoction at the stage of grain swelling, as well as 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 technical result is not achieved.

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

- improve the quality of grain bread,

- increase the microbiological purity of semi-finished products and finished products.

Claims (1)

Method for the production of grain bread, characterized in that the soaked unpeeled 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 until the size of the sprouts is not more 1.5 mm, the sprouted grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, while 30% of the wheat grain swollen for 10-12 hours is selected and used to prepare the fermentation of spontaneous fermentation, for which it swollen for 10-12 h wheat washed and kept in a decoction prepared from hop cones at a temperature of 18-20 ° C for 10-12 hours, the broth is prepared in the ratio of hop cones: water - 1: 100, for which hop cones are infused in hot water at a temperature of 70- 75 ° C for 10-12 hours, then filtered, the wheat grain thus prepared is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, the crushed grain is mixed with water in a mass ratio of 10: 1, the resulting semi-finished product with a humidity of 50% fermented at a temperature of 35-40 ° C to an acidity of 8.0-10.0 gr hell, then knead the dough from the crushed mass of sprouted wheat grains, spontaneous fermentation yeast, table salt solution, suspension of pressed yeast and drinking water, when mixing the dough in the dough mixing machine, first chopped wheat germinated grain is added, then gradually, when the kneading organ of the dough mixing machine is working, gradually add leaven of spontaneous fermentation, a solution of table salt and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 90-120 min, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, a dough with a moisture content of 48% is prepared with the following contents of the recipe components, g:
crushed mass from sprouted wheat grain - 77.0-108.0,
leaven of spontaneous fermentation based on hop cones - 52.0-86.3,
table salt solution - 1.5,
pressed yeast suspension - 2.0,
water - by calculation.