RU2578486C2 - Method for preparation of leaven used for bread production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery branch and may be used in production of bread. Brew is prepared from flour and water, followed by saccharification thereof, adding to saccharified brew pure cultures of lactic acid bacteria (LAB) Lactobacillus casei and Lactobacillus brevis with acidity of not less than 5 degrees and Saccharomyces cerevisiae yeast with lifting force of not more than 16 min at a ratio: Saccharomyces cerevisiae yeast: LAB Lactobacillus casei: LAB Lactobacillus brevis 4:1: 1. Saccharified brew is held at temperature 28-30°C for 2-18 h and a leaven is obtained with acidity 8-12 degrees, lift 12-28 min and pH 3.8-4.2, part of which is taken for kneading brew or dough, and remaining saccharified brew is added to renew leaven.

EFFECT: proposed method of leaven preparation provides effective prevention of bread potato disease and preventing its mold formation owing to use of lactic acid bacteria and yeast with antagonistic activity on spore-forming bacteria causing disease of potato bread and mold fungi, causing bread mold, as well as improved bread quality due to metabolism products accumulation of lactic acid bacteria and yeast while maintaining workability of leaven preparation due to its low number of steps.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the field of food industry, in particular to its baking industry, and can be used in the production of bread.

A known method of preparing starter culture for the production of bread, including making tea leaves from flour and water, saccharification, fermentation with thermophilic lactic acid bacteria Lactobacillus delbrueckii to an acidity of 23.0-25.0 degrees and pH 3.6-3.8, introduction into saccharified and fermented brewing propionic acid bacteria Propionibacterium freudenreichii, keeping it first for 1.5-2.0 hours at a temperature of 25-27 ° C, and then for 19-21 hours at a temperature of 28-30 ° C and obtaining a starter acidity of 12-14 degrees and pH 5.4-5.6, part of which is taken for kneading the dough, and the rest in lead saccharified and fermented tea leaves to resume fermentation (see RU 2399211 C2, 09/20/2010).

Sourdough prepared in a known manner, provides the prevention of potato disease of bread up to 9 days and improve its quality.

The disadvantage of this method is the long and laborious preparation of the starter culture, which limits its use in the conditions of a baking enterprise.

In addition, there is a known method of preparing sourdough for the production of bread, including the preparation of tea leaves from flour and water, its saccharification, the introduction of pure cultures of lactic acid and propionic bacteria, in particular Lactobacillus casei and Lactobacillus brevis, and Saccharomyces cerevisiae yeast, its aging and preparation starter cultures with an acidity of 6-12 degrees and a lifting force of 20-25 minutes, part of which is taken to knead the dough or dough, and the rest is introduced saccharified tea leaves to resume the starter culture (see, for example, Puchkova L.I. et al. “Technology x EBA, pastry and pasta ", St. Petersburg, GIORD, str.250). The known method is technological and has been widely used.

The known method is adopted as the closest analogue of the proposed method.

The disadvantage of this method is the lack of measures to prevent potato disease of bread and the prevention of mold.

An object of the present invention is to provide a method for preparing a starter culture devoid of these drawbacks.

The result is a technical result consisting in the effective prevention of bread disease of potato disease and the prevention of its mold due to the use of lactic acid bacteria and yeast with antagonistic activity against spore-forming bacteria that cause potato bread disease and molds that cause moldy bread, as well as to improve quality of bread due to the accumulation of metabolic products of lactic acid bacteria and yeast while maintaining the manufacturability akvaski due to its malostadiynosti.

The specified technical result is achieved by the fact that the method of preparing the starter culture for the production of bread involves preparing tea leaves from flour and water, saccharification, introducing into the saccharified tea leaves pure cultures of lactic acid bacteria (LAB) Lactobacillus casei and Lactobacillus brevis with an acidity of at least 5 deg and Saccharomyces cerevisiae yeast with a lifting force of not more than 16 min in the ratio: Saccharomyces cerevisiae yeast: Lactobacillus casei ICD: Lactobacillus brevis 4: 1: 1 ICD, keeping it at a temperature of 28-30 ° C for 2-18 hours and obtaining a starter culture with an acidity of 8-12 hail, lifting force 12-28 m in and a pH of 3.8-4.2, part of which is taken for kneading the dough or dough, and in the remaining part, sugar candied tea leaves are introduced to resume souring.

According to a particular embodiment, tea leaves are prepared from a flour selected from the group including second-grade wheat flour, peeled rye flour, a mixture of buckwheat and rye peeled flour in a ratio of 50:50 and a mixture of oat and wheat flour of the second grade in a ratio of 50:50.

The proposed method is as follows.

A tea leaves are prepared from a flour selected from the group comprising second-grade wheat flour, peeled rye flour, a mixture of buckwheat and rye peeled flour in a ratio of 50:50 and a mixture of second-grade oat and wheat flour in a ratio of 50:50, and water and carried out her saccharification.

The result is a nutrient medium that provides the accumulation of reducing substances, which are a substrate and a source of energy for the development of lactic acid bacteria and yeast (see Polandova RD and other “Technology of bread”, St. Petersburg, GIORD, 2005, p. 244- 245).

Pure lactic acid bacteria (LAB) cultures of Lactobacillus casei and Lactobacillus brevis with an acidity of not less than 5 degrees and Saccharomyces cerevisiae yeast with a lifting force of not more than 16 min are introduced into saccharified tea brewing in the ratio: Saccharomyces cerevisiae yeast: Lactobacillus brevis 4 bacteria yeast: :one. The use of pure cultures of breeding Lactobacillus casei and Lactobacillus brevis ICD strains with an acidity of not less than 5 degrees and Saccharomyces cerevisiae yeast with a lifting force of not more than 16 min causes an increased antagonistic activity of the starter culture against spore-forming bacteria that cause potato bread disease and mold fungi (see table), and also helps to improve the quality indicators of bakery products.

The designation of the studied strain Antagonistic activity in relation to the microorganism, determined by the method of holes, mm The acidity of the ICD on flour medium, degrees The lifting force of the yeast, min Bacillus subtilis (Ehrenberg) Cohn Aspergillus niger van tieghem Penicillium roqueforti thorn Saccharomyces cerevisiae Yeast Number 3 7.0 8.0 8.0 - 16 No. 1 8.0 9.0 9.0 - fifteen Number 2 6.5 7.5 7.5 - twenty Lactobacillus lactic acid bacteria L. casei-No. 1 9.0 6.0 6.0 4.0 - L. casei-No. 2 13.0 6.0 7.0 5,0 - L. casei-No. 3 15.0 6.0 8.0 7.4 - L. brevis-No. 5 15.0 6.0 8.0 7.0 - L. brevis-No. 6 10.0 6.0 7.0 9,4 - L. brevis-No. 4 9.0 6.0 6.0 3.9 -

The initial ratio of yeast and ICD in the leaven, amounting to 2: 1, is an important condition for the yeast containing yeast, that is, with a lifting force, because at the initial stage of sourdough preparation, the quantitative predominance of yeast over lactic acid bacteria is important (see Afanasyeva OV “Microbiology of bakery production”, St. Petersburg, “Beresta”, 2003).

Lactic acid bacteria often have a higher growth rate compared to yeast, therefore, as the microflora develops (multiplies) of the starter culture, the amount of LAB in the starter culture increases. With a significant predominance of MBD over yeast in the starter culture, excess acidity is observed and, as a result, inhibition of vital activity and activity of yeast by metabolic products of the ICD. Compliance with the ratio of yeast and ICD at the beginning of the process of maturation of the starter culture contributes to the controlled cultivation of microflora of the starter culture, preservation of its technological parameters and antagonistic activity.

The ratio of Lactobacillus casei ICD: ICD L. brevis 1: 1 provides equal initial conditions for the development of ICD data in the starter culture.

Sugared tea leaves with pure cultures are kept at a temperature of 28-30 ° C for 2-18 hours and get a starter culture with an acidity of 8-12 degrees, a lifting force of 12-28 minutes and a pH of 3.8-4.2. Part of the sourdough is taken to knead the dough or dough, and the remaining part is introduced saccharified tea leaves to resume the sourdough.

When keeping saccharified brewing with pure cultures for 2-18 hours (depending on the schedule of the enterprise) at a temperature of 28-30 ° C, a multiple increase in their number occurs, which ensures stable reproduction of cultures when the yeast is resumed.

The method is illustrated by the following examples.

Example 1

A tea leaves are prepared from a flour selected from the group comprising second-grade wheat flour, peeled rye flour, a mixture of buckwheat and rye peeled flour in a ratio of 50:50 and a mixture of second-grade oat and wheat flour in a ratio of 50:50, and water and carried out her saccharification.

Pure lactic acid bacteria (LAB) cultures of Lactobacillus casei and Lactobacillus brevis with an acidity of not less than 5 degrees and Saccharomyces cerevisiae yeast with a lifting force of not more than 16 min are introduced into saccharified tea brewing in the ratio: Saccharomyces cerevisiae yeast: Lactobacillus brevis 4 bacteria yeast: :one.

Sugared tea leaves with pure cultures are kept at a temperature of 28 ° C for 2 hours and get a starter culture with an acidity of 8 degrees, a lifting force of 20 minutes and a pH of 4.2. Part of the sourdough is taken to knead the dough or dough, and the remaining part is introduced saccharified tea leaves to resume the sourdough.

Using the method according to example 1 provides a multiple increase in the number of lactic acid bacteria Lactobacillus casei and Lactobacillus brevis and yeast Saccharomyces cerevisiae with antagonistic properties against molds and spore-forming bacteria of the genus Bacillus ("potato stick"), and stable reproduction of cultures when the yeast is resumed. Physico-chemical parameters of wheat bread, prepared with sourdough, are improved (porosity and specific volume increase). Signs of potato disease are detected 6-60 hours later (depending on the initial infection of the flour) than in the control, mold - 1-2 days later than in the control.

Example 2

Sugared brewing with pure cultures of example 1 is maintained at a temperature of 29 ° C for 10 hours and get a starter culture with an acidity of 10 degrees, a lifting force of 16 minutes and a pH of 4.0. Part of the sourdough is taken to knead the dough or dough, and the remaining part is introduced saccharified tea leaves to resume the sourdough.

Using the method of example 2 also provides a multiple increase in the number of lactic acid bacteria Lactobacillus casei and Lactobacillus brevis and yeast Saccharomyces cerevisiae with antagonistic properties against molds and spore-forming bacteria of the genus Bacillus ("potato bacillus"), and stable reproduction of cultures when sourdough is resumed. Physico-chemical parameters of wheat bread, prepared with sourdough, are improved (porosity and specific volume increase). Signs of potato disease are detected 16-72 hours later (depending on the initial infection of the flour) than in the control, mold - 2-3 days later. later than in control.

Example 3

Sugared brewing with pure cultures of example 1 is kept at a temperature of 30 ° C for 18 hours and get a starter culture with an acidity of 12 degrees, a lifting force of 18 minutes and a pH of 3.8. Part of the sourdough is taken to knead the dough or dough, and the remaining part is introduced saccharified tea leaves to resume the sourdough.

Using the method of example 3 also provides a multiple increase in the number of lactic acid bacteria Lactobacillus casei and Lactobacillus brevis and yeast Saccharomyces cerevisiae with antagonistic properties against molds and spore-forming bacteria of the genus Bacillus ("potato stick"), and stable reproduction of cultures when sourdough is resumed. Physico-chemical parameters of wheat bread, prepared with sourdough, are improved (porosity and specific volume increase). Signs of potato disease are detected 6-72 hours later (depending on the initial infection of the flour) than in the control, mold - 1-3 days later than in the control.

Claims (2)

1. A method of preparing a starter culture for the production of bread, including making tea leaves from flour and water, its saccharification, introducing pure cultures of lactic acid bacteria (LAB) Lactobacillus casei and Lactobacillus brevis and yeast Saccharomyces cerevisiae into the saccharified tea leaves, keeping it and obtaining the starter culture, part of which is selected kneading dough or dough, and in the remainder, saccharified tea leaves are introduced to resume souring, characterized in that pure cultures of lactic acid bacteria Lactobacillus casei and Lactobacillus brevis with acidity not m 5 deg and Saccharomyces cerevisiae yeast with a lifting force of not more than 16 min in the ratio: Saccharomyces cerevisiae yeast: Lactobacillus casei ICD: Lactobacillus brevis 4: 1: 1 ICD, saccharified tea leaves with pure cultures are kept at a temperature of 28-30 ° C for 2 -18 hours and get a starter culture with an acidity of 8-12 degrees, a lifting force of 12-28 minutes and a pH of 3.8-4.2. 2. The method according to claim 1, characterized in that the tea leaves are prepared from flour selected from the group including second-grade wheat flour, peeled rye flour, a mixture of buckwheat and rye peeled flour in a ratio of 50:50 and a mixture of oat and wheat flour second grade in a ratio of 50:50.