RU2604925C2 - Method for production of rye-wheat bread on grain starter - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method is carried out as follows: substrate used for growing of pure cultures of microorganisms is a grain mass of milled grains of sprouted green buckwheat, mixed with water with temperature of 40 °C at a ratio of 1:2, undergoes enzymatic hydrolysis for 1.5-2 hours at 40 °C with a mixture of enzyme preparations of xylanase and pentosanase action. After fermentation, 2 % dry milk curd whey is added to grain mixture at first step of preparing grain starter, mixture is stirred followed by adding 10 % of inoculum of pure cultures of homofermentative lactic acid and propionic bacteria in ratio 1:1, growing at temperature of 35 °C for 18-20 hours to accumulation of titratable acidity of 14-15 degrees. At next stages of accumulation of grain starter, substrate used is only fermented grain mass. Grain starter in an amount of 50 % is used for preparation of rye-wheat dough.

EFFECT: method enables to intensify acid accumulation process, which enables to cut duration of dough fermentation by 60 minutes.

3 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the manufacture of bakery products of high nutritional value.

A known method for the production of grain bread, which consists in the following: whole unshelled grain of wheat and rye is soaked in a solution containing the enzyme preparation Celloviridin G20x and a complex enzyme preparation phytase in the amount of 0.09-0.25% by weight of dry matter of the grain at a temperature of 20-40 ° C. Duration of soaking is 6-16 hours for wheat grain and 10-20 hours for rye grain. Before dispersing, wheat and rye grain are mixed in a ratio of 4: 1. The components prescribed by the recipe are added to the dispersed cereal mass, the dough is kneaded, it is baked, cut and baked (RU 2292720 C1, A21D 13/02 (2006/01), A21D 08/02 (2006/01) dated 12/10/2006.

An analogue of the proposed method is the "Method for the production of grain bread" RU 2516598 C1, A21D 13/02 (2006/01) dated 06/20/2014. A distinctive feature of this technical solution is the use of unpeeled, sprouted and crushed wheat grain as a substrate for the preparation of spontaneous yeast with a humidity of 50% and an acidity of 8.0-10.0 degrees., for the preparation of which part of the swollen crushed grain of wheat is mixed with water in a ratio of 10: 1 and fermented at 30-35 ° C. Ferment is used in an amount of 70-86% in the recipe of the test. All recipe components are mixed in the churning chamber at a kneading organ rotation speed of 5 s ^-1 for 3 minutes, then air is supplied to the chamber at a pressure of 0.4 MPa and the test is knocked down for 3 minutes at a kneading organ rotational speed of 8.3 s ^{- 1} , molded dough pieces weighing 0.17-0.20 kg at a working pressure of 0.4 MPa, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, the dough is prepared the next time the ratio of recipe components is selected, g per 100 g dry unshelled grain:

crushed grain mass - 77.0-93.0;

fermentation of spontaneous fermentation - 70.0-86.3;

edible salt - 1.5;

water - according to calculation (dough humidity - 52.5%).

The disadvantage of this method is the use of spontaneous fermentation, in connection with which the process of bioconversion of the grain mass is uncontrollable, which in turn affects the quality of the finished product, unsatisfactory consumer properties (the presence of solid particles of grain when chewing, fresh taste, insufficiently well-developed crumb porosity) and physico-chemical indicators (low specific volume and porosity of the crumb) of finished products.

The closest in technical essence solution is a method for the production of rye-wheat bread with a thick sourdough ("Collection of modern technologies of bakery products." M: Moscow printing house No. 2. - 2008. - S. 58-65). The essence of the method is to use for preparing the dough from a mixture of rye and wheat flour, a thick yeast, which is prepared on a suspension of rye peeled or wallpaper flour and water at a ratio of 1: 1 and a mixture of pure cultures of homo-and heterozymatic lactic acid bacteria (2: 1) and yeast species Saccharomyces minor "Chernorechensky" with a ratio of lactic acid bacteria: yeast - 1: 60-1: 80. Thick yeast with a moisture content of 48-50% is used to prepare rye-wheat dough in a dosage of 50-60%.

This method was adopted as a prototype.

The disadvantages of this method while maintaining satisfactory consumer properties of finished rye-wheat products include: a deficiency in the content of essential (methionine, lysine, tryptophan) and non-essential amino acids, micro and macro elements, vitamins B, E, A and PP.

The objective of this invention is to create a technology of rye-wheat bread of high nutritional and biological value as a result of using grain sourdough, the basis of which is a grain mass of crushed sprouted green buckwheat, while the grain mass is pre-treated with a composition of enzyme preparations of xylanase and pentosanase action, as acidifying and antibacterial agents use a mixture of pure cultures of homoenzymatic lactic acid and propionic acid bacteria.

The problem is achieved in that in a method for the production of rye-wheat bread, involving the preparation of sourdough, the use of sourdough for making dough, fermenting and fermenting dough, molding dough, proofing dough pieces, baking rye-wheat bread, the difference is that as a sourdough grain yeast is used, in which the substrate for growing pure cultures of microorganisms is the grain mass of crushed grains of germinated green buckwheat, which is mixed with water second with a temperature of 40 ° C at a ratio of 1: 2, is subjected to enzymatic hydrolysis for 1.5-2 hours at a temperature of 40 ° C with a mixture of xylanase enzyme preparations and pentozanaznogo action. After fermentation, 2% of dry milk curd whey is introduced into the grain mixture at the first stage of preparing the starter culture, the mixture is mixed and 10% of the inoculum of pure cultures of homoenzymatic lactic acid and propionic acid bacteria is added at a ratio of 1: 1, grown at a temperature of 35 ° C for 18-20 h to the accumulation of titratable acidity of 14-15 degrees. In the subsequent stages of the accumulation of grain sourdough, only fermented grain mass is used as a substrate. After accumulating the required quantity for the production of grain yeast in an amount of 50% is used to prepare rye-wheat dough, which includes (% by weight of flour): peeled rye flour - 60; wheat flour of the first grade - 40, pressed baker's yeast - 1.0; edible salt - 1.7; grain sourdough - 50. Humidity of the dough after kneading -50%. Grain leaven dough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees. The dough is divided into 500 g, molded, transferred to molds and placed in a proofer at a temperature of 35 ° C for 30 minutes, baked at a temperature of 220 ° C for 40 minutes.

The use as a substrate for the starter culture of grain mass, consisting of crushed grains of sprouted green buckwheat, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 2, is subjected to enzymatic hydrolysis for two hours at a temperature of 40 ° C with a mixture of xylanase and pentosanase enzyme preparations action, due to the fact that the grain mass contains vegetable protein, carbohydrates, macro- and microelements, vitamins necessary for the development of bacteria Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and Propionibacterium freundenrichi spp. shermani VKM-103. The crushed grains of sprouted green buckwheat contain 15.8% protein, 3.4% fat, 7.8% dietary fiber, of which 6.0% insoluble, 1.7% soluble, rutin 80.2 mg%, tannin - 2.25 mg%, 380 mg% potassium - 20 mg%, calcium - 298 mg%, phosphorus - 200 mg%, magnesium - 6.8 mg%, iron - 7.2 mg%. Of the vitamins, the crushed grains of sprouted green buckwheat contain β-carotene - 10 μg%, niacin - 7.2 mg%, vitamin PP - 4.2 mg%. The composition of dry milk curd whey includes proteins, carbohydrates, minerals and vitamins. The introduction of a mixture of enzyme preparations of xylanase and pentosanase action is necessary for a more complete breakdown of starch and the protein part of flour and the accumulation of the required level of pentoses, hexoses and amino acids in the substrate. Enzymatic hydrolysis is carried out using a mixture of xylanase and pentosanase enzyme preparations with optimal parameters - for 1.5-2.0 hours at a temperature of 40 ° C. Whey proteins belong to the group of complete and contain 20 amino acids. Among the essential amino acids, three are especially important: methionine, lysine and tryptophan. The following macronutrients are a part of mineral substances of whey: salts of calcium, potassium, sodium, magnesium, iron. Of the trace elements in whey contain: cobalt, copper, zinc, manganese, fluorine, bromine, iodine, molybdenum. Lactose, the content of which in whey reaches 4-5%, as well as the presence in the environment of vitamins: thiamine (B ₁ ), pantothenic and folic acid (B ₅ and B ₉ ), biotin (vitamin H), vitamin PP creates favorable conditions for normal development of homofermentative lactic acid and propionic acid bacteria, especially at the initial stage of preparation of grain sourdough. The microbiological composition of the starter culture includes: homoenzymatic lactic acid bacteria of the species Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, which synthesize lactic acid, acidophilus and lactocin and are resistant to antibiotics and chemicals; propionic acid bacteria Propionibacterium freundenrichi spp. shermani VKM-103, synthesizing propionic, acetic acid, propionin, which enhance the antibacterial and fungicidal effect, as well as forming vitamin B ₁₂ , which increases the nutritional value of bakery products. The complex of these compounds creates favorable conditions for the directed development of beneficial forms of microorganisms and allows to intensify the process of acid accumulation in the semi-finished product, as well as to increase the nutritional and biological value of finished products.

Due to the use of grain starter culture in the rye-wheat bread recipe, the process of acid accumulation is intensified, which allows reducing the duration of fermentation of the dough by 60 minutes. In rye-wheat bakery products with grain sourdough, the protein content increases by 5-7%, dietary fiber - by 7-8%, vitamin B ₁ - 4-6%, vitamin PP - by 5-7%, retinol - by 8- 10%, which allows to increase the nutritional and biological value of products while maintaining consumer and physico-chemical indicators.

The method is as follows.

For the preparation of rye-wheat bread on a sourdough, as a substrate for growing pure cultures of microorganisms, a grain mass of crushed grains of germinated green buckwheat is used, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 2, subjected to enzymatic hydrolysis for 1.5 -2 hours at a temperature of 40 ° C with a mixture of xylanase and pentosanase enzyme preparations. After fermentation, 2% of dry milk curd whey is introduced into the grain mixture at the first stage of preparing the starter culture, the mixture is mixed and 10% of the inoculum of pure cultures of homoenzymatic lactic acid and propionic acid bacteria is added at a ratio of 1: 1, grown at a temperature of 35 ° C for 18-20 h to the accumulation of titratable acidity of 14-15 degrees. In the subsequent stages of the accumulation of grain sourdough, only fermented grain mass is used as a substrate. After accumulating the required quantity for the production of grain yeast in an amount of 50% is used to prepare rye-wheat dough, which includes (% by weight of flour): peeled rye flour - 60; wheat flour of the first grade - 40, pressed baker's yeast - 1.0; edible salt - 1.7; grain sourdough - 50. Humidity of the dough after kneading - 50%. Grain leaven dough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees. The dough is divided, put into molds and placed in a proofer at a temperature of 35 ° C for 30 minutes, baked at a temperature of 220 ° C for 40 minutes.

Example 1

For the production of rye-wheat bread with grain sourdough, ground grains of germinated green buckwheat are used as a substrate, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 1, subjected to enzymatic hydrolysis for 1.5 h at a temperature of 40 ° C with an enzyme mixture xylanase and pentosanase preparations. After fermentation, 2% of dry milk curd whey is introduced into the grain mixture at the first stage of preparation of the starter culture, the mixture is mixed and 10% of the inoculum of pure cultures of homoenzymatic lactic and propionic acid bacteria is introduced in a ratio of 1: 1, grown at a temperature of 35 ° C for 18 h. accumulation of titratable acidity 14 deg. In the subsequent stages of the accumulation of grain sourdough, only fermented grain mass is used as a substrate. After accumulating the required quantity for the production of grain yeast in an amount of 50% is used to prepare rye-wheat dough, which includes (% by weight of flour): peeled rye flour - 60; wheat flour of the first grade - 40, pressed baker's yeast - 1.0; edible salt - 1.7; grain sourdough - 50. Humidity of the dough after kneading - 50%. Grain leaven dough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees. The dough is divided, put into molds and placed in a proofer at a temperature of 35 ° C for 30 minutes, baked at a temperature of 220 ° C for 40 minutes.

Physico-chemical and biochemical parameters of grain sourdough are given in table 1, quality indicators of rye-wheat bread with grain sourdough are shown in table 2.

Example 2

For the preparation of rye-wheat bread on a sourdough, as a substrate for growing pure cultures of microorganisms, a grain mass of crushed grains of germinated green buckwheat is used, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 1.5, subjected to enzymatic hydrolysis for 1 , 5-2 hours at a temperature of 40 ° C with a mixture of xylanase and pentosanase enzyme preparations. After fermentation, 2% of dry milk curd whey is introduced into the grain mixture at the first stage of preparation of the starter culture, the mixture is mixed and 10% of the inoculum of pure cultures of homoenzymatic lactic and propionic acid bacteria is introduced in a ratio of 1: 1, grown at a temperature of 35 ° C for 19 h. accumulation of titratable acidity of 14.5 degrees. In the subsequent stages of the accumulation of grain sourdough, only fermented grain mass is used as a substrate. After accumulating the required quantity for the production of grain yeast in an amount of 50% is used to prepare rye-wheat dough, which includes (% by weight of flour): peeled rye flour - 60; wheat flour of the first grade - 40, pressed baker's yeast - 1.0; edible salt - 1.7; grain sourdough - 50. Humidity of the dough after kneading - 50%. Grain leaven dough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees. The dough is divided, put into molds and placed in a proofer at a temperature of 35 ° C for 30 minutes, baked at a temperature of 220 ° C for 40 minutes.

Physico-chemical and biochemical parameters of grain sourdough are given in table 1, quality indicators of rye-wheat bread with grain sourdough are shown in table 2.

Example 3

For the production of rye-wheat bread with grain sourdough, ground grains of germinated green buckwheat are used as a substrate, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 2, subjected to enzymatic hydrolysis for 2 hours at a temperature of 40 ° C with a mixture of xylanase enzyme preparations and pentosanase action. After fermentation, 2% of dry milk curd whey is introduced into the grain mixture at the first stage of preparing the starter culture, the mixture is mixed and 10% of the inoculum of pure cultures of homoenzymatic lactic acid and propionic acid bacteria is introduced in a ratio of 1: 1, grown at a temperature of 35 ° C for 20 h. accumulation of titratable acidity 15 degrees. In the subsequent stages of the accumulation of grain sourdough, only fermented grain mass is used as a substrate. After accumulating the required quantity for the production of grain yeast in an amount of 50% is used to prepare rye-wheat dough, which includes (% by weight of flour): peeled rye flour - 60; wheat flour of the first grade - 40, pressed baker's yeast - 1.0; edible salt - 1.7; grain sourdough - 50. Humidity of the dough after kneading - 50%. Grain leaven dough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees. The dough is divided, put into molds and placed in a proofer at a temperature of 35 ° C for 30 minutes, baked at a temperature of 220 ° C for 40 minutes.

Physico-chemical and biochemical parameters of grain sourdough are given in table 1, quality indicators of rye-wheat bread with grain sourdough are shown in table 2.

Claims (3)

1. Method for the production of rye-wheat bread, involving the preparation of sourdough, the use of sourdough for making dough, souring and fermenting dough, molding dough, proofing dough pieces, baking rye-wheat bread, characterized in that the grain sourdough is used as sourdough, in which the substrate for growing pure cultures of microorganisms is the grain mass of crushed grains of germinated green buckwheat, which is mixed with water at a temperature of 40 ° C at a ratio of 1: 2, suspension they are fermented by enzymatic hydrolysis for 1.5-2 hours at a temperature of 40 ° C with a mixture of xylanase and pentosanase enzyme preparations, after fermentation, 2% dry milk curd whey is introduced into the grain mixture at the first stage of preparing the starter culture, the mixture is mixed and 10% of the inoculum is introduced pure cultures of homoenzymatic lactic and propionic acid bacteria at a ratio of 1: 1, grown at a temperature of 35 ° C for 18-20 hours until the accumulation of titratable acidity of 14-15 degrees., at the subsequent stages of grain accumulation akvaski as the substrate is used only fermented grain weight, grain starter in an amount of 50% are used for preparing rye-wheat dough. 2. The method according to p. 1, characterized in that as pure cultures used homoenzymatic lactic acid bacteria Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and propionic bacteria Propionibacterium freundenrichi spp. shermani BKM-103. 3. The method according to p. 1, characterized in that the dough with grain sourdough is fermented for 60 minutes at a temperature of 30 ° C to a final titratable acidity of 9.0 degrees.