RU2609990C1 - Method for producing dry bread kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared scorzonera is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.

EFFECT: dry bread kvass production technology providing the stable dark brown colour of the product brewed from it.

Description

The invention relates to a technology for the production of dry bread kvass.

A known method for the production of dry bread kvass, involving the preparation of recipe components, grinding rye malt and barley malt, brewing rye flour with boiling water and aging for about 1 hour, mashing barley malt with drinking water and aging for about 1 hour, mixing it with brewed flour, aging for about 2 hours, adding rye malt and aging for about 1 hour to obtain a dough, molding and baking to obtain leavened bread, cutting them into slices, drying to residual moisture osti about 8% and crushing (Ermolaeva G.A., Kolcheva R.A. Technology and equipment for the production of beer and soft drinks. Textbook for primary vocational education. - M .: IRPO; Academy, 2000, p. 296, 297).

The technical result of the invention is the stabilization of the color obtained from dry kvass bread kvass.

This result is achieved by the fact that in the method of producing dry bread kvass, which involves preparing the recipe components, grinding rye malt and barley malt, brewing rye flour with boiling water and holding for about 1 hour, mashing barley malt with drinking water and holding for about 1 hours, mixing it with brewed flour, holding for about 2 hours, adding rye malt and holding for about 1 hour to get the dough, molding and baking to make leavened bread, cutting them on the lo ty, drying to a residual moisture content of about 8% and crushing, according to the invention, the prepared scorzoner is cut, dried in a microwave field to a residual moisture content of about 20%, fried, crushed and served for brewing together with rye flour in an amount of about 7.5% by weight of grain products.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye malt and barley malt are ground.

The prepared scorzoner is cut, dried in a microwave field to a residual moisture content of about 20%, fried and crushed, and then mixed in an amount of about 7.5% by weight of grain products with rye flour.

The resulting mixture is brewed with boiling water in a ratio by weight of about 2: 3 and incubated for about 1 hour.

Ground barley malt is mixed with drinking water in a weight ratio of about 1: 3 and aged for about 1 hour, then mixed with the brewed mixture, aged for about 2 hours, ground rye malt is added and kept for about 1 hour more getting the test.

The resulting dough is molded and baked according to traditional technology to obtain kvass bread.

Bread rolls are cut into slices, dried to a residual moisture content of about 8% and crushed to obtain the desired product.

Dry bread kvass obtained according to the described technology is similar in organoleptic properties to dry bread kvass obtained by traditional technology.

When using dry bread kvass for the preparation of bread kvass, the latter fully complies with GOST 28538-90. At the same time, kvass obtained from traditional dry bread kvass has a color from light brown to dark brown, and from dry bread kvass obtained by the described technology, it is exclusively dark brown.

Thus, the proposed method allows to obtain dry bread kvass, providing a stable dark brown color of bread kvass prepared from it.

Claims (1)

A method for the production of dry bread kvass, which involves preparing the recipe components, grinding rye malt and barley malt, brewing rye flour with boiling water and holding for about 1 hour, mashing barley malt with drinking water and holding for about 1 hour, mixing it with brewed flour , aging for about 2 hours, adding rye malt and aging for about 1 hour to obtain a dough, molding and baking to obtain leavened bread, cutting them into slices, drying to a residual moisture of about about 8% and crushing, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20%, fried, crushed and served for brewing together with rye flour in an amount of about 7.5% by weight of grain products.