RU2630501C1 - Method for dry ferment "hop cereal" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for dry ferment "Hop cereal" deals with production of bio-activated wheat grain, therefor the unscoured wheat grain is cleaned, soaked and ground. Thereafter a thick ferment of 48-50% moisture content is kneaded from water, a ground grain mass and a hop composition taken in an amount of 0.05% of the dry grain mass consisting of hop cones ground to a particle size of 25-30 micron via the disintegrating undular method and a table iodized white salt at a ratio of 1.0:0.3. The resulting ferment is fermented at the temperature of 40-45°C to the acidity of 18.0-21.0 degrees, then the fermented thick ferment is dried at the temperature of 30-50°C to a 10% moisture, ground by disintegrating undular method and sieved.

EFFECT: increased nutritional value of bakery products, reduced technological cycle of dough preparation, increased ferment storage life, reduced production areas and employment of equipment.

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Description

The invention relates to the food industry, in particular to baking, and can be used for the production of sourdough intended for the preparation of bread, including from bioactivated grain.

The closest in technical essence and the achieved effect is a method of producing starter culture by mixing part of the flour provided for in the recipe, water and a fermentation agent, which is used as a hop composition, which is a mixture of hop cones, crushed to a particle size, with salt, which is added in an amount of 0.005 -0.079% of the total weight of flour in the dough, and the hop composition contains edible salt with a hop to salt mass ratio of 99.6: 0.4 [RF Patent 2434428, IPC ⁷ A21D 2/36, publ. 11/27/2011, bull. No. 33].

The disadvantage of this method is the low nutritional value, the process of preparing a thick starter culture is lengthy, requiring additional equipment and production facilities, the need for a constant process of renewing thick starter culture.

The technical task of the invention is to improve the quality of semi-finished products by increasing their nutritional value, increasing the duration of storage, reducing production areas during the preparation of sourdough.

To solve the technical problem of the invention, a method for producing dry hop-hop grain sourdough is proposed, characterized in that dry hop-hop grain sourdough is prepared from bioactivated wheat grain, for which unpeeled wheat grain is peeled, soaked, ground, and a thick sourdough is moistened with a moisture content of 48-50 % of water, crushed grain mass and hop composition taken in an amount of 0.05% by weight of dry grain, consisting of hop cones crushed by the disintegration-wave method to a particle size of 25-30 m m and iodized edible salt (at a ratio of 1.0: 0.3), the resulting sourdough is fermented at a temperature of 40-45 ° C to an acidity of 18.0-21.0 degrees, then the fermented thick sourdough is dried at a temperature of 30-50 ° C to a moisture content of 10%, crushed by the disintegration-wave method, sieved, the obtained dry fermentation "Hop Grain" from bioactivated wheat grain is stored in dry rooms at a temperature of (20 ± 2) ° C and relative humidity of 75%, if necessary used in the production of different types of bread.

The technical result of the invention is to improve the quality of semi-finished products by increasing their nutritional value, increasing the duration of storage, reducing production areas in the preparation of yeast.

Dry fermentation "Hop cereal" made from bioactivated wheat grains has a rich chemical composition, a high content of dietary fiber, vitamins gr. B, PP, E, minerals (K, Mg, Fe, J).

A method of obtaining a dry yeast "Hop cereal" is as follows.

Pre-peeled wheat grain is cleaned, washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then the wheat grain is washed and ground again by cutting, passing it through a grinder with a hole diameter of 2 mm, a thick yeast with a moisture content of 48 is kneaded -50% from water, crushed grain mass and hop composition taken in an amount of 0.05% by weight of dry grain, consisting of hop cones crushed by the disintegration-wave method to a particle size of 25-30 μm and iodized edible salt (if appropriate wearing 1.0: 0.3), the resulting starter culture is fermented at a temperature of 40-45 ° C to an acidity of 18.0-21.0 degrees, then the fermented thick starter culture is dried at a temperature of 30-50 ° C to a moisture content of 10%, crushed by disintegration -wave method, sift, the obtained dry yeast "Hop cereal" from bioactivated wheat grain is stored in dry rooms at a temperature of (20 ± 2) ° C and relative humidity of not more than 75%.

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

Example 1 (prototype)

Ferment is prepared with a moisture content of 44% from 60 g of second-grade wheat flour, 0.02 g of hop composition “Ingredient KX” and water. Ferment is fermented to an acidity of 3.5 degrees.

Then knead the dough at a temperature of 30 ° C for 7 min in the following ratio of recipe components, g per 100 g of flour:

baking wheat flour of the first grade - 40.0,

sourdough - 90.0,

table salt solution - 5.7,

granulated sugar - 6.0,

table margarine - 2.5,

water - based on the moisture content of the test 48%.

The dough is fermented for 30 minutes, cut, proofed and baked for 35 minutes at a temperature of 210 ° C.

Organoleptic, physico-chemical quality indicators of thick starter culture are presented in table 1.

Example 2

Prepare a dry fermentation "Hop Grain" from bioactivated wheat grain, for which the unpeeled wheat grain is cleaned, washed and kept in drinking water at a temperature of 18 ° C for 20 hours, then it is washed and ground again by cutting wheat, passing it through a grinder with a diameter holes of 2 mm, knead a thick yeast with a moisture content of 48% from water, chopped cereal mass and hop composition, consisting of hop cones, crushed by the disintegration-wave method to a particle size of 25 microns and table salt iodized (at a ratio of 1.0: 0.3), in an amount of 0.05% by weight of dry grain, the obtained sourdough is fermented at a temperature of 40 ° C to an acidity of 18.0 degrees, then the fermented thick sourdough is dried at a temperature of 40 ° C to a moisture content of 12%, crushed, sieved.

Organoleptic, physico-chemical quality indicators of dry sourdough “Hop cereal on broth” are presented in table 1.

Example 3

Prepare the hopped cereal dry sourdough from bioactivated wheat grain, for which the unshelled wheat grain is cleaned, washed and kept in drinking water at a temperature of 20 ° C for 20 hours, then it is again washed and ground wheat grain is cut by passing it through a grinder with a diameter holes of 2 mm, knead a thick yeast with a moisture content of 50% from water, crushed grain mass and hop composition, consisting of hop cones crushed by the disintegration-wave method to a particle size of 25 microns and table salt iodized (at a ratio of 1.0: 0.3), in an amount of 0.05% by weight of dry grain, the obtained sourdough is fermented at a temperature of 45 ° C to an acidity of 21.0 degrees, then the fermented thick sourdough is dried at a temperature of 45 ° C to a moisture content of 10%, crushed, sieved.

Organoleptic, physico-chemical quality indicators of dry hop fermentation "Hop cereal" are presented in table 1.

The table shows that the sourdough, dried at a temperature of 40-45 ° C, has increased acidity compared to the prototype, which will reduce the duration of the fermentation of the dough.

In addition, in the proposed method, dry sourdough can be stored for 9 months, and in the prototype sourdough must be constantly renewed in the conditions of production.

Drying the starter at a temperature of less than 40 ° C increases the drying time, at a temperature of more than 45 ° C the activity of acid-forming bacteria is significantly reduced, which leads to a slowdown in acid accumulation, a decrease in the amount of carbon dioxide emitted during fermentation and a decrease in the volume of semi-finished products prepared on its basis.

The proposed method of dry sourdough "Hop cereal" allows you to:

- increase the nutritional value of bakery products,

- reduce the technological cycle of dough preparation,

- increase the duration of storage of the starter culture,

- reduce production space, use less equipment.

Claims (1)

A method of obtaining a dry hop hop cereal yeast, characterized in that the dry hop hop yeast is prepared from bioactivated wheat grains, for which unpeeled wheat grains are cleaned, soaked, ground, knead a thick sourdough with a moisture content of 48-50% from water, ground grain weight and hop composition, taken in an amount of 0.05% by weight of dry grain, consisting of hop cones crushed by the disintegration-wave method to a particle size of 25-30 microns and iodized edible salt at a ratio of 1.0: 0.3, half The fermented sourdough is fermented at a temperature of 40-45 ° C to an acidity of 18.0-21.0 degrees, then the fermented thick sourdough is dried at a temperature of 30-50 ° C to a moisture content of 10%, ground by the disintegration-wave method, sieved, the resulting dry sourdough Hop cereal "from bioactivated wheat grain is stored in dry rooms at a temperature of 20 ± 2 ° C and relative humidity of 75%, if necessary, it is used in the production of different types of bread.