RU2631328C1 - Method of wheat-rye bread production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of rye-wheat bread production provides preparing the formula components, preparing the dough, its cutting, proofing and baking, characterized in that the dough is prepared from rye sieved flour, wheat flour of the highest grade, pressed yeast, fermented yeast, an intermediate product, salt, sugar, and water; wherein the intermediate product is prepared by mixing the ingredients including rye sieved flour, rye malt and caraway seeds, pouring the ingredients with water at the temperature of about 100°C, kneading for 20-25 minutes and infusion for 16 hours while maintaining the temperature of about 22-25°C; the fermented yeast is prepared from medium rye flour, granulated hop, wheat flour of grade 2, sugar and water by first preparing hop water, adding rye flour and sugar to it, stirring by hands and infusing for 4 hours; the hop water being prepared by boiling hops placed in a linen bag in water, and cooling to room temperature of 22-25°C in a special barrel, then to the hop batch in the special barrel the nutrient mixture is added, prepared by adding medium rye flour in water at the temperature of 95-100°C, stirring with a spatula, saccharifying and sprinkling from above with wheat flour of grade 2, while leaving it in the barrel for 8-10 hours without stirring; the mass begins to ferment, the consumption of raw materials being in kg per bread loaf.

EFFECT: invention allows to improve the bread quality, to increase the freshness preservation of bread.

4 cl

Description

The present invention relates to the food industry, in particular the baking industry, and can be used in the technology of making rye-wheat bread.

From the existing level of technology there is known a method of producing bread (RU 2189145 C1, publ. 09/20/2002). The method is as follows: first prepare a hop broth by mixing flowers and / or cones of hop with water. The resulting mixture is boiled, it is filtered with separation of solid particles. Take part of the rye flour seeded and unfermented malt and prepare the tea leaves, brewing these components with the resulting hop decoction. A spicy component is added to the resulting mixture. Brewing the mixture is carried out in a brewing machine. The resulting mass is cooled, for which cold water is fed into the shirt of the brewing machine, cooling is carried out to a temperature of 32-35 ° C. Rye hop brewing is dosed in a bowl of a kneading machine, where ripe dough, pressed yeast are also added, and the whole mass is kneaded. The resulting mass passes the stage of fermentation until the accumulation of acidity of the starter culture is about 8-10 ° N. In the second phase, the dough is kneaded according to the leaven with the addition of the remaining part of rye flour and wheat flour. After kneading, the dough goes through a fermentation stage for 60-80 minutes. Then the dough is cut, spread and the resulting dough pieces are baked. Baking bread is made both in molds and on a hearth. The disadvantages of this technical solution are, firstly, the inconvenience of using dried hop flowers, the duration and complexity of preparing tea leaves and dough, the duration of the saccharification and cooling process, which takes 8-10 hours, if this operation is excluded, the bread turns out to be of poor quality, with an unusual quality bread aroma and taste.

Closest to the claimed technical solution is a method for the production of wheat or rye bread (RU 2089068 C1, publ. 09/10/1997). The method is as follows: an intermediate product is prepared in which a hop infusion in sea water is used as a fermentation component and simultaneously a cultivator. Next, dough is prepared by mixing flour, an intermediate product, salt, sugar and water, it is fermented, butchering, proofing and baking are carried out. The disadvantages of this technical solution are the low content of protein and minerals, as well as the high consumption of yeast.

The task to which the invention is directed is to improve the quality of bread, increase the shelf life of the freshness of bread.

This problem is solved due to the fact that the method of production of rye-wheat bread involves the preparation of an intermediate product (brewing), fermented yeast, kneading dough, cutting, proofing and baking.

The method includes preparing tea leaves, fermented yeast (to improve the quality and taste of bread), kneading the dough, cutting, proofing and baking it.

The dough is prepared in three stages. First, tea leaves and fermented yeast are prepared, then the dough is mixed with the addition of caraway seeds.

Welding is prepared as follows. Mix the rye seeded flour, rye malt, caraway seeds in a dough mixer, pour boiling water (up to 100 ° С) and knead for 20-25 minutes. The mass should be liquid, elastic. The resulting infusion is infused for 16 hours, maintaining a temperature of about 22-25 ° C.

Fermented yeast is prepared as follows. Peeled rye flour, granulated hops, wheat flour, grade 2, sugar, water are taken. Hop water is boiled: hops in a linen bag are boiled in water (a bag of hops can be boiled up to 10 times until the water is clarified), cooled to room temperature 22-25 ° C in a special barrel. Then add peeled rye flour, stir the sugar with your hands and leave for 4 hours (this is prepared 1 time, then replenishment is used every day). Next, prepare a nutrient mixture: take water 95-100 ° C, add peeled rye flour, mix with your hands, saccharify the mixture, sprinkle with 2 grade wheat flour on top and mix, the mass should be like thick sour cream, all this is added to the barrel with hop hop, but do not mix, but leave for 8-10 hours. After the mass has fermented, add water, stir with a spatula and add to the dough. The previously prepared liquid mass is selected for the production cycle and refreshed by selecting 70% of the finished starter culture and adding to the remaining mass of the nutrient mixture from flour and hop extract. The process of adding is daily, 1/3 of the composition should remain in the barrel.

Next, prepare the dough. Composition of the test: seeded rye flour, premium wheat flour, pressed yeast, fermented yeast, salt, sugar, water. In the bowl, where the infusion was infused, add seeded rye flour, premium wheat flour, pressed yeast, fermented yeast, salt, sugar. Knead the dough with a dough mixer for 20 minutes, then leave for 2 hours.

Vegetable oil is generously greased with bread molds. The finished dough is manually laid out on the molds through the scales. The weight of the dough in 1 form should be 450 grams. Forms with dough are placed in a proofing cabinet with a temperature of 45-47 ° C for 40 minutes. At the bottom of the proofing cabinet there is a tray with water; when the water is heated, evaporation takes place, which maintains humidity in the cabinet. After the dough in the molds has come up, immediately put it in a stove preheated to 220 ° C and bake for 50-53 minutes. The finished bread is knocked out of the molds, placed in trays and greased with vegetable oil.

The consumption of raw materials per one loaf of bread on average is as follows, kg:

seeded rye flour 0.24003-0.299337 peeled rye flour 0,036-0,044 premium wheat flour 0.02997-0.03663 wheat flour 2 grade 0.0036-0.0044 malt 0.0225-0.0275 pressed yeast 0,000999-0,001221 salt 0.0045-0.0055 sugar 0.0108-0.0132 common caraway seeds 0.001197-0.001463 hop 0.00315-0.00385 water 0.045-0.055

Example

To prepare 135 pieces of bread took:

for welding:

seeded rye flour 14 kg rye malt 350 g common cumin (whole) 200-220 g water 7 l

for dough:

peeled rye flour 1.1 kg hop water 14 l wheat flour 2 grade 300 g sugar 70 g

for the test:

seeded rye flour 17 kg premium wheat flour 7 kg pressed yeast 600 g fermented yeast (dough) 1,5 l salt 675 g sugar 1620 g vegetable oil 2025 g (for lubricating molds) water 12 l

The use in this method of a mixture of premium wheat flour with seeded rye flour allows you to get bread with a more delicate crumb. Bread with the addition of hop extract is characterized by the best microbiological parameters during storage, which determines its resistance. Bread retains its freshness for 7-10 days without the appearance of mold. It can also be frozen at a temperature of - 20 ° C, when thawing it does not lose its taste.

By this method, it is possible to prepare Riga bread.

Claims (5)

1. A method for the production of rye-wheat bread, including the preparation of an intermediate product, preparation of the dough, its cutting, proofing and baking, characterized in that the dough is prepared from seeded rye flour, premium wheat flour, pressed yeast, fermented yeast, intermediate product, salt, sugar and water, while the intermediate product is prepared by mixing ingredients, including seeded rye flour, rye malt, caraway seeds, pouring the ingredients with water at a temperature of about 100 ° C, mixing for 20-25 minutes and infusing for 16 hours under Keeping the temperature at about 22-25 ° C, the fermented yeast is prepared from peeled rye flour, granulated hops, 2 grade wheat flour, sugar and water by first preparing hop water, adding peeled rye flour and sugar to it, stirring with hands and insisting for 4 hours, while hop water is prepared by boiling hops placed in a linen bag in water and cooling to room temperature 22-25 ° C in a special barrel, then a nutrient mixture prepared by adding to the hop mixture is added to the barrel water with a temperature of 95-100 ° C, peeled rye flour, stirring with a spatula, saccharification and powdering on top 2 grade wheat flour, while leaving the barrel for 8-10 hours without stirring, the resulting mass starts to ferment, while the consumption of raw materials in kg per one loaf of bread is as follows: seeded rye flour 0.24003-0.299337 peeled rye flour 0,036-0,044 premium wheat flour  0.02997-0.03663 wheat flour 2 grade 0.0036-0.0044 malt 0.0225-0.0275 pressed yeast 0,000999-0,001221 salt 0.0045-0.0055 sugar 0.0108-0.0132 common caraway seeds 0.001197-0.001463 hop  0.00315-0.00385 water 0.045-0.055 2. The method according to p. 1, characterized in that the dough is kneaded with a dough mixer for 20 minutes, then left for 2 hours in a bowl. 3. The method according to p. 1, characterized in that the proofing is carried out in a proofing cabinet at a temperature of 45-47 ° C for 40 min in the molds. 4. The method according to p. 1, characterized in that immediately after the dough has come up in forms, it is placed in a stove preheated to 220 ° C and baked for 50-53 minutes.