RU2711369C1 - Method for preliminary activation of pressed bakery yeast - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for preliminary activation of pressed bakery yeast involves preparation of nutrient medium, introduction into nutrient medium of crushed pressed bakery yeast with subsequent exposure at temperature of 30–32 °C for 30 minutes. Nutrient medium is prepared by way of mixing water and sprouted spelt with fineness of 560 mcm at moisture content of 6 wt% with an extract fraction in dry matter of 79–82 wt%. Water and sprouted spelled for nutrient medium are taken at the following ratio of components, kg: water 5.1÷10.5, said sprouted spelt 2.5÷5.0. Pressed bakery yeast is added to the prepared nutrient medium in amount of 1 kg per 2.5–5.0 kg of sprouted spelled.

EFFECT: invention allows to increase lifting force and fermentative activity of yeast, to increase terms of bakery products freshness preservation.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry, in particular the production of bakery products.

A known method of pre-activation of pressed baker's yeast, including the preparation of a nutrient medium for the activation of yeast, which consists in obtaining infusion from wheat flour and water, introducing into the hot (50-60 ° C) infusion of white active malt, additional wheat flour and a small amount of soy flour , stirring this mixture and subsequent cooling to 30-32 ° C, applying with continuous stirring the appropriate amount of cold water and pre-crushed pressed yeast, with preparation of a nutrient medium before adding pre-crushed pressed yeast at a temperature of 30-32 ° C make pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 30-50 ° C, introducing it in the form of a suspension in water at a ratio of pumpkin mass: water (1 : 2) - (1: 4), while the amount of pumpkin mass is 1-2.5% by weight of flour in the dough, and the yeast is kept in the “activation phase” at a temperature of 30-32 ° C for 30-40 minutes ,

see RU Patent No. 2324731, IPC C12N 1/16 (2006.01), A21D 2/36 (2006.01), 2008.

The disadvantage of this method is the multi-stage and duration of the preparation of a nutrient medium for activation.

A known method of activation of baked pressed yeast, providing for keeping them in a nutrient medium containing tea leaves and malt, lentil flour in the amount of 5% by weight of wheat flour in the dough and rye unfermented malt in the amount of 0.75-1.25 are used as nutrient medium ingredients % by weight of wheat flour in the dough, while the duration of saccharification of starch of brewed lentil flour is 20-50 minutes, and the activation of yeast is 20-30 minutes,

see RU Patent No. 2180913, IPC C12N 1/18 (2000.01), A21D 2/36 (2000.01), C12N 1/18 (2000.01), C12R 1/865 (2000.01), 2002.

The disadvantage of this method is the multi-stage activation process.

The closest in technical essence is the method of pre-activation of pressed baking yeast, including the preparation of a nutrient medium, the introduction into the nutrient medium of crushed pressed baking yeast, followed by exposure at a temperature of 30-32 ° C for 15-30 minutes, the nutrient medium is prepared by mixing flour, water and additives, as an additive take an extract of Siberian fir (Abies sibirica), prepared by steaming the woody herbs of Siberian fir for 1.5-2 hours at a temperature steam 100-110 ° C and a pressure of 0.2-0.3 atm, followed by the removal of the resulting vapor-gas mixture and separation of the aqueous extract from the oil, moreover, flour, water and Siberian fir extract for the nutrient medium are taken in the following ratio of components, kg:

wheat flour 1,5 water 2.5 ÷ 3.5 Siberian fir extract 1,0 ÷ 2,0,

see RU Patent No. 2615480, IPC A21D 2/36 (2006.01), 2017.

The disadvantage of this method is not high enough indicators characterizing the quality of pressed baking yeast: lifting force and enzymatic activity, as well as the quality and timing of freshness of bakery products prepared using pre-activated pressed baking yeast.

The technical problem is the insufficiently high indicators characterizing the quality of pressed baking yeast: lifting force and enzymatic activity, as well as the quality and timing of the freshness of bakery products prepared using pre-activated pressed baking yeast.

The technical problem of improving the quality of pressed baking yeast by increasing the lifting force and enzymatic activity of the yeast, as well as improving the quality and increasing the shelf life of bakery products prepared using pre-activated pressed baking yeast, is solved by the method of pre-activation of pressed baking yeast, including the preparation of a nutrient medium , introduction into the nutrient medium of crushed pressed baking dr burns, followed by exposure at a temperature of 30-32 ° C for 30 minutes, in which a nutrient medium is prepared by mixing water and spelled germinated with a fineness of 560 microns with a moisture content of 6 wt. % with a fraction of the extract in dry matter 79-82 wt. %, while water and spelled spelled for the nutrient medium are taken in the following ratio of components, kg:

water 5.1 ÷ 10.5 specified spelled 2.5 ÷ 5.0

then pressed baking yeast is added to the prepared nutrient medium in an amount of 1 kg per 2.5-5.0 kg of spelled germinated.

The solution to the technical problem improves the quality of pressed baker's yeast by increasing the lifting force up to 39% and the enzymatic activity of yeast: zymase activity by 67-73% and maltase activity by 68-74%, as well as increasing the shelf life of bakery products by 24 hours an increase in their porosity by 4-8% and specific volume by 4-6%.

Germinated spelled with a grinding fineness of 560 microns with a moisture content of 6 wt. % with a fraction of the extract in dry matter 79-82 wt. % is prepared from a grain crop - spelled (Triticum spelta L.).

The method is as follows.

Example 1

The method of pre-activation of pressed baker's yeast is as follows: prepare a nutrient medium by mixing 5.1 kg of water and 2.5 kg of spelled sprouts with a grinding fineness of 560 microns at a moisture content of 6 wt. % with a fraction of the extract in dry matter 79 wt. % Then, 1.0 kg of crushed pressed baking yeast per 2.5 kg of germinated spelled is added to the obtained culture medium and the mixture is kept at a temperature of 30-32 ° C for 30 minutes. The obtained pre-activated pressed baking yeast is used for the preparation of bakery products from premium-grade wheat flour in a meat-free manner.

Example 2

The method of pre-activation of pressed baking yeast is as follows: prepare a nutrient medium by mixing 7.2 kg of water and 3.5 kg of spelled germinated with a fineness of 560 microns with a moisture content of 6 wt. % with a fraction of the extract in dry matter 80 wt. % Then, 1.0 kg of crushed pressed baking yeast per 3.5 kg of spelled spelled is added to the obtained nutrient medium and the mixture is kept at a temperature of 30-32 ° C for 30 minutes. The obtained pre-activated pressed baking yeast is used for the preparation of bakery products from premium-grade wheat flour in a meat-free manner.

Example 3

The method of pre-activation of pressed baker's yeast is as follows: prepare a nutrient medium by mixing 10.5 kg of water and 5.0 kg of spelled sprouts with a grinding particle size of 560 microns at a moisture content of 6 wt. % with a fraction of the extract in dry matter 82 wt. % Then, 1.0 kg of crushed pressed baking yeast per 5.0 kg of germinated spelled is added to the obtained culture medium and the mixture is kept at a temperature of 30-32 ° C for 30 minutes. The obtained pre-activated pressed baking yeast is used for the preparation of bakery products from premium-grade wheat flour in a meat-free manner.

Prototype Example

The pre-activation method of pressed baker's yeast is as follows: prepare a nutrient medium by mixing 1.5 kg of wheat flour, 3.5 kg of water and 1.0 kg of Siberian fir extract (Abies sibirica), prepared by steam treatment of woody green Siberian fir for 1.5-2 hours at a steam temperature of 100-110 ° C and a pressure of 0.2-0.3 atm, followed by removal of the resulting vapor-gas mixture and separation of the aqueous extract from the oil. Then, 2.0 kg of crushed pressed baking yeast is added to the obtained nutrient medium and the mixture is kept at a temperature of 30-32 ° C for 30 minutes. The obtained pre-activated pressed baking yeast is used for the preparation of bakery products from premium-grade wheat flour in a meat-free manner.

Using activated pressed yeast prepared by the claimed method and according to the prototype, bakery products are prepared from wheat flour of the highest grade in an uncooked manner, according to the basic recipe. The pressure-free method includes the preparation of raw materials and kneading dough from premium wheat flour, pre-activated pressed baking yeast, salt and drinking water, fermenting it at 32 ° C until a test acidity of 3.0 deg., Cutting, proofing dough pieces for 40 minutes at a temperature of 35 ° C and a relative humidity of 75%, baking them at a temperature of 220-230 ° C for 25 minutes and cooling.

Table 1 shows the indicators characterizing the quality of pressed baker's yeast, previously activated by the present method and the prototype.

From table 1 it can be seen that the claimed method in comparison with the prototype can improve the quality of pressed baking yeast, while increasing the lifting force, enzymatic activity: zymase and maltase.

Table 2 shows the physico-chemical parameters characterizing the quality of bakery products prepared using pressed baking yeast, previously activated by the present method and the prototype.

From the data of table 2 it follows that the bakery products of wheat flour of the highest grade using extruded baking yeast pre-activated by the present method, compared with bakery products using extruded baking yeast pre-activated according to the prototype, have improved physico-chemical parameters: porosity increases by 4-8%, specific volume - by 4-6%, terms of freshness preservation - by 24 hours due to increase in lifting force up to 39% and enzymatic activity yeast: zymase activity by 67-73% and maltase activity by 68-74%.

Claims (3)

The method of pre-activation of pressed baking yeast, including the preparation of a nutrient medium, the introduction into the nutrient medium of crushed pressed baking yeast, followed by exposure at a temperature of 30-32 ° C for 30 minutes, characterized in that the nutrient medium is prepared by mixing water and spelled spelled 560 μm at a moisture content of 6 wt.% With a fraction of the extract in dry matter 79-82 wt.%, While water and spelled spelled for the nutrient medium are taken in the following ratio of components kg: water                                               5.1 ÷ 10.5 specified spelled 2.5 ÷ 5.0 then pressed baking yeast is added to the prepared nutrient medium in an amount of 1 kg per 2.5-5.0 kg of spelled germinated.