RU2736987C1 - Method for production of hop ferment for bakery products preparation - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method of hop production preparation for preparation of bakery products is carried out by way of preparation of hop starter by way of flour brewing with hop extract containing hop cones and boiling water at ratio 1:100, including filtration. Then, the brew is separated into two parts at ratio of 2:3. In the second part flour is added at ratio of 1:5. First portion is brought to boiling point and the second portion is poured with boiling water from the first portion. Cool down to 70 °C and add flour into the resulting starter at ratio of 1:56. Cooling is then cooled to 40 °C and the same amount of flour is added. Fresh starter is covered with a towel and put in a thermostat with temperature of 30–35 °C for 48 hours. Then one performs additional fertilizing by adding flour and water at temperature of 33–35 °C at ratio of 1:1.EFFECT: invention allows to enhance quality of starter, to improve quality of semi-products due to increase of their nutritive value, to increase storage life of ready products, to reduce production areas during starter preparation.1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular, to bakery production and can be used for making bread.

The closest in technical essence and the achieved effect is a method for the production of hop sourdough for bread production (RF patent No. 2363159, MPKA21D2 / 36, A21D8 / 02, publ. 08/10/2009, bull. No. 22), including the preparation of hop brewing by brewing flour hop broth with a temperature of 83-85 ° C at a ratio of 1: 2, and for the preparation of hop broth, hop cones are mixed with water at a ratio of 1:40, boiled for 45-60 minutes and filtered, at the same time a nutrient medium is prepared, for which flour or unfermented malt with water at a temperature of 83-85 ° C at a ratio of 1: 2, after which the hop brew and a nutrient medium are cooled to a temperature of 27-30 ° C, mixed in a 1: 1 ratio and fermented for 60-72 hours with obtaining sourdough, and fermentation is carried out for wheat breads until the acidity of the leaven is 9-11 ° H, and fermentation for rye breads is carried out until the acidity of the leaven is 12-14 ° N.

The disadvantage is the low degree of hop extraction when preparing an aqueous decoction of hops.

The technical task is to create a method for the preparation of hop starter culture, which improves the quality of the starter culture.

The problem is solved in a method for the production of hop sourdough for making bread, characterized by the preparation of hop sourdough by brewing flour with a hop extract containing hop cones and boiling water at a ratio of 1: 100, including straining, dividing the brew into two parts at a ratio of 2: 3, and in the second part of the flour is added to the mass of the leaven at a ratio of 1: 5, and the first part is brought to a boil and the second part is poured with boiling water from the first, cooled to 70 ° C and flour is added to the resulting leaven at a ratio of 1:56, then cooled to 40 ° C and add the same amount of flour, cover the fresh sourdough with a towel and put in a thermostat with a temperature of 30-35 ° C for 48 hours, after which top dressing is done by adding flour and water at a temperature of 33-35 ° C at a ratio of 1: 1.

The technical result of the invention consists in improving the quality of semi-finished products by increasing their nutritional value, increasing the storage time of finished products, reducing production areas when preparing the starter culture.

The method for the production of hop starter culture for the preparation of bakery products is illustrated by the following examples.

Example 1 (wheat leaven)

A sourdough is prepared from 150 g of wheat flour of the first grade and 150 g of water. The sourdough is fermented and fed every 24 hours until the lift is less than 30 minutes.

Then the dough is kneaded at a temperature of 28-29 ° C at the following ratio of recipe components, g per 1000 g of flour:

baking wheat flour of the first grade - 226.0

sourdough - 179.0

table salt - 3.9,

water - based on the moisture content of the dough 45%

The dough is fermented for 90 minutes, cut, proofed and baked for 25 minutes at a temperature of 220 ° C.

Example 2

A starter culture is prepared from 80 g of wheat bakery flour of the first grade, 5 g of hop cones and water. The sourdough is fermented and fed every 48 hours until the lift is less than 30 minutes.

Then the dough is kneaded with a temperature of 28-29 ° C at the following ratio of recipe components, g per 1000 g of flour:

baking wheat flour of the first grade - 226.0

sourdough - 179.0

table salt - 3.9

water - based on the moisture content of the dough 45%

The dough is fermented for 90 minutes, cut, proofed and baked for 25 minutes at a temperature of 220 ° C.

Organoleptic, physicochemical indicators of the quality of the starter culture are presented in the table.

The proposed "Method for the production of hop sourdough for the preparation of bakery products" allows:

- to reduce the content of extraneous (not participating in fermentation) microorganisms in the bakery product due to the increased acidity of the leaven;

- to increase the storage duration of finished bakery products;

Table

The name of indicators Analysis data by example Wheat
leaven Hop
leaven Organoleptic indicators Appearance: Homogeneous liquid mass Homogeneous, liquid mass Taste and smell Sour milk, no foreign aftertastes, sour smell Sour taste, without foreign aftertastes, sour smell typical of leavens Colour Light brown Dark brown physical and chemical indicators Mass fraction of moisture,%, no more 85.4 77.2 Acidity, hail 11.6 12.8 Lifting force, min 24 27

Claims (1)

A method for the production of hop starter culture for the preparation of bakery products, characterized by the preparation of hop brew by brewing flour with hop extract containing hop cones and boiling water at a ratio of 1: 100, including straining, dividing the brew into two parts at a ratio of 2: 3, and flour is added to the second part at a ratio of 1: 5, and the first part is brought to a boil and the second part is poured with boiling water from the first, cooled to 70 ° C and flour is added to the resulting sourdough at a ratio of 1:56, then cooled to 40 ° C and the same amount of flour is added , cover the fresh starter culture with a towel and put it in a thermostat with a temperature of 30-35 ° C for 48 hours, after which top dressing is done by adding flour and water at a temperature of 33-35 ° C at a 1: 1 ratio.