RU2741837C1 - Wheat and rye composition for producing maltsev bread ["maltsevsky"] - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains baking first grade wheat flour, peeled rye flour, dry gluten protein (gluten), pressed baker's yeast, edible salt, vegetable oil, sugar syrup "Leipomo", "Art-Livito rye" sourdough and drinking water. The components of the composition are taken in a certain ratio.

EFFECT: invention improves taste and aroma of wheat-rye bread, increases porosity of the crumb, and expands the range.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the bakery, and can be used for the preparation of bakery products in the form of bread for daily and preventive nutrition, namely bread "Maltsevsky" with improved physical, chemical and organoleptic characteristics.

Known composition for the production of wheat-rye bread, which includes the following components (in kg per 100 kg of flour): peeled rye flour 20.00-80.00; wheat flour 80.00-20.00; pressed yeast 0.50; edible salt 1.50; water by calculation (see Collection of recipes for bread and bakery products. - M .: Agropromizdat, 1986. - P. 37. Recipe for Ukrainian bread. GOST 2077-84 "Rye bread, rye-wheat and wheat-rye. Specifications (with Amendments N 1, 2) ").

The composition of this bread includes wheat wallpaper, as a result of which the bread made according to this composition belongs to ordinary bread. It has a rough taste, low-volume and slightly loosened crumb, on the surface of which you can see fibers from wheat wallpaper and rye flour.

Also known is Russian hearth bread, which includes the main recipe components: wheat flour of the first grade, peeled rye bakery flour and pressed bakery yeast, table salt, molasses, water, drinking. The dough is prepared with different leavens in two or three stages, including using a liquid leavened leaven. The amount of flour added with sourdough for dough kneading can vary from 12 to 33%, depending on the selected technological scheme and other production conditions. The tea leaves are prepared from rye flour and water in a ratio of 1: 2.5. (Collection of technological instructions for the production of bread and bakery products. - M .: Price list, 1989 - S. 187-190, table 95).

The disadvantages of the known bread are insufficient satisfactory quality, taste and aroma of bread, a relatively low porosity of the crumb, which reduces the consumer appeal of the product.

Known composition for the production of wheat-rye bread, selected as the closest analogue, which includes the following components (in kg per 100 kg of flour): peeled rye flour 15.00, wheat flour of the second grade 85.00, pressed bakery yeast 0 , 50, edible salt 2.00, refined syrup 2.00, water by calculation (Recipe for bread "Slavyansky" GOST 2077-84 "Rye bread, rye-wheat and wheat-rye. Specifications (with Amendments N 1, 2 ) ").

The disadvantages of the known bread are insufficient satisfactory quality, taste and aroma of bread, a relatively low porosity of the crumb, which reduces the consumer appeal of the product.

A priori, rye flour bread has a high nutritional value, as it contains B vitamins, minerals and proteins that are very necessary for the body. However, making rye bread is a complicated process. Currently, it is recommended to mix rye flour with wheat flour and produce wheat-rye bread, but not simple, but voluminous, well-loosened, with uniform porosity, with elastic crumb and golden brown crust.

The problem solved by the invention is to improve the taste and aroma of wheat-rye bread, while increasing the porosity of the crumb and expanding the range.

The problem is solved due to the fact that for the production of Maltsevsky bread in a known composition containing peeled rye flour, wheat flour, pressed yeast, food salt, refined syrup and water, according to the invention, wheat flour of the first grade is used, sugar syrup is used instead of refined syrup "Leipomo", while the composition additionally contains dry gluten protein (gluten), vegetable oil, and the leaven "Art-Livito rye" is used as a baking powder. The components that make up the mixture for the production of bread "Maltsevsky" are used in the following mass ratio (according to table 1).

The use of wheat flour of the first grade, in contrast to peeled wheat flour in a known composition, in combination with peeled rye flour, sugar syrup, dry gluten protein, vegetable oil, and sourdough, makes it possible to obtain bread of improved quality. Peeled rye flour increases yeast activity. The addition of sugar syrup makes the fermentation process more intense. Replacing part of the wheat flour with dry gluten protein increases the moisture absorption capacity of the flour and increases the volume of the finished product. Adding the "Art-Livito rye" starter culture favorably affects the taste, aroma, color of the crumb and reduces its crumbling, prevents the development of mold and potato disease. The bread is of good volume, consistency, dimensional stability and good porosity. Due to peeled rye flour, the amount of fiber necessary for the body is retained in bread.

Experimentally (in the laboratory for the production of bakery products at the faculty of "Biotechnology" of the Kurgan State Agricultural Academy named after TS Maltsev) it has been established that it is the proposed ratio of the components that make up the bread that provides bread with high organoleptic characteristics and taste that differs from the known bread compositions. This expands the range of wheat-rye bread. The bread of the proposed composition has a normal volume, well loosened, with a uniform porosity and with an elastic crumb.

The set of essential features of the proposed technical solution for the composition of the mixture for the production of Maltsevsky bread differs from the prototype and does not follow explicitly from the studied level of intellectual property objects related to the baking industry. This allows us to consider that the proposed composition for the production of bread is new and has an inventive step.

The composition of the "Maltsevsky" bread presented as an invention has the following organoleptic characteristics:

Shape - rounded; surface - rough; color - from light brown to dark brown; the state of the crumb - baked, without traces of impurities; porosity - characteristic of a product of a specific name; taste - typical for this type of product, without any foreign taste; the smell is characteristic of this type of product, without any foreign smell.

The chemical composition of 100 g of bread is as follows, g: water - 45.0; proteins - 8.3; fats - 2.0; assimilable carbohydrates - 39.7; non-digestible carbohydrates - 2.8; organic acids - 0.5; mineral substances (ash) - 1.7.

The energy value of 100 g of the product is 210 kcal (890 kJ).

Claims (2)

Composition for the production of wheat-rye bread, containing baking wheat flour of the first grade, peeled rye flour, dry gluten protein (gluten), pressed bakery yeast, edible salt, vegetable oil, sugar syrup "Leipomo", sourdough "Art-Livito rye" and drinking water with the following ratio of components, wt. %: Wheat flour of the first grade 51.25 Peeled rye flour 9.17 Dry gluten protein (gluten) 3.20 Pressed bakery yeast 1.60 Edible salt 1.28 Vegetable oil 1.28 Sugar syrup "Leipomo" 2.56 Sourdough "Art-Livito rye" 0.44 Drinking water rest