RU2758306C1 - Method for making yeast-free bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for making yeast-free bread includes the preparation of leaven, pregelatinized flour, bread starter, dough, its proofing and baking. The pregelatinized flour and leaven are prepared on hop water using rye flour. The bread starter is prepared on the basis of pregelatinized flour and leaven using wheat flour of the 1st grade. The dough is kneaded on the bread starter using top grade wheat flour and wheat flour of the 1st grade. Hop water is prepared by boiling hops for 15-20 minutes, followed by infusing for 12 hours. For the preparation of hop water, hops and water are used in a ratio of 2:100. The initial components are used at the following ratio, kg: rye flour peeled 0.0023-0.0123, top grade wheat flour 0.046-0.063, 1^st grade wheat flour 1-0.226-0.288, water 0.18-0.20, hops 0.0004-0.0005, sugar 0.0051-0.0066, salt 0.0037-0.0049, vegetable oil 0.00185-0.0028.

EFFECT: invention makes it possible to obtain environment-friendly bread that does not contain baking yeast and preservatives, has an increased quality and an extended period of freshness preservation.

1 cl, 1 ex

Description

The present invention relates to the food industry, in particular the bakery industry, and can be used in the technology of making yeast-free bread.

From the existing prior art, a method for producing rye or rye-wheat bread "Khmelevoy" (patent for invention RU 2329649, publ .: 27.07.2008 Bull. No. 21) is known, which provides for the preparation of a nutritional mixture for liquid rye sourdough, consisting of flour, water and hop extract taken in an amount of 2-4% by weight of water in the nutrient mixture. Hop extract is prepared in a one-step way from granulated hops and water in a ratio of 1:88, with aging for 90 minutes at a temperature of 100 ° C. Liquid rye sourdough is fermented and used for the production cycle. Prepare the dough, ferment it, carry out molding, proofing and baking of the finished product. The disadvantage of this method is the duration of the cooking process and labor intensity.

A method for the production of rye-wheat bread is known from the prior art (patent RU 2631328, publ. 09.21.2017 Bull. No. 27), which provides for the preparation of recipe components, dough preparation, its cutting and baking. The dough is prepared from seeded rye flour, premium wheat flour, pressed yeast, fermented yeast, intermediate product, salt, sugar and water. An intermediate product is prepared by mixing ingredients including rye flour, rye malt, caraway seeds, pouring the ingredients with water at a temperature of about 100 ° C, kneading for 20-25 minutes and infusing for 16 hours while maintaining a temperature of about 22-25 ° C. Fermented yeast is prepared from peeled rye flour, granulated hops, wheat flour 2 grade, sugar and water by first preparing hop water, adding peeled rye flour and sugar to it, stirring with your hands and infusing for 4 hours. Hop water is prepared by boiling hops in water, placed in a linen bag, and cooling to room temperature 22-25 ° C in a special barrel, then a nutrient mixture prepared by adding rye flour to water at a temperature of 95-100 ° C is added to the hop mix into the barrel peeled, stirring with a spatula, saccharification and dusting on top with wheat flour of the 2nd grade, while leaving it in a barrel for 8-10 hours without stirring, the resulting mass begins to ferment. The disadvantage of this method is the increased complexity.

Closest to the claimed technical solution is a method for preparing hop sourdough, hop sourdough and a method for preparing a bakery product on hop sourdough (patent for invention RU 2164748, publ .: 10.04.2001 Bull. No. 10). The method for preparing hop starter culture is that 45-55 g of dry hop cones are poured with water, boiled in 1 liter in a water bath for 15-20 minutes, then infused for at least 10 hours, filtered and squeezed, 250- 300 g of flour to form a mixture until sour cream is thick and leave for fermentation in a warm place for 1.5 - 2 days with periodic stirring of the mixture to enrich it with oxygen. The readiness of the starter culture is judged by the appearance of small bubbles on the surface of the mixture. The method of preparing a bakery product on this hop sourdough consists in adding grain flour and water to it, stirring the mixture, followed by adding sugar syrup and salt. The finished mixture is left for 1-1.5 hours to ripen until small bubbles form on the surface. Then, grain flour and other components corresponding to the recipe of a specific type of bakery product are added to the leaven, they are mixed to form a dough from which the products are formed, they are allowed to stand at a temperature of 30 ° C for 4-6 hours until the volume of the product doubles and the first ones are baked. 10 minutes at a temperature of 200-230 ° C, the next 30-50 minutes at a temperature of 150-170 ° C. The disadvantage of this method is the complexity of preparation, laboriousness.

The problem to be solved by the claimed invention is: the creation of environmentally friendly bread that does not contain baker's yeast and preservatives; no contraindications; improving the quality of bread, increasing the shelf life of the freshness of bread.

This problem is solved due to the fact that the method for preparing yeast-free bread includes the preparation of sourdough, brewing, dough, dough, its proofing and baking, the brewing and sourdough are prepared in hop water prepared by boiling hops for 15-20 minutes, the dough is prepared on the basis of brews and sourdoughs, while the consumption of raw materials per one loaf of bread is as follows:

Peeled rye flour 0.0023-0.0123 kg Wheat flour, premium 0.046-0.063 kg Wheat flour 1 grade 0.226-0.288 kg Water 0.18-0.20 kg Hop 0.0004-0.0005 kg Sugar 0.0051-0.0066 kg Salt 0.0037-0.0049 kg Vegetable oil 0.00185-0.0028 kg

The technical result is to obtain bread without yeast and preservatives.

The method for preparing yeast-free bread includes the preparation of sourdough, brew, dough, dough and its proofing and baking, while the brew and sourdough are prepared with hop water.

Hop water is prepared as follows. A linen bag with granulated hops is added to boiling water, followed by boiling for 15-20 minutes. Then the water is infused for 12 hours. The water should be deep red. This uses a hop: water ratio of 2: 100. To prepare the sourdough, use half of the present hop water.

Water is added to the hop water remaining after selection for sourdough in a 1: 1 ratio and boiled for 15-20 minutes. Next, 1/10 of the hop water is taken for brewing, and water is added again, boiled and insisted until the next day. After two or three boiling times, replace the hop pellet bag with a new one.

The sourdough is prepared as follows. To the ripe yeast-free dough (the remainder of the yeast-free dough from the previous day), add sugar, peeled rye flour, hop water at a temperature of 20-25 degrees and stir with your hands (or at a slow speed of the kneader) until the consistency of thick sour cream. The resulting mixture is covered with a cotton cloth and left to ferment for 9-10 hours in a warm room at a temperature of 25 degrees. The sourdough is ready when it starts to smell like apple cider vinegar. (if the smell of mash, then it has stood - to be disposed of).

For the preparation of 1 kg of starter culture is taken:

0.052-0.058 kg of ripe dough,

0.011-0.023 kg of sugar,

0.290-0.350 kg of peeled rye flour,

0.500-0.580 kg of hop water.

The next step is to prepare the tea leaves. For this, peeled rye flour is brewed (poured with boiling water of hop water). When the bowl moves, boiling hop water is added in a thin stream and stirred by hand until a thick consistency is obtained (like plasticine or thick paste). Cool to a temperature of 30-40 degrees and can be used.

To prepare 1 kg of tea leaves, take:

0.50-0.83 kg of hop water,

0.167-0.33 kg of peeled rye flour.

Then they prepare the dough. To do this, mix 1 grade wheat flour, water at a temperature of 30-40 degrees, leaven, tea leaves, ripe dough. Knead until mushy either by hand, or at the lowest speed of the kneader. Cover with a cotton cloth and ferment in a warm room at a temperature of 25 degrees for 12-14 hours.

Dough is considered ready when its volume increases by about 2 times. A carpet of even medium and large bubbles forms on the surface, there is no mash smell, if there is a mash smell, then the dough has stood and must be disposed of.

To prepare 1kg of dough, take:

0.369-0.425 kg of wheat flour of the 1st grade,

0.348-0.462 kg of water,

0.099-0.139 kg of starter culture,

0.034-0.052 kg of tea leaves,

0.026-0.035 kg of ripe dough.

Next, prepare the dough. To do this, warm water at a temperature of 35-40 degrees, dough, salt, sugar, ripe dough are added to wheat flour of the 1st grade and the highest grade and everything is mixed (10 minutes at the first speed of the kneader and 10 minutes at the second speed of the kneader), cover with a cotton cloth and leave in a warm room at 25 degrees for 1-1.5 hours. The dough is ready when it has doubled in volume (rose). If the dough begins to sink, then it is oversaturated and must be disposed of.

To prepare 1 kg of dough, take:

0.323-0.555 kg of wheat flour 1 grade,

0.096-0.134 kg of wheat flour, premium grade,

0.314-0.327 kg of water,

0.020-0.023 kg of ripe dough,

0.0076-0.0091 kg of salt,

0.011-0.0129 kg of sugar,

0.105-0.361 kg of sponge,

0.0039-0.0105 kg of vegetable oil.

The dough ratio in the dough may differ, but this does not affect the quality of the bread. The minimum ratio of sponge to cooked dough is 1: 9.4, the maximum is 1: 2.7.

The resulting dough by volume must correspond to 0.47-0.48 kg per piece to get 0.4 kg of baked bread.

Pieces of dough are placed in oiled molds and kept in a proofing cabinet at a temperature of 38-48 degrees for 1-1.5 hours. Then the dough is baked at a temperature of 240 degrees for 40-45 minutes.

Example.

To prepare 100 pieces of bread, we took:

For hop water:

water (boiling water) 10 Kg hop 0.200 kg

To prepare the starter culture:

ripe dough 0.450 kg sugar 0.200 kg peeled rye flour 3 Kg hop water 5 Kg

To prepare the tea leaves:

hop water (boiling water) 2 Kg peeled rye flour 1 kg

For dough:

flour of 1 grade 24.5 kg water 20 Kg leaven 8.6 kg welding 3 Kg ripe dough 2 Kg

For the test:

flour, premium 4.81-6.29 kg flour 1 grade 15.17-22.5 kg water 15.4-22.4 l dough 5.0-17.78 kg salt 0.37-0.44 kg sugar 0.510-0.605 kg ripe dough 0.961-1.110 kg vegetable oil 0.185-0.28 kg

In this case, the consumption of raw materials per one loaf of bread (packing of bread 400g) is as follows:

Peeled rye flour 0.0023-0.0123 kg Wheat flour, premium 0.046-0.063 kg Wheat flour 1 grade 0.226-0.288 kg Water 0.18-0.20 kg Hop 0.0004-0.0005 kg Sugar 0.0051-0.0066 kg Salt 0.0037-0.0049 kg Vegetable oil 0.00185-0.0028 kg

According to this method, it is possible to obtain environmentally friendly bread that does not contain baker's yeast and preservatives, without contraindications for use, with an increased shelf life of bread freshness.

Claims (2)

A method for preparing yeast-free bread, including the preparation of sourdough, brewing, dough, dough, its proofing and baking, characterized in that the brewing and sourdough is prepared in hop water using peeled rye flour, the dough is prepared on the basis of brewing and sourdough using wheat flour of the 1st grade , the dough is kneaded on a dough using premium wheat flour and wheat flour 1 grade, hop water is prepared by boiling hops for 15-20 minutes, followed by infusion for 12 hours, while hops and water are used to prepare hop water in the ratio 2: 100, and the starting components are used at the following ratio, kg: Peeled rye flour 0.0023-0.0123 Wheat flour, premium 0.046-0.063 Wheat flour 1 grade 0.226-0.288 Water 0.18-0.20 Hop 0.0004-0.0005 Sugar 0.0051-0.0066 Salt 0.0037-0.0049 Vegetable oil 0.00185-0.0028