RU2782210C1 - Method for making bread with reindeer moss - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of bakery products intended for preventive nutrition. The method for making bread with reindeer moss includes obtaining autolyse, dough, kneading dough, its cutting-back, proofing, molding and baking, while water, rye flour and wheat baking flour, dry yeast, Dark Sauer starter, autolyse, sunflower oil, sugar, salt, ultrafine powdered reindeer moss are used as ingredients for the dough. Moreover, the prescription ingredients are used in the following quantities, kg: water 56.06, rye flour 70.00, wheat flour 30.00, dry yeast 1.80, autolyse 51.00, Dark Sauer starter 3.50, sunflower oil 1.40, sugar 15.00, salt 1.80, ultrafine powdered reindeer moss 0.20. At the same time, the dough is prepared in an accelerated way, the autolyse is prepared from water, coriander and a mixture of “Viennese malt”, steeping is carried out at a semi-finished product temperature of 80-85°C, the duration of fermentation is carried out for 60-120 minutes. Moreover, the prescription ingredients are used in the following amount, kg: water 34.00, coriander 2.00, “Viennese malt” mixture - 15.00.

EFFECT: invention makes it possible to obtain preventive bread of improved quality with increased nutritional value and increased shelf life.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the production of bakery products intended for preventive nutrition.

A known method for the production of bread using Cetraria islandica lichen powder, intended for preventive nutrition according to patent No. 2362304 (A21D2/36, publ. 26.12.2007, BI No. 21). The method includes preparation of a dough from a composition containing flour, water, salt, yeast and Cetraria islandica lichen powder with a particle size of 10.0-1000.0 μm. Lichen powder is introduced into flour in the amount of 1-3% by weight of flour, while the biological and nutritional value of bread increases, and its shelf life also increases.

The disadvantage is that this method requires a large proportion of Cetraria islandica lichen powder in the amount of 1-3% by weight of flour, which is more expensive in terms of raw materials, as well as another less technologically advanced method of preparing lichen powder.

Closest to the proposed invention is a method for improving the quality and maintaining the freshness of bakery products according to patent No. 2466542 (A21D15/00, publ. 20.11.2012, BI No. 32). The method is characterized by the fact that the powder of Cladonia or Cetraria islandica lichen thalli is added to the composition of flour for baking bakery products in an amount of 0.2-0.5% by weight of flour with a particle size of 10-1000 nm, obtained by mechanochemical processing of dried raw materials in a ball mill without the participation of solvents at a speed of 1200-1500 rpm for 1-2 minutes.

The disadvantage is that this invention is a way to increase the value of products, which describes the general characteristics of improving the organoleptic and physico-chemical properties of bakery products by adding a certain amount of mechanically activated preparation "YAGEL-T" to flour, without describing a specific method for preparing the final product, determining composition of the test, description of the technological process.

The objective of this invention is to expand the range of bakery products with dietary and prophylactic purposes.

EFFECT: obtaining bakery products for prophylactic purposes of improved quality with increased nutritional value and increased shelf life due to the use of the properties of a biologically active component - mechanochemically activated reindeer moss.

The technical result is achieved by the fact that in the method of making bread with reindeer moss, including the preparation of tea leaves, dough, dough kneading, kneading, proofing, shaping and baking, water, peeled rye flour and baking wheat flour, dry yeast, sourdough are used as ingredients for the dough. "Dark Sauer", ultrafine powdered reindeer moss, sunflower oil, sugar, salt, and prescription ingredients are used in the following quantity, kg:

Water 56.06 Peeled rye flour 70.00 Baking wheat flour 30.00 Dry yeast 1.80 Welding 51.00 Sourdough "Dark Sauer" 3.50 Sunflower oil 1.40 Sugar 15.00 Salt 1.80 Yagel powdered ultrafine 0.20

at the same time, the dough is prepared in an accelerated way, the tea leaves are prepared from water, coriander and the Vienna Malt mixture, the brewing is carried out at a semi-finished product temperature of 80-85 ° C, the fermentation time is carried out for 60-120 minutes, and the recipe ingredients are used in the following quantity, kg :

Water 34.00 Coriander 2.00 Blend "Viennese malt" 15.00

Sourdough "Dark Sauer" consists of: rye flour, partially fried, water, initial sourdough based on pure cultures of lactic acid bacteria, acidity regulator (acetic acid). Natural, liquid, concentrated, aromatic multi-phase starter improver. For the production of rye and rye-wheat bread. Allows you to cook fragrant rye-wheat bread with a traditional taste and aroma in an accelerated way in 2.5-3 hours.

The mixture "Viennese malt" consists of dry fermented rye malt, ground. It is used to improve the taste properties of bakery products.

The method is carried out as follows.

The brew is prepared by mixing 34 kg of water, 2 kg of coriander and 15 kg of Vienna Malt. Then the dough is prepared in an accelerated way. To do this, to prepare the dough, bulk components - peeled rye flour 70 kg and baking wheat flour 30 kg, salt 1.8 kg, sugar 15 kg, powdered ultrafine moss 0.2 kg - are sifted and water 56.06 kg, sunflower oil are added to them 1.4, sourdough "Dark Sauer" 3.5 kg, dry yeast 1.8 in accordance with the recipe, the mixture is thoroughly mixed until a homogeneous mass is formed, left for fermentation and dough formation. The dough is kneaded in 2-speed spiral machines: 7 minutes at the first speed, then 5 minutes at the second speed. Then make a punch. From the resulting dough, dough pieces are formed, which are sent for proofing. Proofing is carried out in a proofer for 60-120 minutes at a temperature of 36-38°C and a relative humidity of 70-80%, and then baked at a temperature of 200-220°C with steam for 20-30 minutes. Ready bread is cooled.

The recipe for 100 kg of flour and the dough preparation mode are shown in Table 1.

Table 1

Recipe and mode Welding Dough cutting Water 34.00 56.06 - Dry yeast - 1.80 - Sourdough "Dark Sauer" - 3.50 - Coriander 2.00 - - Sunflower oil - 1.40 - Baking wheat flour 1 s. - 30.00 - Peeled rye flour - 70.00 - Sugar - 15.00 - Blend "Viennese malt" 15.00 - - Food salt - 1.80 - Yagel powdered ultrafine - 0.20 - Welding - 51.00 - Dough - - 230.76 Semi-finished product moisture content, % 68-72 45-46.5 Initial temperature, °С 80-85 26-27.5 Fermentation duration, min 60-120 45-60 Acidity final, hail. 3.5-4.5

Example 1

The prepared components of the recipe (water, coriander and the Vienna Malt mixture) were dosed in accordance with the recipe (Table 1) and the tea was prepared. The moisture content of the semi-finished product was 68%, the initial temperature was 80°C, and the brewing time was 60 minutes.

Then the dough was prepared in an accelerated way. The components of the recipe (water, peeled rye flour and baking wheat flour, dry yeast, Dark Sauer sourdough, ultrafine moss powder, tea leaves, sunflower oil, sugar, salt) were loaded into the dough mixer, which were dosed in accordance with the recipe (Table 1) and the dough was kneaded with a moisture content of the semi-finished product of 45%, an initial temperature of 26 ° C and a fermentation time of 45 minutes until a well-mixed homogeneous mass was obtained in two-speed spiral machines: kneading for 7 minutes at the first speed, then 5 minutes at the second speed.

The kneaded dough was sent for cutting, the division of the dough into pieces of the established mass was carried out by a dough divider or manually. The molding of dough pieces was carried out using a dough rounder and a dough moulder. The established mass of a piece of dough 350-355 g was calculated based on the mass of the finished product, taking into account the values of the bake and shrinkage of the enterprise. Formed semi-finished products were placed in a proofer for proofing for 60 minutes at a temperature of 36°C and a relative humidity of 70%. The bread was baked in an oven at 200° C. with steam for 30 minutes.

Example 2

The prepared components of the recipe (water, coriander and the Vienna Malt mixture) were dosed in accordance with the recipe (Table 1) and the tea was prepared. The moisture content of the semi-finished product after welding was 72%, the initial temperature was 85°C, and the fermentation time was 120 minutes.

Then the dough was prepared in an accelerated way. The components of the recipe (water, peeled rye flour and baking wheat flour, dry yeast, Dark Sauer sourdough, ultrafine moss powder, tea leaves, sunflower oil, sugar, salt) were loaded into the dough mixer, which were dosed in accordance with the recipe (Table 1) and the dough was kneaded with a moisture content of the semi-finished product of 46.5%, an initial temperature of 27.5 ° C and a fermentation time of 60 minutes until a well-mixed homogeneous mass was obtained in two-speed spiral machines: kneading for 7 minutes at the first speed, then 5 minutes at the second speed.

The kneaded dough was sent for cutting, the division of the dough into pieces of the established mass was carried out by a dough divider or manually. The molding of dough pieces was carried out using a dough rounder and a dough moulder. The established mass of a piece of dough 350-355 g was calculated based on the mass of the finished product, taking into account the values of the bake and shrinkage of the enterprise. Formed semi-finished products were placed in a proofer for proofing for 120 minutes at a temperature of 38°C and a relative humidity of 80%. The bread was baked in an oven at 220° C. with steam for 30 minutes.

According to organoleptic indicators, bread with reindeer moss meets the requirements specified in table 2.

table 2

In terms of physical and chemical parameters, the bread meets the requirements specified in Table 3.

Table 3

The name of indicators Norm Humidity crumb, %, no more 47.00 Crumb acidity, deg., no more 4.00 Porosity, % not less 46.00 Mass fraction of sugar (in terms of dry matter),% 10.00 Note: It is allowed to increase the moisture content of products by 1% when manually cutting the dough.

Claims (4)

A method for making bread with reindeer moss, including preparation of tea leaves, dough, dough kneading, kneading, proofing, shaping and baking, as ingredients for the dough, water, peeled rye flour and baking wheat flour, dry yeast, Dark Sauer sourdough, tea leaves, sunflower oil, sugar, salt, ultrafine powdered reindeer moss, and prescription ingredients are used in the following quantity, kg: Water 56.06 Peeled rye flour 70.00 Wheat flour bakery 30.00 Dry yeast 1.80 Welding 51.00 Sourdough "Dark Sauer" 3.50 Sunflower oil 1.40 Sugar 15.00 Salt 1.80 Reindeer moss powder ultrafine 0.20 at the same time, the dough is prepared in an accelerated way, the brew is prepared from water, coriander and a mixture of "Viennese malt", brewing is carried out at a temperature of the semi-finished product of 80-85 ° C, the duration of fermentation is carried out for 60-120 minutes, and prescription ingredients are used in the following quantity, kg : Water 34.00 Coriander 2.00 Blend "Viennese malt" 15.00