RU2813327C1 - Method of producing yeast-free sourdough, as well as bakery products based on it - Google Patents

Abstract

FIELD: food industry; baking.

SUBSTANCE: invention relates to the development of bakery yeast-free sourdough for the preparation of bakery products from amaranth flour. The method of producing yeast-free sourdough is characterized by the following: the first stage is carried out as follows: amaranth flour and water are mixed in a ratio of 1:3 at a temperature of 25–30°C and the resulting mixture is kept for 23–25 hours at a temperature of 30–35°C. After this, a second stage lasting 5–7 days is carried out, at the second stage a part of the sourdough obtained at the first stage is removed, the remaining 1/4 of the sourdough is fed with a nutrient mixture of amaranth flour and water with a component ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour. The resulting dough is kept for 23–25 hours at a temperature of 30–35°C followed by repetition of the stage. Next, the third stage is carried out lasting 14–17 days, during the said stage 4/5 of the sourdough from the second stage is removed, and a nutritious mixture of amaranth flour and water is added to the remaining part at a component ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour. The resulting mixture is kept for 23–25 hours at a holding temperature of 25–35°C. After which the third stage is repeated. Upon completion of the third stage, the fourth stage is carried out. A nutrient mixture of amaranth flour and water is added to the entire volume of the sourdough at a ratio of 1:3:1, being one part of the sourdough, three parts of water and one part of amaranth flour, respectively, at a holding temperature of 30–35°C for 23–25 hours. The fourth stage is repeated for 5–7 days, after which the sourdough is ready. The method of producing a bakery product includes preparing sourdough using the above method, fermenting the dough, moulding the dough, proofing the dough pieces and baking sourdough bakery products.

EFFECT: invention makes it possible to improve the taste and beneficial properties of prepared bakery products through the use of prepared yeast-free sourdough based on amaranth flour.

2 cl, 1 tbl

Description

The invention relates to the field of food industry, in particular to baking, namely, to the development of bakery yeast-free sourdough for the preparation of bakery products from amaranth flour.

There are various methods for producing gluten-free baked goods, which are based on preparing dough from gluten-free raw materials containing a lot of starch, for example, rice and corn flour. However, baked goods obtained by known methods contain very few vitamins, macro- and microelements, and also (almost) no protein.

There is a known method for preparing sourdough, disclosed in RF patent No. 2698979, published 09/02/2019, IPC A21D 8/02, A21D 8/04, A21D 2/36, Bull. No. 25. This method includes, in the first phase of the breeding cycle, fermentation of a nutrient mixture of amaranth flour, water and a mixture of a suspension of Saccharomyces cerevisiae yeast and a suspension of an exopolysaccharide strain of lactic acid bacteria, taken in a 1:1 ratio. After which the resulting mixture is maintained until the final acidity is 11-16 degrees and the lifting force is 30-40 minutes. In the second phase, a nutrient mixture of amaranth flour and water is added to the fermented starter of the first phase and maintained until the final acidity is 11-16 degrees and lifting force is 20-40 minutes. In the third phase, the starter of the second phase is mixed with a nutrient mixture of amaranth flour and water and kept until the final acidity is 11-16 degrees and the lifting force is 20-40 minutes. The resulting starter is carried out in the production cycle with refreshment with a nutrient mixture of amaranth flour and water, followed by fermentation to a final acidity of 11-16 degrees and a lifting force of 15-30 minutes. The finished starter obtained in the production cycle was used when kneading dough, adding 25-33% of the amaranth flour to the dough when preparing gluten-free bread.

The disadvantages of this method of breeding bakery sourdough is the low quality of the resulting sourdough, namely the low quality of the flavor and aromatic qualities of the resulting bread from this sourdough, associated with the bitterness of amaranth flour in the sourdough and with the addition of a suspension of exopolysaccharide strain of lactic acid bacteria, taken in a 1:1 ratio, which do not have time take root and form a symbiosis of yeast and lactic acid bacteria. As a result, the bread tastes bitter.

In this regard, the author of the present invention was faced with the task of obtaining a sourdough that does not contain baker's yeast and biopreservatives, as well as the task of obtaining finished bakery products with stable quality and a long shelf life.

As the closest analogue, the author chose the method of preparing sourdough bread, disclosed in RF patent No. 2561525 C1, published on August 27, 2015, IPC A21D 8/02, Bull. No. 24. This method involves preparing sourdough on flour and spring water for 15-21 days in 3 phases, where each phase includes 5-7 days for rye flour, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat flour.

The disadvantage of this method of breeding amaranth starter is the low quality of the resulting product, which is associated with the simplicity of the preparation technology. Amaranth flour itself is bitter and has a corresponding bitter aroma even after the time of preparing the sourdough, namely 24 hours. It does not have time to form an acidic environment suitable for baking bread. The method of preparing sourdough includes several phases. In the first phase of the breeding cycle, a nutrient mixture of amaranth flour, water and a mixture of suspension, Saccharomyces cerevisiae yeast and suspension, an exopolysaccharide strain of lactic acid bacteria, taken in a 1:1 ratio, is fermented. In fact, the cellular populations of lactic acid bacteria and yeasts in sourdoughs are typically on the order of 108-109 and 106-107 colony forming units per gram (CFU/g), respectively. In general, the ratio of LAB to yeast is 100:1.5 or at least 100:1. Another drawback is that yeast is added in a volume of more than 2% to the initial weight of amaranth flour in the first phase and it is 17.2%. With this ratio, the fermentation process is reduced to 6 hours, while the manufacturer indicates that the first phase takes place within 16 hours. And there is a significant increase in the colony of yeast fungi. This gives a significant increase in the volume of the starter. Yeast feeds on monosaccharides and converts them into alcohol and carbon dioxide. As a result of such fermentation, a significant increase in the volume of the starter occurs, caused by its loosening by bubbles of carbon dioxide, which accumulates as a result of alcoholic fermentation. Which is more suitable for wheat bread with a strong gluten structure as in wheat flour, since during alcoholic fermentation the gluten films are stretched and drawn out from the swollen flour particles. But amaranth flour does not contain gluten, which means it cannot form a structural spongy-protein framework, which precisely affects the shape and gas-holding ability of the dough at points in the technological process, namely during proofing and baking. As a result, this bread turns out sticky and wet. The third disadvantage of this method of breeding amaranth starter is that lactic acid bacteria added in the first phase of the breeding cycle also participate in the fermentation process. They also feed on sugars, of which there is plenty in amaranth flour, but in this method of breeding the starter, the conditions for reproduction are not properly maintained. The following types of lactic acid bacteria participate in lactic acid fermentation: homofermentative bacteria (homofermentativebacteria) and heterofermentative bacteria (heterofermentativebacteria). Homofermentative bacteria thrive and multiply under conditions such as high humidity and temperatures from 21-35°C. Under these conditions, they form lactic acid, which has a rather mild sour taste. With the stated method of breeding the starter, these conditions are not met. There is a high temperature, but there is not enough humidity, due to the fact that amaranth flour contains a large amount of starch, which absorbs twice its volume of water and swells. In reality, with the specified amount of water and flour, the starter will be very dry and thick. And homofermentative bacteria will not receive the necessary conditions for reproduction. Heterofermentative bacteria, on the contrary, develop and multiply in a dry and cool environment from 10-18°C. This produces both lactic and acetic acid and gives these bacteria a more pronounced, sharp, sour taste. But this method of breeding ferment does not have suitable conditions for them either. There is a dry environment, but there is no low temperature. As a result, this method of breeding yeast leads to the development of yeast cultures mainly when alcoholic fermentation occurs. What is not suitable for amaranth flour. Since sourdough does not contain gluten and has no gluten structure. And gluten-free bread prepared on the basis of amaranth sourdough developed in this way will be sticky and very sour.

The technical result of the claimed invention is to improve the quality of finished bakery products by increasing the protein content in the sourdough used, which does not contain gluten (and pathogenic microflora) in its structure and has its own developed microflora in a symbiosis of wild yeast and lactic acid bacteria from amaranth flour, which has a positive effect on the taste qualities of finished baked goods, as well as the beneficial properties of baked goods made from such leaven.

Also, the technical result consists in expanding the range of sourdough and finished bakery products based on such sourdough in the bread and bakery products market.

The stated problem is solved, and the specified technical result is achieved due to the fact that the production of the starter is carried out in four stages as follows.

At the first stage, amaranth flour and water are mixed in a ratio of 1:3, and the mixing temperature should be 25-30°C, then the resulting mixture is kept for 23-25 hours at a temperature of 30-35°C.

At the second stage, lasting 5-7 days, part of the starter is removed from the first stage, the remaining 1/4 of the starter is fed with a nutritious mixture of amaranth flour and water with a component ratio of 1:3:1, one part of the starter, three parts of water and one part of amaranth flour , kept for 23-25 hours at a temperature of 30-35°C, followed by repeating the stage; after the second stage, the third stage is carried out.

At the third stage, lasting 14-17 days, remove 4/5 of the starter from the second stage, and add a nutritious mixture of amaranth flour and water to the remaining part with a component ratio of 1:3:1, one part of the starter, three parts of water and one part of amaranth flour, keep the resulting mixture for 23-25 hours at a holding temperature of 25-35°C, after which the third stage is repeated, upon completion of the third stage they proceed to the fourth stage of the method.

At the fourth stage, a nutrient mixture of amaranth flour and water is added to the entire volume of the starter in a ratio of 1:3, respectively, at a holding temperature of 30-35°C for 23-25 hours and the fourth stage is repeated for 5-7 days, after which the starter ready.

The method for producing yeast-free starter is as follows.

First, the first stage is carried out, in which amaranth flour and water are mixed in a ratio of 1:3, and the mixing temperature should be 25-30°C. Then the resulting mixture is kept for 23-25 hours at a temperature of 30-35°C. After this, the second stage is carried out.

The duration of the second stage is 5-7 days. At the second stage, part of the starter is removed from the first stage, the remaining 1/4 of the starter is fed with a nutrient mixture of amaranth flour and water with a component ratio of 1:3:1, one part of the starter, three parts of water and one part of amaranth flour, kept for 23- 25 hours at a temperature of 30-35°C, followed by repeating the stage. At the same time, after the second stage, there are no small lumps of flour left in the mixture, and pathogenic microflora in the sourdough disappears.

After the second stage, a third stage lasting 14-17 days is carried out, at which 4/5 of the starter is removed from the second stage, and a nutritious mixture of amaranth flour and water is added to the remaining part with a component ratio of 1: 3: 1, one part of the starter, three parts water and one part amaranth flour, keep the resulting mixture for 23-25 hours at a holding temperature of 25-35 ° C, after which the third stage is repeated. At this stage, the starter will begin to emit a pleasant nutty aroma, as fermented milk bacteria are activated and acquire a pleasant nutty smell. The starter has an acidity of 3.60 pH on the surface and inside the starter.

Upon completion of the third stage, a nutrient mixture of amaranth flour and water is added to the entire volume of the starter in a ratio of 1:3, respectively, at a holding temperature of 30-35°C for 23-25 hours and the fourth stage is repeated for 5-7 days. The starter at this stage takes on a sandy color. After all stages are completed, the starter is ready.

As a result of the above actions, on days 27-31 the sourdough is fully activated and ready for baking baked goods from it. The finished sourdough does not contain gluten and harmful pathogens according to Table 1. It contains a symbiosis of lactic acid bacteria and yeast and with this sourdough it tastes very pleasant without Bitterness is gluten-free bread, but it helps to compensate for the lack of protein in the body, which currently affects the majority of the world's population.

Table 1 – main indicators of the resulting yeast-free starter

Name of main indicators Stages of method implementation Stage 1 (mixing and aging) Beginning stage 2 (removing and feeding the starter with flour and water) Stage 2 management (feeding the starter until the pathogenic microflora disappears) Beginning stage 3 (removing and feeding the starter with flour and water) Stage 3 (repeat with removal in the second stage until a good nutty aroma appears Stage 4: preparing the starter for kneading the dough. Ready starter for kneading Acidity, pH - - - 3.6-4.10 3.6 Appearance - Violent loosening Delamination Loosening. lifting force 1-2 mm Loosening, fine bubbling Loosening, fine bubbling Loosening, fine fine bubbling Aroma bitter Unpleasant smell of rot Unpleasant smell of rot Unpleasant smell Aroma of bitterness and slight sourness From a bitter aroma to a pleasant aroma with hints of nutty scent Milky fresh almond aroma

The sourdough obtained in this way makes it possible to produce gluten-free bread, which is necessary in our time, when diagnoses of allergies and non-celiac gluten sensitivity not only in newborns, but also in the adult population are increasing every year. Gluten-free baked goods made with amaranth sourdough saturate the body with the purest gluten-free protein and help restore metabolism.

The use of a four-phase technological process with cyclical repetition of the stages of feeding the sourdough and aging, the duration of which is 27-31 days, is due to the need to achieve a certain level of acidity, which determines the taste of the finished bakery products.

In this case, the method of producing a bakery product based on the above-described yeast-free sourdough includes preparing the sourdough using the above-described method, then using the sourdough to prepare the dough, fermenting and fermenting the dough, forming the dough, proofing the dough pieces and baking sourdough bakery products.

Claims (2)

1. A method for producing yeast-free sourdough, characterized by the fact that the first stage is carried out, in which amaranth flour and water are mixed in a ratio of 1:3, and the mixing temperature should be 25-30°C, then the resulting mixture is kept for 23-25 hours at a temperature of 30-35°C, after which a second stage lasting 5-7 days is carried out, during which part of the starter obtained in the first stage is removed, the remaining ^1/4 of the starter is fed with a nutrient mixture of amaranth flour and water with a _component ratio of 1: 3:1: one part of the starter, three parts of water and one part of amaranth flour, kept for 23-25 hours at a temperature of 30-35 ° C, followed by repeating the stage, after the second stage, the third stage is carried out lasting 14-17 days, at in which ^4/5 parts of the starter are removed from the second stage, and _a nutrient mixture of amaranth flour and water is added to the remaining part at a component ratio of 1:3:1: one part of the starter, three parts of water and one part of amaranth flour, the resulting mixture is kept for 23- 25 hours at a holding temperature of 25-35°C, after which the third stage is repeated, upon completion of the third stage the fourth stage is carried out, while a nutrient mixture of amaranth flour and water is added to the entire volume of the starter in a ratio of 1: 3: 1: one part of the starter , three parts of water and one part of amaranth flour, respectively, at a holding temperature of 30-35°C for 23-25 hours and repeat the fourth stage for 5-7 days, after which the starter is ready. 2. A method for producing a bakery product based on yeast-free sourdough, including preparing the sourdough, then using the sourdough to prepare the dough, fermenting and fermenting the dough, molding the dough, proofing the dough pieces and baking sourdough bakery products, characterized by the fact that when preparing the sourdough, the first step is carried out first stage at which amaranth flour and water are mixed in a ratio of 1:3, while the mixing temperature should be 25-30°C, then the resulting mixture is kept for 23-25 hours at a temperature of 30-35°C, after which the second step is carried out a stage lasting 5-7 days, at which part of the starter is removed from the first stage, _{the remaining 1/4} ^of the starter is fed with a nutritious mixture of amaranth flour and water with a component ratio of 1: 3: 1: one part of the starter, three parts of water and one part of amaranth flour, kept for 23-25 hours at a temperature of 30-35°C, followed by repeating the stage; after the second stage, a third stage lasting 14-17 days is carried out, at which ^4/5 of the starter is removed from the second stage, and the remaining _part add a nutrient mixture of amaranth flour and water at a component ratio of 1:3:1: one part of the starter, three parts of water and one part of amaranth flour, keep the resulting mixture for 23-25 hours at a holding temperature of 25-35°C, after which the third stage is repeated, upon completion of the third stage, the fourth stage is carried out, while a nutrient mixture of amaranth flour and water is added to the entire volume of the starter in a ratio of 1:3:1: one part of the starter, three parts of water and one part of amaranth flour, respectively, at a holding temperature of 30 -35°C for 23-25 hours and repeat the fourth stage for 5-7 days, after which the starter is ready.