RU95101174A - Acidifying addition for bread and method of its preparing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: acidifying addition has, %: rye flour and citric food acid at amount 22-24 and, additionally, dry curd whey 9-11; fermented rye malt 19-21; rye or barley malt flour 28-32 or enzyme preparation "Amylorizin PIOX" 0.5-1.5 of total addition mass. At the first stage rye flour 12-17% is mixed with the fermented rye malt (ground) 19-21% and malt flour 28-32% for 8-10 min; at the second stage dry curd whey 9-11% and food citric acid 22-24% were added to the prepared mixture and stirred for 8-10 min. Prepared acidifying addition is packaged. Preparing the acidifying addition with "Amylorizin PIOX" instead of malt flour is carried out for three stages. The first: rye flour 42.5-49.3% is mixed with fermented rye malt 19-21% of total addition mass is mixed for 8-10 min; the second: enzyme preparation "Amylorizin PIOX" 0.5-1.5% of total addition mass is added to the prepared mixture and stirred for 5-7 min; the third: dry curd whey 9-11%, food citric acid 22-24% of total addition mass were added to the prepared mixture and stirred for 8-10 min up to homogeneous state and packaged. Acidifying addition is used at amount 2.5-3.0% at dough mixing instead of conventional biological leaven. Pressed baker's yeast at dose 1.2-1.5% of flour mass is used for dough raising simultaneously with addition. Dough fermentation is carried out for 40-60 min and dough blank keeping for 35-60 min followed by baking by usual method. EFFECT: improved method of preparing, accelerated bread baking, enhanced bread quality..

Claims (1)

The invention relates to the field of food industry, in particular to the composition and method of preparing an acidifying additive of loose consistency for the accelerated preparation of bread from rye and a mixture of rye and wheat flour of high nutritional value, with a full taste, aroma and delayed staling during storage within the implementation period. This goal was achieved by introducing into the composition of an acidifying additive containing rye flour (wallpaper or peeled) and edible citric acid in an amount of 22 ^o C 24%, additional whey milk curd 9.0 - 11.0%, fermented rye malt 19, 0 ^o C 21.0%, malt flour (rye or barley) 28.0 ^o C 32.0% or the enzyme preparation Amilorizin P10X 0.5 ^o C 1.5% of the total weight of the additive. Obtaining an acidifying additive for bread is carried out in stages. When preparing an additive with malt flour, at the first stage, rye flour 12 - 17% is mixed for 8 - 10 minutes with fermented (ground) rye malt 19 - 21% and 28 - 32% malt, and at the second stage, whey is added to the resulting mixture dry milk curd 9–11%, citric acid 22–24% of the total weight of the additive and continue mixing for 8 to 10 minutes, then the acidifying additive is packaged and packaged in paper or fabric bags with a plastic liner. The preparation of acidifying additives with amylorizine P10X instead of malt flour is carried out in three stages: at the first stage, 42.5 - 49.3% rye flour is mixed with fermented rye malt 19 - 21% of the total weight of the additive for 8 - 10 minutes. On the second, the enzyme preparation Amilorizin P10X is added to the resulting mixture, 0.5-1.5% of the total weight of the additive and mixed for 5-7 minutes, and on the third, whey curd milk is added to the resulting mixture 9-11% food citric acid 22 - 24% of the total weight of the additive is mixed for 8 to 10 minutes until smooth, then packaged and packaged in paper or fabric bags with a plastic liner. An acidifying additive is used when mixing dough in an amount of 2.5 - 3.0% instead of traditional biological sourdough, and pressed baking yeast in a dosage of 1.2 - 1.5% by weight of flour is used simultaneously to loosen the dough. Fermentation of the dough is carried out for 40-60 minutes, proofing of the dough pieces for 35-60 minutes, baking in the usual way, depending on the ratio of rye and wheat flour dough mass to the dough pieces and design features of the proofing and baking equipment.