SU1105167A1 - Method of producing liquid yeast for baking rye bread - Google Patents

Abstract

METHOD OF MANUFACTURING LIQUID FERMENT 1.1 FOR PREPARING Rye BREAD, which includes a production cycle involving the mixing of flour and water with the introduction of yeast and lactic acid bacteria, vyzhrazhivanie mixture, and the production cycle, which consists in adding to the mixture of nutrient medium consisting of rye i rye meat and rye milk. characterized in that, in order to increase the quality of the finished bread, reduce fermentation time and rye flour costs, nutrient medium is additionally introduced into molasses, while rye flour, molasses and water are taken into a stinging

Description

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ABOUT)

The invention relates to the baking industry, in particular, to the technology for the production of liquid sourdough for making rye bread. A known method of producing liquid sourdough for making bread from rye flour, which is prepared using flour brewing lj. The disadvantage of this method is the duration of the technological process, a significant consumption of the main raw material - flour. There is also known a method for producing liquid sourdough for preparing rye bread, including once a vodka cycle, which involves mixing flour and water with the introduction of doughs and lactic acid bacteria, fermentation mixed the production cycle, which consists of adding a nutrient medium consisting of rye flour to the mixture and water 2j. The disadvantage of this method is the low quality of the finished bread, the significant consumption of the main raw material - flour, the inferior composition of the nutritional mixture. The purpose of the invention is to improve the quality of the finished bread, reducing the fermentation time and the cost of rye flour. The goal is to achieve that According to the method of producing liquid sourdough for preparing rye bread, which includes a distribution cycle, mixing flour and water with the introduction of yeast and lactic acid bacteria, fermentation of the mixture, and the production cycle consisting of adding nutrient medium to the mixture consisting of rye flour and water, molasses is additionally introduced into the nutrient medium; rye flour, molasses and water are taken in a ratio of (11.5: 4: 84.5 (12: 3: 85). In the leavened liquid, yeast fungi Saccharomyce and lactic acid bacteria. The coexistence of yeast and lactic acid bacteria in this nutrient medium is characterized by a symbiotic interaction of some microorganisms with others. The active interaction depends on the composition of nutrient media |) 1. A mixture of beet sugar production of molasses, flour, and water is used in the production cycle of 1671 to cultivate these microorganisms. As a result, the speed of reproduction of microorganisms is increased, the process of alcohol and lactic acid fermentation is intensified due to the rapid increase in the enzymatic activity of microorganisms. In tab. Figure 1 shows the effect of a selected ratio of components on the quality indicators of the starter. Ratio; components in experiment 3: 11.5: 4: 84.5 - 12: 3: 85 is optimal because it allows yeast cells and lactic acid1.1 bacteria and m to be actively developed in symbiosis. This is due to a good ratio in the fermenting of water, molasses components: sugars, amino acids, biotin, aneurine, etc., and components of torn flour: glucose, maltose, amino acids, mineral substances, etc. In experiment 5, where a mixture of water and molasses is used , the process of vital activity of ferment microorganisms is sharply slowed down. The production method of the liquid ferment is carried out in the following manner. The distribution cycle is carried out using flour as the main raw material. In this case, the yeast Saecharomvces cerevisia, fe-1 and the lactic acid bacteria Lactobacillus brevis-1, Lactobacillus casei-26, Lactobacillus plantorurn-30, Lactobacillus ferraenti-34 are sown. The fermentation temperature is maintained at 29-30 ° C. The amount of leaven taken up to the required volume is increased by adding an equal amount of the nutritional mixture consisting of flour and water in ratios 29:71. The starter acidity before each refreshment for wallpaper rye flour is 11-13, for peeled - 10-12 degrees. The production cycle of the preparation of the starter in the proposed method differs from the known one and is carried out with the help of a special nutrient medium consisting of sugar beet molasses, peeled rye flour or wallpaper and water in the ratio 4: 11.5: 84.5 or 3:12:85. Liquid starter leads continuously. Every 2.5-3.0 hours a half is taken and the same Kojni4e is added to the indicated nutrient mixture. The ferment humidity is 87-87.5%, the starter temperature is 31-32 ° C, the quenching capacity before sampling is 11-12 degrees, the lift force is 25-30 minutes. In tab. 2. shows the recipe and technological mode of preparation of liquid starter culture in the production cycle according to the known and proposed methods, as well as given the physicochemical indicators of the quality of the bread obtained from these starters. In terms of organoleptic characteristics, the quality of bread cooked in liquid sourdoughs according to the proposed method corresponded to all indicators of GOST and the bread prepared according to a known method. As can be seen from the table. 2, in a known method, flour consumption is 14.5 kg, and the amount of flour per 100 kg of ferment is 29 kg. In the proposed method, the flour consumption for the renewal of the ferment is 5.75 kg, and in the 100 ferment it contains 11.5 kg. Thus, shaving the proposed method allows to reduce the consumption of flour in the production cycle of the preparation of the starter culture (based on 100 kg of starter culture) by 17.5 kg or 39.65%. The recipe and technological parameters of dough preparation on liquid sourdough according to the known and proposed methods are given in table. When making dough from a mixture of different varieties of rye and wheat flour, additional raw materials (sugar, molasses, etc.) are added according to the recipe for a particular type of bread. Using the proposed method will simplify the process of preparing liquid starter culture by reducing the duration of one fermentation cycle, reducing the number of staff, reducing the number of starter vats and losses, reducing energy, water and overhead costs. The economic effect per year will consist of the replacement of 400-500 thousand tons of first-class grain by the waste of sugar-beet production of molasses of autumn sugar production from beets. Table 1

29: 0-7128-303,5-4,5

22.4: U76.6-21.5: 2: 76.531-323.5-4.0

12: 3: 85-11,5: 4: 84,531-322,5-3,0

10.2: 5: 84.8-9.3: 6: 84.731-324.5-5.5

0: 16.7: 83,331-3210

11-1325-35

11-1229-35

11-1225-30

11-1225-35

Not reached

table 2

Claims (1)

METHOD FOR PRODUCING LIQUID STEEL FOR PREPARATION OF RYE BREAD, including a breading cycle, which involves mixing flour and water with the introduction of yeast and lactic acid bacteria, fermenting the mixture, and the production cycle, which consists in adding to the mixture a nutrient medium consisting of rye> flour and water, characterized in that, in order to improve the quality of the finished bread, reduce the fermentation time and costs of rye flour, the nutrient medium is additionally introduced with molasses, while rye flour, molasses and water are taken in the ratio (11.5: 4: 84.5) - (12: 3 : 85). IS ω