SU1438678A1 - Method of baking bread from mixture of rye and wheat meal - Google Patents

Abstract

FIELD OF THE INVENTION The invention relates to the food industry, and to the bakery industry. The aim of the invention is to improve the quality of the bread. For this, native curd milk whey is mixed with dried and crushed to 160 µm beer grain in the amount of 10-15% by weight of flour and grains in dough, the mixture is kept for 1.5-2.0 hours. Then rye and wheat flour, yeast, salt and knead the dough, which is subjected to fermentation, separation, rasstoyke and vsechechke. 2 tab.

Description

The invention relates to the food industry, namely, to the bakery industry.

The purpose of the invention is to improve ka. of bread.

Example, Dough is prepared according to the recipe, percentages by weight of flour and; grains: rye flour peeled 50;

wheat flour) 40, beer pellet u; (dried to a moisture content of 10% and crushed to particles with a size of up to 160 microns) 10; pressed baker's yeast 3.0; salt 1.5 and native curd whey 61, .15

The dredge is mixed into the milk shredding with a 40 ° C teat, the components are mixed and the mixture is kept for 1.5 hours. Then the remaining recipe components are added to the aged mixture, the dough is kneaded and left for fermentation. After fermentation, the dough is cut, baked and baked.

The dough prepared according to the method described above has a water absorption capacity of 2% higher than the dough prepared in a known manner. The quality of bread improves: it increases When using the pellet in an amount less than 10 or more than 15%, with whey less than 1.5 or more than 2 hours and the use of fractions of grains with particles larger than 160 µm cannot improve the quality of the bread (data in Tables 1 and 2).

In tab. J shows the data when using PD with particle sizes up to 160 microns, in table. 2 - up to 200 microns. In addition, Table 1 shows the chemical composition per 100 g of bread, which does not change depending on the size and time of standing.

As can be seen from the data table. 1 and 2, the water-absorbing ability of the test-containing beer pellet with a particle size of up to 160 µm increases with the dosage and increases the soak time of the beer pellet in whey, from 54 to 60%. The same regularity is observed when the pellet is crushed to a particle size of 0-200 µm, however, the absolute values of the water absorption capacity are lower (53-58%). Paibol's specific volume (up to 3.19 cm / g pro-zo ™ volume has bread with use) When performing the method using brewer's grain (PD) in an amount of less than 10 or more than 15%, the blending of its mixture with whey less than 1.5 or more than 2 hours and the use of factional grains with particles larger than 160 µm cannot improve the quality of the bread (data in Tables 1 and 2).

In tab. J shows the data when using PD with particle sizes up to 160 microns, in table. 2 - up to 200 microns. In addition, Table 1 shows the chemical composition per 100 g of bread, which does not change depending on the size and time of standing.

As can be seen from the data table. 1 and 2, the water-absorbing ability of the test-containing beer pellet with a particle size of up to 160 µm increases with the dosage and increases the soak time of the beer pellet in whey, from 54 to 60%. The same regularity is observed when the pellet is crushed to a particle size of 0-200 µm, however, the absolute values of the water absorption capacity are lower (53-58%). Paibol

tiv 2.68 cm / g for bread prepared in a known manner), dimensional stability (L: D increases to 0.41 vs 0.36), compressibility of quiche mills (by increasing the grain size of particles up to 160 μm with its dosage 10-15% and keeping the mixture of grains and whey, 0 hours: 3.19chips up to 50 units of a penetrometer, c, 3.24 and 3.20-3.26 cm / g, corresponding to 37 units,

Example 2. The preparation of dough and bread is carried out as shown in example 1, only using beer pellets with a moisture content of 10% in a quantity of 12 ± 5%; | wheat flour 37.5%, whey with a temperature of 50 C, and the mixture of whey and grains stand 1.75 hours

but. At the same time, the bread has the best indicators of dimensional stability and elasticity.

Improving the quality of bread is achieved due to the fact that the fiber of beer grains in an acidic medium, which is created by milk whey, swells faster and to a greater extent than in water, while reaching

The specific volume of bread increases up to 45 fiber plucking, which contributes to

3.28 cm / g; N: D - up to 0.44j compressibility m quiche up to 58 units. penetrometer; water-absorbing ability of the test - by 2%.

Example 3. The preparation of dough and bread is carried out as shown in example 1, only the brewer's grain is used in an amount of 15%, wheat flour - 35%, and the mixture of whey and grains is kept for 2 hours.

The specific volume of bread increases to 3.26, N: D - to 0.44, compressibility of quiche - up to 58 units of a penetrometer.

50

55

improvement of the structural and mechanical properties of bread mishpas.

In addition, the water absorption capacity of the pellet in an acidic environment increases by 155-2.0% compared with its absorption capacity when kept in water, which increases the water absorption capacity of the test, resulting in an increase in the amount of free water in the bread, which is longer Bread storage is fresh.

grains with particle sizes up to 160 µm with a dosage of 10-15% and a time of keeping the mixture of grains and whey, 0 h: 3.19. At the same time, the bread has the best indicators of dimensional stability and elasticity.

Improving the quality of the bread is achieved due to the fact that the fiber of the brewer's grain in the acidic medium, which is created by milk whey, swells faster and to a greater extent than in water, while reaching 0

five

improvement of the structural and mechanical properties of bread mishpas.

In addition, the water absorbing ability of the pellet in an acidic environment increases by 155-2.0% compared to its capacity to soak when held in water, which increases the water absorption capacity of the test, resulting in an increase in the amount of free water in the bread, more efficiently long storage of fresh bread.

31A.38673 5

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Claims (1)

Mixing the brewer's grain with the milk formula with the inventive whey and holding it down. The method of producing bread from omei mixture B for 1.5-2.0 hours reduces the a-si of rye and wheat flour; the crushed grain 3-4 times due to the dried and crushed whey acidity of whey acidity (the target, the liquid component, the yeast and the pH in this case becomes equal to 4.0-salt, differing in that ). As a result of a decrease in autolay, in order to improve the quality of the baking activity of the beer enzymes of 10b, a fraction of the brewer's grains of the pellet is increased, the dimensional stability is increased to a particle size of up to 160 µm, the cube (H: D ratio) diameter), structure-native curd whey-serum-mechanical and organoleptic is improved, and before kneading dough, the grains in the properties of bread quiche, due to 1–15 the amount of 10-15% of the flour weight and no amount of dextrins in it, laugh jc serum is sewn and its color is sewn. The mixture is kept for 1.5-2.0 hours  Table I Indicators Known method Dough Water absorption ability,% Bread Specific volume, cMVl g Form stability (N: .D) Compressibility m quiche, units penetrometer Chemical composition per 100 g of bread Cellulose g Mineral substances, u: potassium calcium phosphorus magnesium iron Copper Vitamins, kg: 53 54 55 58 59 54 55 58 2.68 2, 90 3.10 3.15 3.12 3.03 3.19 3.24 0.36 0.38 0.43 0.43 0.40 0.36 0.41 0.44 374649 50 47 475056 I 1.18 1.65 1.75 2.33 2.45 159.1 171.0 170.0 161.9 160.6 29.9 46.8 46.6 45.5 45.5 47.3 141.0 135.0 134.1 47.5 40, 4 40.2 37.7 37.3 3.1 2.43 2.43 2.49 2.49 0.030 0.035 0.037 0.050 0.053 Soaking time, h, when the number of PD, X 1.5 one 9 T 10 15 169 I 10 T 58 59 54 55 58 Indicator Iavess the way 14386786 Continuation of table 1 Time soaked h, with the number of PD,% I 1.5 9 T 10 I 15 I 169 I 10 TlS I  BI 6.22 0.22 0.22 0.21 0.20 0.09 0.13 0.13 0.12 0.12 By azatsh .iJftd Continuation of table 1 Soaking time, h, when the number of PD,% 220 sixteen 9 TlO Tl5 16 9 TlO G | 5 T 6 Dough Water absorption of the lion's way, X Xn "b  volume, g Form resistance (N: D) Name. m kta, unit "penetrometer Chemical composition per 100 g of bread Cellulose g Mineral substances, u: potassium . calcium. phosphorus    -. magician | A iron copper Vitamins, Mg: B, .r. 59 55565960 55 56 59 60 3.18 3,013,203,263,18 3,00 3,15 3,20 3,05 0.40 0.380.420.440.39 0.38 0.39 0.40 0.41 5 48535849 47. 49 50 51 e PD 1.5 Table 2 .,. Soaking time, h, with the number of PU, Z Indicators I 1.5 9 0 G 15 I 16 9 I 10 I 15 G 16 Dough Water absorption ability,% 53 55 57 57 54 56 58 58 Bread Specific volume, 2.81 2.90 2.91 3.00 3.01 3.10 3.10 3.02 Dimensional stability (N: D) 0.36 0.37 0.40 0.39 0.37 0.41 0.41 0.39 Compressibility m quiche, units, piemetrometer 4749494849. .495150 I Continuation of table 2 Time emachivani, h, when the number of PD,% Indicators  22.5 9 I 10 G 15 G 169 10 G | 5 MB Dough Water absorption ability,% 54555858 5455 58 58 Bread Specific Volume, g 3.02 3.11 3.13 3.04 3.00 3.08, 09 3.03 Back stability (N: D) 0.38 0.42 0.43 0.40 0.38 0.40 0.41 0.39 Compressibility m quiche, units penetrometer46 494948 4648 49 48 Compiled by G.Dremucheva. Editor E.PappTehred L.Serdyukova. Corrector V.Girn to. Order 5984/3 Circulation 361 Subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Project, 4