SU1729359A1 - Method for bread preparation of wheat and rye flours mixture - Google Patents

Abstract

Use: in the food industry, in particular in the baking industry, and can be used in the production of bread from a mixture of rye and wheat flour to improve quality, increase yield and increase the shelf life of bread. SUMMARY OF THE INVENTION: Brewing is prepared by mixing a portion of rye flour constituting 20-30% of the total weight of flour in dough, caraway and water, brewing, saccharifying and cooling the resulting mixture, fermenting it with a product containing lactic acid bacteria, and fermenting for 70 - 110 min. When mixing the components of the brewing, flax seeds can be added to it, and after the saccharification, the mixture is mixed with milk whey. A brewing of 3-8% flour is prepared by mixing it with water and the fermented starter of the previous preparation and fermentation of the resulting mass. Wheat flour provided by the recipe is added to it and the second stage of kneading is carried out. As a sugar-containing component, you can use jam and sugar, salt before mixing into the dough with a part of water provided for by the recipe and taken in an amount that provides the specific density of the salt solution, equal to 1,21 - 1,23, and pre-mix it and keep it in the resulting saline solution, 2 Cp f-crystals, 1 tab. (Ls

Description

The invention relates to the food industry, namely baking, and can be used in the production of rye-wheat bread.

Known methods of making rye-wheat bread with rye leg include preparing thick or liquid sourdough, mixing it with flour and other recipe components of the dough, its fermentation, cutting, proofing dough pieces and baking bread.

A known method for the production of bread from rye flour and its mixture with wheat, which involves the preparation of brewing, fermentation, preparation of mesophilic sourdough, kneading dough, cutting, dough and baking bread.

A known method for the production of custard rye bread, providing

preparation of brewing, thick rye sourdough with the addition of brewing to it, kneading brewed from fermented brewing and a nutritious mixture consisting of 2 hours of starter and 4 hours of fermented brewing, kneading dough, its fermentation, proofing and baking bread.

However, the known methods do not provide bread with high organoleptic and physicochemical parameters and a long shelf life.

Closest to the present invention is a method of preparing Riga bread, which involves the preparation of brewing, brewing and dough.

For cooking brewing flour, malt and cumin mix well and brew with water at a temperature of 95 - 97 ° C, which is poured in 2 to 3 doses with thorough mixing. To shorten the cooking time, it is fermented with thermophilic lactic acid bacteria. Duration fermented welding 5h.

To prepare the brew, chilled brewed to 30–32 ° C is served with ripe dough, which is placed on one side of the bowl without stirring. After 10 - 12 hours, the portion of the dough that is closest to the dough being added is stirred, and even through the H-4 hour, the entire contents of the bowl are stirred. Ready opara violently wanders, has the smell of fruit and caraway and tastes sweetish with a sour taste. If there is no ripe dough, a leaven prepared from a mixture of 3 parts of ripe wheat dough, b - 7 kg of rye wheat flour, 0.2 kg of pressed yeast, is served in the dough. Dough fermentation time 6 - 8 h.

Salt solution, heated with molasses, is added to the finished brew, and the flour is poured with stirring. The kneading is carried out until a well-mixed mass is obtained, after which the dough is left to ferment for 1.5-2.0 hours.

Cutting dough lead to a mechanized line.

Formed loaves smeared flour mash or water. Proofing dough blanks 40 - 50 min. During the proofing process in the absence of a moistened chamber, the dough pieces are moistened three times with a flour mash or water. Duration of baking is 20 - 35 minutes in an unsaturated oven at 250 - 280 ° С. It is recommended to bake the Riga bread with pre-roasting (5-7 minutes before baking at a temperature above normal at 60 - 70 ° C). When digging, the surface of the bread is smeared with starch paste or sprayed with water.

However, due to the considerable duration of dough preparation and the loss of solids, the implementation of this method reduces the yield of bread, disrupts the process stability, which leads to a decrease in quality and a decrease in the storage time of products.

The purpose of the invention is to improve the quality, increase the yield and shelf life of bread.

0 The goal is achieved by preparing the brew by mixing a portion of rye flour and cumin, brewing, saccharifying and cooling the resulting mixture, fermenting it with a product containing

5 lactic acid bacteria. The sourdough is then prepared by mixing the flour, water and the fermented sourdough of the previous preparation and fermenting the resulting mass. The brew is kneaded from fermented brewing and fermented ferment, taken in a ratio of from 20 to 30 to 3 to 8 hours, by weight of the flour contained in them, and left for fermentation. Then knead the first phase. dough from the dough, the remaining part of rye flour, yeast, sugar-containing component and salt, after the fermentation of the first phase

5 dough wheat flour is added to it, the second phase of the dough is kneaded and left for fermentation. Then the dough is subjected to cutting, rastoyke and baking.

PRI me R 1. Prepare a brew of 6.7 kg

0 whole rye flour, 13.3 l of water and 0.4 kg of cumin by mixing and brewing the mixture. The brewed mixture is left to saccharify for 70 minutes, then cooled to 48 ° C and 40 kg of fermented tea leaves containing thermophilic lactic acid bacteria are fermented and left to ferment for 70 minutes at 48 ° C.

Prepare a leaven by mixing 1.0

0 kg of rye flour, 2.5 l of water, 7.0 kg of fermented mesophilic liquid yeast of the previous preparation and 0.02 kg of yeast. The leaven is left to ferment for 70 minutes at 27 ° C.

5 Knead the brew (the amount of flour in the brew is 23 kg, 23%) from fermented brewing and fermented brewing (the ratio of flour in them is 20: 3, respectively), which ferments for 70 minutes at 28 ° C, then on

0 dough is kneaded with the first phase of the dough with the addition of 47 kg of rye flour, 5.0 kg of molasses and 1.65 kg of salt, which ferments at 28 ° C for 70 minutes. Then in the first phase add 30 kg of wheat flour, knead

5 second phase of the dough and leave to ferment for 35 minutes. Then the dough sections

They make the dough pieces and make bread.

PRI mme R 2. Prepare a brewing of 10 kg of rye flour, 20 liters of water, 0.6 kg of cumin by mixing them and brewing the mixture. The brewed mixture is left to saccharify for 120 minutes, then cooled to 48 ° C. Then, 60 kg of fermented tea leaves containing thermophilic lactic acid bacteria are fermented and left to ferment for 110 minutes at 48 ° C.

A sourdough is prepared by mixing 2.7 kg of rye flour, 6.75 liters of water, 18.7 kg of discarded liquid sourdough from the previous preparation and 0.05 kg of pressed yeast. The leaven is left to ferment for 110 minutes at 28 ° C.

The dough is mixed (the amount of flour in the dough is 38 kg, 38%) from fermented tea leaves and fermented sourdough (the ratio of flour in them is 30: 8, respectively), which ferments for 110 minutes at 29 ° C. Then, the first dough phase is mixed with a dough with 42 kg of rye flour, 7 kg of molasses and 1.5 kg of salt, which ferments at 29 ° C for 110 minutes. Then, in the first phase D6, 20 kg of wheat flour is added, the second, dough phase is kneaded and left. fermentation for 50 min.

The dough is cut, the dough pieces are served up and baked.

Example 3 The method is carried out in the same manner as in Example 1. Only when mixing the components of the brewing, 5 kg of flour and 10 are used and 5 kg of malt and 0.4 kg of flax seed are additionally added. After saccharification, the brew is mixed with 3.5 l of whey with a temperature of 18 ° C. Instead of molasses use 5.0 kg of apricot jam and 2.0 kg of sugar. G;

Jam is pre-mixed with 6.0 kg of a saturated salt solution with a density of 1.21 and after 20 minutes it is fed to the batch of the first phase of the dough together with other components,

EXAMPLE 4 The method is carried out in the same manner as in Example 2, except that when mixing the components of the brewing, 13 liters of water are used, an additional 15.0 kg of flax seed is added, instead of molasses, 10 kg of block jam and 2.0 are used. kg of sugar. After saccharification, the brew is mixed with 7 l of whey with a temperature of 20 ° C.

The jam is pre-mixed with 5.5 liters of a saturated salt solution with a density of 1.23 and after 8 hours of incubation, it is fed to the batch of the first stage of dough together with other components

5R and mep 5. The method is carried out as

the same as in example 1, except that instead of liquid yeast, a thick starter is prepared using 0.75 liters of water and 5.25 kg of yeast of the previous preparation. Dough moisture correction (up to 48%) is carried out by adding water during the second phase of the dough, taking into account the moisture content of the raw materials and semi-finished products.

Example 6. The method is carried out the same way as in example 2, only as the initial fermented sourdough is used

5 ripe dough in the amount of 7 kg.

Indicators of the quality of bread, cooked in a known manner and according to examples 1 - b, are given in the table.

Carrying out the fermentation process of boiling, fermenting and sourdough for 70–110 minutes until the acidity is 6–11 degrees, the use of fermented brewing and ferment at the ratio of flour contained in them to 20–30: 3–8 provides improved quality, increased yield and increased - the storage of bread. This implies the achievement of optimal properties of semi-finished products, the intensification of microbiological processes, the accumulation of characteristic taste and aroma-forming compounds, the change in the degree of swelling and destruction of the structural components of the flour, affecting the performance of the process, the characteristics of bread, the degree of preservation of freshness and the prevention of microbiological contamination its storage.

With the introduction of fermented brewing and fermented ferment in the ratio of flour contained in them less than 20: 3 does not accumulate the required amount

0 precursors of aromatherapy compounds, dextrins, peptized proteins, pentosans, which does not allow to achieve the optimal properties of dough and quiche of meats, improving the quality of bread, increasing its shelf life.

When adding fermented tea leaves and

5 yeast in a ratio of more than 30: 8 (by weight of flour) the dough will be too sour, m bread quiche will be dense, inelastic, the smell of bread will be sharp and sour, the yield and shelf life of bread will be reduced.

With different duration of brewing ferment, yeast and brew, t, e. less than 70 or more than 110 minutes, the properties of the semifinished products are deteriorated, which does not improve the quality of the bread, increase the yield and the shelf life of the products. Crom $

In addition, the process becomes complicated | due to the rhythm disturbance, the preparation of semi-finished products, the products will not have stable quality indicators,

It is advisable to knead and ferment the dough in two stages, ne first of which is to mix brew, yeast, sugar-containing component and leave the semi-finished product for fermentation, and in the second stage of kneading only wheat flour,

The use of rye flour, sugar-containing component, sourdough and yeast in the first batch stage, followed by fermentation of the phase ensures the formation of a semi-finished product with optimal rheological properties and a high degree of precursor content of flavoring and aromatics. The introduction of a pasta of wheat flour with the agoroy at the stage of forming a flour teolo with physical properties that not only improves the shelf life of the bread, but also improves the structure of the quiche. As a result, the volume, shape-holding capacity of bread, porosity and elasticity of quiche increase, the smell of bread increases.

In order to further increase the yield of bread, it is advisable to use jam and sugar together as sugar-containing components, to introduce flax seeds into the product formulation. In this case, the greatest effect is achieved by adding seeds to the tea leaves and mixing its components. The brewing of such a mass leads to an increase in the viscosity and the absorbing ability of the brewing, and its structure due to the swelling of the seed. The combination of the introduction of seed and flax and the mixing of brewing after its saccharification with whey additionally improves the brewing properties and, thus, not only improves the quality of the bread, but also its yield and shelf life.

Mixing jam with a salt solution with a density of 1.21 - 1.23, together with the above-mentioned methods, gives an additional effect in increasing the bread yield,

The ratio of jam and saline solution, the duration of keeping the suspension before dough kneading, which can be from 20 minutes to 7 days, does not affect the achievement of the goal. The method provides for the use of jam and saline, taken within the limits of their prescription quantity, the density of the saturated saline solution corresponds to the saturated salt solution, the use of which is adopted in baking plants.

The amount of whey, jam, sugar and salt solution due to the recipe of bread, as well as their taste and technological properties,

Mixing saccharified brewing with whey allows you to speed up the process of cooling brewing and improve its properties due to the presence of valuable biologically active components (vitamins, minerals, water-soluble proteins, etc.). This subsequently increases the activity of the tea microflora during its fermentation, as well. then dough and dough, which leads to an improvement in the quality of bread,

increased yield and extended shelf life.

Thus, the implementation of the proposed method of production of bread provides improved quality, increase

yield and increasing the shelf life of bread due to the creation of optimal conditions for biochemical, microbiological and colloidal processes that allow to obtain semi-finished products with optimal physicochemical and organoleptic indicators.

. The proposed method is characterized by a flexible and rhythmic process for preparing dough and. accordingly, bread.

Formula 1. Method of producing bread from a mixture of rye and wheat flour, involving the preparation of brewing by mixing a portion of rye flour, cumin and water, brewing, saccharification and cooling of the mixture, fermenting it with a product containing lactic acid bacteria, preparing a ferment by mixing flour, water and fermented ferment, fermenting the resulting mass, kneading brew of fermented tea leaves and fermented ferment, fermenting it, kneading dough from

dough and flour with the introduction of the sugar-containing component, salt and yeast, its fermentation, cutting, proofing and baking of bread, so that with the aim of improving the quality, increasing the yield and

to increase the shelf life of the bread, when the brew is kneaded, the fermented brew and the brewed brew are taken in a ratio of 20–30 to 3–8 by weight of the flour contained in them, the dough is mixed in two stages, the first of which mix the brew, the rest rye flour, sugar-containing component, yeast and salt, and on the second - wheat flour, provided by the recipe, is added, while the duration of the fermentation of brewing, yeast and broth

are chosen equal and are carried out for 70 - 110 minutes.

2. The method according to claim 1. about t-t and h and y y i and so. when mixing the components of the tea leaves, flax seeds are added to it, after saccharification, the mixture is mixed with milk whey.

3. The method according to claim 1, about tl and h and yushchi and the fact that as a sugar-containing com0

Ponta is used together with jam and sugar. Salt is mixed with a part of water provided for by the recipe, taken in an amount that provides a specific density of the solution, equal to 1,121-1,23, and pre-mixed and preserved in the resulting salt solution.

Claims (3)

Claim 1. A method of producing bread from a mixture of rye and wheat flour, which involves preparing tea leaves by mixing part of rye flour, caraway seeds and water, brewing, saccharifying and cooling the resulting mixture, fermenting it with a product containing lactic acid bacteria, preparing the starter culture by mixing flour, water and fermented sourdough, fermentation of the resulting mass, kneading dough from fermented tea leaves and fermented sourdough, its fermentation, kneading dough from dough and flour with the introduction of sugar-containing component, salt and yeast, its fermentation , cutting, proofing and baking bread, so that with the aim of improving the quality, increasing the yield and increasing the shelf life of bread, when kneading dough, fermented tea leaves and fermented tea leaves are taken in a ratio of 20 - 30 to 3 - 8 by weight of the flour contained in them, kneading the dough is carried out in two stages, the first of which mix the dough, the rest of the rye flour, the sugar component, yeast and salt, and the second add the wheat flour provided for in the recipe, duration of fermentation of tea leaves, sourdough and dough 9 1729359 chosen equal and carried out for 70 to 110 minutes 2. The method according to claim 1, with the fact that when mixing the components of the tea leaves, 5 flax seeds are additionally introduced into it, after saccharification, the mixture is mixed with whey. 3. The method according to claim 1, by the fact that, as a sugar-containing component, jam and sugar are used together, the salt is mixed with a part of the water, provided in the recipe, taken in an amount providing the specific gravity of the solution, equal to 1.121 1.23, was pre-mixed with jam and kept in the resulting saline solution. Indicators Cooked bread in a known manner according to examples 1 2 3 4 . -5 _? 7 6 Acidity, degrees 6.5 6.0 6.0 13.0 10.0 _; 7.0 8.0 Porosity,% 65 72 70 72 - 70 71 71 Specific volume g / cm 3.10 3.35 3.32 3.19 3.22 3.20 3.22 Form Resistance (N: D) 0.33 ^g 0.45. 0.40 0.43 0.40 0.42 0.40 Crumb compressibility, unit after 24 hours 37 48 46 45 46 46 47 36 h 25 38 37 36 37 38 39 Exit,% 139.0 140.0 141.0 140.5 141.5 140.0 141.0 Duration of storage.h 36 48 60 48 60 48 48