SU461522A1 - The method of production of bread from rye flour - Google Patents

Description

Table 1

The phase III starter of the exploration cycle is refreshed at least 5 times by adding flour and water. The last portion of the starter is fermented at a temperature of 26-27 ° C to the acidity of 12.0-14.0 ° Neumann for 4-5 hours, and then it is used in the production of dough. Distinctive features of microorganisms

1.Lactobacterium p1ap1agish-strain 63. Cells with a size of 0.6-0.9X0.65 |. (K are located singly or in short chains.

L. plantarum forms colonies in the form of dense lentils. It develops well on wort with a density of 12 ° BLG at a temperature of 30-32 ° C. In two-day cultures, it accumulates about 8-10% of volatile acids from the total acidity. It accumulates a small amount of tartaric acid in the medium.

2.Lactobacterium brevis-strain 1.

Cells have the form of pads of 2-4 | xk, arranged in one, two, or in chains. It develops well on malt wort with a density of 12 ° BLG and after 48 hours induces a change in the active acidity to pH 3.3, a titerous acidity to 10-11 ° with the formation of volatile acids in the amount of 18% of the total acidity. L. brevis-1 forms colonies in the form of dense lentils.

3.Lactobactorium brevis-shtamm 78. The cells have the appearance of pads, size

1.3-10.4X0.6 JIK. Solitary, or in long curved chains. Form colonies in the form of snowflakes. The optimal growth temperature is 28-30 ° C. The maximum formation of volatile acids on malt wort in two-day cultures is about 25% of the total acidity. A small amount (up to 6%) of the total amount of tartaric and succinic acids is accumulated in the culture medium.

The amount of leaven in the dough is in each case adjusted depending on the type of flour (rye, rye and wheat mixture), the ratio of rye and wheat flour consumed for bread production, and the acidity of the raw material and dough. amount

the leaven is added to the dough by the formula:

q-r-kr-q k

the amount of thick leaven; the acidity of the thick leaven; amount of test; acidity test; the amount of raw materials; acidity of raw materials.

Add skimmed milk powder

enriches bread with high-grade proteins and essential amino acids (lysine, methionine), as well as minerals

(calcium, phosphorus).

If in the work of a bakery enterprise it is necessary to take frequent breaks, for example, when working in two shifts with the exception of one shift (8 hour break) or for longer breaks - 24-48 hours once or twice a week, then the last portion of the thick leaven, which after the break, the dough will be kneaded, must be prepared using a reduced amount of ripe thick sourdough (5-15% of the total amount of the prepared sourdough) with a reduced temperature of 22-26 ° C and with the introduction of food substances of a preservative effect.

The proposed method is illustrated by the following examples.

Example 1. Preparation of dough from a mixture of rye flour, peeled and wheat flour grade II with the introduction of 70% of the total amount of flour in the leaven.

Recipe and mode of preparation of the leaven:

Flour rye peeled, kg70

Water, kg40

Fermented thick

yeast, kgPO

Fermentation duration, hr4

The final acidity, Neymap 12

On the finished fermented sourdough knead the dough.

Recipe and dough preparation mode: Flour wheat grade II, kg30

Skimmed milk powder, kg 10 Water, kg30

The fermented fermented sourdough, KGO Bread, prepared according to the proposed method, is distinguished by a pleasant taste and aroma, a high content of protein and protein. Example 2. Preparation of dough from rye flour on sourdough containing 40% flour. Thick starter made from rye flour is prepared according to the following recipe and process conditions; Peeled rye flour, kg40 Water, kg60 Vyprozhenna dense sourdough, kg100 Duration of fermentation, h 4 The final acidity, Peyman 12 The dough is prepared in the following chain and mode:

Example 3. Preparation of dough from rye flour on sourdough containing 80% flour.

Salt kg

Neumann Acidity,

Temperature, С

In tab. 2 shows the quality indicators of bread from a mixture of rye flour, peeled and wheat flour grade II.

table 2

Method of making bread

The preparation of thick sourdough of rye flour is produced according to the following recipe and process conditions: Flour rye flour 1a, kg60 Dry skimmed milk, kg 10 Water, kg70 Cooked thick ferment, kg100 Salt, kg1.5 Finite acidity, Neumann 11 Set temperature, kg. C33 In a kneading machine, all the components are kneaded, after a small rip-off, the dough is again subjected to mechanical processing, and then cut up, set and bake in a conventional manner. In tab. 3 given the quality indicators of bread from the flour, cooked on a thick sourdough, containing 40% of the total flour from the total. Table 3 Peeled rye flour, kg80 Water, kg120 Fermented fermented sourdough on the basis of pure cultures of lactic acid bacteria and yeast, kg200 End acidity, Neumann12 Dough is prepared in the following chain and mode: Rye flour is peeled, kg20 Dry skimmed milk, kg10 Water, kg

Thus, of all the examples given above, the best indicators are the quality of bread in samples prepared with sourdough containing 70% of the total amount of flour used for making bread. These samples are distinguished by a better structure of porosity, a more pleasant aroma, and a large specific volume.

Claims (6)

1. A method of producing bread from rye flour by making sourdough, kneading dough with making dry dairy products, making dough, re-kneading, dividing, proofing and baking, characterized in that it is used to make bread from a mixture of rye and wheat flour and to improve at the same time its qualities, use the thick ferment containing 40-80% of flour from the general prescription number, mainly 50-70%. 2. A method according to claim 1, characterized in that the thick starter is prepared on cultures of lactic acid bacteria and yeast. 3. Method according to np. 1 and 2, characterized in that, among the lactic acid bacteria, L. plantarum, L. brevis is used in combination with the acid-resistant type of the Saccaromyces minor yeast. 4. Method according to np. 1-3, wherein strain 63 is used from L. plantarum bacteria, and strain 1 and 78 is used from L. brevis. 5. Method according to paragraphs. 1-4, characterized in that skimmed milk is used as dry milk products in an amount of 5-20% of the total prescription amount of flour. 6. Method according to paragraphs. 1-5, characterized in that the re-kneading is carried out for 1-3 minutes. Cooked thick sourdough, kg200 Salt, kg1.5 End acidity, Meimana11 Initial temperature, ° C33 Kneading of dough and other operations of the technological process are carried out in the same way as indicated in table. 2. In table. 4 given the quality indicators of bread from the flour, cooked on a thick sourdough, containing 80% of the total flour from the total.