SU730334A1 - Method of preparing leaven for bread - Google Patents

Description

The invention relates to breadmaking and can be used in the production of bread from rye and wheat flour on a thick or liquid sourdough, and is an improvement of the known methods. There is a known method for preparing a leaven for bread, which includes the fermentation of a water-flour mixture with pure cultures of lactobacilli, bringing the mixture to a certain acidity and the accumulation of starter. As pure cultures, production strains of lactic acid bacteria are used, in particular, Leningrad A-6, B-8, B-27 in combination with Sacc-Vioirom yeast Jces minor Leningrad A-63, B-5, E5-78 in combination with Saccharom yeast ces mino 4ep Horechensky - 66 (to make a thick sourdough made from rye flour). Ivanovsky. I-ZO and I-35 in combination with the yeast of the Ivanovsk race, Saratov C-1, O-2, C-7, Czech Lactobac ltus treNii-ix Lactotiacittus pEanta um-6, Leningrad Lotctobaciltus pEantarum-30, Uactoboici lus | trevis - (, Lactobacittus termenii-34, Lactobacit & us casei-26 in combination with SoccVtarovn-sces minov Yeast Chernorechensky-66HSaccharomsceB cerevis-iae L-1 to produce sourdough starter from rye flour,. To get the leaven from the rye flour, I’ve got the starters from the rye flour,. -27, unttotQcieeus ptanlaruw-3O, A-6 without the addition of yeast. Pure cultures of lactic acid bacteria are maintained in the museum collections of the VNIIHP, LO VNIIHP, other institutes and some central control and production laboratories of the bakery industry: The cultures of the bakery industry will change the culture of the bakery industry: the cultures of the bakery industry, other institutions and some central control and production laboratories. Wednesday, for example 12% r.v. for malt wort with chalk and stored at room temperature. Bread factories are sent from the institute of culture upon request.

in ampoules of 3-4 tlt of each strain on sopodovom mash 12% d.c. with mepom. When producing crops, microbiologists do brewing plants for replanting on fresh nutrient medium (malt wort

12% with, into or saccharified rye talker) in compliance with all rules of sterility to increase the viability of bacterial cells and their accumulation in the culture medium to the required volume 1,

However, obtaining a leaven for bread using pure cultures of lactic acid bacteria in a liquid nutrient medium has significant drawbacks,

Culture requires monthly transfers to fresh nutrient medium. With longer storage, the activity of the cultures sharply decreases. When sending cultures in liquid nutrient medium in sealed ampoules, the latter often break up and the order must be repeated, which leads to excessive labor costs and delay in the production of yeast. When shipping ampoules to remote areas of the country, cultures age and lose a lot of activity. In the winter season, cultures in a liquid nutrient medium in ampoules are frozen and spoiled. Appeal with. cultures on liquid nutrient media require special conditions (the presence of a box, an autoclave, a thermostat, microbiological dishes, etc., as well as the presence of a qualified microbiologist in the bakery plant). The accumulation of crops from ampoules on a liquid nutrient medium by three-stage transfers takes at least 6-8 days. The duration of the preparation of the cultures complicates the obtaining of the starter and limits the timely updating of them by exploration. mu cycle

The purpose of the invention is to simplify and accelerate the preparation of the starter,

This goal is achieved by using lyophilized microbial mass of active strains as pure lactobacillus cultures, which are diluted with boiling water at 35–37 ° C in a ratio of 1: 1 and added before entering the feed mixture. min, LL of obtaining a yeast-free high-acid ferment with a moisture content of 65-70% from wheat or rye flour to draw the microbial mass of the active; strains use 25% of the strain Lcsctobacittus. pEantaTwn DA and 25% strain lioc-tobacieeue

-fet-meiiti - 34% by weight of the flour in the mixture, the mixture was fermented at 36-37 ° C, and the acidity of the mixture was adjusted to 14-20 oN,

To obtain a thick ferment of 49–50% moisture from rye flour, 4.5% of the Uac-tot strain is used to prepare the microbial mass of the active strains, us plantairum -63, 6.5% of the Lactotcid Etus tirexiis strain, or 78 and 1% pure Sacchavxsmxces noio yeast cultures from the weight of the flour in the mixture,., the mixture was fermented at, and the acidity of the mixture was adjusted to 1013 oH. For the preparation of liquid starters with a moisture content of 7O-8O% from rye flour, 7% of the strain of lactobac Wus plantar and of 10.1% of the strain Uaciotacil -us tv evis-1.7 ° / o strain L, acto bc l6, are used to prepare the microbial mass of the active strains. IC1 casai-26, 7% Lac-toboej ci & Eu, Eermen-ti-2i4, 0.7% pure culture; tour of Sacxitiavom-aces ye S1r-EH181aE LI andO, 7% Sctccharomvces minoV Chernorechensky from the weight of the flour in the mixture, fermentation of the mixture is carried out at 30 ° C, and the acidity of the mixture is adjusted to OH

The essence of the invention is as follows.

Sourdough for bread made from rye and wheat flour is carried out using dry lactic acid bacteria cultures. Dry-lactobacterium is obtained in CONDITIONS. Gorky plant for the production of bacterial preparations of production strains of lactobacilli from the museum collection LO VNIIHP, dry culture sift into a test tube with 10 ml of medium MPC-1. The incubation is 48 hours at 37 C. From the test tube, the 1st generation culture is transferred to a flask with 5O ml of MPC-1 medium. Incubation 48 h at. The culture of the 2nd generation subcultured into. a flask containing 500 ml of MPC-1 medium. Incubation in the deep way for 12 hours at.

In the prepared 1 ultrasound, a protective medium is added to the volume of microbial suspension,%: sucrose 1O and gelatin 25. The suspension is thoroughly mixed and diffused. The bottles are sterile in vials of 1O ml. The vials are placed in the freezer at minus and the suspension is frozen: 15 hours. After freezing, the vials are placed in a vacuum dryer and lyophilized for 70 hours before wetting and the drug is 3,396. After lyophilization, the vials are sealed under nitrogen. and labeling. Thus, 46 VACs of a dry preparation containing 3 billion microbial bodies of LaciobaciCtus tofevJs -1 in 1 dose are obtained. The shelf life of the drug is 1 year. Similarly, dry preparations of lactobacilli are prepared from cultures of LcxetobacitEus pEantcirurr --30, LactxDbacitUisermeTA-2 4, Lactotacit & us casei-26. Lactobacillus preparations in various combinations are used to make sourdough, dough and bread. Example 1. Get ready sourdough moisture content of 10% from rye flour using dry sourdoughs of pure cultures of LoctobaciKus ptantarum-63 and Lcjctobacittus brevig "-5 or 78 in combination with the pure culture of Saccbaroniijces yeast

Formulation and technological parameters of dense ferment with moisture content of 10%. Aqueous suspension of dry cultures LaciobacUtus ptanio; ruM-zo LactobacAttus-20 ilQre is-5, mlZO - ... Pure yeast culture, ml 5 Rye flour, peeled, g450 Water, ml 49O Zykvask, and 450 per hectare, and 44 per year, 450 g -Temperature tC: initial 28 final 29

Acidity, OH / pH

initial

finite Duration of fermentation, h - min14-00 Lift force, min 73

Wiring phases

Production cycle

II

III

2.7 / 5.67 6.2 / 5.2O 5.7 / 5, O8 g 5.8 / 4.99 8.9 / 4.40 1Op / 4.48 12.3 / 4.11 12, 7 / 4.08 Not 4 minor Chernorechensky-66. For this, 2 doses of the drug Uactobacitfcus pErcc um -30 are diluted in 2 O ml and 3 doses of the drug Uactobac tEu6 fereNAS 5 or 78 in 30 ml of boiled water and cooled to 37 ° C water. Bacterial suspensions give C 10 missions for swelling of microbial bodies and are used to obtain a thick starter culture. Yeast is used as a two-day culture on a mash 8% d.c. in the amount of 5 NCT. In tab. 1 shows the recipe and technological parameters of thick rye sourdough. In tab. 2 shows the recipe, technological parameters and the quality of bread made from rye flour. Table 1 - „35044OSOO 15031О295 50О50О405 2728,528,5 2929,531,5 was determined

730334

8 Table2

Thick sourdough, g

Rye flour is peeled,

Salt, g

Water, MP

Temperature, ° С

initial

is finite

Acidity, OH / pH

initial

is finite

Bro duration

h-min

Lift force min

Proofing, min

Baking, min

Humidity,%

Acidity, low porosity,% Specific volume, ml Alcohol content,% Volatile acids,%

to titrated acidosis

Appearance . The elasticity and flavor of the sour taste, smell. The quality of thick sourdough, dough and peanut rye bread with dry lactic acid bacteria is good.

51.9

8.0

6O, 0

J, 73

1.12

Normal Good

Intrinsic. rye bread

PRI mme R 2. Get liquid yeast. Kuvlazna, 75% without brewing from rye flour with the use of dry lactobacilli from pure cultures Lactotaci & Cu9 brevi s-i, LactotaciEE, u% ptantarum -3o, UaclobociEtus iermet ti -M.LactobacAttus casei-26, I-26, UaclobociEtus iermet ti -M.LactobacAttus casei-26. 1: 1 in combination with a mixture of yeast Saccharomscea rirtinoV Chernorechensky-bb and SacchQroms ces segment b1c e -1. To the dose of the preparation of dry lactobacilli of each strain, add 10 ml of boiled and cooled to water. Suspension stand

Aqueous suspension of dry parameter of lactobacilli, ml

.LactotoacitE-us

ptantd uw -30.

liac-tobaciLEos

blrevis -1

Uac-tobaciEEus

f erimen-li -34

liaoiobaciE-eus

cosei -26

Pure yeast culture, ml

SdccliaroiTi ces m-ino

Sacclnaromyces cerevis-iael

g

145

30 31

2.5 / 5.4O 8.3 / 4.24

In tab. 4 shows the recipe, the technological parameters of the test and 7303

145

145 355 300 355

50O

500

31

ZO, 5 33.5 31

4.2 / 4.33 4.8 / 4.09

3.1 / 4.85 10.1 / 3.75 10.2 / 3.6fc 9.4 / 3.95

I-O5

4-2О

4-25 26 26

quality indicators of tin bread. 10 1 O min. And added to the nutritional mixture of whole grain rye flour and water to obtain a liquid ferment through the distribution cycle. Yeast 1 MT of each irraMNia is added in the form of two-waste cultures and malt wort 8% d.s. In tab. 3 shows the recipe and technological parameters of liquid rye ferment. Table3

730334

eleven

Idka leaven, r1420

rye peeled, g1210

Salt, g40,3

Water, mlOO

Temperature, C

initial 30

. finite 31,5

Duration of fermentation

h-min2-OO

Lift force, min21

Proofing, min45

Baking, MinbO

Acidity oH / рН8.0 / 4.28

Humidity,% -

Porosity,% -

Specific volume, ml

Alcohol,% s.v. Volatile acids,% titrated acidity-

Appearance Elasticity of m kishaTaste, odorj The quality of liquid sourdough, dough and pan bread from rye peeled muccin with the use of dry preparations of bacterium bacteria is good,

PRI me R 3. Get concentrated lactic sourdough moisture content of 65% from wheat flour 1 grade

12

T a b p and c a 4

7,6

50.7

57;

1.62

0.52

33.5

Normal

Good

Peculiar to rye bread

The use of dry lactobacilli from a pure culture of Lcictobaciteus ptantarum-30 m Uacotacietus {ermenti-34 without the addition of yeast. To 5 doses of dry preparaton of lactobacilli of each strain, 5O ml of water, boiled and cooled to, are added. Suspensions were suspended for 10 minutes and a 3730 mixture of 1st grade wheat flour and water was added to the feeder to obtain a concentrated, lactic acid starter culture through a distributing cycle.

Aqueous suspension of dry lactic acid bacteria ml

In tab. 6 shows the recipe, the technological parameters of the dough and the quality indicators of tin bread from wheat flour of 1 grade. 34 In tab. 5 shows the recipe and technical parameters of a concentrated lactic ferment from wheat flour of 1st grade. G a b l and c a 5

1B

Concentrated lactic acid ferment from wheat flour of 1 grade, g

Flour. wheat, 1 grade, g

Water ml

Salt, g

Pressed yeast, g

Temperature, C is initial

is finite

Duration of kneading, min

Duration fermentation h-min

The quality of the starter, dough and tin .. Bread from wheat flour of 1 grade cooked in an accelerated way using dry lactic acid bacteria is better.

Using the proposed method of obtaining zykvaski for bread from rye or wheat flour using

73O334

16 Table 6

110

827

500 15.7 17

32 33.5

1-00

As a cleaner of cultures of lyophilized microbial mass of active lacto bacteria (production strains), the following advantages are provided in comparison with the known methods,

Claims (4)

true cultures of lactic acid bacteria in a dry form can be maintained at 4 ° C for up to a year without loss of activity, eliminating the need for monthly subcultures of cultures for liquid nutrient media. Dry paktobacteria in vials, compared with liquid cultures in ampoules, are more convenient for npi transportation, which greatly facilitates the supply of bakeries with pure cultures by mail. The process of obtaining a ferment in bread factories is simplified and accelerated by 6–8 days by eliminating preparatory operations for replanting crops to a liquid nutrient medium and accumulating them to the required volume. There is no need for a qualified microbiologist to handle dry lactobacilli; there is no need for special microbiological equipment (autoclave, box, liquid nutrient media, microbiological utensils). It creates the possibility of industrial production of dry lactobacilli in one of the existing enterprises for the production of bacterial preparations, for example, Gorky, and the centralized supply of all bakeries in the country. This creates the possibility of mass introduction of progressive technological schemes for making bread from rye and wheat flour using pure yeast in pure cultures. lactic acid bacteria in all bakeries of the country. Claims 1. Method of making a starter culture for. bread, which includes fermentation of a watery mixture with pure lacto-baCill cultures, bringing the mixture to a certain acidity and sourdough accumulation, about t-l and that, in order to simplify and speed up the preparation of the sourdough, lyophilized L-1 bacterial is used as This mass of active strains, which, before being introduced into the aqueous mixture, is diluted with K1t chenoy water with a temperature of 35-37 C in a ratio of 1; 1 and incubated for 7-10 minutes 2. The method according to claim 1, also with the fact that, with the chain of obtaining yeast-free high acid sourdough with a moisture content of 65-70% from wheat or rye flour, for the preparation of MviKpo6 mass of active strains are used. 25.0% wtIyImaLolctoCaci u6 pCantafum-3 () and 25% LactobacitCus erment-i-34 strain of the weight of the flour in the mixture, the mixture was fermented at 36-37 ° C, and the acidity of the mixture was adjusted to 14-20 OH. 3. The method according to claim 1, wherein t and the fact that, in order to obtain a thick ferment with a humidity of 49-.50% from rye flour, 4.5% are used to prepare the microbial mass of active strains LactobaciEEuS ptatiiot IT-6 strain, 6.5% of LactobacitEus Isrexjis 5 strain or 78 and 1% pure Sacc-hc and omv yeast culture) (from the weight of the flour in the mixture, the mixture was fermented at 30 C, and the acidity of the mixture was adjusted to S-13 OH. 4. The method according to claim 1, in addition to the fact that, in order to obtain liquid starters with a moisture content of 7 O-80% From rye flour, 7% of Lao obaciEEus ptointarum strain is used to prepare the microbial mass of active strains. ZO, 7% strain Loototacittus tirevis - 1, 7% strain LactobacitEus cx sei-26 | 7% of the strain Lactcboici & E.us ermenli-34, 0.7% of pure cultures of the yeast SacclnaroVrraccs 5emm15lae L-1 and 0.7% Socctiaromsc .es rn-inoi Chernorechensky or the masses of flour in the mixture, filled with zaan mixtures carried out at 30 ° C and the acidity of the mixture is adjusted to 8-1 OOH. Sources of information taken into account in the examination 1. Reiter I. M. Modern technology for the preparation of dough at bakeries. K., Technique, 1968, p. 255.