SU88678A1 - The method of slowing the fermentation process dough and dough - Google Patents
The method of slowing the fermentation process dough and doughInfo
- Publication number
- SU88678A1 SU88678A1 SU414744A SU414744A SU88678A1 SU 88678 A1 SU88678 A1 SU 88678A1 SU 414744 A SU414744 A SU 414744A SU 414744 A SU414744 A SU 414744A SU 88678 A1 SU88678 A1 SU 88678A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- dough
- slowing
- fermentation process
- fermentation
- production
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Известно, что сохранение пол)фабриката в х.гебопекарном производстве осложн етс тем, что в опаре, тесте и закваске непрерывно происход т сложные биологические процессы, в частности, спиртовое и молочнокислое брожение.It is known that the preservation of the floor of the factory in hb production is complicated by the fact that complex biological processes, in particular, alcohol and lactic acid fermentation, continuously occur in the dough, dough and leaven.
В результате брожени , нар ду с разрыхлением теста за счет образующегос зглекислого газа, постепенно Повышаетс кислотность теста вследствии накоплени молочной кислоты.As a result of fermentation, as well as loosening the dough due to the resulting acid gas, the acidity of the dough gradually increases due to the accumulation of lactic acid.
При нарушении те.хнологического процесса, когда производство вынуждено внсзаП;то уменьшить расход теста на выпечку .хлеба или, в случае аварии, вообще прекратить его использование, в тесте при избыточном брожении увеличиваютс потери сухих веш,еств и повышаетс содержание кислот. Это пе дает возможности произвести выпечку ка:чествениого как по внешне.му виду , так и по вкусовым качествам хлеба.In case of violation of the technological process, when production is forced to reduce production, then to reduce the consumption of dough for baking or, in the event of an accident, to stop using it altogether, in the test during excessive fermentation, the loss of dry matter and acid content increase. This does not make it possible to bake ka: quality both in appearance and in taste.
По предлагае.мому способу опара и тесто, приготСВоТеННые из coipTOвой пшеничной муки и уже готовые к замесу и разделке, сохран ютс в течение шести часов е помощью двууг.1екислои соды или окиси кальци и затем иепо.тьзуютс дл пр;ИготоБлени изделий.According to the proposed method, dough and dough, prepared from coypto wheat flour and already ready for kneading and cutting, are stored for six hours using bicarbonate of soda or calcium oxide and then used to prepare for the production of products.
Пшеничный хлеб, Приготовленный с использованием законсервированных опары или теста, не отличаетс от пшеничного хлеба, выпеченного из обычного теста.Wheat Bread Cooked with Preserved Dough or Dough does not differ from wheat bread baked from regular dough.
Описываемый способ консервации опары и теста из пшеничной сортовой муки осзществл етс следующим образом.The described method of preserving the dough and dough made from wheat flour is as follows.
При копсерваци-и в опару или тесто из пшеничной сортовой муки добавл ют раствор двууглекислой соды или окись кальци в количестве к весу опары или теста, при это.м двуу1.1скнсло1 г соды должно (biTij 0,3-0,5л, а окиси кальци (}. к общему весу опары или теста.When copservation is added, a solution of bicarbonate soda or calcium oxide in an amount to the weight of the dough or dough is added to the brew or dough of wheat flour grade, at which it should be (biTij 0.3-0.5 l, and calcium (}. to the total weight of dough or dough.
После внесени указанных растворов опару и тесто тщательно перемешивают .After adding these solutions, the dough and the dough are thoroughly mixed.
При выпечке пщеничного хлеба на прессованных дрожжах в законсервированную опару при замесе на ней теста, как обычно, добавл ют полагающеес количество муки, соли и воды, - После брожени When baking wheat bread on pressed yeast, as usual, a certain amount of flour, salt and water is added to the canned dough when kneading dough on it, - After fermentation
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU414744A SU88678A1 (en) | 1950-03-21 | 1950-03-21 | The method of slowing the fermentation process dough and dough |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU414744A SU88678A1 (en) | 1950-03-21 | 1950-03-21 | The method of slowing the fermentation process dough and dough |
Publications (1)
Publication Number | Publication Date |
---|---|
SU88678A1 true SU88678A1 (en) | 1950-11-30 |
Family
ID=48260097
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU414744A SU88678A1 (en) | 1950-03-21 | 1950-03-21 | The method of slowing the fermentation process dough and dough |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU88678A1 (en) |
-
1950
- 1950-03-21 SU SU414744A patent/SU88678A1/en active
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