Method for the production of bread

 

(57) Abstract:

The method involves the preparation of sourdough, comprising mixing provided the recipe rye flour peeled, part water and yeast, with subsequent fermentation, the dough from provided the recipe wheat flour, sourdough, salt and remaining water and yeast, fermentation prepared the dough, cutting the dough obtained dough pieces, their hydration and pastries. When this yeast before mixing with prescription components are divided into two parts in the ratio of 20 : 1 when using compressed yeast, dissolved beforehand in water, or (20 - 24) : 1 when using liquid yeast. The first part of the yeast used in the preparation of sourdough, and the second part during preparation of the dough. Components Opara take the following quantity, kg flour, rye flour 38; yeast 10 - 12; water 20. The components of the test take the following quantity, kg: wheat flour 60; yeast 0,5; salt 1,5; Opara 68 - 70; water in an amount to provide humidity test 46 - 50%. In the proposed method provides improved organoleptic characteristics of bread with the possibility of its consumption unlimited circle of persons, although the food industry, namely, the baking industry, and relates to a method of production of wheat-rye bread "Izmailovo".

The level of technology.

Known methods of production of wheat-rye bread: copyright certificates of the USSR - N 461522, class A 21 D 8/04, 1973; N 1082364, class A 21 D 8/02, 1982; N 1181609, class A 21 D 8/02, 1984; N 1554862, class A 21 D 8/02, 1987; N 1687201, class A 21 D 8/02, 1989; N 1729359, class A 21 D 8/02, 1990; patents of the Russian Federation - N 2084155, class A 21 D 8/04, 1995; N 2088089, class A 21 D 8/00, 1997; N 2098964, class A 21 D 8/02, 1995; N 2102887, class A 21 D 8/02, 1996.

Known methods of production of wheat-rye bread with a liquid yeast: copyright certificates of the USSR - N 563950, class A 21 D 8/02, 1975, and N 1738201, class A 21 D 8/04, 1990; RF patent N 2034473, class A 21 In 8/02, 1993.

The closest analogue of the claimed method is a method of production of bread "Sokolniki", patent of Russian Federation N 2039437, class A 21 D 8/02, 1994, providing for the initial cycle of cooking yeast, comprising mixing part rye flour peeled, part water, part of compressed yeast and strains of lactic acid bacteria, the production cycle of cooking yeast, comprising mixing other parts of rye flour peeled, water, provided the recipe, and the resulting ferment, with subsequent fermentation, the dough of the remaining hours of salt and sugar, fermentation prepared the dough, cutting the dough obtained dough pieces, their hydration and cakes, with fresh yeast before mixing with prescription components are divided into three parts in the ratio 1:2:4, the first of which is mixed with water, used in the original cycle of cooking yeast, a number of compressed yeast in the original cycle of cooking yeast when the components are mixed and used in the preparation of the test corresponds to the second and third parts of compressed yeast, as well as wheat flour take wheat flour first or second grade.

The disadvantage of this method is not sufficiently high porosity of the crumb and the acidity of the dough and the finished product that affects the organoleptic characteristics of the finished product. In addition, using mostly compressed yeast increases the cost of the finished product, but because of the added sugar in the product consumption of this bread persons suffering from diabetes, it is undesirable.

The purpose of this invention is to improve the organoleptic characteristics of the finished bread with the possibility of unlimited consumption all-around look the>The basis of the proposed method is based on the idea of using liquid yeast, both at the stage of preparation of sourdough, and during preparation of the dough.

This is achieved in that in the method of production of bread "Izmailovo", providing for the preparation of sourdough, comprising mixing provided the recipe rye flour peeled, part water and yeast, with subsequent fermentation, the dough from provided the recipe wheat flour, sourdough, salt and remaining water and yeast, fermentation prepared the dough, cutting the dough obtained dough pieces, their hydration and pastries, while the yeast before mixing with prescription components are divided into two parts in the ratio of 20:1 when using compressed yeast, dissolved beforehand in water, or (20-24):1 when using liquid yeast, the first of which is used in the preparation of sourdough, and the second is used in the preparation of the dough, the components Opara take the following quantity, kg:

Flour, rye flour - 38

Yeast - 10-12

Water - 20

and test components take the following quantity, kg:

The flour - 60

Yeast - 0,5

Sol - 1,5

Opara - 68-70
ragga can be used as liquid yeast and pre-diluted in water, fresh yeast, and during preparation of the dough as yeast can be used liquid yeast, or pre-diluted in water, fresh yeast, or yeast milk.

As wheat flour can be used flour is higher, and/or the first and/or second grade, and as salt using salt cookbook: food or salt cookbook: food iodized.

The duration of fermentation of sourdough prepared in the production cycle, is 150-240 min at an initial temperature of 26-29oC, and the duration of the fermentation test is 60-110 min at an initial temperature of 28-31oC. When using wheat flour fermentation test is carried out until reaching pH 7-9ofirst grade - to achieve a pH of 7.5 to 9.5oand the second grade to achieve a pH of 8-10o.

The baking is carried out with moisture at a temperature of 180-260oC for 20-47 min depending on the shape and weight of bread. However before baking the molded dough is subjected to proofing for 35-60 minutes

The best embodiment of the invention.

For the preparation of sourdough in Suaeda. In the resulting yeast suspension with stirring, make flour, rye flour. If necessary, you can use otkyda "ripe" test. Mixing is performed until a homogenous dough. The dough is subjected to fermentation at the initial temperature 26-29oC to achieve the acidity 7-10o. The duration of fermentation is 150-240 minutes the number of components used to prepare the dough as well, kg:

Flour, rye flour - 38

Yeast - 10-12

Water - 20

Then preparing the dough, which in the finished dough make a saline solution based on sodium salt food or table food iodized, liquid yeast, or pre-dissolved in water, fresh yeast, or yeast, milk, water, and while stirring, poured wheat flour of the highest and/or the first and/or second grade. Mixing is performed until a homogeneous consistency test. The number of components used to prepare the test well, kg:

The flour - 60

Yeast - 0,5

Sol - 1,5

Opara - 68-70

Water in an amount to provide humidity test - 46-50%

The dough is subjected to fermentation at the initial temperature 28-31o the use of wheat flour of the first grade, or 8-10owhen using wheat flour is the second grade. The duration of fermentation is 60-110 minutes Readiness test to determine the achievement of acidity installed technological regime and organoleptic characteristics.

The finished dough is fed to the cutting, which is performed on the dough machines or dividing and planting machines. The mass of the test blank determine, based on the determined weight of the finished product to the value of upeka and shrinkage. Molded test piece for tin bread is placed in the form, for hearth bread - in magazines, on Board or in the bassinet of the proofer and sent for proofing. Duration proofing 35-60 minutes Before landing in the furnace may be applied Nikolov on the surface of the test pieces for hearth bread. The baking of bread produced in furnaces with proglasenjem at a temperature of 180-260oC. the Duration of baking, depending on the shape and weight of bread is 20-47 minutes. Perhaps spraying water dough pieces before planting into the oven and baked bread before excavation of the kiln. Organoleptic characteristics of bread are shown in table 1.

Industrial applicability.

the but available modern baking equipment using known components, necessary for the production of wheat-rye bread.

1. Method for the production of bread, providing for the preparation of sourdough, comprising mixing provided the recipe rye flour peeled, part water and yeast after fermentation, the dough from provided the recipe wheat flour, sourdough, salt and remaining water and yeast, fermentation prepared the dough, cutting the dough obtained dough pieces, their hydration and pastries, characterized in that the yeast before mixing with prescription components are divided into two parts in the ratio of 20 : 1 when using compressed yeast, dissolved beforehand in water, or (20 - 24) : 1 when using liquid yeast, the first of which is used in the preparation of sourdough, and the second is used in the preparation of the dough, the components Opara take the following quantity, kg:

Flour, rye flour - 38

Yeast - 10 - 12

Water - 20

and test components take the following quantity, kg:

The flour - 60

Yeast - 0,5

Sol - 1,5

Opara - 68 - 70

Water in an amount to provide humidity test - 46 - 50%

2. The method according to p. 1, characterized in that as the m, as salt using salt cookbook: food or salt cookbook: food iodized.

4. The method according to p. 1, characterized in that the duration of the fermentation sourdough is 150 to 240 min at an initial temperature of 26 - 29oC.

5. The method according to p. 1, characterized in that the duration of the fermentation test is 60 - 110 min at an initial temperature of 28 - 31oC.

6. The method according to p. 5, characterized in that the fermentation of the dough using wheat flour is carried out until reaching pH 7 - 9o.

7. The method according to p. 5, characterized in that the fermentation of the dough using wheat flour first grade is carried out until reaching pH 7,5 - 9,5o.

8. The method according to p. 5, characterized in that the fermentation of the dough using wheat flour is the second grade is carried out until reaching pH 8 to 10o.

9. The method according to p. 1, wherein the baking is carried out with moisture at a temperature of 180 260oC for 20 47 min depending on the shape and weight of bread.

10. The method according to p. 9, characterized in that before baking the molded dough is subjected to proofing for 35 - 60 minutes

 

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FIELD: food-processing industry, in particular, restoration of old family traditions of bread baking process.

SUBSTANCE: wheat bread includes the following components, kg: top-grade wheat flour 33.70; first-grade wheat flour 66.30; bakery yeast 0.49; vegetable oil 0.15; salt 2.20; water 63.50. Method involves preliminarily preparing and dosing wheat flour, salt and potable water; providing two-phase preparing of dough, first phase including preparing of sponge dough from 57.79-59.06 kg of potable water heated to temperature of 33-360C, 66.30 kg of first-grade wheat flour and 0.49 kg of baker yeast; kneading above components for 8-15 min and fermenting resultant mixture at temperature of 360C for 175-185 min; second phase including preparing dough by adding saline solution produced from 2.2 kg of salt added into 4.44-5.71 kg water heated to temperature of 360C, and 33.70 kg of top-grade wheat flour; kneading dough for 10 min and dressing into pieces of predetermined weight; placing said pieces of dough into preliminarily oiled pans; proofing doughs for 75-85 min at temperature of 400C; baking bread at temperature of 180-2000C for 50-55 min.

EFFECT: improved dietary properties, reduced acidity, elimination of probability of occurrence of potato disease and retarded hardening of bread.

3 cl, 1 ex

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