Method for manufacture of dry biological rye starter for bread baking

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves drying a rye starter fermented till maximum acidity. Before drying the starter is mixed with rye flour (at a ratio ensuring production of a wet powdery mixture with moisture content equal to 28-30% and without adhesion in the process of pressing by hand) in a cutter at 1500-3000 rpm. Drying is performed at a temperature of 20-40C till the final moisture content is equal to 8-10%. Drying may be performed at trays in a 2-3 mm thick layer under periodical stirring conditions during 2-3 days or in a drying apparatus in a boiling layer.

EFFECT: invention allows to manufacture bred identical, in terms of quality, to bread manufactured under continuous introduction of starters as well as ensures energy saving.

2 tbl, 3 ex

 

The invention relates to food industry, namely the bakery production and catering.

A method of producing bread from rye and a mixture of rye and wheat flour, involving the use of functional acidifying additives obtained by mixing a dairy product, an acid agent and a flavoring component in the following ratio (10-180):(3-50):(10-200) (RF Patent 2098964, CL A21D 8/02, 2/08, 1997).

Disadvantages: the composition of the acid functional ingredient different from the traditional rye leaven that causes unusual for rye and rye-wheat bread taste and aroma.

Also there is a method of making bread using acidifying additives "Caracol" (LN. Kazan, L.K. Smith. Supplements for rye bread/Bakery Russia. - 1998. - 4. - P.21-22). Acidifying additive is used in an amount of 1.8 to 4.0% by weight of flour (depending on the recipe of bread). As a biological leavening agent in the dough add Baker's yeast in the amount of 1.3-1.5% by weight of the flour. "Citracal contains citric acid food, flour rye wholemeal or peeled, whey, dry cottage cheese, rye malt, malt flour, rye or barley, or an enzyme preparation Amiloride PH. Acidifying additive is prepared in two steps: first, for 8-10min mixed flour rye wholemeal or peeled with rye malt, then add the whey powder curd and citric acid food, and the mixture was stirred for another 8-10 minutes Between meals mixing the mixture additionally make an enzyme preparation Amiloride PH and subjected to additional mixing within 5-7 min (RF Patent 2080791, CL A21D 8/02, 1997).

The method has several disadvantages. In acidifying additive primary acid is citric. Citric acid is made in the number 22,0-24,0% 68,6-70,9% acid-forming components of the additive, which is not characteristic taste and aroma of rye bread. According to reference data in fermented leaven the content of citric acid is about 4% of the total content of acids (I.E. circles Biochemistry baking. - M.: Food industry, 1978. - S).

In addition, the additive is devoid of acid-forming microorganisms. And if the lack of yeast in the sourdough to obtain finished products of the required quality is compensated by increasing their dosages on stage kneading 1.3-1.5%, no lactic acid bacteria leads to the unregulated flow of acid generating process at the stage of proofing (in the absence of a fermentation test), the acidity of bread mainly due to introduced with the addition of citric acid.

The use of the additive of malt and malt flour gives the finished product specifications the practical taste of these components, characteristic only for a limited number of titles bread recipes which include malt.

In the additive includes a number of components is an enzyme, citric acid, etc. that increase its value.

The closest in technical essence and the achieved effect is a method of making bread in which at the stage of kneading is used dry yeast obtained by spray drying at a temperature of inlet air into the drying chamber 140-150C. the Drying is subjected to a liquid, or a concentrated lactic acid, or dense rye leaven, which a pre-vibrasivaut to acidity 16-28. In the liquid leaven impose additional welding; in liquid or concentrated lactic acid, or dense rye sourdough impose additional whey curd to a moisture content of 80-85%; in dense sourdough addition enter the starch syrup at a dose of 1-3% by weight mixture of prescription.(RF patent 2183061, CL AB 8/2,2000)

The method has the following disadvantages.

-when the process is complicated and expensive technological equipment, in particular the installation of spray drying.

- due to the short-term impact on the resulting product of high temperature (140-150C) part of the lactic acid bacteria and yeast dies and appears neobhodimosti yeast at the stage of kneading.

- ready dry yeast has a high cost.

An object of the invention is to obtain a dry rye biological fermentation allows the bread from rye and a mixture of rye and wheat flour in small bakeries, catering companies, operating in the 1-2 shift and at home are identical in chemical composition and sensory characteristics of bread produced in continuous conduction starters.

Technical result achieved when using the method, is the possibility of production in small bakeries, catering and home of new and traditional varieties of rye and rye-wheat bread, which previously could only be performed on a large baking companies, provided continuity starters.

The technical solution is achieved in the proposed method of manufacturing a dry rye biological fermentation, fermented to maximum acidity, comprising preparing rye biological fermentation, followed by drying, in which according to the invention before drying the yeast mix in the bowl cutter at 1500-3000 rpm with rye flour in a ratio providing a moist powder is, not sticky clenching in his hand a mixture of a humidity in the range of 28-30%, and drying is carried out at a temperature of 20-40C to a final moisture content of 8-10%.

Suitable drying spend on trays with a layer of 2-3 cm with periodic stirring for 2-3 days

Suitable drying carried out in the apparatus drying in a fluidized bed.

What is new is the manufacture of dry rye biological fermentation, by mixing (mash) in the cutter at 1500-3000 rpm rye sourdough fermented to maximum acidity and rye flour in a ratio which provides the humidity of the mixture in the range of 28-30% and drying the obtained wet powder mixture to a moisture content of not more than 10%, which before use is activated by adding water with a temperature of 33 to 37C and rozbrajaniem within 3-12 hours or used directly for kneading dough.

Low humidity dry yeast allows a long time to maintain its properties, to be transported to any distance.

Drying at a temperature of 20-40C can be almost fully preserve the chemical and microbiological composition, which allows to obtain biological ferment, i.e., the leaven containing the symbiosis of living organisms.

Obtained by the proposed method dry rye biological ferment allows you to develop hlaidentical quality produced under continuous maintenance of starter cultures as well as saving energy and exclusion from the process line of the drying apparatus in the natural drying.

The use of such technology and mashing in cutter allows you to get the finished product that does not require further grinding, mixing and sieving, well transportable, easily dosed and evenly distributed in the dough kneading.

Dry yeast has a low cost, in the absence of other components in addition to the rye flour and water.

Method for the production of dry rye biological fermentation is carried out as follows.

Thick rye sourdough fermented to maximum acidity and rye flour, put in a bowl cutter in such proportions that the resulting mixture had a moisture content in the range of 28-30% Mixture of crushed (overwrite) in the cutter at 1500-3000 rpm to obtain a wet powder mass, which does not stick together when clenching in his hand. Next, the resulting mixture is dried. When natural drying the mixture spread a layer of 2-3 cm (dry leaven layer of less than 2 cm impractical, since it increases the area of the trays, and when the layer is more than 3 cm increases the drying time) and dried stirring occasionally to a moisture content of not more than 10%

When cooking bread dry yeast activate by mixing with water and in which prajivaniem at a temperature of 27-30C for 3-12 hours.

Next, rye or a mixture of rye and wheat flour, activated yeast and other prescription components, provided the recipe, knead the dough and send it to the fermentation. Dosage dry yeast is 5-10%. When using rye flour fermentation lead to acidity not more than 14 degrees, using the mixture of rye and wheat flour to the acidity of not more than 12 degrees. After fermentation, the dough is cut: divided into pieces, if necessary, rounded, molded dough pieces necessary forms. Possible realization of preliminary proofing dough pieces within 5-20 minutes Then the dough pieces are sent for final proofing, which lead until cooked dough pieces to bake and make cakes of bread.

May direct the making of dry yeast at the stage of kneading, but this increases the time of fermentation. In this case, the dosage is also increasing and is 10-15%.

The parameters of fermentation, proofing and baking do not differ from the recommended for this denomination (Collection of technological instructions for the production of bread and bakery products. - M., 1989).

The following are specific examples of the method.

Example 1

In the bowl cutter lay 10 kg thick rye sourdough with a humidity of 45% vibromassage maximum acidity and 8.8 kg rye flour with a moisture content of 13%. Includes cutter and spend mixing until then, until the mixture acquires a uniform powder-like structure. The humidity of a mixture of 30%. The mass is spread on trays with a layer of 2-3 cm and dried at a temperature of 25C (in terms of production premises) stirring occasionally for 2-3 days. The mass of the obtained dry rye biological ferment 14,15 kg, humidity 10%.

Example 2

Prepared analogously to example 1 a mixture of dense rye sourdough and rye flour is directed to an apparatus for drying in a fluidized bed. Dried at the temperature of the drying agent 40C for 2-3 hours. The mass of the obtained dry rye biological ferment 14,01 kg, moisture 9%.

Example 3

In the bowl cutter lay 10 kg thick rye sourdough with a humidity of 50% fermented to maximum acidity and 14.2 kg rye flour with a moisture content of 12.5%. Includes cutter and spend mixing until then, until the mixture acquires a uniform powder-like structure. The humidity of a mixture of 28%. The mass is spread on trays with a layer of 2-3 cm and dried at a temperature of 25C (in terms of production premises) stirring occasionally for 2-3 days. The mass of the obtained dry rye biological ferment 19.2 kg, humidity 10%.

On the basis of the leaven prepared by the proposed method was baked rye bread simple formula the GOST 2077-84. The recipe shown in table 1. The amount of dry rye biological fermentation was 10% by weight of the flour. Yeast pre-activated by adding water and fermented for 6 hours. The parameters of fermentation, proofing and baking did not differ from that recommended for the given name (Collection of technological instructions for the production of bread and bakery products. - M., 1989).

The resulting bread had the following physico-chemical and organoleptic characteristics are given in table 2.

Table 1
Recipe bread rye simple GOST 2077-84
Name of raw materialsThe amount of raw materials
Flour, rye flour, kg100
Yeast cake0,05
Sol1,5

Table 2
Physico-chemical and sensory quality of bread rye simple
The quality indicators The value of the quality parameters of bread
humidity, %50,0
acidity, hail10,0
porosity, %52
the state of the crumbSoft, supple
state porosityThe pores are distributed fairly evenly
the taste, smellExpressed bread

1. A method of manufacturing a dry rye biological ingredients, including dried rye sourdough, fermented to maximum acidity, characterized in that, before drying the yeast mix in the bowl cutter at 1500-3000 rpm with rye flour in the ratio, providing a moist powder, not sticky clenching in his hand a mixture of a humidity in the range of 28-30%, and drying is carried out at a temperature of 20-40C to a final moisture content of 8-10%.

2. The method according to claim 1, characterized in that the drying is carried out on trays with a layer of 2-3 cm with periodic stirring for 2-3 days.

3. The method according to claim 1, characterized in that the drying is carried out in the apparatus drying in a fluidized bed.



 

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2 tbl, 3 ex

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3 cl, 6 tbl, 3 ex

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