Method for the production of custard varieties of bread (RF patent No. 2257086)
The invention relates to the food industry, in particular to its bakery industry, and can be used for the production of custard varieties of bread. The method involves preparing a dough from a prescription amount of rye baking flour with baking wheat flour of the first or second grade, pressed baker's yeast, fermented rye malt, granulated sugar, coriander or caraway seeds, table salt, drinking water and liquid sourdough with a humidity of 81, 0 to 83.0%, acidity 10.0 ÷ 11.0 degrees and lifting force 25 ÷ 30 min. The starter culture is obtained using dry lactobacterin in combination with a pure yeast culture, as well as using a nutrient mixture with saccharified rye brew to refresh the starter culture in each cycle of selection of a liquid ripened starter culture for kneading the dough and subsequent fermentation. The infusion is obtained from rye baking flour and liquid for saccharification in the form of drinking water and water condensate obtained from drinking or chemically purified water, steam, which is used for steaming the flour to obtain saccharified infusion. The nutritious mixture is prepared from saccharified tea leaves, bakery rye flour and drinking water. Fermented saccharified rye malt is prepared by mixing malt with rye bakery flour, followed by brewing the mixture with drinking water at a temperature of 90 ÷ 100 ° C and keeping it at this temperature. The ratio of hydromodules - the ratio of the mass of flour to the mass of liquid - in the infusion and in the nutritional mixture with infusion is provided at 1.51 ÷ 1.89 taking into account the flour moisture. The ratio of the content of baking rye flour in the sourdough, saccharified rye malt fermented and in the dough is, respectively, (0.13 ÷ 0.34) :( 0.06 ÷ 0.32): 1. After preparing the dough, fermentation, cutting, proofing, baking and unloading of finished bread are carried out. The method makes it possible to obtain high quality bread by optimizing the ratio of flour and liquid during the preparation of the brew and the nutritional mixture used in the preparation of the liquid leavened starter culture. 17 h. n. f-ly.
DESCRIPTION OF THE INVENTION TO THE PATENT
The invention relates to the food industry, in particular to its bakery industry, and can be used in the production of custard varieties of bread.
There is a known method for the production of bread "Borodinsky New", providing for the preparation of brewing, sourdough, dough, cutting the dough into dough pieces weighing 0.830 ÷ 0.840 kg, laying in molds, proofing the dough for 60 ÷ 65 minutes, spraying water on top of dough pieces in molds, sprinkling dough pieces with coriander and baking bread for 60 ÷ 65 minutes at a temperature of 200 ÷ 220 ° C.
The infusion is prepared from a mixture of flour, coriander and malt by brewing with water at a temperature of 95 ÷ 97 ° C, followed by keeping the mixture for 1.5 ÷ 2.0 hours for saccharification. The finished brew is cooled to 32 ° C and consumed for kneading the dough. The brew has a humidity of 67.0%, a temperature of 32 ÷ 34 ° C.
The dough is prepared in liquid sourdough without cooking. To prepare a liquid sourdough, 18.0 kg of peeled rye flour is mixed with 42 liters of water and added to a container with ripe sourdough in a 1: 1 ratio. The leaven is fermented for 3.5 hours until the acidity is 8.0 ÷ 12.0 degrees.
The following components are used to prepare the dough, kg:
peeled rye flour 52.0
baking wheat flour of the first grade 15.0
welding 40.2
baker's yeast pressed 0.7
granulated sugar 6.0
saline solution, l 3.2
The above components are mixed and fermented for 80 ÷ 90 minutes.
The fermented dough is cut into dough pieces and then the process is carried out as described above (RU 2123787, 12.27.1998).
The disadvantage of the known method is the duration of the brewing preparation process - the process of saccharification of flour lasts 1.5 ÷ 2.0 hours, as well as the possibility of bread sticking in the molds and, as a result, cracking, uneven porosity is possible, which leads to an increase in the percentage of rejects and reduces consumer demand.
A known method of producing custard bread from a mixture of peeled rye flour and wheat flour of the first grade and rye malt. The dough is prepared in three stages: brewing, leavening, dough.
The tea leaves are prepared as follows.
Caraway seeds, previously ground until the shells are destroyed, are mixed with 10 kg of malt and 28 liters of water are poured at a temperature of 45-50 ° C. After 30 ÷ 40 minutes of infusion, 12 kg of flour intended for brewing are poured, and with continuous stirring, it is brewed with water heated to 95 ÷ 97 ° C. The prepared tea leaves are saccharified for 1.5 ÷ 2.0 hours. The saccharified tea leaves are cooled to 38 ÷ 34 ° C and consumed for kneading the dough.
The dough is prepared with liquid sourdough using lactobacterin.
To prepare the starter culture, 18 kg of peeled rye flour is mixed with 42 liters of water and fermented to a final acidity of 7 ÷ 8 degrees. The resulting "talker" is added to an equivalent amount of ripe sourdough. Duration of fermentation of the starter culture is 3.5 hours.
To prepare the dough, 60 kg of the finished sourdough is mixed with 60 kg of first grade wheat flour, 4 l of saline solution and 45 kg of tea leaves. Compressed yeast is used as a baking powder in an amount of 0.3% by weight of flour. The dough is fermented for 60 ÷ 90 minutes until the acidity is 9 ÷ 13 degrees. The fermented dough is cut on dividing machines or manually into dough pieces and placed in molds greased with vegetable oil and sent to proofing, the duration of which is 60 ÷ 65 minutes at a temperature of 190 ÷ 200 ° C (RU 2101958, 20.01.1998, A 21 D 8 / 02).
The disadvantage of this method is the long process of preparing the tea leaves, since the saccharification of the flour in the tea leaves is carried out for 90 ÷ 120 minutes to obtain a starter culture with an acidity of 12 ÷ 16 degrees and a humidity of 48 ÷ 50%.
The objective of the proposed method is to reduce the cooking time for brewing, improve the quality of bread by optimizing the modes of preparation of the sourdough and selection of the optimal ratio of the mass of flour and liquid in the process of preparing the sourdough, saccharified rye fermented malt and dough.
The problem is solved due to the fact that a method for the production of custard varieties of bread, according to the invention, provides for the preparation of dough from a prescription amount of rye baking flour and wheat flour of the first grade or second grade, baker's yeast, fermented rye malt, granulated sugar, coriander or caraway seeds , table salt, drinking water and liquid starter culture with humidity from 81.0 to 83.0%, acidity 10.0 ÷ 11.0 degrees and lifting force 25 ÷ 30 min, obtained using dry lactobacterin in combination with pure yeast culture , as well as using a nutrient mixture with saccharified rye brew to refresh the sourdough in each cycle of selection of the liquid ripe sourdough for kneading the dough and the subsequent reproduction of the sourdough, and the brew is obtained from rye baking flour and liquid for saccharification in the form of drinking water and water condensate obtained from drinking or chemically purified water, steam, which flour is steamed to obtain saccharified tea leaves, and the nutritious mixture is made from saccharified tea leaves, baking rye flour and drinking water, and baking rye flour is added to the fermented rye malt, the mixture is brewed with drinking water at a temperature of 90 ÷ 100 ° C and kept to obtain saccharified malt fermented rye,at the same time, the ratio of hydromodules - the ratio of the mass of flour to the mass of liquid - in the infusion and in the nutritional mixture with infusion is provided at 1.51 ÷ 1.89, taking into account the moisture content of the flour, and the ratio of the content of rye baking flour in the sourdough, saccharified rye malt fermented and in the dough - components, respectively (0.13 ÷ 0.34) :( 0.06 ÷ 0.32): 1, and after preparation of the dough, it is fermented, cutting, proofing, baking and unloading of finished bread.
It is recommended to use the components in the production of bread in the following ratio, wt%:
rye baking flour 44.6 ÷ 50.4
baking wheat flour of the first grade or
second grade 94 ÷ 12.9
fermented rye malt 3.1 ÷ 6.5
pressed bakery yeast 0.05 ÷ 0.2
table salt 0.55 ÷ 0.65
granulated sugar 3.7 ÷ 4.5
coriander or cumin 0.3 ÷ 0.5
liquid rest
You can additionally use molasses in an amount of 2.5 ÷ 2.6 wt.%, Which should be introduced when preparing the dough.
It is possible to use peeled rye bakery flour, or bakery rye wallpaper flour, or a mixture of peeled rye bakery flour and rye bakery wallpaper flour in a ratio of (0.8 ÷ 0.9) :( 0.2 ÷ 0 , 1), preferably 0.85: 0.15 with the use of rye bakery flour in the brew for the sourdough preparation, while flour with a moisture content of 12.0 ÷ 15.0%, preferably 14.5% should be used.
It is advisable to obtain a liquid leaven with brewing in the production cycle by preparing a brew, as well as a nutritious mixture with brewing, adding a nutritious mixture with brewing to a part of the ferment of the previous production cycle, while brewing should be obtained in a brewing machine with a cooling jacket and a mixing working body by saccharifying flour rye bakery peeled, which can be carried out by introducing into rye flour baking liquid in the form of drinking water with a temperature of 90 ÷ 100 ° C and water vapor with a temperature of 102 ÷ 105 ° C and a pressure of 10.1 ÷ 30.4 kPa, preferably 20.3 kPa, and steam should be used in an amount not exceeding 12% of the mass of the liquid used to prepare the brew, steaming flour with steam bubbling and mechanical processing for 15--20 minutes, and to obtain a nutritious mixture, flour should be added to the saccharified brew peeled rye bakery and drinking water with a temperature of 15 ÷ 20 ° С with continuous stirring and additional cooling by supplying cold water to the cooling jacket of the brewing machine to obtain a nutritional mixture with infusion at a temperature of 28 ÷ 32 ° C, while after adding it to the part of the ferment of the previous cycle, which is preferably 50% of the total mass of the finished ferment of the previous production cycle , the starter culture with a nutrient mixture with infusion can be fermented for its reproduction within 3 ÷ 5 hours until the acidity reaches 10.0 ÷ 11.0 degrees and the lifting force is 20 ÷ 30 minutes at a humidity of 81.0 ÷ 83.0%, preferably 82, 0 ÷ 83.0%.
It is recommended to prepare fermented rye malt by brewing 10.0 kg of malt and 5.0 kg of flour rye baking peeled drinking water per 100 kg of flour in a dough in an amount of 7.0 ÷ 10.0 kg with a temperature of 90 ° С ÷ 100 ° С, followed by holding for 3 to 6 hours and obtaining saccharified malt with a moisture content of 44.0%.
You can add coriander to the dough in a crushed form, moreover, coriander in an amount of 20.0 ÷ 22.0% of its total amount, in uncrushed form, can be used for sprinkling dough pieces after they are moistened from above.
It is advisable to prepare the dough by sequentially introducing into the bowl liquid leavened starter culture, chopped coriander, or caraway seeds, pressed baker's yeast in the form of a suspension, fermented saccharified rye malt, peeled baker's rye flour, first grade wheat flour, edible salt solutiongranulated sugar and a prescription amount of drinking water, followed by mixing and obtaining a dough with an initial temperature of 27 ÷ 28 ° C and subsequent fermentation for 90.0 ÷ 120 min, ensuring the acidity of the dough at the end of the process 8.0 ÷ 12.0 degrees, humidity dough 46.0% ÷ 47.0%, then feed the dough into the stacker-divider and cut the dough into dough pieces and put them into molds for subsequent proofing.
When preparing the dough, it is possible to prepare a suspension of pressed baker's yeast, which should be used in an amount of 0.05% ÷ 0.2% of the flour mass, by mixing them with drinking water in a ratio of 1: 3, and also prepare a saline solution with a density of (1 , 10 ÷ 1.19) g / l, add the prescription amount of peeled rye flour and wheat flour, liquid ripened sourdough with infusion, fermented rye malt with brewed coriander, suspension of pressed baker's yeast, salt solution, sugar sand and drinking water and knead the dough for 3 ÷ 5 minutes, followed by its fermentation in a shaft, mainly with two single-pass blades, a one-section, trough-shaped fermentation apparatus with stirring and moving the dough along the inner surface of the trough, inclined to the horizon at an angle of 2, 8 ÷ 3.0 ° with the ability to regulate the speed of movement of the dough by changing the speed of rotation of the blades it should be measured at least the temperature and humidity of the dough at the inlet and the acidity at the outlet of the device for control and subsequent, if necessary, adjust the amount of recipe components used to prepare the dough, and the fermentation process should be carried out for 75.0 h 85.0 min ensuring the acidity of the dough at the end of the process 8.0 ÷ 12.0 deg, the moisture content of the dough 46.0 ÷ 47.0%, then move the dough into the stacker-divider and cut the dough into dough pieces and put them in molds for further proofing in the production of pan bread, or in cassettes in the production of hearth bread.
It is advisable to proof the dough pieces in the proofing cabinet of the proofing-oven unit for 50.0 ÷ 60.0 minutes at a temperature of 35 ° C ÷ 45 ° C and a relative humidity of no more than 75%, which should be maintained by feeding steam with a temperature 102 ° C ÷ 105 ° C under a pressure of 10.1 kPa ÷ 30.4 kPa, preferably 20.3 kPa, preferably through perforated pipes with a hole diameter of 2 ÷ 3 mm.
It is recommended that when proofing dough pieces and baking them in the forms of the cradles of the proofing-oven unit, ensure the simultaneous presence of the cradles on the proofer, on the baked goods and in the section from unloading the finished bread to placing the dough pieces in the molds in the amount of their total number on the conveyor, which is (31 , 0 ÷ 37.0)%, (39.0 ÷ 47.0)% and (21.0 ÷ 25.0)%, preferably 34%, 43% and 23%.
It is advisable when using a proofing and oven unit with an oven of the HPF-36 brand on a common endless conveyor to simultaneously place 69 cradles in the proofing cabinet, 87 cradles in the oven, and in the section from unloading ready-made bread to placing dough pieces in forms - 45 cradles during installation there are 16 forms on the cradle and the distance between the axes of attachment of adjacent cradles is 280 mm.
When baking custard shaped bread with a finished cooled product of 0.5 ÷ 1.0 kg, dough pieces can be baked for 50 ÷ 65 minutes in an oven with four temperature zones, the temperature of which from the cradle entrance to the oven to their exit from the oven is 230 °, respectively C ± 5 ° C, 210 ° C ± 5 ° C, 190 ° C ± 5 ° C and 150 ° C ± 5 ° C.
It is recommended to place the dough pieces in cassettes covered with fabric and installed on the conveyor cradles of the proofing cabinet in the production of choux pastry bread, and to proof them at a temperature of 35 ÷ 45 ° C for 45 ÷ 55 minutes, and after proofing, reload the dough pieces from the cassettes under the tunnel. ovens with four temperature zones, in the first of which at a temperature of 260 ± 5.0 ° C and moistening with steam or spraying with water, for example, by spraying the latter, carry out hydrothermal treatment of the dough pieces, and in subsequent zones with a temperature of 240 ± 5 ° C, 180 ± 5 ° С and 150 ± 5 ° С bake dough pieces.
It is recommended to produce hearth bread with a ready-made weight of one product equal to 0.75 kg with a minimum bread yield at a flour moisture content of 14.5%, which is 145.5%.
Before being removed from the oven, the bread can be sprayed with drinking water supplied under pressure through the holes in the tubular collector or by creating foggy suspensions.
In the production of custard bread, the Borodino components should be used in the following ratio, wt%:
rye bakery flour 50.4
including:
in sourdough 9.45
in saccharified fermented malt 9.45
in test 31.5
baking wheat flour of the second grade 9.45
fermented rye malt 3.15
baker's yeast pressed 0.13
table salt 0.63
granulated sugar 3.78
molasses 2.52
coriander 0.32
including for sprinkling 0.13
liquid rest
In the production of “Borodinsky New” custard bread, the components should be used in the following ratio, wt%:
peeled rye baking flour 44.6 ÷ 50.0
including:
in sourdough 9.55 ÷ 9.64
brewed with fermented rye malt 6,3 ÷ 6,5
in the test 31.8 ÷ 32.1
bakery wheat flour of the first grade 12.6 ÷ 12.9
fermented rye malt 3.15 ÷ 3.25
pressed baker's yeast 0.12 ÷ 0.13
table salt 0.63 ÷ 0.65
granulated sugar 4.46 ÷ 4.50
coriander 0.4 ÷ 0.5
including for sprinkling 0.09 ÷ 0.11
liquid rest
The technical result provided by the invention consists in improving the quality, taste and aroma of bread prepared with liquid sourdough with brewing while ensuring a stable predetermined yield and high porosity and elasticity of the crumb due to the establishment in the invention of the optimal ratio of the amounts of flour and liquid - hydromodules when preparing the brew and a nutritional mixture with infusion, taking into account the liquid phase of the vapor used in saccharification of the brew, and thereby improving the quality of the sourdough used in the production of bread with the specified optimal sourdough moisture content from 81.0% to 83.0%, the optimal acidity of 10 ÷ 11 deg and obtaining starter cultures with an optimal ratio in the starter culture of lactic and acetic acids when using flour with a specific moisture content.
When the ratio of the hydromodules of the brew and the nutritional mixture with the brew is less than 1.51, the leaven is “weaker” in consistency, the rate of total acid accumulation is significantly reduced and the proportion of acetic acid in the total acidity of the leaven decreases, which negatively affects the taste of the bread.
When the ratio of the hydromodules of the brew and the nutritional mixture with the brew is greater than 1.89, the leaven turns out to be "stronger" in consistency and the rate of total acid accumulation increases significantly, and the proportion of acetic acid in the total acidity of the leaven increases, which also negatively affects the taste of bread, its aroma and physical and chemical characteristics of bread crumb.
