RU2039437C1 - Method for baking bread - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves dividing pressed yeast into three portions in a relation of 1:2:4 before mixing them with the sour components of the initial cycle and with dough components. The first portion is mixed with water used in the initial cycle of making the sour. To make the sour of the industrial cycle, it is mixed with a portion of rye flour, a part of water according to the formula and some sour of the initial cycle. When mixing the components said sour is enriched with the second portion of pressed yeast. Then the dough is prepared from the remaining portion of the rye flour, wheat flour of the first and second quality, the remaining part of water and prepared sour of the industrial cycle, salt and sugar. Then the dough is fermented and divided into dough pieces which are then proofed, moistened and baked. The sour components of the industrial cycle are taken in the following quantities, kg: hulled-rye flour, 22; water, 15; sour of initial cycle, 19. The dough components are taken in the following quantities, kg: hulled-rye flour, 17; wheat flour, second or first quality, 50; sour of industrial cycle, 56; flour in dough sour, 33; pressed yeast, 0.29; cooking salt, 1.5; sugar, 1.0; water, as required to ensure dough moisture content up to 50% EFFECT: improved taste and flavor. 3 cl, 1 tbl

Description

 The invention relates to the field of food industry, in particular for baking, and for the production of bread "Sokolniki".

 A known method for the production of bread, comprising the initial cycle of preparing the sourdough, including mixing part of the peeled rye flour, part of the water, part of the pressed yeast and strains of lactic acid bacteria, the production cycle of the preparation of the sourdough, comprising mixing the other parts of the peeled rye flour, the water provided for in the recipe, and the obtained sourdough , followed by fermentation, preparation of the dough from the remaining part of peeled rye flour, wheat flour, the remaining part of the water obtained from the starter culture water cycle, salt and sugar, fermentation of the prepared dough, its cutting, proofing of the obtained dough pieces, their moistening and baking.

 This method relates to the production of table bread.

 The disadvantage of this method is that the quality of the obtained bread is not high enough, because the crumb is often wet. A tear of the crust and a low yield of finished bread. Crust tearing is possible due to the fact that during the preparation of bread an excess amount of sugar is introduced into it, which is 3.0% of the total mass of the dough. The consumption of this bread is limited, since it can not be used for diet and for people with diabetes.

 The purpose of the invention is the reduction of sugar in the recipe of this bread, increasing the yield and specific volume of the finished bread and improving the quality indicators.

To achieve this goal in a method for the production of bread, comprising the initial cycle of preparation of the starter culture, including mixing part of the peeled rye flour, part of the water, part of the pressed yeast and strains of lactic acid bacteria, the production cycle of the preparation of the starter culture, including mixing of other parts of the peeled rye flour, water, stipulated by the recipe, and the ferment obtained, followed by its fermentation, preparation of the test from the remaining portion of peeled rye flour, wheat flour, the remaining portion of water, obtained fermentation of the production cycle, salt and sugar, fermentation of the prepared dough, its cutting, proofing of the obtained dough pieces, their moistening and baking, pressed yeast before mixing with the recipe components are divided into three parts in a ratio of 1: 2: 4, the first of which mixed with water used in the initial cycle of the preparation of the starter culture. The amount of pressed yeast introduced in the initial cycle of preparing the starter culture by mixing the components and those used in the preparation of the dough corresponds to the second and third parts of the pressed yeast. As wheat flour take wheat flour of the second grade or wheat flour of the first grade. The components of the sourdough production cycle are taken in the following quantity, kg: Peeled rye flour 22 Water 15
Sourdough prepared in the initial cycle 19
The components of the dough are taken in the following quantity, kg: Peeled rye flour 17.0
Wheat flour of the second or first grade 50.0
Sourdough prepared in the production cycle 56.0 Flour in sourdough for dough 33.0 Pressed yeast 0.29 Edible salt 1.5 Sugar 1.0
Water in an amount providing dough humidity of 47-50%
An introduction to the fermentation of the production cycle of its preparation of additional liquid yeast in the amount of 1/5 of the total number of yeast is possible.

 During the production cycle of the preparation of the starter culture, it is possible to introduce a “ripe dough” of the previous process of preparing the dough.

 The invention consists in the following.

Pressed baking yeast intended for the production of dough is divided into three parts in a ratio of 1: 3: 4. The first part of the yeast is mixed with water used in the initial cycle of the preparation of the yeast, at a temperature of 26-29 ^about C. The number of pressed yeast is 0.5 kg for the production of dough. Thus, the amount of yeast mixed with water used in the production of sourdough in the initial cycle is 0.07 kg. Part of the rye flour peeled, the second part of pressed yeast and strains of lactic acid bacteria are added to the obtained yeast suspension. Then it was kept leaven preparation cycle starting at an initial temperature of 26-29 ^{° C} before it reaches ^about pH 9-12. Then, another part of peeled rye flour is added to it, another part of the water provided for by the recipe, and the resulting sourdough is fermented until the acidity in it is also 9-12 ^o , the initial temperature of the sourdough should be 26-29 ^o C. The duration of fermentation is 120-210 minutes.

The number of components used in the preparation of sourdough, equal, kg: Peeled rye flour 22 Water 15
Sourdough prepared in the initial cycle 19 Humidity of the given sourdough, 48-50
Then the dough is prepared, for which the remaining part of peeled rye flour, wheat flour of the second or first grade, the remaining part of the water, the obtained fermentation of the production cycle, salt and sugar are mixed. The components of the dough are taken in the following quantity, kg: Peeled rye flour 17.0
Wheat flour of the second or first grade 50.0
Sourdough prepared in the production cycle 56.0 Flour in sourdough for dough 33.0 Pressed yeast 0.29 Edible salt 1.5 Sugar 1.0
Water in an amount providing dough humidity of 47-50%
Ready dough, i.e. dough subjected to fermentation for 40-70 minutes at an initial temperature of 28-32 ^{° C} until the acidity ^of 8.10, is fed to a breaker. Cutting is done on dough machines or dividing machines. The mass of the dough piece is determined based on the installed mass of the finished product, taking into account the amount of baking and drying. The molded dough pieces for shaped bread are placed in molds, for podova bread in cassettes, on boards or in the cradles of the proofer and sent to the proofing. The duration of the proofing is 35-60 minutes. Before planting in the oven, it is allowed to apply punctures on the surface of the dough pieces for hearth bread. Baked bread produced in furnaces with steaming at a temperature of 180-275 ^C. The duration of the baking tin bread 50-60 minutes, 36-45 minutes hearth bread. It is possible to spray the dough pieces before planting them in the oven and ready bread before removing them from the oven. Temperature, proofing and baking times can vary depending on the type, design features of the equipment and operating conditions.

 It is possible to add liquid yeast in the amount of 1/5 of the total amount of yeast to the yeast of the production cycle of its preparation.

 During the production cycle of preparing the starter culture, it is possible to make ripe dough of the previous dough preparation process.

 The characteristics of the finished bread are shown in the table.

PRI me R 1. Pressed baking yeast intended for the production of dough, is divided into three parts in a ratio of 1: 2: 4. The first part of the yeast is mixed with water used in the initial cycle of the preparation of the yeast, at a temperature of 26 ^about C. The number of pressed yeast is 0.5 kg for the production of dough. So, the first part of the yeast is 0.07 kg. A portion of peeled rye flour, a second part of 0.14 kg pressed yeast and strains of lactic acid bacteria are added to the resulting yeast suspension. Then the initial cycle is kept leaven its preparation starting at 26 ^{° C} until it reached the acidity ^of 9. Then there was added another portion peeled rye flour, another portion of the water provided by the formulation and is subjected to radiation leaven the fermentation until it also acidity ^of 9, the initial leaven temperature should be ^about 26 C. The duration of fermentation was 120 min.

The number of components used in the preparation of sourdough, equal, kg: Peeled rye flour 22 Water 15
Sourdough prepared in the initial cycle 19 Humidity of the given sourdough, 48-50
Then the dough is prepared, for which the remaining part of peeled rye flour, wheat flour of the second or first grade, the remaining part of the water, the obtained fermentation of the production cycle, salt and sugar are mixed.

The components of the dough are taken in the following quantity, kg: Peeled rye flour 17.0
Wheat flour of the second or first grade 50.0
Sourdough prepared in the production cycle 56.0 Flour in sourdough for dough 33.0 Pressed yeast 0.29 Edible salt 1.5 Sugar 1.0
Water in an amount that provides dough humidity 47.

 In this example, when mixing the components, “ripe dough” is additionally added to the sourdough of the production cycle, the amount of which depends on the quality indicators of raw materials, sourdough and ripe dough, as well as on what quality indicators should be obtained ready-made bread.

Then the dough is fermented for 40 minutes at an initial temperature of 28 ^about With until the acidity of 8 ^about . Then the dough is cut, the duration of the proofing is 35 minutes Bread baking is carried out in furnaces at a temperature of 180 ^C. The duration of the baking 35 min.

PRI me R 2. Carried out analogously to example 1. Only the starter with pressed yeast is carried out at a temperature of 32 ^about In the initial cycle and 29 ^about After mixing the components in the production of the starter in the production cycle until the acidity of 12 ^about . Duration of fermentation of industrial sourdough 210 min. When mixing the components of the starter culture, yeast liquid is additionally added to it in an amount of 1/5 of the total amount of yeast. The number of components in the production yeast is taken as in example 1, the moisture content of this yeast 50%
Similarly, the dough is being prepared. As in example 1, taken the number of components of the test.

Fermentation of the dough is carried out for 70 minutes at an initial temperature of 32 ^{° C} until the acidity of ^about 10. Proofing time 60 min. Baking bread is carried out at a temperature of 260 ^about C for 60 minutes

In bread prepared with liquid yeast or lactic acid sourdough, an increase in acidity of 1 ^{about is} allowed. For bread produced at the bakeries of the Marsakov system and on imported complex-mechanized lines, an increase in humidity of 1% is allowed

Claims (2)

1. A method for the production of bread, comprising the initial cycle of preparing the starter culture, including mixing part of the peeled rye flour, part of the water, part of the pressed yeast and strains of lactic acid bacteria, the production cycle of the preparation of the starter culture, including mixing other parts of the peeled rye flour, water provided for in the recipe, and obtained sourdough, followed by its fermentation, preparation of dough from the remaining part of peeled rye flour, wheat flour, the remaining part of the water obtained from the sourdough production cycle, salt and sugar, fermentation of the prepared dough, its cutting, proofing of the obtained dough pieces, their moistening and baking, characterized in that the pressed yeast before mixing with the recipe components is divided into three parts in a ratio of 1: 2: 4, the first of which mixed with water used in the initial yeast preparation cycle, and the amount of pressed yeast introduced in the initial yeast preparation cycle when mixing the components and those used in the preparation of the dough corresponds to T To the second and third parts of pressed yeast, wheat flour of the second or first grade is taken as wheat flour, while the components of the fermentation of the production cycle are taken in the following quantity, kg:
Peeled rye flour 22
Water 15
Sourdough cooked in the initial cycle 19
and the components of the test are taken in the following amount, kg:
Peeled rye flour 17
Wheat flour of the second or first grade 50
Sourdough cooked in the production cycle 56
Flour in dough for dough 33
Pressed Yeast 0.29
Table salt 1.5
Sugar 1
Water In an amount that provides dough humidity 47 50%
2. The method according to claim 1, characterized in that liquid yeast in the amount of 1/5 of the total amount of yeast is additionally added to the leaven of the production cycle of its preparation.  3. The method according to claim 1, characterized in that in the fermentation of the production cycle of its preparation additionally make a "ripe" dough.

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