RU2044488C1 - Method for production of liquid ferment for preparing bread - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves brewing wheat flour by water together with adding ferment component and fermentation thus prepared mixture. Hop extract is used as said ferment component, mentioned above mixture contains brewing component, water and hop extract at ratio 2:1:0.1 respectively. EFFECT: simplifies the method. 2 tbl

Description

 The invention relates to the baking industry, in particular to a technology for the production of liquid sourdough for making bread.

 A known method of producing liquid sourdough for making bread from rye flour, which is prepared with the use of flour infuser (Reuter I.M. Handbook of bakery production, Part 2. M. Food industry1977, p. 198).

 However, the process of obtaining such a starter culture is very laborious, requires a lot of time, strict adherence to the temperature regime, sterility. In addition, pure cultures of lactic acid bacteria and yeast are necessary to obtain the starter culture. This method requires additional equipment to obtain the sourdough, the bread produced on this sourdough is of poor quality.

 There is a known method of making hop dough, in which the product of hot extraction of hops, wheat flour or potato is mixed and, after fermentation, pressed or dried yeast is added to the dough (Japanese Patent No. 56-31932, class A 21 D 8/00, published. 1981).

 This method can be applied to obtain only one type of bread. The use of potatoes in the industrial production of bread complicates the process of mechanization.

 Closest to the proposed technical essence is a method for the production of liquid starter culture for making rye bread, including a batch cycle, which involves mixing flour and water, brewing flour followed by the introduction of yeast and lactic acid bacteria, fermenting the mixture, and the production cycle, which consists in adding nutritious the medium into which molasses is additionally introduced, while rye flour, molasses and water are taken in the ratio (11.5: 4: 84.5) - (12: 3: 85) (ed. St. USSR N 1105167, class A 21 D 8/02, published 1984).

 However, this method of producing liquid starter culture is also labor-intensive and time-consuming, since it is necessary to introduce pure cultures of lactic acid bacteria and yeast to obtain the starter culture. In the production of wheat varieties of bread, this sourdough cannot be used, since the process of fermentation of the dough is lengthened, as well as the crumb of the resulting bread is darkened, its quality deteriorates.

 The technical problem that was posed during the creation of the invention is the development of a simple method for preparing liquid sourdough, which further ensures the production of high-quality bread from wheat flour of the highest and first grade while reducing the consumption of sourdough.

 To this end, the method of producing liquid starter culture includes a batch cycle, which involves brewing flour with water (brewing) with the introduction of a fermentation component, fermenting the mixture, and the production cycle, which consists in adding a nutrient medium to the mixture, with a hop extract being used as a fermentation component, and a nutrient medium , consisting of tea leaves, water and a hop extract in a ratio of 2: 1: 0.1, is added to the liquid yeast as it is selected for bread production.

 The technical result of the invention is to simplify and reduce the process of preparing a liquid starter culture. The use of a hop extract as a fermentation component excludes the use of pure cultures of lactic acid bacteria and yeast, which significantly reduces the process of preparing the starter culture in the wiring cycle. The nutrient medium, consisting of tea leaves, water and hop extracts in a ratio of 2: 1: 0.1, when added to liquid sourdough as it is taken, allows you to maintain high quality sourdough, providing high lifting force, reduces the fermentation time and the bread production required acidity. As a result, the bread obtained on the basis of this and sourdough is characterized by an elastic crumb that does not crumble and has a more developed porosity, does not grow moldy, maintains freshness for 4-5 days, and is not susceptible to diseases, including potato sticks.

The proposed method for the production of liquid sourdough for making bread is carried out in two cycles. In the process of a wiring cycle, dry hop flowers are poured with cold water, brought to a boil, boiled for 30 minutes and infused for 24 hours. After that, they are brought back to a boil, boiled for 10 minutes and the resulting solution is filtered. Hops extractor with temperature ^of 95 C brewed rye flour or wheat flour grade 2, and then by cooling to a temperature of 60-65 ^{° C,} add sugar and mix thoroughly. The resulting mixture ferments for 36-48 hours at 30-35 ^o C until the acidity accumulates 9-10 ^o N.

During the production cycle preparing welding, consisting of a water temperature of 93-96 ^{° C} and 2 varieties of wheat flour or rye flour in a ratio of 4: 1. In the liquid leaven hops contribute 50% of the leaven of nutrient mixture at 30-32 ^{° C,} which consists of 1 part water and 2 parts tea leaves.

After 2-3 hours after reaching pH ^about 8-10 H collected required amount for the preparation of sourdough sponge and dough.

 In the future, the nutrient medium for preparing the starter culture is prepared from tea leaves, water and hop extracts in a ratio of 2: 1: 0.1. Every 2.0-2.5 hours, the starter culture is taken for bread production and culture medium is added.

PRI me R particular implementation of the method. 0.4 kg of dried hop flowers are poured into 8 liters of cold water, brought to a boil and boiled for 30 minutes. After which the mixture is infused for 24 hours. Then the mixture is brought to a boil, boiled for 10 minutes and filtered. 1 kg of wheat flour grade 2 or rye flour 3 liters brewed hops extract at ⁹⁵ ° C, then at 60-65 ^{° C} was added 0.1 kg of sugar and mix thoroughly. The mixture roam 36-48 hours at 30-35 ^{° C} until the accumulation of acidity ^of 8.10 N.

In the process of preparing proizvodctvennogo welding cycle of water at 95 ^{° C} and flour at a ratio of 4: 1. 50% of the amount of the ferment of the nutrient medium, consisting of 1 part of water and 2 hours of brewing, is added to the concentrated liquid starter culture. After 2-3 hours, the liquid leaven, which has an acidity ^of 8.10 N, ready for selection for the preparation of sponge and dough.

 Liquid sourdough is conducted continuously. After every 2.0-2.5 hours, half is taken and the same nutrient medium is added, consisting of boiled flour, water and hop extracts in a ratio of 12.8: 80.8: 3.2. Which actually corresponds to the following ratio: welding 64.0, in which flour 12.8 and water 51.2; water 28.6 and hop extract 3.2, which gives the ratio of the components of welding 2: water 1: hop extract 0.1.

 For the preparation of bread from wheat flour of the highest grade, it is recommended to take 5-7% of liquid hop yeast, and for bread from wheat flour of the 1st grade, it is recommended to take 10-15% of liquid hop yeast in relation to flour.

 In the table. 1 shows the effect of the selected ratio of components on the quality indicators of the starter culture.

 As can be seen from the table. 1, the best results in the lifting force and the accumulation time of the final acidity are obtained using a nutrient medium, where the ratio of the components of the flour: water: hop extract corresponds to 12.8: 80.8: 3.2.

 In the table. 2 shows the recipe and the technological regime for the preparation of liquid sourdough in the production cycle according to the known and proposed methods, as well as physico-chemical indicators of the quality of bread obtained from these sourdoughs are given.

 As can be seen from the table. 2, in the proposed method, the required final acidity is achieved in a shorter time with better lifting force of the liquid starter culture in comparison with the known method. According to organoleptic and physico-chemical indicators, the quality of bread prepared on liquid sourdough by the proposed method is much better than bread prepared by the known method.

 It should also be noted that the sourdough obtained in accordance with the prototype is not applicable for wheat bread from premium flour.

 Using the proposed method will simplify the process of preparing a liquid starter culture by eliminating the use of pure cultures of yeast and lactic acid bacteria. Sourdough can be used in the production of bread from wheat flour of the highest and 1 grades while reducing the consumption of sourdough. The resulting bread is characterized by an elastic crumb, does not crumble and has a more developed porosity, retains freshness for 4-5 days, and is not subject to mold.

Claims (1)

METHOD FOR PRODUCING LIQUID STARTER FOR BREAD PREPARATION, which provides preparation of a nutrient medium, including brewing from flour and part of water provided for by the recipe, introducing the remaining part of water and the fermentation component, its fermentation and selection for the production cycle, characterized in that hop is used as a fermentation component an extract obtained by pouring water of dried hop flowers, boiling obtained by pouring water of dried hop flowers, boiling the resulting mixture and insisting it for 2 4 hours with the addition of sugar, its fermentation until acidity reaches 8 10 ^o N, while welding, water and hop extraction in the preparation of a nutrient medium is taken in a ratio of 2 1 0.1.

Images