RU2786565C1 - Method for producing yeast-free rye bread - Google Patents

Abstract

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to a method for producing yeast-free rye bread, and can be used in the bakery enterprises for producing yeast-free rye bread with high nutritional value. The method for producing yeast-free rye bread is characterised by kneading dough from break rye flour, a paste from the fruits of small-fruited apple trees with a dry matter content 45.5% taken in an amount of 40 to 50% by weight of the flour, table salt, drinking water, and baking soda. The components of the recipe are mixed in the dough-kneading machine for 5 minutes, then the mixed semi-finished product is loaded into the chamber of the churning machine, compressed air under a pressure of 0.3 MPa is supplied, and the mass is churned for 35 seconds at a rotation speed of the kneading body of 8.1 s^-1. Baking is performed at a temperature of 185 °C for 45 minutes; the dough is prepared at the following content of components of the recipe, kg per 100 kg flour: break rye flour 100, paste from the fruits of small-fruited apple trees 40 to 50, table salt 1.3, baking soda 0.2, water as calculated for the moisture content of the dough of 48.5%.

EFFECT: possibility of lowering the cost of the end product, producing high-quality bread with high nutritional value.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to a method for the production of yeast-free rye bread, and can be used in the baking industry for the production of yeast-free rye bread of increased nutritional value.

A known method for the production of bread, in which the preparation of the dough includes mixing flour, yeast, water and pre-crushed vegetables, while the vegetables are cooked until cooked before mixing with the dough components, and their grinding is carried out to a particle size of 80-200 microns and is introduced into the dough in an amount 0.12-0.5% by weight of flour on an absolutely dry matter (SU, patent No. 997641, IPC A21D 8/02, 1983). The disadvantage of the known method for the production of bread is that the introduction of boiled vegetable puree from carrots, cabbage or table beets is intended only to strengthen the gluten of the dough, which determines its narrow application.

A known method of making yeast-free bread (RU, patent No. 2258372, IPC A21D 8/02, A21D 2/36, 2005) based on sourdough using saccharified brewing of the carbohydrate-protein fraction of amaranth containing crushed hop cones. The disadvantage of this invention is the use of an additive in the form of a carbohydrate-protein fraction of amaranth, which worsens the taste of bread and the porosity of the crumb.

The closest in technical essence and achieved effect is a method for the production of bread, including kneading dough based on sourdough from rye flour or a mixture of rye and wheat flour, water, fermentation agents and salt, and involving the introduction of milk and apple components, followed by fermentation of the dough, its cutting, proving dough pieces and baking, characterized in that as milk and apple components, condensed or dry whey is used at the dough kneading stage in an amount of 4 - 6 and 3 - 4%, respectively, of the total mass of flour and apple-syrup powdered semi-finished product in the amount of 1-5% also from the total mass of flour (RU, patent No. 2156575, IPC A21D 8/02, 2000).

The disadvantages of this method are the loss of solids during the fermentation of the dough (2-3%) and, as a consequence, the low yield of finished products; the duration of the dough preparation process, labor intensity, energy intensity.

The technical objective of the invention is the intensification of the dough preparation process, a significant reduction in the cost of products, the expansion of the range of yeast-free bread from rye flour through the use of paste from the fruits of small-fruited apple trees.

To solve the technical problem of the invention, a method for the production of yeast-free rye bread is proposed, including kneading dough from peeled rye flour, paste from the fruits of small-fruited apple trees, table salt, baking soda, drinking water, molding and baking, the new thing is that when kneading dough into it paste from the fruits of small-fruited apple trees is added to the mass of flour in the amount of 40-50%, the dough is kneaded in the churning chamber, the prescription components are mixed in the dough mixer for 5 minutes, then the mixed semi-finished product is loaded into the churning machine chamber, compressed air is supplied under pressure 0 ,3-0.35 MPa and the dough is churned at a kneading body rotation frequency of 8.1 s ^-1 for 35-45 s, then the churned semi-finished product is placed in molds and sent for baking, which is carried out at a temperature of 185-193 ° C, the dough is prepared with the following content of prescription components, kg per 100 kg of flour: peeled rye flour - 100, paste from the fruits of small-fruited apple trees - 40-50, salt edible food - 1.3, baking soda - 0.2, water - according to the calculation to the dough moisture content of 48.5%.

The technical result of the invention consists in the use of a paste from the fruits of small-fruited apple trees with a solids content of 45.5% for subsequent processing into the final bakery product. When adding paste from the fruits of small-fruited apple trees to the dough, its components (organic acids, sugars, pectin, minerals, tannins) significantly affect the biochemical, colloidal, microbiological processes of bread making. With a paste from the fruits of small-fruited apple trees, sugars, a significant amount of malic acid, which actively reduces the pH of the medium, minerals and vitamins, which are nutrients for dough microorganisms, are added to the dough. These factors have a significant impact on the course of the technological process and the quality of bread. Paste from the fruits of small-fruited apple trees intensifies foaming in the dough and, when interacting with baking soda, improves its lifting force, due to the release of CO ₂ . With an increase in the dosage of paste from the fruits of small-fruited apple trees, the amount of organic acids in the dough increases. Under their influence, deeper changes in proteins occur. In the paste from the fruits of small-fruited apple trees, malic acid predominates, it makes up 72-82% of the total amount of acids. In the test with paste from the fruits of small-fruited apple trees, the initial acidity increases and the content of volatile acids slightly increases. The degree of acidification is determined by the dosage of the product and its acidity. A decrease in pH correlates with an increase in acidity. It has also been established that bread containing a paste from the fruits of small-fruited apple trees is more slowly exposed to mold and potato disease.

It is essential that with mechanical loosening of the dough there are no fermentation and proofing processes, which reduces the dough preparation by 3-5 hours, reduces the cost of dry substances for fermentation. Whipped bakery products are preferred for dietary nutrition of people suffering primarily from diseases of the gastrointestinal tract and oncological diseases. The systematic use of bread prepared according to traditional technology using yeast as a leavening agent negatively affects the immune system.

The method for the production of yeast-free rye bread is illustrated by the following examples.

Example 1

The dough is kneaded from peeled rye flour, a paste from the fruits of small-fruited apple trees, taken in an amount of 40% by weight of the flour, food table salt, baking soda, drinking water. The prescription components are mixed in a dough mixer for 5 minutes, then the mixed semi-finished product is loaded into the mixer chamber, compressed air is supplied at a pressure of 0.3 MPa and churning is carried out for 45 s at a kneading body rotation frequency of 8.1 s ^-1 . Baking is carried out at a temperature of 195 ° C for 35 minutes, the dough is prepared with the following content of prescription components, kg per 100 kg of flour: peeled rye flour - 100, paste from the fruits of small-fruited apple trees - 40, food salt - 1.3, food soda - 0.2, water - according to the calculation to the dough moisture content of 48.5%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 2

The method is carried out analogously to example 1, but the dosage of paste from the fruits of small-fruited apple trees is 45% by weight of flour, churning - at a rotation frequency of 8.1 s ^-1 for 40 s under an overpressure of 0.3 MPa. Baking is carried out at a temperature of 190 ° C for 40 minutes, the dough is prepared with the following content of prescription components, kg per 100 kg of flour: peeled rye flour - 100, paste from the fruits of small-fruited apple trees - 45, food salt - 1.3, food soda - 0.2, water - according to the calculation to the dough moisture content of 48.5%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 3 (optimal)

The method is carried out analogously to example 1, but the dosage of paste from the fruits of small-fruited apple trees is 50% by weight of flour, churning - at a rotation frequency of 8.1 s ^-1 for 35 s under an overpressure of 0.3 MPa. Baking is carried out at a temperature of 185 ° C for 45 minutes, the dough is prepared with the following content of prescription components, kg per 100 kg of flour: peeled rye flour - 100, paste from the fruits of small-fruited apple trees - 50, food salt - 1.3, food soda - 0.2, water - according to the calculation to the dough moisture content of 48.5%. Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Table 1 shows that the proposed method for the production of yeast-free rye bread from peeled rye flour, including kneading dough using a paste from the fruits of small-fruited apple trees, makes it possible to obtain bakery products with good organoleptic and physico-chemical quality indicators.

If the amount of paste from the fruits of small-fruited apple trees is less than 40% and more than 50%, then the quality of rye bread deteriorates.

The proposed method for the production of yeast-free rye bread using a paste from the fruits of small-fruited apple trees makes it possible to intensify the dough preparation process, improve the quality of the finished bread and nutritional value, and reduce the cost of finished products.

Claims (1)

A method for the production of yeast-free rye bread, characterized in that the dough is kneaded from peeled rye flour, a paste from the fruits of small-fruited apple trees with a solids content of 45.5%, taken in an amount of 40-50% by weight of flour, food table salt, drinking water, food soda, a paste from small-fruited apple trees intensifies foaming in the dough and, when interacting with baking soda, improves its lifting force due to the release of CO ₂ air under pressure of 0.3 MPa and churning is carried out for 35 s at a kneading body rotation frequency of 8.1 s ^-1 , baking is carried out at a temperature of 185 ° C for 45 minutes, the dough is prepared with the following content of prescription components, kg per 100 kg flour: peeled rye flour - 100, paste from the fruits of small-fruited apple trees - 40-50, food table salt - 1.3, food soda - 0.2, water - according to the calculation to the dough moisture content of 48.5%.