Mariinsky hearth bread. Unified recipe for making dough for bread "Mariinsky"

The invention relates to Food Industry, namely, to the bakery industry. The composition for making bread contains (in kg per 100 kg finished products) wheat flour of the highest grade - 38.0, wheat flour of the second grade - 22.0, peeled rye flour - 30.0, red rye malt - 3.0, ground coriander - 1, raw beer grain and crushed to particles with a particle size up to 3 mm - 10, pressed yeast - 2.0, salt - 1.8, sugar - 3.0 and vegetable oil - 0.5. This ensures the enrichment of bread dietary fiber and vitamins, the creation of a new product with preventive properties, the simplification of the technological cycle of bread production, the improvement of the organoleptic and physico-chemical indicators of the quality of bread, the reduction of its cost and the expansion of the range of bread varieties.

The invention relates to the food industry, namely to the baking industry. Currently, the problem of dietary fiber and vitamins in human nutrition is of great importance. One way to solve this problem is to use food products as a source of dietary fiber waste brewing - beer grains.

The closest technical solution, chosen as a prototype, is a method for the production of bread (RU 21595439 C1. 11/27/2000), including kneading dough from wheat flour, pre-cooked sourdough, dried and crushed brewer's grains, yeast, salt, sugar, water . Before kneading the dough, brewer's grains in the amount of 2-3% by weight of the flour are brewed with water at a temperature of 100°C and infused for 1 hour.

Recipe for the production of bread this method includes:

Wheat flour 100 kg

Beer pellet 2-3 kg

Pressed yeast 1 kg

Salt 1.8 kg

Sugar 2.7-4.0 kg

Water 62.7 dm 3

The disadvantages of this recipe are the lack of components containing sufficient amounts of dietary fiber and vitamins, while reducing the cost of the product. Also, for the production of bread, it is necessary to dry and grind the brewer's grain, while before kneading the dough, the brewer's grain is mixed with sugar and brewed with water at 100 ° C and infused for 1 hour - an energy- and labor-intensive process.

The proposed invention is aimed at enriching bread with dietary fiber and vitamins, creating a new product with preventive properties, simplifying the technological cycle for making bread, improving the organoleptic and physico-chemical indicators of bread quality, reducing its cost and expanding the range of bread varieties.

This is achieved by the fact that the composition for making bread, containing wheat flour of the highest and second grades, peeled rye flour, red rye malt, baker's pressed yeast, table salt, granulated sugar and coriander, additionally contains raw (moisture content not more than 88%) and crushed to particles with a size of up to 3 mm beer grains, which is replaced by 10% wheat flour of the highest grade (as more expensive and practically free of dietary fiber) and twice less quantity red rye malt, with the following ratio of components, kg per 100 kg of finished product:

Peeled rye flour 30.0

Raw beer pellet 10.0

Red rye malt 3.0

Food table salt 1.8

Sugar - sand 3.0

Ground coriander 1.0

Total: 111.3

At higher humidity, the content of the main components of brewer's grains (fiber, protein, etc.) will be lower, and, consequently, its physiological and biological value. If the grain particles exceed 3 mm, then the porosity of the bread crumb will be significantly lower.

The use of one of the components of the composition of brewer's grain bread as a prescription component makes it possible to enrich the product with dietary fibers (21-23% vegetable fibers on dry matter); halve the content of such an expensive component as red rye malt (the color of the bread crumb does not change, since the grain gives the product a dark color), reduce the cost of the product and expand the range of produced bread varieties with preventive properties.

The cost of the raw materials of the new proposed composition is lower than the cost of the raw materials of the prototype, since the grains in it in the new proposed composition of bread are 10%, and not 2-3% by weight of the finished product, and it is a waste of brewing, and it is also brought in raw, and not dry in bread recipe, which leads to a reduction in the cost of raw materials.

Quality finished products while compared with the prototype does not deteriorate, but only improves.

At present, the composition for making bread from a mixture of wheat and rye flour in the claimed set of features.

An example of the production of bread of the claimed composition. Dough for wheat-rye bread with beer pellets is prepared in a safe way using welding.

To prepare tea leaves, ground coriander 1.0 kg, red rye malt 3.0 kg, peeled rye flour 30.0 kg and raw beer grains 10.0 kg are poured into 30.0 l hot water(temperature 90-95°C) and thoroughly mixed until a homogeneous mass is formed, left for maturation (saccharification) for 150-180 minutes.

When preparing the dough, ripened tea leaves, wheat flour of the highest grade 38.0 kg, wheat flour of the second grade 22.0, solutions of salt, granulated sugar, yeast suspension, the remaining water according to the calculation are added, knead until a homogeneous mass is obtained and leave to ferment for 90-120 minutes. The readiness of the dough for cutting is determined by the acidity provided by the technological regime, and by organoleptic indicators.

The fermented dough is cut by dough dividers or manually, the dough pieces are placed in molds and sent for proofing, which is carried out in proofers at a temperature of 38-40°C and a relative humidity of 75-80%. Proofing time 50-60 min.

Baking is carried out in a baking chamber at a temperature of 210-220°C with or without steam humidification. Duration of baking 25-30 min. The resulting composition for making bread includes, kg per 100 kg of finished products:

Wheat flour of the highest grade 38.0

Flour wheat second varieties 22.0

Peeled rye flour 30.0

Raw beer pellet 10.0

Red rye malt 3.0

Pressed baker's yeast 2.0

Food table salt 1.8

Sugar - sand 3.0

Ground coriander 1.0

Vegetable oil (for mold lubrication) 0.5

Total: 111.3

Finished products have the correct shape; dark brown uniform crumb color; crumb porosity structure - fine, uniform, thin-walled; crumb porosity - 65%; crumb acidity - 4.7 degrees; crumb moisture - 47.5%.

The bread is characterized high content essential vitamins such as B 1 - 0.55 mg; B 2 - 0.11 mg; PP - 1.16 mg. There is an increase in the content of dietary fiber by 21-23% and amino acids (content essential amino acids increases by 25.7% and replaceable by - 21.2%).

The daily human need is: vitamin B 1 - 0.15 mg, and in our proposed composition of bread - 0.55 mg.

The introduction of raw brewer's grains of less than 10 kg (10% by weight of the product) is impractical, since the increase in the proportion of dietary fiber and amino acid content is insignificant.

Mixing other quantitative values ​​of the input components beyond the minimum declared limits entails a deterioration in the quality of bread, a decrease in its nutritional value, the shift of quantitative values ​​in the direction of exceeding the upper limit is uneconomical and entails an increase in taste and smell.

As can be seen from the example of a specific implementation, the use of the proposed quality composition for making bread within the stated quantitative limits allows to achieve the expected technical results:

Increasing the nutritional value of bread allows you to get products that are enriched and have high nutritional properties with a preventive focus due to the introduction of raw brewer's grains and crushed to particles with a size of up to 3 mm in the amount of 10 kg (10% by weight of the finished product), also peeled rye flour in the amount of 30 kg (30% by weight of the finished product), rye malt red in the amount of 3 kg (3% by weight of the finished product), ground coriander in the amount of 1 kg (1% by weight of the finished product).

The introduction of brewer's grains in the proposed composition of bread enriches it with dietary fiber, amino acids, vitamins B 1 , B 2 , PP. And since the brewer's grain is a waste product of the brewing industry, the cost of the raw bread set is also reduced.

With the introduction of ground coriander in the proposed composition of bread, it is used as a flavor, prophylactic for diseases of the liver and stomach.

With the introduction of peeled rye flour in the proposed bread composition, it is used as a source of vitamins: A, B, B 2 , B 6 , B 9 , E, H, PP; minerals: iron, potassium, calcium, magnesium, sodium, sulfur, phosphorus, aluminum, boron, manganese, copper, molybdenum, fluorine, chromium, zinc; fiber.

With the introduction of an expensive component - red rye malt (this is a sprouted grain of rye) in an amount of 3% by weight of the finished product in the proposed bread composition, the content of this expensive component is halved, and the color of the bread crumb does not change, since the pellet gives the product a dark color, the cost is reduced raw bread set.

The proposed composition for making bread contains raw brewer's grain and crushed to particles with a size of up to 3 mm, and in the prototype dried and crushed brewer's grain is introduced, that is, there is no need to dry and grind the brewer's grain, it is not required additionally special equipment and special factory premises, the presence of a simplification of the technological cycle for obtaining bread and a decrease in the cost of bread (see an example of a specific implementation “Example of bread production”.

The finished product obtained from the proposed bread composition has improved organoleptic and physico-chemical indicators of bread quality, in particular, improved crumb porosity (crumb color is dark brown, uniform; crumb porosity structure is small, uniform, thin-walled; crumb porosity is 65% , crumb acidity - 4.7 degrees, crumb moisture content - 47.5%); (See example of concrete execution “Example of bread production”, description p.4).

The advantage of the proposed composition, in comparison with the existing prototype, lies in the combination of all essential features, namely the qualitative composition, it has novelty, industrial applicability and expands the range of original finished products with a preventive focus, at a reduced cost of products with high organoleptic and physico-chemical parameters the quality of bread, in the presence of a simplification of the technological cycle for obtaining this product.

Claim

Composition for making bread containing wheat flour, pressed yeast, salt, sugar, characterized in that it additionally contains peeled rye flour, red rye malt, ground coriander, raw beer grains and crushed to particles with a size of up to 3 mm, in the following ratio components, kg per 100 kg of finished products:

Wheat flour of the highest grade 38.0

Wheat flour of the second grade 22.0

Peeled rye flour 30.0

Beer pellet raw and crushed to particles with

up to 3 mm 10.0

Red rye malt 3.0

Pressed yeast 2.0

Ground coriander 1.0

Vegetable oil (for mold lubrication) 0.5

The dough is prepared in a steamless way according to traditional technology. The dough is kneaded in a dough mixing machine TMM-1M.

Table:5.

Production recipe and preparation mode for bread dough "Mariinsky".

Production of bread and bakery products from wheat flour of the highest and first grades.

The processes that occur during the fermentation of the dough:

During the fermentation process, the dough and other semi-finished products not only loosen, but also ripen, that is, they reach the optimum state for further processing. The biological method of leavening is that the yeast added to the semi-finished product ferments sugar to form carbon dioxide (CO2), which gives the dough a porous structure. To accumulate a sufficient amount of (CO2) in semi-finished products after kneading, resting is necessary: ​​part of the dry matter of the dough (2-3%) is lost during fermentation, since (CO2) is almost completely removed at the end of fermentation, but the porous structure of the semi-finished product created by it is preserved. The essence of dough maturation is the accumulation of a certain amount of water-soluble substances (amino acids, sugars), as well as aromatic and flavoring substances (alcohols, aldehydes, acids).

Ready for cutting, well-ripened dough must meet the following requirements:

1. gas formation in the formed pieces of dough by the beginning of the proofing process should occur with sufficient intensity;

2. structural and mechanical properties of the dough should be optimal for dividing it into pieces, rounding, seaming, as well as for holding gas by the dough and maintaining the shape of the product during final proofing and baking;

3. the test should have enough unfermented sugars and products of hydrolytic breakdown of proteins necessary for the normal coloring of the bread crust;

4. in the test must be formed and contained in required quantities substances that determine the specific taste and aroma of bread.

During fermentation, the dough becomes loosened and increases significantly in volume. But the ripening and loosening of the dough occurs not only during its fermentation, but also during proofing and the first minutes of baking. Maturation is based on colloidal, biochemical and microbiological processes.

Colloidal and physico-chemical processes:

Colloidal processes that occur during kneading and dough formation continue during fermentation, and colloid swelling processes are intensively developed. The gradual increase in acidity and the accumulation of alcohol in the dough contributes to an increase in the hydrophilicity of the dough colloids. Swelling of proteins reduces the amount of liquid phase and thus improves the structural and mechanical properties of the dough.

Swelling processes in dough made from strong flour proceed slowly, reaching a maximum only at the end of dough fermentation. Mechanical impact on the dough during fermentation (kneading) accelerates the swelling of dough proteins from strong flour, therefore, improves its rheological properties. Intensive kneading of dough from weak flour leads to accelerated destruction of the weak structure of swollen proteins, which leads to a deterioration in the structural and mechanical properties of the dough. Due to the loosening of the dough with carbon dioxide, the gluten films are stretched, as it were; their subsequent sticking during kneading and cutting the dough ensures the creation of a spongy protein skeleton, which determines the shape retention and gas-forming ability of the dough during the final proofing and baking.

Biochemical processes:

In the process of dough fermentation, its carbohydrate-amylase complex continuously changes: own sugars fermented, maltose is formed from starch. Dough proteins undergo not only swelling and peptization, but also proteolysis. Proteolysis has a deheating effect on proteins. In a dough made from strong flour, a certain degree of proteolysis allows obtaining better structural and mechanical properties, but an excessive degree, especially in a dough made from weak flour, leads to a sharp increase in the unlimited swelling and peptization of the dough proteins. As a result, the liquid phase of the dough increases sharply, which, at the end of fermentation, becomes unsuitable for machining on rounders and seaming machines. The bread turns out to be small in volume and strongly spreads, therefore it is advisable to delay proteolysis in the dough from weak and medium-strength flour. For sourdough, some slowing down proteolysis effect has salt NACI.

Alcoholic and lactic acid fermentation in dough:

Alcoholic fermentation caused by yeast is difficult process, proceeding in several stages with the participation of numerous enzymes. It starts already when kneading the dough. In the first 1-1.5 hours, the yeast ferments its own flour sugars, then maltose, which is formed by the action of B-amylase on starch, after its hydrolysis by the yeast enzyme - maltose. The restructuring of the enzyme apparatus of the yeast cell for the formation of maltose requires some time. This is the nature of gas formation in sponge dough. In the sponge dough, yeast cells adapt to the flour medium, so their maltose activity increases and the intensity of gas formation in the dough is uniform.

Intensity alcoholic fermentation depends on:

The amount of yeast;

Fermentation activity of yeast;

Temperatures;

moisture content of the test;

Degrees of dough processing;

Recipes;

Quantity and type of improvers.

With an increase in temperature from 26-350C, the intensity of gas formation doubles. Intensive dough kneading accelerates gas formation and fermentation by 20-60%. At the end of fermentation, the volume of semi-finished products increases by 70-100%, their density decreases, their temperature rises by 1-20C, and the dry matter mass decreases by 2-3%.

The invention relates to the food industry, in particular to its baking industry, and can be used for the production rye-wheat bread, namely Mariinsky hearth bread. The bread is baked from dough prepared using peeled rye baking flour or a mixture of peeled rye baking flour and rye baking flour and first grade baking wheat flour, pressed baking yeast, table salt, granulated sugar, malt extract, coriander, drinking water and liquid sourdough with tea leaves. The starter was obtained in a breeding cycle using lactobacterin in combination with a pure yeast culture using nutrient mixture with saccharified rye brew, which contains baking rye flour and liquid for its saccharification in the form of drinking water and steam condensate used for steaming rye flour during its saccharification. In addition to the tea leaves, the nutrient mixture contains baking rye flour and drinking water, while the ratio of hydromodules - the ratio of the mass of flour to the mass of the liquid of the tea leaves and the nutrient mixture with the tea leaves - is 1.51 ÷ 1.89 at a flour moisture content of 12.0% to 15.0 %, preferably 14.5% and at a mass ratio of rye flour in the tea leaves and in the nutrient mixture with the tea leaves, constituting 1:(2.8÷3.3). As a result, the quality, taste and aroma of bread are improved while ensuring a stable predetermined yield and high porosity and elasticity of the crumb due to the optimal ratio of the amounts of flour and liquid - hydromodules in the preparation of tea leaves and nutrient mixture with tea leaves. 14 w.p. f-ly.

The invention relates to the food industry, in particular to its baking industry, and can be used for the production of rye-wheat bread, namely Mariinsky hearth bread with improved physical, chemical and organoleptic characteristics.

Russian hearth bread is known, which includes the main prescription components: peeled rye flour and first grade baking wheat flour, pressed baking yeast, edible salt, molasses, drinking water.

The dough is prepared for different starter cultures- thick, liquid without tea leaves, liquid with tea leaves or on concentrated lactic ferment.

When preparing dough on liquid sourdough with brewing per 100 kg of flour, 71 kg of sourdough with rye flour content in it is used in the dough - 15 kg, and peeled rye flour is used - 55 kg, wheat flour of the first grade - 30 kg, table salt - 1.5 kg, molasses - 6.0 kg, drinking water according to the calculation. The readiness of the dough is determined by the acidity provided by the technological regime, and by organoleptic indicators.

The finished fermented dough is cut into dough pieces, which are placed in round cassettes or on boards sprinkled with flour and sent for proofing. Proofing time is 40÷60 min depending on the mass dough pieces and proofing conditions.

The duration of bread baking is 40÷60 minutes, baking is carried out at a temperature of 200°C-240°C, depending on the mass of bread, the design features of the oven and its operating conditions. Ready bread when removing from the oven, it is recommended to spray with water.

Russian hearth bread is produced with a mass of 0.85 kg. Russian hearth bread has the following content of basic substances in 100 g: proteins - 6.5 g, fats - 1.1 g, carbohydrates 41.9 g and energy value- 211.0 kcal. (Ershov P.S., Collection of recipes for bread and bakery products, St. Petersburg, Prefix, 2003, pp. 22 - 24, table 1).

Hearth bread is known, which includes the main prescription components: peeled rye flour and baking wheat flour of the first grade, pressed baking yeast, table salt, granulated sugar and liquid sourdough with tea leaves.

To prepare the dough, liquid sourdough with tea leaves is used in the amount of 35.5 kg with a content of 5 kg of peeled rye flour.

Tea leaves are prepared from rye flour and water in a ratio of 1:2.5. Welding is used to prepare sourdough in the amount of 9 kg.

When preparing dough on liquid sourdough with brewing per 100 kg of flour, 71 kg of sourdough is used in the dough with a content of rye flour in the sourdough - 15 kg, as well as peeled rye flour - 35 kg, wheat flour of the first grade - 50 kg, table salt - 1.5 kg, granulated sugar - 3.0.

After preparing the dough, it is fermented and cut into dough pieces. Dough pieces for bread are placed in round cassettes covered with a cloth and sent for proofing. The proofing time is 45÷55 min.

When planting in the oven, it is recommended to spray dough pieces with water or bake bread in a humidified baking chamber. Baking is carried out at a temperature of 190°С÷250°С. The duration of baking products weighing 0.85 kg hearth is 40÷50 minutes. It is recommended to sprinkle bread with water before taking it out of the oven. Round bread weighing 0.85 kg has an approximate diameter of 20÷22 cm (Ershov P.S., Collection of recipes for bread and bakery products, St. Petersburg, Prefix, 2003, pp. 25-28, table 1).

The disadvantages of the known bread are the lack of satisfactory quality, taste and aroma of bread, the relatively low porosity of the crumb, which reduces the consumer attractiveness of the product, as well as the lack of a stable predetermined yield of bread, due to the lack of proper control over the compliance with the optimal modes of preparation of the sourdough, corresponding to the specific characteristics of the feedstock.

The objective of the present invention is to improve the quality, taste and aroma of bread while ensuring a stable predetermined output, increasing the porosity of the crumb and the economy of bread production.

The problem is solved due to the fact that the Mariinsky hearth bread according to the invention is baked from a dough prepared using peeled rye baking flour or a mixture of peeled rye baking flour and rye baking wallpaper flour and baking wheat flour of the first grade, pressed baking yeast, food salt, sugar - sand, malt extract, coriander, drinking and liquid water, obtained in a breeding cycle using lactobacterin in combination with a pure yeast culture, sourdough with a moisture content of 81.0% to 83.0%, a lifting force of 25 to 30 minutes and acidity 10 ÷ 11 degrees, using a nutrient mixture with saccharified rye brew to refresh the starter in each cycle of selecting liquid ripe sourdough for kneading the dough and subsequent reproduction of the starter, and the brew contains baking rye flour and a liquid for its saccharification in the form of drinking water and steam condensate used for steaming rye flour during its saccharification, and the nutrient mixture, in addition to tea leaves, contains baking rye flour and drinking water, while the ratio of hydromodules - the ratio of the mass of flour to the mass of the liquid of the tea leaves and the nutrient mixture with tea leaves - is 1.51 ÷ 1.89 at flour moisture content from 12.0% to 15.0%, preferably 14.5% and at a mass ratio of rye baking flour in tea leaves and in a nutrient mixture with tea leaves, constituting 1: (2.8 ÷ 3.2), while the components used in the following mass ratio per 100 kg of flour per kg:

Bread may contain rye as flour baking flour peeled rye baking or a mixture of peeled rye baking flour and rye baking flour.

The bread may contain a leaven consisting of a mixture of peeled rye baking flour and rye baking flour in a ratio of (0.75÷0.9):(0.25÷0.1), preferably 0.85:0.15, moreover, baking rye flour can be used in brewing.

For bread, tea leaves prepared from 35÷45 kg of rye baking flour, preferably 40 kg, or 20÷24 kg of rye baking flour, preferably 22 kg, and 16÷20 kg of rye baking flour, preferably 18 kg, can be used, and obtained by introducing a liquid in the form of drinking water with a temperature of 90°C÷100°C and in the form of a condensate of water vapor used in the steaming and saccharification of flour in the brew, and the liquid can be used in an amount of 75.0÷85, 0 kg, preferably 80.0 kg with a flour moisture content of 14.5%, and water vapor in an amount not exceeding 12.0% by weight of the liquid.

The amount of water vapor used in the saccharification of flour in tea leaves can be at least 2% of the mass of the liquid.

The amount of water vapor used in the saccharification of flour in brewing can be no more than 4% by weight of the liquid.

The amount of water vapor used in the saccharification of flour in tea leaves can be 4÷8% of the mass of the liquid.

The amount of water vapor used in the saccharification of flour in the brew can be 8÷12% by weight of the liquid.

For bread, a nutrient mixture prepared from 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves, peeled rye baking flour - 75.0 ÷ 85.0 kg, preferably 80.0 kg and drinking water with a temperature within from 9°C to 20°C - 350.0÷370.0 kg, preferably 360.0 kg.

The brew can contain 3.5÷3.6 kg of baking rye flour, preferably 3.57 kg, and 7.0÷7.2 kg, preferably 7.14 kg of liquid in the form of drinking water and water condensate, per 100 kg of flour in the dough. steam used in the saccharification of flour in the brew, and the nutrient mixture with the brew may contain 10.7÷11.0 kg of flour in the dough, preferably 10.8 kg, rye baking flour and liquid 39.0÷39.4 kg per 100 kg , preferably 39.2 kg, while the ratio of hydromodules - the ratio of the mass of flour to the mass of liquid tea leaves and nutrient mixture with tea leaves - is 1.79÷1.82, preferably 1.81 with a flour moisture content of 14.5%.

As a liquid malt extract, liquid malt extract "GLOFA extract" of the German concern "Ireks" can be used.

"GLOFA extract" is a liquid dark malt extract. It is used in the production of wheat, rye and rye-wheat varieties of bread to give them a malty smell, taste and dark color, typical for custard bread varieties. Dosage 0.5÷3.0%.

Dough for bread per 100 kg of flour may contain 39.2 kg of rye bread flour, 50 kg of wheat flour of the first grade, 50 kg of liquid sourdough with sourdough containing 10.8 kg of sourdough bread rye flour, 1.0 kg of yeast bakery pressed, 1.7 kg of table salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of liquid malt extract "GLOFA extract" and drinking water - according to the calculation to obtain a dough with a moisture content of 47.5 %÷48.0%, final acidity 5.0÷7.0 deg.

Bread can have a round shape, without large cracks and tears, with or without cuts, or with pricks, the color is from light brown to dark brown, the crumb is baked without traces of unmixed bread, the taste and smell are characteristic of the taste and smell of this type of bread, without foreign taste and smell, crumb moisture content is not more than 47.0%, crumb acidity is not more than 6 degrees and crumb porosity is 60.0%÷65.0% and is produced with a weight of 0.50÷0.70 kg.

Bread can have in 100 g: proteins - 6.7 g, fats - 1.2 g, carbohydrates 50.7 g and energy value - 223.0 kcal.

The bread, whole or sliced, may be wrapped or packaged in a plastic film, such as a heat-shrinkable, low-density polyethylene moisture-proof heat-resistant film, or waxed paper.

The technical result provided by the invention consists in improving the quality, taste and aroma of bread prepared on liquid sourdough with brewing while simultaneously 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 flour and liquid - hydromodules in the preparation of brewing and nutrient mixture with brewing, taking into account the liquid phase of the steam used in the saccharification of brewing, and thereby improving the quality of the sourdough used in the production of bread with the specified optimal sourdough moisture from 81.0% to 83.0%, optimal acidity 10÷11 degrees and a lifting force of 25÷30 min and obtaining a starter with an optimal ratio of lactic and acetic acids in the starter when using flour with a specific moisture content.

When the ratio of the brewing hydromodules and the nutrient mixture with the brewing is less than 1.51, the starter turns out to be "weaker" in consistency, the rate of total acid accumulation decreases significantly and the proportion acetic acid in the general acidity of the sourdough, which negatively affects the taste of the bread.

When the ratio of the brewing hydromodules and the nutrient mixture with the brewing is greater than 1.89, the sourdough 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 sourdough increases, which also negatively affects the taste of bread, as well as its aroma and physico-chemical parameters of the bread crumb.

The invention is illustrated by the following examples, which do not cover, much less limit the entire scope of claims.

For the production of Mariinsky hearth bread, the main recipe components are used: peeled rye flour, first grade baking wheat flour, pressed baking yeast, table salt, liquid malt extract "GLOFA-extract" of the German concern "Ireks", granulated sugar, coriander.

The bread was obtained using a liquid sourdough with a moisture content of 82.0%, an acidity of 10.0 degrees and a lifting force of 25 minutes.

The tea leaves are obtained from 40 kg of rye baking peeled flour when it is saccharified with a liquid in the amount of 80 kg at a flour moisture content of 14.5%. Liquid used in the form drinking water with a temperature of 95°C in the amount of 70.4 kg and 9.6 kg of water vapor condensate (12% by weight of the liquid). Steam was supplied for 20 min at a pressure of 25.0 kPa to steam rye flour during its saccharification.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the form of drinking water and steam condensate in the brew - is 0.5 and is obtained by dividing the mass of flour by the mass of liquid (40:80).

The nutrient mixture was obtained from 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water in the amount of 360 kg at a temperature of 15°C. Thus, to refresh the starter, a nutrient mixture with tea leaves was used, containing 120 kg of peeled rye flour and 440 kg of liquid.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.273 and is obtained by dividing the mass of flour by the mass of liquid (120:440).

To prepare the dough for 100 kg of flour in the dough, 50 kg of sourdough with tea leaves are used. The brew contains 3.57 kg of peeled rye bread flour and 7.14 kg of a liquid consisting of 6.28 kg of drinking water and 0.86 kg of water vapor condensate used in the saccharification of flour in the brew (12% of mass of liquid), and the nutritional mixture with tea leaves contains 10.8 kg of peeled rye baking flour and 39.2 kg of liquid per 100 kg of flour in the dough.

The ratio of baking rye flour in the tea leaves and in the nutrient mixture with the tea leaves is 1:3.03, i.e. for one part of the flour in the tea leaves there are 3.03 parts of the flour in the nutrient mixture with the tea leaves.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the form of drinking water and steam condensate in the brew - is 0.5 and is obtained by dividing the mass of flour by the mass of liquid (3.57: 7.14).

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.276 and is obtained by dividing the mass of flour by the mass of liquid (10.8:39.2).

The ratio of these hydromodules is 1.81 and was obtained by dividing them (0.50:0.276) at a flour moisture content of 14.5%.

Dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of first grade baking wheat flour, 50 kg of liquid sourdough with sourdough containing 10.8 kg of sourdough rye flour, 1.0 kg of baking yeast pressed, 1.7 kg food table salt in the form saline solution with a density of 1.10 g / l, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of liquid malt extract "GLOFA-extract" and drinking water - according to the calculation.

The dough is kneaded in a bowl, followed by mixing and fermentation for 200 minutes to ensure the acidity of the dough at the end of the process is 7.0 degrees, the humidity of the dough is 46.5%.

Ready dough reloaded from the bowl to the stacker-divider, where the dough is divided into dough pieces.

Dough pieces are placed in cassettes covered with fabric and installed on the conveyor cradles of the proofer, and proofing is carried out at a temperature of 40°C for 50 minutes.

After proofing, the dough pieces are transferred from the cassettes to a tunnel oven with four temperature zones. In the first zone, the dough pieces are hydrothermally treated at a temperature of 260°C and moistened with steam, and in the subsequent zones with a temperature of 240°C, 180°C, and 150°C, respectively, the dough pieces are baked.

Before taking the bread out of the oven, it is sprayed with drinking water.

Cooling of bread is carried out on trays. After cooling, the bread is packed in a heat-shrinkable, moisture-proof, heat-resistant film made of low-density polyethylene.

Mariinsky hearth bread has a rounded shape, without cracks and tears, dark brown color, the crumb is baked without traces of non-mixing, taste and smell characteristic of the taste and smell of this type of bread, without foreign taste and smell, crumb moisture 47.0%, crumb acidity 6.0 deg and crumb porosity 65.0%.

Mariinsky hearth bread has in 100 g: proteins - 6.7 g, fats - 1.2 g, carbohydrates 50.7 g and energy value - 223.0 kcal.

Thus, the task was solved and bread was obtained with a given stable yield with a mass of 0.70 kg and a flour moisture content of 14.5%, which is 147.0%.

For the production of capital hearth bread, the main recipe components are used: peeled rye baking flour, wholemeal rye baking flour, first-grade baking wheat flour, pressed baking yeast, table salt in the form of a saline solution with a density of 1.10 g / l, liquid malt extract "GLOFA -extract" of the German concern "Ireks", granulated sugar, coriander.

The main components are used in the following mass ratio per 100 kg of flour per kg:

Edible table salt was used in the form of a saline solution with a density of 1.10 g/l.

As a liquid malt extract for the production of bread, liquid malt extract "GLOFA-extract" of the German concern "Ireks" is used.

The bread was obtained using a liquid sourdough with a moisture content of 83.0%, an acidity of 10.5 degrees and a lifting force of 27 minutes.

The sourdough was obtained in an exploration cycle on lactobacterin in combination with a pure yeast culture using a nutrient mixture with saccharified rye brew.

To refresh the sourdough after selection, in each cycle of liquid ripe sourdough for dough kneading and its subsequent reproduction, a nutrient mixture with tea leaves is used.

The tea leaves were obtained from 22.0 kg of peeled rye baking flour and 18.0 kg of rye baking flour when it was saccharified with a liquid in the amount of 80 kg at a flour moisture content of 14.5%. The liquid was used in the form of 72.0 kg of drinking water at a temperature of 95°C and 8.0 kg of water vapor condensate (10% by weight of the liquid). Steam was supplied for 17 min at a pressure of 25.0 kPa to steam rye flour during its saccharification.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the form of drinking water and water vapor condensate in the tea leaves - is 0.5 and is obtained by dividing them (40:80).

The nutritional mixture was obtained from 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water in the amount of 360 kg at a temperature of 15°C. Thus, to refresh the sourdough, a nutrient mixture with tea leaves was used, containing 102 kg of peeled rye flour, 18 kg of rye baking flour and 440 kg of liquid.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the form of drinking water and water vapor condensate in the nutrient mixture with tea leaves - is 0.273 and is obtained by dividing the mass of flour by the mass of liquid (120:440).

The ratio of these hydromodules is 1.83 and was obtained by dividing them (0.5:0.273) at a flour moisture content of 14.5%.

Sourdough, prepared in compliance with the above ratios, has optimal moisture content, acidity and lifting power and ensures the production of high-quality bread.

To prepare the dough for 100 kg of flour in the dough, 50 kg of sourdough with tea leaves are used.

For 100 kg of flour in the dough, the brew contains 1.95 kg of peeled rye baking flour and 1.62 kg of rye baking flour and 7.14 kg of a liquid consisting of 6.43 kg of drinking water and 0.71 kg of water vapor condensate, which is 10% of the total amount of liquid used in the saccharification of flour in the brew, and the nutrient mixture with the brew is 9.18 kg of peeled rye flour and 1.62 kg of rye baking flour and 39.2 kg of liquid.

The ratio of baking rye flour in the tea leaves and the nutrient mixture with the tea leaves is 1:3.03, i.e. for one part of the flour in the tea leaves there are 3.03 parts of the flour in the nutrient mixture with the tea leaves.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the tea leaves - is 0.5 and is obtained by dividing them (1.95 + 1.62): 7.14.

The hydromodulus - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves - is 0.276 and is obtained by dividing (9.18 + 1.62): 39.2.

The ratio of these hydromodules is 1.81 and was obtained by dividing them (0.5:0.276) at a flour moisture content of 14.5%.

Dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of first grade baking wheat flour, 50 kg of liquid sourdough with sourdough containing 9.18 kg of sourdough rye flour and 1.62 kg of rye flour baking wallpaper, as well as 1.0 kg of baker's pressed yeast, 1.7 kg of food salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of GLOFA-extract liquid malt extract and drinking water by calculation.

The remaining operations are carried out in the same way as in example No. 1. Received Mariinsky bread such as described in example 1, but light brown in color, having a crumb porosity of 63.0%. The yield was 146.8% with a weight of 0.70 kg and a flour moisture content of 14.5%, thus, the task was solved.

1. Hearth bread, characterized in that it is baked from a dough prepared using peeled rye baking flour or a mixture of peeled rye baking flour and rye baking wallpaper flour and first grade baking wheat flour, pressed baking yeast, food salt, granulated sugar , malt extract, coriander, drinking and liquid water obtained in the exploration cycle using lactobacterin in combination with a pure culture of yeast, sourdough with a moisture content of 81.0 ÷ 83.0%, a lifting force of 25 ÷ 30 min and an acidity of 10 ÷ 11 degrees, using a nutrient mixture with saccharified rye brew to refresh the starter in each cycle of selecting liquid ripe sourdough for kneading the dough and subsequent reproduction of the starter, and the brew contains baking rye flour and a liquid for its saccharification in the form of drinking water and water vapor condensate used to steam the flour rye during its saccharification, and the nutrient mixture, in addition to tea leaves, contains baking rye flour and drinking water, while the ratio of hydromodules - the ratio of the mass of flour to the mass of the liquid of the tea leaves and the nutrient mixture with the tea leaves is 1.51 ÷ 1.89 with a flour moisture content of 12.0 ÷ 15.0%, preferably 14.5% and at a mass ratio of rye baking flour in tea leaves and in a nutrient mixture with tea leaves of 1: (2.8÷3.2), while the components are used in the following mass ratio per 100 kg flour, kg:

2. Bread according to claim 1, characterized in that it contains, as rye baking flour, peeled rye baking flour or a mixture of peeled baking flour and rye baking flour.

3. Bread according to claim 2, characterized in that the bread contains a sourdough consisting of a mixture of peeled rye baking flour and rye baking flour in a ratio of (0.75 ÷ 0.9): (0.25 ÷ 0.1 ), preferably 0.85:0.15, and baking rye flour used in the tea leaves.

4. Bread according to any one of claims 1-3, characterized in that the bread used tea leaves made from 35÷45 kg of peeled rye baking flour, preferably 40 kg, or 20÷24 kg of peeled rye baking flour, preferably 22 kg, and 16 ÷ 20 kg of rye baking flour, preferably 18 kg, and obtained by introducing a liquid in the form of drinking water with a temperature of 90 ÷ 100 ° C and in the form of steam condensate used in the steaming and saccharification of flour in the brew, and used in an amount of 75.0÷85.0 kg, preferably 80.0 kg with a flour moisture content of 14.5%, and water vapor in an amount of not more than 12% by weight of the liquid.

5. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in the brew is at least 2% by weight of the liquid.

6. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in the brew is not more than 4% by weight of the liquid.

7. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in the brew is 4÷8% by weight of the liquid.

8. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in the brew is 8÷12% by weight of the liquid.

9. Bread according to any one of claims 1-3, characterized in that for bread a nutritional mixture is used, prepared from 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves, peeled rye baking flour 75.0 ÷ 85.0 kg , preferably 80.0 kg, and drinking water with a temperature in the range of 9÷20°C 350.0÷370.0 kg, preferably 360.0 kg.

10. Bread according to claim 4, characterized in that the tea leaves contain per 100 kg of flour in the dough 3.5 ÷ 3.6 kg of baking rye flour, preferably 3.57 kg, and 7.0 ÷ 7.2 kg, preferably 7 14 kg of liquid in the form of drinking water and water vapor condensate used in the saccharification of flour in the brew, and the nutrient mixture with brew contains 10.7 ÷ 11.0 kg of flour in the dough, preferably 10.8 kg, baking rye flour and liquid 39.0 ÷ 39.4, preferably 39.2 kg, while the ratio of hydromodules - the ratio of the mass of flour to the mass of the brew liquid and the nutrient mixture with brew is 1.79 ÷ 1.82, preferably 1.81 with a flour moisture content of 14 ,5%.

11. Bread according to claim 1, characterized in that liquid malt extract "GLOFA extract" is used in it as a liquid malt extract.

12. Bread according to claim 11, characterized in that the dough for bread per 100 kg of flour contains 39.2 kg of peeled rye flour, 50 kg of baking wheat flour of the first grade, 50 kg of liquid sourdough with tea leaves with a sourdough content of 10.8 kg of peeled rye flour, 1.0 kg of pressed baking yeast, 1.7 kg of table salt, 6.0 kg of granulated sugar, 1.0 kg of coriander, 3.0 kg of liquid malt extract "GLOFA extract" and drinking water - according to the calculation with obtaining a dough with a moisture content of 47.5% ÷ 48.0%, final acidity 5.0 ÷ 7.0 deg.

13. Bread according to claim 1, characterized in that it has a round shape, without large cracks and tears, with or without cuts, or with pins, color from light brown to dark brown, crumb baked without traces of unmixed, taste and smell characteristic of the taste and smell of this type of bread, without foreign taste and smell, crumb moisture content is not more than 47.0%, crumb acidity is not more than 6 degrees and crumb porosity is 60.0 ÷ 65.0% and is produced with a mass of 0.50 ÷ 0.70 kg.

14. Bread according to any one of claims 12 and 13, characterized in that it has in 100 g: proteins 6.7 g, fats 1.2 g, carbohydrates 50.7 g and an energy value of 223.0 kcal.

15. Bread according to claim 1, characterized in that the whole or sliced ​​bread is wrapped or packaged in a plastic film, such as a heat-shrinkable, moisture-proof heat-resistant low-density polyethylene film, or in waxed paper.

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Flavorful bread with raisins - perfect option for morning toast with jam, or cooking with butter and fish. It will not be difficult to prepare such bread at home, but it will take a sufficient amount of time, so we must be patient and go to cook brown bread with raisins.

Bread "Mariinsky" with raisins

Ingredients:

• rye flour - 300 g;
• Wheat flour- 200 g;
• dry instant yeast - 1 1/2 teaspoons;
• dry sourdough - 8 g;
• malt mixture - 7 g;
• raisins - 1 handful;
• coriander - 1 teaspoon;
• sugar - 2 tbsp. spoons;
• salt - 2 teaspoons.

Cooking

Sift both types of flour, mix thoroughly and make a "well" in the center of the dry mixture. Pour dry yeast with salt and sugar, as well as coriander into the well. Please note that each of these ingredients should not come into contact with the other. We dilute the sourdough and malt mixture with water and pour it into the center of the well. kneading elastic dough, sprinkling raisins in the process of kneading. We set aside the finished dough for fermentation for 30 minutes, after which we form a loaf out of it and put it in a baking dish. Let the dough rise for another 30 minutes. We bake bread for 15 minutes at 200 degrees, and after another 45 minutes at 180.

To prepare such bread with raisins in a bread machine, select the mode " Rye bread" and "Medium" crust color.

Rye bread with raisins

Ingredients:

• rye flour - 500 g;
• wheat flour - 400 g;
• dry yeast - 3 teaspoons;
• raisins - 130 g;
• powdered milk- 6 tbsp. spoons;
• Brown sugar- 100 g;
• butter- 100 g;
• salt - 1 teaspoon.

Cooking

Pour yeast 500 ml warm water diluted with sugar and leave for 10-15 minutes. Sift the flour, using a whisk, mix thoroughly with dry milk and salt. In the center of the dry mixture we make a “well” and pour water with yeast and melted butter into it, pour raisins on top and proceed to knead the dough. First, we mix water with flour in the center of the well with a fork, and then we begin to work with our hands.

Cover the dough with a damp cloth and leave to rise for 1 hour. We form a loaf from the dough that has come up and leave it to rise again for 45 minutes, after which we cut the bread crosswise and grease it with water. Sprinkle the top with raisins and flour and bake at 180 degrees for 1 hour.

To cook bread with raisins in a slow cooker according to this recipe, put the dough in a bowl and turn on the "Heating" mode for 10-15 minutes at open lid, after which we close the device and set the "Baking" mode for 60 minutes. after the time has elapsed, turn the bread over to the other side and bake for another 40 minutes.