Investigation of the process of rye brews saccharification

Abstract

Malt varieties of bread made from rye and a mixture of rye and wheat flour are enjoyed and of the greatest demand in the Republic of Belarus, the share of which in the total volume of bakery products reaches 45.2%, and in the volume of the bread assortment – up to 100.0%. The production of custard breads is carried out mainly with the use of fermented brews obtained on the basis of saccharified and thermophilic fermented brews, which is a multistage continuously prepared semi-finished product. At a discrete mode, the stage of preparing saccharified brews as the basis for thermophilic fermented and, ultimately, fermented brews are not realizable due to the impossibility of ensuring its stable chemical composition. The purpose of this work was to establish the relationship between the indicators of saccharified brews, its recipe composition and the technological parameters of preparation, which make it possible to predict the indicators of this semi-finished product at a discrete mode, control them and justifiably regulate the composition and technological parameters. The studies were carried out on the basis of bakery enterprises of the Republic of Belarus operating in a discrete mode. As an object of research, we selected saccharified tea leaves with a mass fraction of moisture 72.0%. The work uses special methods for assessing the indicators of saccharified brews. It has been established that for the preparation of saccharified brewing in the production cycle, seeded rye flour is used in an amount of 10.0% to 24.0%, unfermented rye malt in an amount of 2.0% to 8.0% of the flour mass according to a unified recipe for malt bread, the duration of the saccharification of the brews varies from 60 minutes to 720 minutes, and the temperature – from 45ºС to 65ºС. Different combinations of the composition of saccharified brews and the technological parameters of their preparation affect the dynamics of hydrolytic processes of flour biopolymers, which leads to instability of the chemical composition. Dependences have been obtained between the indices of saccharified brews, their recipe composition and technological parameters of preparation for regulating the chemical composition in the case of instability of applications of trade organizations for an assortment of malt varieties of bread and discreteness in the operating mode of baking enterprises.