Abstract
We investigated saccharification process of scaldings depending on the parameters of their preparation and established that the largest intensity of sugar accumulation occurs within one hour of saccharification at a mass fraction of moisture in scalding of 78.0 %. The developed sourdough is recommended for the technology of rye-wheat bread with a small content of rye flour (10...12 %) or wheat bread from graded flour. It is recommended using the four-phase technique of dough preparation according to the following scheme: saccharized bitter scalding → scalding soured with the homofermentative thermophilic lactic acid bacteria L. Delbrukii‒76 → hop leaven, soured with yeast of the race S. cerevisiae L-1 and the homofermentative mesophilic lactic acid bacteria L. Plantarum-30 → dough. When using 25 % of sourdough, the acidity of dough and finished products is reduced by 2.0 degrees. That is why we recommend utilizing a given technique for making bakery products from wheat flour. This provides for the better fluffiness and state of the crumb, as well contributes to retaining the freshness of bakery products. The results of research allowed us to devise a technological scheme of production, which can be implemented at specialized lines
Highlights
The main tasks in bread making are to improve the quality of baked goods, to extend their assortment and to increase production efficiency
A relevant direction for solving the task on increasing the production efficiency and improving the quality of bakery products prepared from wheat flour or a mixture of wheat-rye flour is to improve the composition of hop leaven and the dough preparation techniques
Reducing the dosage of sourdough to the sponge dough from 50.0 % to 25.0 % to the weight of flour in the dough makes it possible to reduce the acidity of bread by 2 degrees
Summary
The main tasks in bread making are to improve the quality of baked goods, to extend their assortment and to increase production efficiency. It is known that the rate of staling depends on the organization of the technological process, when accelerated technologies are utilized. That is why bakery plants, along with the use of accelerated technologies, return to the classic, largely lost, technologies that ensure high quality of products [5]. These include the technology of bread making based on hop leaven, which was once used mainly for the production of bread from a second-grade flour [6]. A relevant direction for solving the task on increasing the production efficiency and improving the quality of bakery products prepared from wheat flour or a mixture of wheat-rye flour is to improve the composition of hop leaven and the dough preparation techniques
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