Research into techniques for making wheat bread on hop leaven
DOI:
https://doi.org/10.15587/1729-4061.2018.121677Keywords:
bitter scalding, hop leaven, sponge dough, lactic acid bacteria, bread, stalingAbstract
We investigated saccharification process of bitter 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 bitter 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. Delbrükii‒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
References
- Chavan, R. S., Chavan, S. R. (2011). Sourdough Technology-A Traditional Way for Wholesome Foods: A Review. Comprehensive Reviews in Food Science and Food Safety, 10 (3), 169–182. doi: 10.1111/j.1541-4337.2011.00148.x
- Semenets, O. (2010). Cherstvenie hleba i bor'ba s etim yavleniem. Hlebopekarskoe i konditerskoe Delo, 2, 12–13.
- Pashchenko, L. P., Zharkova, I. M. (2014). Tekhnologiya hlebopekarnogo proizvodstva. Sankt-Peterburg: Lan', 666.
- Vasylchenko, O. M. (2017). Stan khlibopekarskoi haluzi Ukrainy v suchasnykh umovakh. Materialy mizhnarodnykh naukovo-praktychnykh konferentsiyi «Innovatsiyni tekhnolohiyi u vyrobnytstvi» ta «Zdobutky ta perspektyvy rozvytku kondyterskoi haluzi». Kyiv: NUKhT, 7–11.
- Lebedenko, T. Ye., Sokolova, N. Yu. (2012). Analiz suchasnykh tekhnolohiyi khlibobulochnykh vyrobiv iz pshenychnoho boroshna ta perspektyvy yikh udoskonalennia. Zernovi produkty i kombikormy, 2 (46), 38–43.
- Hamel'man, D. (2012). Hleb. Tekhnologiya i retseptury. Sankt-Peterburg: Professiya, 431.
- Belokurova, E. V., Derkanosova, N. M., Kalach, A. A. (2011). Obosnovanie dozirovki hmelevogo ekstrakta sensornym metodom na primere rzhano-pshenichnogo hleba. Hlebopechenie Rossii, 1, 19–21.
- Stavri, M., Schneider, R., O’Donnell, G., Lechner, D., Bucar, F., Gibbons, S. (2004). The antimycobacterial components of hops (Humulus lupulus) and their dereplication. Phytotherapy Research, 18 (9), 774–776. doi: 10.1002/ptr.1527
- Trautvein, N. (2006). Khleb s yspolzovanyem shyshek khmelia. Khlibopekarska i kondyterska promyslovist Ukrainy, 10, 10–11.
- Malyutina, T. N., Belokurova, E. V. (2013). Izuchenie tselesoobraznosti ispol'zovaniya hmelevogo ekstrakta v tekhnologii hleba iz smesi rzhanoy i pshenichnoy muki. Sb. mater. І Mezhd. nauch.-praktich. konf. Innovatsionnye tekhnologii v pishchevoy i pererabatyvayushchey promyshlennosti. Krasnodar: KubGTU, 235–237.
- Magomedov, G. O., Derkanosova, N. M., Belokurova, E. V., Malyutin, T. N. (2006). Sposob polucheniya rzhanogo ili rzhano-pshenichnogo hleba «Hmelevoy»: Pat. No. 2329649 Rossiyskaya Federatsiya. MPK A 21 D 8/02, 2/36. No. 2006136838/13; declareted: 17.10.2006; published: 27.07.2008, Bul. No. 21.
- Lebedenko, T. Ye., Kananykhina, O. M., Sokolova, N. Yu. (2009). Kompozytsiya inhrediyentiv dlia pryhotuvannia batonu nariznoho: Pat. No. 47062 UA. MPK A 21D 2/00. No. u200908903; declareted: 26.08.2009, published: 11.01.2010, Bul. No. 1.
- Malynovskyi, V. V., Belei, O. V., Bukshyna, L. S., Dakhno, B. M., Tserkovna S. M. (2005). Sposib vyrobnytstva khliba «Na khmeliu»: Pat. No. 81817 UA. MPK A 21 D 8/02. No. u 200512739; declareted: 28.12.2005. published: 11.02.2008, Bul. No. 7.
- Klinduhova, Yu. O. (2012). Sovershenstvovanie tekhnologii hlebobulochnyh izdeliy s ispol'zovaniem produktov pererabotki hmelya. Izvestiya vuzov. Pishchevaya tekhnologiya, 2-3, 33.
- Protsenko, L. V., Pasichnyk, I. O. (2012). Vplyv khmelovykh zakvasok riznykh sortiv khmeliu na yakisni pokaznyky khliba. Visnyk ahrarnoi nauky, 7, 64–66.
- Rak, V., Yurchak, V., Bilyk, O., Bondar, V. (2018). Investigation of the efficiency of using hop leavens in the technology of wheat bread. EUREKA: Life Sciences, 1, 61–68. doi: 10.21303/2504-5695.2018.00562
- Derkanosova, N. M., Tertychnaya, T. N., Mazhulina, I. V. (2013). Intensifikatsiya biohimicheskih protsessov pri brozhenii zhidkoy zakvaski. Hleboprodukty, 1, 58–60.
- Kaprel'yants, L. V. (2009). Fermenty v pishchevyh tekhnologiyah. Odessa: Druk, 468.
- Reuben, B., Coultate, T. (2009). Bread Chemistry. On the rise. Chemistry World, 54–57. Available at: http://www.rsc.org/images/BreadChemistry_tcm18-163980.pdf
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2018 Valentina Rak, Vira Yurchak, Olena Bilyk, Vоlоdymyr Bondar
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.