METHOD FOR PREPARING DRY FERMENTED BREW FOR BREAD Russian patent published in 2019 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of preparing dry fermented bread brewing involves mixing the flour with water, heating, and then cooling and saccharifying. Whole-grain coarse grinding rye flour is mixed with the water, which is heated up to 95–98 °C, in the ratio (0.9–1.1):(2.4–2.6). Then, the resulting brew is cooled up to the temperature of 50–55 °C and saccharified for 3–4 hours, while the enzyme preparations – alpha-amylase in the amount of (22.5±0.2) units of amylase activity is introduced per 1.0 kg of flour in the brew or glucoamylase in the amount of (500.0±0.2) units of glucoamylase activity is introduced per 1.0 kg of flour in the brew. Saccarified tea leaves are cooled down up to 40–45 °C and introduced into the brew in the amount of 15–17 % of the total mass of the saccarified brew with the acidity of 18–20 degrees, then leaving it for fermentation for 14–16 hours at the temperature of 24–26 °C in order to reach the final acidity of 14–16 deg. Further, it is subjected to convective drying at the temperature of 40–45 °C for 170–200 minutes until the humidity reaches 7–9 %. Method of preparation of dry fermented bread brewing involves the introduction of the brew that is obtained by means of mixing the whole-grain coarse grinding rye flour with water at the temperature of 25–35 °C in the ratio (0.8–1.2)–(1.3–1.7). Saccharomyces cerevisiae yeast biomass fermentolysate is added to the resulting mixture in the amount of 2–4 % by weight of flour and Aspergillus oryzae fermentolysate of fungal biomass in the amount of 4–6 % by weight of flour, as well as inoculum of fermented bacteria is added in the amount of 8–12 % of the flour mass. Further, the obtained brew is aged for 4–6 hours at the temperature of 25–35 °C up to the accumulation of a titratable acidity of 18–20 degrees and up to reaching the pH of 3.8–4.0.

EFFECT: invention allows to create the brew for brewed varieties of bread with increased nutritional value, to increase the shelf life of its freshness, which also ensures the reduced duration of the technological process of preparation of brewed rye-wheat and wheat-rye bread with fermented brew, to improve quality, to increase of microbiological safety as well as to increase nutritional value of bread.

1 cl, 2 tbl, 4 ex