How to brew milk with flour. Custard pancakes. Distillation of flour mash

How to make rye bread at home

(the first section of this part of the post will be easy to read even for beginners in baking)

When brewing flour, the starch contained in it is saccharified, that is, a complex molecular compound of starch under the influence flour enzymes break down into simple sugars.

It is believed that these transformations occur best at a temperature of 65 degrees C.. It is impossible to overheat the tea leaves, because at temperatures above 70 degrees C, flour and malt enzymes are destroyed and saccharification will not occur.

Combine the flour, red malt and spices in a bowl as directed in the recipe. Pour the mixture with water at a temperature of 95-97 degrees C. It's practically boiling water.

Of course, some of the enzymes will die at this point, but most will remain.
That is, having boiled water in a kettle, after half a minute you can already make tea leaves. When mixing flour at room temperature with water 95-97 degrees C, our mixture will have a temperature of about 65 degrees C - this is exactly what we need. For accuracy, you can use a cooking thermometer. Mix thoroughly and rub the tea leaves so that there are no lumps. It turns out thick dark brown gruel with a pleasant smell. Proportion of flour and water 1:2 or 1:2,5 . Preheat the bowl with boiled water, it is better if it is thick-walled ceramic or glass.

Close the bowl with tea leaves tightly with a lid or baking foil so that the surface of the tea leaves does not dry out and to keep warm, wrap it with a terry towel. You can use a thermos pot with a tight-fitting lid.

Please note that red malt is brewed with boiling water along with flour, and white - added later, at a lower temperature of the mixture (about 40-50 degrees C). Take the amount of malt as indicated in the recipe.

For saccharification, tea leaves must be kept at a temperature of 65-67 degrees C in within 2 hours. In home baking, this issue is solved in different ways. There are special home devices (such as the Thermomix) that can maintain this temperature, but they are quite expensive, so you can limit yourself to a thermos or a wrapped bowl.

It is these conditions that are ideal for tea leaves - maintaining the pace. 65 degrees C for 2-3 hours, at home (in a saucepan or in a bowl without additional heating), obviously, the temperature will drop, but this method of brewing does not give a significant deterioration in the properties of brewing.

Sugared finished tea leaves will be more liquid, homogeneous and shiny,sweetish in taste (compared to the original state). After 2 hours of brewing, open the lid and leave the brew to cool at room temperature.

The tea leaves for bread can be made the day before, in this case it is not necessary to cool it, but open it only in the morning. Cooled tea leaves can be stored in the refrigerator in a closed container for up to 3 days in the coldest place of your refrigerator. Before use, it must be placed at room temperature for two hours to warm.

There are two ways to make rye custard bread:

In three stages (sourdough, brewing, dough),

At four (sourdough, tea leaves, dough = leavened tea leaves, dough).

The second method is somewhat more laborious, but it gives a more stable result.

The dough for rye choux bread during kneading and shaping behaves in the same way as regular rye bread. Fermentation of the dough and proofing of bread are faster due to the fact that the fermentation processes begin at the stages of brewing and sourdough, as well as the microorganisms of the starter have a sufficient amount of nutrients in the form of free sugars, as well as other nutritious minerals.

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The use of barley malt instead of unfermented rye malt in bakery

Studies have been carried out on the possibility of using barley malt used in brewing in bakery instead of unfermented rye malt.

In accordance with the requirements of GOST, barley malt for baking can be light, dark and Zhiguli. The production process of active barley malt consists of grain preparation, soaking, sprouting, drying and grinding. During the germination of barley, amylolytic enzymes, proteinases (enzymes that act on proteins), peptides (partially cleaved proteins) accumulate, and water-soluble compounds are formed.

Upon receipt of light malt, the grain is germinated for 7 days, and for the first time 5 days the accumulation of enzymes occurs, and then the enzymatic hydrolysis of starch, protein and peptides begins.

When conducting research, white barley malt was used, which, in comparison with rye malt, had a higher amylolytic activity (44.8% versus 35.9%), a similar maltose content (7.4% versus 7.8%) and slightly less water-soluble nitrogenous substances. (3.2% vs. 4.5%).

Studies were carried out on the quality of tea leaves made from peeled rye flour at a ratio of flour and water 1:2,5 , unsugary, self-saccharified and sugared with rye unfermented and unfermented barley malt (5% by weight of flour).

The quality of brews was controlled by the dynamics of accumulation maltose, water-soluble nitrogenous substances (see table) and dynamic viscosity (see figure).

In all variants, the initial temperature of the tea leaves was 63-65 degrees C, after 3 hours - 45-49 degrees. In non-saccharified brew (without the addition of carriers of hydrolytic enzymes), the accumulation of maltose and water-soluble nitrogenous substances still occurred, but to a much lesser extent than in self-saccharified brew (with the addition of native flour) and, especially, in malt saccharified brew.

The processes of amylase activity were observed in the first hour of saccharification of brews, and then this process slowed down (pay attention to this statement, it directly relates to the question asked at the beginning of the article).

In the brew with barley malt, more maltose and water-soluble nitrogenous substances accumulated in the first 2 hours than in the brew with rye malt. After 3 hours, the content of these substances was almost equalized.

The hydrolytic processes of flour biopolymers had a significant effect on the change in the viscosity of the tea leaves (see figure). AtComparison of different options shows that the brew with barley malt had the lowest dynamic viscosity. The most active liquefaction of tea leaves of all variants occurs through 2 hours of saccharification, which coincides with the maximum proteolytic and amylolytic activity of flour biopolymers. Unsweetened tea leaves had the highest viscosity.

PICTURE

Dynamic viscosity of tea leaves made from peeled rye flour not sugared (1), self-saccharified (2), sugared with unfermented rye malt (3), sugared with barley malt (4):

Experiments were carried out on baking different types of bread using tea leaves with the addition of barley malt. This bread had fairly good physical and chemical characteristics, a sweetish taste, a fairly light crumb, it was only a little more vague than bread made with rye malt (for example, Riga).

The research results proved that white barley malt can be used for saccharification of brews and preparation of custard breads.

In industrial production, in addition to malt brews, special substances are used.

In accordance with the “Guidelines for recipes for bakery products on the interchangeability of raw materials”, it is allowed to replace unfermented rye malt (1 kg) with 5-10 grams of an enzyme preparation Amylorizina P1 OH ,
or 10-15 grams of an enzyme preparation Glucoamylase purified G 20X, or another preparation with active amylase with the recalculation of the amount depending on the activity of the enzyme for bakery products on liquid yeast or sourdough with tea leaves, choux breads (here we are talking about the industrial production of bread).

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STRUCTURE OF STARCH GRAIN

From my point of view, this section is one of the most interesting in this article, as it describes the latest knowledge of mankind about the structure of starches.

Starch grain has a layered structure.

The layers consist of particles - starch polysaccharides, arranged radially and forming the beginnings of a crystalline structure.

Due to this, the starch grain has anisotropy (double refraction occurs when a beam of light passes through the starch grain).

The grain-forming layers are heterogeneous: those resistant to heating alternate with less stable ones, and denser ones alternate with less dense ones.

The outer layer of the starch grain is denser than the inner layer, and it forms the shell of the starch grain. All grain is permeated with pores and, thanks to this, it is able to absorb moisture.

Most natural types of starch from various starchy plants contain 15—20% amylose

and 80-85% amylopectin

However, starch waxy varieties of corn, rice, barley consists almost entirely of amylopectin, and the starch of some other non-waxy varieties of corn and peas contains 50-75% amylose (that is, it consists mainly of amylose).

Starch polysaccharide molecules are composed of glucose molecules connected to each other in long chains. Amylose molecules of such glucose molecules include on average about 1000 pieces.

The longer the amylose chains, the less soluble it is in liquids. Amylopectin molecules contain even more glucose molecules.

In addition, in amylose molecules the chains are straight, while in amylopectin they are branched.

In a starch grain, the polysaccharide molecules are curved and arranged in layers.

The widespread use of starch in culinary practice is due to a complex of technological properties characteristic of it: swelling and gelatinization, hydrolysis, dextrinization(thermal decomposition).

Starch grains or grains(combining several grains):

1. From the seed of the cockle (Agrostemma Githago). -2. From wheat grain. -3. From milkweed (Euphorbia). -4. From bean seed. -five. From grains of maize. -6. From the rhizome of Canna. -7. From a potato tuber (prisoners in cages). -8. From a potato tuber (isolated, under very high magnification). -nine. From oat grain. -10. From the seed of Lolium temulentum. -eleven. From the bulbous tuber of the wintering plant (Colchicum autumnale). -12. From a grain of rice. -13. From millet grain. All at high magnification.

Starch grains have a well-organized shape and structure.

In the central part of the grains there is a core (embryo, growing point), around which there are rows of concentric layers, "growth rings", about 0.1 µm thick.

The molecular helices of polysaccharides in the "growth rings" are arranged in folds with an order close to crystalline.

It should be noted radial orientation of molecules and availability hydrogen bonds between them. The ordering of individual grain zones, close to crystalline, as well as amorphous(organization not according to the principle of crystallinity) the nature of the others is confirmed by examining the grains through a polarizing microscope.

Anisotropy - unequal all or only some of the properties of matter in different directions.

A grain of starch has birefringence - a beam of light breaks up when transmitted into two components, these beams of light propagate at different speeds and they are polarized in two mutually perpendicular planes.

In crystalline regions, starch polysaccharides are more ordered and tightly bound to each other, while in amorphous regions, the packing is less ordered and the polysaccharides are less densely packed.

It is currently believed that the crystallinity of the starch grain is formed mainly by the ordered arrangement of the lateral branches of amylopectin, i.e. it is he who stabilizes the crystallinity of the starch structure.

The orientation of individual starch polysaccharides in the starch grain, their connection with each other is carried out using hydrogen bonds.

The latter are formed both by the direct interaction of polysaccharide hydroxyls with each other, and by the interaction of polysaccharide hydroxyls through a water molecule.

Thus, water is involved in the creation of the crystal lattice of starch grains.

In general, the polysaccharide molecules in the grain are folded-radially, i.e. the polysaccharide chains themselves are in a folded form.

In this case, amylose is concentrated closer to the central part of the grain.

The structure diagram of a starch grain is shown below:

In the outer layer of the starch grain, polysaccharides form a kind of strong shell that does not have the properties of semi-permeability, but has the property of expansion or stretching.

The degree of swelling of starch grains in water (due to the expansion of the shell) largely depends on the temperature and properties of a particular type of natural starch.

Tuberous starch swells best, less - cereals, even less - starch grains containing a large amount of amylopectin (the so-called amylopectin starches).

The use of starch in the food industry is mainly due to its ability to gelatinize.

One of signs of gelatinization of starch suspension is a significant increase in its viscosity , i.e., the formation of starch paste, the viscosity of which when heated is explained by the properties of the water-soluble fraction extracted from starch grains, consisting of P olisaccharide threads with a diameter of 0.05-2 microns , forming in solution 3D grid , which retains more moisture than the swollen starch grains themselves.

Substance made up of swollen starch grains and water-soluble polysaccharides in the form of a network is called starch paste, and the process of its formation is gelatinization.

Gelatinization occurs in a certain temperature range characteristic of this type of starch, usually from 55 to 80°C.

Starch pastes have relatively liquid consistency, serve as the basis for many culinary products (jelly, sauces, puree soups) containing 2-5% starch.

Pastes of a denser consistency are formed in the cells of boiled potatoes, cereals and other products, where the ratio of starch and water is approximately 1:2—1:5 .

Approximate content of amylose in starch of various origins, degree of swelling of starch in hot water (90°C) and gelatinization temperature

P.S.(this comment applies in part to the last section of the previous post, it didn't "fit" there)

There are three types of amylase:

1. Alpha-amylase, contained in the sprouted grains of rye, barley, wheat, as well as in the unsprouted grains of sorghum and rye. Alpha-amylase acts randomly. "Cuts" plisaccharide molecules into pieces.

2. P-amylase, sequentially cleaves off pieces of maltose in polysaccharides and acts from the ends of polysaccharide chains. The enzyme is found in grains of wheat, rye, barley, and soybeans.

How Alpha- and P-amylases (beta-amylases) work can be read in more detail , highlighted in yellow.

3. Glucoamylase. When exposed to this enzyme on starch, mainly glucose is formed. Glucoamylase is found in fungi.

With the combined action of Alpha- and P-amylases, starch is hydrolyzed by 95%. The hydrolysis products are maltose, dextrins and glucose.

In amylases, the optimal pH value is different, so Alpha-amylase acts at pH 6.0, and P-amylase - at pH 4.8. In addition, for P-amylase, the optimum temperature is 51 degrees C. (another source stated that the maximum activity of this enzyme occurs at 35-40 degrees C), and for Alpha-amylase, the optimal temperature is the temp. 65 degrees C.

Alpha-amylase is more resistant to high temperatures.

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To date, it has been established that the amount of both carbohydrate-decomposing amylases and protein-dissolving enzymes (proteases) increases with the duration of the grain germination period. The action of these enzymes is manifested in the formation of soluble substances in the grain during the germination stage.

Starch is broken down into dextrins and malt sugar, the so-called grape sugar, while protein substances pass into various, even less characteristic intermediate stages, into albumoses, peptones(peptides) and amides.

These changes are associated with the partial breakdown of minerals, especially phosphates, into inorganic chemical elements.
These processes can be traced both by the increase in the amount of soluble constituents, and by the increased strength of enzymes that the grain possesses.

How simple are these growth processes in interaction, how complex are they each separately - the mechanism of their still not known.

However, it is known that the decomposition of starch is divided into 2 phases: the liquefaction of swollen and gelatinized starch and its subsequent saccharification. Both processes run in parallel, but the optimal conditions for their passage are completely different. While the ideal temperature for saccharification is 45-50 degrees C, starch liquefaction most likely occurs at 60-70 degrees C.

At low temperatures, starch paste has a thicker consistency, at higher temperatures it is more liquid.

It has been established that the liquefaction of tea leaves occursdue to the appearance along with the action of amylase of another enzyme - cytase, and that both processes (liquefaction and saccharification) depend on the action of these two enzymes.

Different scientists have different opinions about whether the effect of grain amylase is the same at rest and in the malt state (when the grain germinates).

Scientists Brown and Maurice see the difference in the fact that grain amylase at rest dissolves starch grains without "preliminary splitting", that it has little or no effect on the starch paste and only converts soluble starch atoptimum temperature of 45-50 degrees C into sugar.

In contrast, malt amylase (in the germination stage) breaks down and liquefies starch grains before saccharification, the optimum temperature being 50-55 degrees C, that is, 5 degrees C and higher.

The latest research by Chrzaszcz indicates that in both cases we are talking about the action of the same enzyme, only in its different form of action depending on the conditions.

In the manufacture of bread, it is also interesting that in a grain at rest, the ability to liquefy is very small.

Alcohol-soluble malt protein is part of the undecomposed endosperm of the grain. Subsequently, a regular increase in the acid content is observed in the malt, which is caused by the formation of acid phosphates, as well as the formation organic acids(amino acids).

An even less known process protein breakdown. The grain contains only a small amount of enzymes that break down protein. Their action is very insignificant. In malt, the proteolytic activity of enzymes increases rapidly during grain germination.

From recipe to recipe, from source to source, we are faced with completely different recommendations for making tea leaves. Of course, if you follow the recipe, then an excellent result will always be guaranteed.

But here's what's interesting, the time of saccharification of similar tea leaves varies greatly from source to source, from 5-6 hours at P. M. Plotnikov in "350 varieties" in 1939 to 1.5-2 hours at L. Kuznetsova . in the "Production of custard bread" in 2003:

This difference is probably due to many reasons, including the different degree of knowledge of the saccharification process 70 years ago and now.
But is it possible to get a comparable result when saccharifying tea leaves for 1.5 hours, instead of the recommended 5-6? I think that the modern idea of ​​saccharification, in relation to the conditions of home baking, provides such an opportunity.

But first, a little theory, and since this article is not scientific, I deliberately do not give a single graph, because. in this area I am not a professional, and for practice it is quite enough to master the principle, and not its deep scientific understanding.

“The brew is a semi-finished product obtained by mixing 5-15% (sometimes 20-25%) rye flour, the entire prescription amount of malt and chopped spices (cumin, coriander, or anise) with water heated to 95-97C, respectively, in a ratio of 1 ~ 1.8 to 1 ~ 2.5 or bringing the mixture to a temperature of 63-65C for starch gelatinization by heating it with steam, electric contact or any other way. (page 68)

From a practical point of view, saccharification of tea leaves is understood as the process of keeping flour boiled with boiling water for a certain time and at a certain temperature. As a result of this process, the heterogeneous structure of the brewed flour becomes smoother, more liquid and sweeter in taste:

From a chemical point of view, saccharification of tea leaves is a reaction of gelatinization of flour starches and their breakdown into sugars under the influence of temperature and enzymes. This chemical reaction can take place faster or slower, and it depends both on the reaction conditions (time and temperature) and on the presence or absence of catalysts, the so-called saccharifying components that affect the rate of the reaction. As such components, white (non-fermented) malt rich in alpha-amylase or rye flour (peeled or wholemeal) is used as a carrier of amylolytic enzymes, if white malt is not included in the recipe.

Welding can be different:

1. Brewing rye flour using fermented (red) malt. Such tea leaves are used for baking black bread, the most famous of which is Borodinsky.
2. Brewing rye flour using unfermented (white, active) malt. This brew is a necessary component of delicious white rye breads, such as Riga, Viru, Minsky, Delicious, etc.
3. Self-saccharifying tea leaves, it consists only of rye flour. Self-saccharifying tea leaves are used, for example, in pre-war Sea bread.

In the 1st and 3rd tea leaves, amylolytic enzymes are found only in flour because red malt is inactive. Therefore, if you need to prepare such tea leaves, then, as a saccharifying component, set aside up to 10% of the flour from the recipe in the tea leaves before boiling the flour with boiling water.

Second brew, with white malt, contains the enzyme a-amylase, mainly in malt. Therefore, if such tea leaves are being prepared, then, as a saccharifying component, set aside all the malt from the recipe, and all the flour is brewed with boiling water.

It has been proven that the enzyme-active additive (saccharifying component) significantly intensifies the processes of sugar formation and liquefaction in tea leaves, if the following dosage rule is observed: the saccharifying component should not be added to the brew immediately after the flour has been brewed, but only after the brew has cooled to 65C.

From this we can derive a single principle for the preparation of tea leaves, which can be formulated as follows:

To prepare any brew, in order to accelerate the processes of sugar formation and obtain a guaranteed and predictable saccharification result in just 1.5-2 hours, the process must be divided into the following steps:

• Before brewing flour, separate up to 10% of the flour or all malt (if white is used in the recipe) - this is a saccharifying component;
• Brew the flour with boiling water and cool to 65C;
• Add a saccharifying component to the brew and hold the brew at 63-65C for 1.5-2 hours;
• Cool the finished saccharified brew to the required temperature and use it in accordance with the recipe.

Two illustration examples:

Example one. Let's take tea leaves for Borodino bread, top-notch, according to the pre-war recipe.

50 g - peeled flour;
- 25 g - red malt;
- 200 g - water.

According to the source, the tea leaves are saccharified for 6 hours at 63C and cooled to 30C. I made two brews, one of them using accelerated technology, and baked two Borodino breads to compare the results.

Brewing as required by the source, saccharified for 6 hours. The result is excellent!

I . Infusions:

On the one hand, they are an excellent breeding ground for yeast and acid-forming bacteria;

On the other hand, it improves the quality of bread, especially if you have to deal with flour with reduced sugar-forming ability, the so-called "strong for heat";

They can be (and this is already "from a third party") an integral part of the bread grade and thus be included in a certain set of characteristics;

They will be useful in the processing of low-yield flour, ascthe sugar content in such flour is low, and in tea leaves the flour starch is largely gelatinized and in this state it is easily and quickly saccharified.

Types of tea leaves

There are a significant number of ways and options for brewing. In the distant Soviet times, this issue was dealt with a lot.Tonly atProfessora L. Ya.ayuhRmana, I found this “short” list of works on this topic:

Personally for menya brewing they are:
- simple unsugared(quickly chilled and not subjected to saccharification), as a rule, andxused as an enhancer. The brewing temperature of wheat varietal flour should be +63...65ºС, wheat wallpaper +70º...73ºС, as the starch of wheat wallpaper flour has a higher gelatinization temperature.Tthoroughly mixed mass immediately after brewing is cooled to + 35ºС, after which it is used. HSugared wheat brew is prepared from 5-10% flour of the total amount provided for in the recipe. Water for making tea leaves is usually taken 2-3 times more than the amount of flour being brewed. When working with flour, which has a sharply reduced sugar and gas-forming ability, it will be quite effective to use simple non-sugared brews with brewing no more than 5-10% of flour;

Simple saccharified obtained as a result of the breakdown of gelatinized starch flour. They can be self-saccharified (in which the process occurs under the influence of the own enzymes of the brewed flour) and saccharified under the influence of drugs introduced from the outside (such accelerator enzymes as white malt, "terrible" amylorosine or "terrible" amylosubilin). The optimum temperature of saccharified brews is +62...65ºС, the duration of saccharification is 2-4 hours;

Oddly enough, but for some reason GOST lists self-saccharified tea leaves in a separate "chapter".

The purpose of saccharification of tea leaves was considered to be the accumulation of the maximum amount of sugars in it, in order to correspondingly increase their content in bread as a result. However, in both cases, the brew had to be at the optimum temperature for its saccharification of +62 ... 65ºС for a considerable time, which, naturally, lengthened and complicated the whole thing.

It is no coincidence, therefore, the desire to find out the need for saccharification of tea leaves. Back in 1933 (N. Zhuravlev, N. Proskuryakov and Z. Dreval "Change in carbohydrates in tea leaves from wheat flour and the effect of tea leaves on the quality of bread") found that the amount of sugar in bread prepared using tea leaves is practically independent of the amount of sugar in the tea.OThis was explained by the fact that the gelatinized starch of the brewed flour without its saccharification in the brew will be quite easily saccharified in the dough during fermentation and baking. Later work, especially carried out in the technological laboratory of VNIIKhP, made it possible to consider the saccharification of tea leaves as completely unnecessary.AMrs. Comrade N.I. Smolina ("Studyebrewing methods for making wheat bread, VNIIKhP-MTIPP. 1946) convincingly testified that the amount of sugar in bread made with unsweetened and saccharified leaves is practically unchanged.

- fermented (having passedefermentation stage under the influence of thermophilic or mesophilic lactic acid bacteria). The use of tea leaves fermented with lactic acid bacteria can be useful if the gluten of the flour is very weak;

- diluted fermented (divorced s water in a certain ratio) serve as a nutrient medium for the preparation of liquid yeast;

- c fermented (after coolingefermentation stage for several hours under the influence of pure cultures, pressed or liquidxyeast, lactic acidxbacteria or just sangoGotesta) are the same dough, but set on tea leaves. In general, between us, the leaveners speaking, the fermentation of the leavened brew could no longer be considered as the last phase of the preparation of the brew, but as the first phase of the preparation of the sourdough dough (well, something like a sourdough or lactic sourdough). The use of brews fermented with yeast improves the quality of bread, but also increases the loss of dry matter for fermentation;

- c deer , during their preparation, the flour is brewed not just with water, but with a salt solution heated to a boil, which is prepared from all the salt required by the recipe.

II . tea leaves and wheat e test o

They write that the use of tea leaves was practiced in ancient Egypt and Greece. In Russia in the 19th century, many bakers brewed up to 30% wheat flour with strong gluten. Between 1928 and 1930, a number of Moscow bakers published their methods of using tea leaves to make sourdough, non-dough dough, and liquid yeast from wheat flour. These are the well-known methods of Zinchenko, Sushkov, Kamysgeva, Shibanov, Moiseev-Shkurenkov, Klimov, Friedlander.

Wheat flour teas contain well-gelatinized starch. Such starch is not only easily saccharified, but also relatively slowly undergoes syneresis, i. spontaneous volume reduction. Adding tea leaves to the dough improves the taste properties of wheat bread, giving it a sweetish taste and a special aroma, accelerates fermentation, slows down staleness, although at the same time it increases the moisture content, density and stickiness of the crumb.

Due to the large binding of water by starch during brewing, the physical properties of the dough are significantly improved. So, for example, Saratov bakers, baking bread with tea leaves, with a high yield, received very good volume, porosity and elasticity (we note, however, that in this case the bread turned out to be less light and with increased humidity).

The ratio of water and flour in wheat brew is 1:3, less often 1:2. For its preparation, a part of the flour intended according to the recipe is taken - usually it is 5-10% of the total amount. The dose, of course, can be increased up to 20%, but no more, because neither you (nor we) simply have enough prescription water to brew more flour. In the case of using tea leaves as a bread quality improver, take 3-5%, maximum 10% flour.

To avoid the formation ofelumps, flour is first mixed with one third of all water intended for this purpose and heated to + 50 ... 60ºС. After that, with continuous stirring, the remaining two-thirds of water is added at a temperature of +98...99ºС. Thus, the "heat" of tea leaves reaches approximately + 70ºС and the starch successfully gelatinizes.

Most often, tea leaves are brewed with hot water, although the electrocontact method is considered the best way - on t a In some brewing, the quality of bread is noticeably higher than in conventional brewing. Experiments were carried out on brewing dry flour by passing steam through it. But at the same time, an undesirable polysaccharide, dextrin, was formed, registered a given as a dietary supplement E 1400, welding a darkened a and the product looked like bread made with red rye malt.

After brewing, the mixture is either saccharified with slow cooling for several hours, or quickly cooled to + 35ºС. In production conditions, especially in summer, the tea leaves cooled down very slowly - 8..12 hours or more. To speed up saccharification, flour or, even better, active white malt can be added to the brew at temperatures below +70ºС.

On a cooled tea leaves put a dough, less ofteneeadded when kneading the dough.

I note that, if desired, during the saccharification process, most of the starch can be converted into sugar. On this, by the way, the production of sweet fillings from flour is based (such as artificial jam, for example).

From a technological point of view, the preparation of tea leaves can be considered as an intermediate phase in the preparation of wheat dough.

Comparative evaluation of various methods of preparing tea leaves

I found this curious information in the book by L.Ya. Auerman “ Technology of bakery”. Data were given only for tea leaves with simple unsweetened, salted, fermented pressed yeast or Delbrück's thermophilic lactic bacteria. Sugared tea leaves were not considered here. The amount of brewed flour of the second grade in all cases was 10%. The dough was prepared on tea leaves in a "safe" way. The total amount of water in the test in all experiments is the same.

So, the professor's confessions:

1. The use of tea leaves improves the physical properties of wheat dough. The greatest effect in this regard is the use of salty tea leaves. The reason for the improvement in the physical properties of the dough with brews is probably the increased ability of the dough to bind water and the thermal effect of the brew on the proteins of the flour.

2. The specific volume of bread as a result of the use of most types of tea leaves is slightly reduced. An exception is bread made with leaves fermented with yeast - its volume significantly exceeds the volume of bread without leaves.

Do you know what kind of device is used to determine the volume of bread? It was invented back in Soviet times, it is used today and not only in Russia, a looks like that:

It should be noted that the experiments were carried out with flour having a normal sugar and gas-forming ability. If the flour had a reduced sugar-forming ability, the use of all types of brews increased the volumetric yield of bread, unless, of course, the amount of brewed flour did not exceed 5-10%.

3. The amount of sugars in bread with plain and salted leaves is almost twice as high in the control bread without leaves. The content of sugars in bread with fermented brews is higher than in the control bread, but is noticeably lower than in bread with plain or salted brews, due to the fermentation of part of the sugars while still in the brew.

4. The color of the bread crusts is much more rouge than the bread on tea leaves.

5. According to the state of the crumb, the first place should be given to bread on tea leaves fermented with yeast - it is better loosened, more elastic and not rough to the touch. The crumb of bread on a simple tea leaves is denseand more stickyaon salty brew is drier, but at the same time rougher.

6. The taste and aroma are most pleasant for bread made with leavened leaves fermented by lactic acid bacteria and made with leavened leaves fermented with yeast. Bread on a simple and salty brew has a specific, sweetish taste associated with a sharply increased amount of sugars.

As an add-on:

Bread made with all types of tea leaves stale noticeably slower than the control;

The loss of dry matter for fermentation did not decrease with the use of brews, and even slightly increased during fermentation and fermentation of the brew with yeast.

The effect of brewing on the yield of wheat bread

At one time it was believed that if tea leaves increase the ability of flour to bind water colloidally (from the Greek word "colloid" - "glue"), then it will help reduce upek And shrinkage bread and, as a result, increase its weight yield. In this regard, the use of brews was sometimes considered not only as a step towards improving the quality of bread when working on flour with a sharply reduced sugar-forming ability, but also as an action that primarily increases the yield of bread. It turned out that upek and shrinkage do not decrease from the use of tea leaves, except for those cases when this leads to a decrease in the specific volume of bread, i.e. to a decrease in its quality. In other cases, their value in bread with tea leaves and without tea leaves remains almost the same.

Yes, and the assumption that with the same amount of water in the dough, the moisture content of the bread crumb with tea leaves should be lower than the moisture content of the bread crumb prepared without tea leaves due to high hydrophilicity, i.e. the ability to swell and absorb water due to the compaction of the protein structure, has not been confirmed.

Brief conclusion - an increase in the yield of bread prepared using tea leaves can only take place with a corresponding increase in the moisture content of the bread. In other words - if someone knows how to make money out of thin air, then the baker should make it on the water!

I forgot to mention one more case when the use of welding is more than desirable. I mean the preparation of wheat bread with an admixture cornmeal. The fact is that corn flour proteins swell slightly and do not form gluten. In addition, it has a specific flavor that is transferred to the finished product. Therefore, before adding to the dough, it is recommended to moisten it (locka) and heat treatment (brewing) to increase all the same water absorption capacity, activate enzymes and increase the sugar content. The lock is made at a temperature of +45 ... 50 ° C for 2 hours at a ratio of flour and water of 1: 2. The tea leaves are prepared at a ratio of flour and water of 1: 2 or 1: 3 and added to the dough when chilledo. If the dough is prepared with dry yeast or liquid sourdough, then part of the cornmealit is expedient to add at preparation of tea leaves or in sourdough. About dosagee:

10% corn flour 70...75% yield leads to a deterioration in the quality of bread;

5% corn flour in the form of tea leaves does not impair the quality of products.

Digestibility of wheat bread with tea leaves

Bit has been suggested that the use ofoIt is also advisable because they increase the digestibility of bread by increasing the content of soluble carbohydrates in bread. The end results of studies conducted by the Institute of Nutrition of the Academy of Medical Sciences of the USSR together with VNIIKhP indicate that tea leaves do not significantly change the digestibility of bread. More precisely, the digestibility of solids in bread as a percentage looks almost the same, and in the digestibility of protein, there is even a tendency to some decrease.

Among the wide variety of raw materials for mash, not the last place is occupied by flour, whether it be wheat, rye, barley or other. Moonshine made from flour mash is considered the highest quality, it has long been known that grain-based distillate is significantly superior to alcohol made from other components.

The process of making mash from flour includes the saccharification procedure, this moment takes some time, but lovers of homemade alcoholic drinks are sure that these costs will pay off with the unique taste of the finished product. And you will be sure that homemade alcohol prepared by yourself will be without chemicals and additives, only from natural products.

At home, there are several ways to prepare a drink based on flour. The main recipes consist of saccharification of flour with malt or enzymes; some recipes use sourdough. The preparation of moonshine is divided into several stages: preparation of mash, saccharification, fermentation and distillation. Below are two of the most popular recipes for making flour mash for moonshine.

Rye flour recipe

Moonshine made from rye flour has a mild, sweetish taste, with a slight aroma of fresh sprouts. Slight intoxication, not compared to the sugar distillates that knock you off your feet. Rye makes good whiskey when aged in oak barrels. You can use any flour in the recipe. Malt is also suitable for various: barley, wheat, green.

Ingredients:

• Rye flour - 4 kg;
• Malt - 1kg;
• Dry yeast - 25g;
• Water - 20l.

Cooking:

1. Heat water in a mash container to a boil, add flour. Stir thoroughly, avoiding the formation of lumps of flour. For this purpose, a nozzle for a drill is well suited - a mixer for building mixtures. Wrap the container in a blanket and leave the flour to steam. It is convenient to make the mash at night, by morning the temperature of the mash will reach the temperature required for saccharification.
2. Grind dry malt in a grain crusher or coffee grinder; for distillate, the smaller the grind, the better. If green malt is used, then scroll in a meat grinder or chop in a blender; FYI, normal dry malt is less active than green malt, but green takes time to cook. How to germinate malt at home is described on the pages of the site.
3. At a temperature of 63-65 °, add malt to the flour mash. You can make dry ground milk, you can make malted milk and make a liquid solution. Stir the flour mixture with a drill, wrap it well with a warm blanket and leave to sugar for 2-3 hours;
4. After saccharification, cool the wort to a temperature of 25-28°. This must be done quickly to avoid contamination of the sweet wort. The fastest way to use a chiller is a cooling device. Or take PET bottles with ice and dip them into the wort, the main thing is not to forget about cleanliness!
5. Dilute yeast according to package directions, add to must and stir. Install a water seal on the container. Desirable temperature for fermentation is 25-30°. After about 30-60 minutes, fermentation begins. Braga from rye flour foams a lot, so it is advisable to use a special defoamer or stir occasionally, at first, besieging the foam.
6. Fermentation lasts 5-7 days. You can determine the readiness of the mash by several signs: the mash has a bitter taste, does not sweeten. The release of gases stops. There is a partial clarification of the mash. Overtake the finished mash using a steam generator, or a steam boiler. It can be overtaken on an induction cooker at low power to avoid burning a thick fraction.

Video recipe for making moonshine from wheat flour

Making moonshine from flour and enzymes

The recipe for saccharification of flour uses enzymes instead of malt. Moonshine from flour on enzymes turns out fragrant, softly drunk, despite the high degree.

Ingredients:

• Flour - 4 kg
• Amylosubtilin - 10g;
• Glukavamorin - 10g;
• Water - 16 l;
• Dry yeast - 20g.

Cooking:

1. Steam the flour in boiling water, stir the mash thoroughly so that there are no lumps.
2. At a temperature of 80 ° add Amylosubtilin enzyme, stir the mash until a homogeneous liquid mass.
3. At a temperature of 63 °, add the Glucavamorin enzyme, stir again and close the container with a warm blanket. Saccharification will occur within 2-3 hours, the wort should taste sweet. You can make sure of saccharification by making an iodine test, if everything is done correctly, then iodine should not change color.
4. Cool the wort to 25° in the ways indicated in the first recipe.
5. Set prepared yeast. Stir the wort and ferment for a week in a warm place.
6. Overtake the finished mash on a moonshine still.

Distillation of flour mash

1. When you are convinced that the mash is ready, it must be clarified. To do this, take it out to the cold during the day, it will lighten up or use bentonite, drain it from the sediment. This item must be performed if the distillation will take place on a conventional apparatus with external heating: on gas or with the help of heating elements. On PVC or during distillation using a steam generator, thick mash can be distilled along with thick.
2. During the first distillation, raw alcohol is selected without fraction selection. You need to drive the mash to "dry" up to 3-4 degrees.
3. Raw alcohol after the first distillation should be cleaned with coal or potassium permanganate. Pour the coal into the raw, mix thoroughly and leave overnight. Then strain through a gauze filter.
4. Pour the moonshine into the cube for the second time and make a fractional distillation of the raw material. Select the head fraction of 10% of absolute alcohol. Heads should be poured out or used for ignition, in no case should they be drunk - this is poison. Drinking fraction "body" to select up to 70 ° in the jet. Further tails, you can select and use them in the next distillation, or you can not distill.
5. The resulting distillate is diluted with water to a strength of 45 °. Let the drink "rest", ripen in the glass and you can start tasting. If necessary, insist on moonshine from flour on oak chips or soak in a barrel, as a result, you will get homemade whiskey.

And a couple of others, but the main thing - the dough - I did as my mother taught me.

I decorated Easter cakes with rich dough, I saw the idea on the website of the Ukrainian channel "1 + 1".

The cookies turned out amazing and I am happy to share the recipe with you. Maybe it will come in handy for someone next year.

For test:
1 kg flour
60 gr. pressed yeast,
350 ml baked milk,
3 art. l. vegetable oil,
5 yolks,
3 eggs,
200 gr. butter,
130 gr. sour cream
400 gr. Sahara,
0.5 tsp salt,
1 p. vanilla sugar,
aromatic essence "Baked milk",
200 gr. raisins.

For pastry decorations:
150 gr. flour,
30 gr. margarine,
1 st. l. sour cream
20 gr. Sahara,
1 egg.

For lubrication:
1 yolk, 1.5 tbsp. l. baked milk, essence.

Cooking:

Everything needs to be done in the evening, around 9-10. First you need to prepare the custard brew.

200 gr. grind the sifted flour with vegetable oil to get flour crumble, it should be free-flowing, not mushy.

Then brew this flour with 300 ml of boiling baked milk.

Stir thoroughly until smooth and leave, covered with a towel, to cool to warm.

Dissolve the yeast in the remaining warm baked milk (50 ml).

Mix both masses - brewed flour (already warm) and yeast in milk. Mix well.

Beat the yolks and eggs with sugar, melt the butter and cool until warm.

Mix eggs beaten with sugar to the custard dough, pour in the oil and add sour cream, add salt and 300 gr. sifted flour. Mix the resulting dough well.

Pour it into a large container (at least 7, or even more, liters), cover with a towel and put it in a secluded place to ferment all night. During this time, the dough will rise several times, fall down and grow again in volume.

In the morning, you need to mix the rest of the sifted flour (500 gr.) To the dough, add vanillin or vanilla sugar, pour in about 10 drops of aromatic essence,

Knead well again and put in the same place, covered with a towel, leave for 1.5-2 hours.

After this proofing, add pre-steamed, dried and floured raisins to the dough,

Knead thoroughly, and, dividing into parts, spread the dough into shapes.

I used 7 baby food tins lined with parchment paper.

The total yield of the dough is a little more than 2.5 kg, 360 grams went into each jar. test.

Let the cakes rest before baking for about 40-60 minutes.

I started baking Easter cakes in a cold oven, setting the temperature to 100 degrees, after 20 minutes I raised it to 125, then after another 20 minutes to 150 and baked Easter cakes until cooked.
In total it took about an hour.
It’s more convenient for me, but you can bake well-spaced Easter cakes in an oven preheated to 180 degrees for about half an hour.

While the cakes are baking, prepare the dough to decorate them.
You can, of course, do without it, decorating the Easter cakes with some kind of icing, decide for yourself.

So, for a decorative dough, you need to grind the sifted flour with margarine, mix in sour cream, add sugar, add an egg and knead. Wrap the finished dough in a film and leave on the table, let it rest for 15 minutes.
Then you can, without wasting time, start cutting out jewelry from it. While you are doing this, Easter cakes will just ripen.

To lubricate the Easter cakes, stir the yolk with milk and essence (optional).

Remove the baked Easter cakes from the molds, free from parchment (I left the bottom sheet), grease with yolk mixture, stick figures-patterns from pastry and grease again.

Place the decorated Easter cakes on a baking sheet and bake the decorations (only possible with the upper grill) in an oven preheated to 200 degrees for about 7-10 minutes.

We take out the beautiful Easter cakes from the oven, again grease them for shine and greater beauty with the remnants of the yolk mazilka and, until it dries, sprinkle with confectionery sprinkles (if you wish).

You can lubricate with milk-sugar icing (it will shine beautifully, but stick a little): 2 tbsp. l. milk mixed with 2 tbsp. l. sugar, cook over a fire at a boil for a couple of minutes. Grease the finished cakes with hot icing.

It seems that there is a lot of fuss with these Easter cakes, but believe me, it only seems, in fact, everything is simple. In addition, these Easter cakes can be decorated with children, and it's definitely worth it!

Delicious paska and God's caresses!