Investigation of the process of rye brews saccharification

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.

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