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Custard methods of making wheat dough

In order to improve the taste properties of bread and to partially replace sugar in baking, part of the flour is brewed with boiling water.
Flour always contains sugar (1-3%), but its main mass consists of starch (about 70%). In addition, the flour contains the diastase enzyme, which is capable of converting flour starch into sugar. The presence of the formed sugar determines the so-called diastatic activity (strength) of flour, that is, the ability of flour to give completely normal dough and bread.

The baking qualities of flour are determined mainly by the quality and quantity of gluten and the diastatic activity of the flour. The average diastatic activity of flour in the presence of a normal amount of sugar in the flour contributes to the release of a sufficient amount of gas during fermentation of the dough, and good gluten - the retention of this gas in the dough, as a result of which the best bread is obtained.

Since brewing is used to increase the sugar in the dough, its amount depends on the diastatic activity of the flour. The higher the diastatic activity of flour, the less tea leaves should be used, and vice versa. Low flour varieties have greater diastatic activity than high varieties.

The amount of flour used in brewing ranges from 5 to 12% of the total amount of flour needed for baking.
It depends on the type of flour and the method of making the tea leaves. The amount of water (boiling water), which is taken for brewing, is 2-4 times more than the amount by weight of flour used for brewing. So, if 10 kg of flour is taken for brewing, then water is needed from 20 to 40 liters.
How is brewing done? In one case, the flour is brewed immediately with boiling water (100 ° C), in the other, the flour is preliminarily shaken in warm water (50-60 ° C), and then boiling water is poured in, and the tea leaves are thoroughly stirred. For preliminary kneading of the infusion, 7a of water is used from the total amount of water intended for infusion.

The essence of the brewing is that the starch in the flour, when it is brewed with boiling water, is gelatinized and under the action of the enzyme amylase (diastase) is saccharified. The optimum temperature for saccharification of gelatinized starch with amylase is about 63 ° C.

It is known in practice to prepare infusions with and without malt. Below we give a number of methods for preparing wheat brews, developed, at one time, by the Leningrad Central Laboratory of the Bakery Trust.

Self-Sugar Brewing is obtained as follows: of the total amount of flour intended for brewing, 50% is brewed with boiling water (in an amount of 250% in relation to all flour used for brewing). When the brew cools down to 68-70 ° C, the remaining 50% of fresh flour-enzyme is added to it. The saccharification of the brew at a temperature of about 63 ° C lasts 3 hours. The tea leaves are then cooled down quickly.

If the flour used for brewing has an increased diastatic activity, then the part of the flour added as an enzyme can be reduced to 25%, while increasing the part of the flour that is brewed directly with boiling water to 75%.
In this case, in the absence of malt, optimal conditions for gelatinization are created. starch and the action of the enzyme amylase and the enzyme of the flour itself is used, hence the brewing was called "self-saccharifying".

This brewing on the exchange of experience of the Stakhanovites in the baking industry was accepted as the best for the preparation of wheat leaven (liquid yeast).

Self-Sugar Fermented Brew differs from self-saccharifying brewing in that after saccharification the brew is cooled to 30-32 ° C and 0.8-1.0% of pressed yeast relying on the dough, diluted in water is introduced into it (water is taken 10% of the total amount of water for brewing). The brew is fermented at a temperature of 30-32 ° C for about 3.5 hours.

When cooking salty tea flour intended for brewing is brewed with boiling water in an amount of 250% in relation to the brewing flour. In boiling water, the salt intended for the preparation of the dough is preliminarily dissolved (with 10% flour for brewing and 1.5% salt in the dough, we will have a 6% saline solution). The infusion is thoroughly mixed and costs about 2 hours. The initial brewing temperature is about 70 ° C, the final temperature is about 28 ° C.

The increased temperature of salted boiling water (102 ° C) and the presence of salt contribute to better gelatinization of starch and the swelling of protein substances, and therefore the resulting brew, in comparison with simple brewing, has a higher ability to bind water.

When cooking infusions with malt flour intended for brewing is brewed with boiling water in an amount of 250% in relation to all flour used for brewing. Then, when the brew is cooled to 63 ° C, about 1.0% malt is added to it, based on the total weight of the flour for baking. The saccharification of the infusion lasts 50-60 minutes, after which the infusion is rapidly cooled.

The brewing dough is prepared in both sponge and non-steam ways.

The use of welding gives the following advantages:
1) the amount of sugar in the dough increases,
2) improve baking quality of flour,
3) the taste of bread improves,
4) increases the yield of bread (baking), due to the greater binding of water by gelatinized starch (up to 3-5%),
5) slows down stale bread.

Source: L. M. Plotnikov, M. F. Kolesnikov "350 varieties of bakery products"
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Wheat bread infuser

A source: 🔗by Elena Zheleznyak



This method was most actively used and studied in the middle of the last century, our dear Lev Yakovlechiv Auerman, the author of the unforgettable "Technologies of Bakery Production", wrote about it in particular detail. And since we recently started talking about how to make whole grain bread richer and more interesting, then this topic is even very suitable to remember about wheat infusions and consider it in more detail.

Custard methods of making wheat dough Custard methods of making wheat dough

If anyone has heard of flour infusions and their use in baking, then in most cases it was about infusions made from rye flour and malt for baking rye black bread. Such bread is called rye custard, it has a characteristic taste, aroma and porosity.

Custard methods of making wheat dough Custard methods of making wheat dough

Its aroma is thick, malty, pleasantly sweet, the taste is also more sweetish than sour or neutral, but not coquettishly confectionery. In many ways a special taste custard rye bread is due precisely to the presence of infusion in the dough: brewed, that is, saccharified flour, provides additional nutrition for microorganisms in the dough, affects the processes occurring in the dough during fermentation, so that it becomes incredibly aromatic and better suited. The most characteristic and recognizable varieties of rye custard bread - Moskovsky and Borodinsky, the latter is generally known and loved all over the world, emigrants stalk him, companies that produce ready-made bread mixes try to fake him, in general, he does not give rest to anyone.

Nonetheless, besides rye custard, there is also wheat custard, when during the preparation of bread dough, part of the flour is boiled with boiling water. This technique is not very common among amateur bakers, but it is widely known in “narrow” circles of professional bakers, that is, it is readily used, and with great benefit for bread. Here, for example, is a photo of a custard (and its infusion in milk), thanks to the infusion, it turned out to be soft, airy and at the same time completely dry and not stale for a long time.

Custard methods of making wheat dough Custard methods of making wheat dough

AND custard white bread on dark beer according to the recipe of English baker Dan Lepard, on sourdough (Note that it was baked not on a stone, not in an oven, but in a microwave oven with horizontal blowing, so the bottom of the bread is denser and practically without crust). But on the inside, this bread is simply incredible!

Custard methods of making wheat dough Custard methods of making wheat dough

What does wheat bread boil for? As in the case of rye bread, along with the brewing, the microorganisms of the dough receive additional nutrition - sugar, therefore the custard bread has a special pleasant sweetness in taste. Thanks to this, the bread is fluffier and more elastic, and the crust is rounder. For example, freshly brewed flour, especially white wheat flour, tastes noticeably sweet, and after standing for a couple of hours in a warm place, it is completely delicious! Whole grain brewed after cooling also becomes noticeably sweet, as if sugar was added to it.

Doughs and leaven on brewed flour, microflora are more painfully stable in terms of, they are less likely to develop pathogenic flora, which may be present in flour, because during brewing, this pathogenic flora is simply killed by boiling water, and the brewed mass becomes almost sterile. Yeast or bacteria of the starter culture (starter, sourdough), all that remains is to multiply and multiply on fertile nutrient soil.

Custard methods of making wheat dough Custard methods of making wheat dough

(pictured dough with tea leaves and flour, fermentation hour)

What are the types of infusions and what happens when you brew flour?
Wheat brews are different, but they have a very similar effect, they all in one way or another increase the amount of sugars in the dough and improve the physical properties of bread. Flour is brewed by adding hot (70-95 degrees) water and mixed well.

Custard methods of making wheat dough Custard methods of making wheat dough

Further, the wheat brew is either kept for 2-4 hours at a temperature close to 60 degrees for saccharification, or simply cooled to 35-30 degrees. Such infusions can be saccharified under the influence of their own enzymes or under the influence of specially introduced white malt or other substances that accelerate and improve the saccharification process. Infusions are also salty when all the salt required by the recipe is dissolved in the water intended for the infusion. Technologists believe that it is this brewing that best affects the properties of bread. Simply chilled tea leaves, without aging, are called simple non-sugared, they are most often used in home baking, because it is simple and convenient: you do not need to withstand, it is enough to wait until it cools down. At the same time, it is also possible to successfully saccharify infusions at home, if you have any equipment at hand that can maintain the desired temperature. A multicooker or a folding proofing cabinet is perfect for these purposes.

But the brews in production, there are completely different volumes, appreciate it! Such volumes of tea leaves can be cooled and saccharified for a whole day!

Custard methods of making wheat dough

Custard methods of making wheat dough

There was a time when Soviet technologists, wishing to optimize and speed up the process of kneading and baking bread, tried to prove that brewing wheat flour has practically no effect on the amount of sugars in the dough, and there is no need for it. However, the beneficial effect of brewing is clear and undeniable.

What happens during flour brewing?
In addition to the fact that hot water kills all microorganisms in the brewed flour, under its influence the starch turns into a paste, thereby becoming a more digestible nutrient material for yeast and dough bacteria. At the same time, the protein of flour practically does not suffer, respectively, gluten does not suffer either. Contrary to popular belief, boiling water is not always needed for making flour, so that the starch of wheat flour turns into a paste, it is enough to take water heated to 63-65 degrees, for whole wheat flour - up to 70-73. But, of course, it is more convenient to use boiling water or very hot water, simply because not everyone has thermometers at hand to measure the temperature of the water.Whether the tea leaves have cooled down enough can also be checked without resorting to measuring instruments: if the finger dipped into the tea leaves is not hot, but neutral heat, then the tea leaves can be used further, fermented or started the dough.

How to use the infuser, at what stage?
Among the varieties of brews that we talked about above, there are also fermented ones, which are fermented with yeast or sourdough. In fact, this is already a dough, and not just a brew, so it can be considered as one of the stages of building a dough. At the same time, the tea leaves can be used at any stage of working with the dough: ferment or add to the sponge dough during kneading, or knead the unpaired dough with it. It is believed that it has the greatest effect if it is fermented with a dough or as a dough.
For brewing, 5-10% of the flour required by the recipe is usually used, and water is twice or three times as much as the flour. If you take more flour, for example, 20%, then this amount of brewing will harm the bread, it will turn out to be noticeably moist. In fact, it is most convenient to take three times more water than flour - it is easier to stir this way. When brewing wheat flour, dense lumps are formed, which are quite difficult to stir, especially if you are brewing white flour. To avoid this trouble, you need to heat one third of the water required for brewing to a moderately hot temperature (50-60 degrees, so that the finger is hot, but really hold), mix with flour, stir until smooth, and then add the remaining two thirds of the water, heated to boiling water or very hot. And you can use to stir the tea leaves harvester or mixer.

Custard methods of making wheat dough Custard methods of making wheat dough

Custard methods of making wheat dough Custard methods of making wheat dough

While brewing flour for this material, I was very amused by the difference in results. In all cases, I used 50 grams. flour and 150 gr. water. Here, for example, brewed with boiling water from white wheat flour and whole grain flour

Custard methods of making wheat dough Custard methods of making wheat dough

It can be seen that the infusion from white flour turned out to be much thicker than the infusion from whole grain, this suggests that there is much more starch in white flour and this is how it looks in practice.
But 50 gr. flour, just poured 150 gr. water at room temperature. In both cases, this is the consistency of pancake dough, almost water.

Custard methods of making wheat dough Custard methods of making wheat dough

Does brewing affect the digestibility of bread? It is generally accepted that it does not affect and only matters as an enhancer. Especially infusions are shown for dough made from flour with a low sugar content, the so-called "strong to heat". Bread from such flour usually turns out pale, no matter how much it is baked, and low, because the flour has few of its own sugars. IN whole grain flour there are a lot of sugars, however, with respect to the dough made from whole grain flour, brewing can have a beneficial effect
Related topic Making tea infusions from rye flour
Nikusya
Tatyana, Hello, MaryIvanna-Olya sent me to you to study. Thank you for the science. I took it to the bins, I will go into detail at home.
KLO
Admin, Thanks for the clarification, took it to your bookmarks.
Admin

Bake to your health!
Peter Push
Admin, Thank you! If you have a favorite recipe for sourdough wheat bread + tea leaves, please share.
Admin

I do not have that. But there is a section Bread with sourdough, there are definitely such recipes there
liyashik
Tatyana, what useful information! Take note! Thank you!
Newbie
interesting, but gluten can be brewed, otherwise I have it stale with a vigorous laurel-garlic smell (escaping from bugs), phew, but it's a pity to throw it away
Newbie
Quote: Newbie
interesting, but gluten can be brewed, otherwise I have it stale with a vigorous laurel-garlic smell (escaping from bugs), phew, but it's a pity to throw it away
even

don't even try, it became natural like chewing gum
Crown
Quote: Newbie
became naturally like chewing gum
Gluten is like chewing gum, even from cold water, and if you pour boiling water over it, it will surely "cook", proteins are denatured at temperatures above 60 *.
Admin

Many recipes on the forum custard bread and white and black

Custard bread
Crown
Quote: Newbie
with a vigorous laurel-garlic smell (escaping from bugs), phew, but it's a pity to throw it away
Well, in vain, the smell of spices is very good in table bread. Many deliberately add various spicy herbs to the dough, and you had flavored gluten, two in one.
Newbie
Quote: CroNa
Gluten and like gum, even from cold water

but I think why my flour with 14.4 protein is not stirred, but is going in a lump
and with gluten, I was obviously excited, now I will know that you cannot brew
Admin
Quote: Newbie
now I will know that you cannot brew

Why is it impossible?
Gorgeous dough for dumplings-dumplings is made from choux pastry
Yes, and bread dough can also be prepared, the forum has recipes for bread from such a dough



For bread, use the search, many recipes will give
Crown
Quote: Newbie
but I think why my flour with 14.4 protein is not stirred, but is going in a lump
and with gluten, I clearly got excited now I will know that you cannot brew
Brewing relaxes the too strong gluten of the flour, reduces the elasticity and elasticity of the crumb, adds moisture to the finished product.
Weak flour should not be brewed, and strong flour is desirable, but there will not be large pores, although this depends on the amount of infusion in the dough.

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