Making tea infusions from rye flour

[Making tea infusions from rye flour]

Making tea infusions from rye flour

Source: THANKS to the author (Sergei) for the work done

I am a big fan of custard varieties of rye bread, therefore, like many lovers of baking at home Borodinsky, Delicatesky, Viru, Riga or other custard bread, I have to regularly prepare and saccharify the infusions.



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, an excellent result will always be guaranteed.

But what is interesting, the time of saccharification of similar brews varies greatly from source to source, from 5-6 hours for P. Plotnikov in "350 varieties" in 1939 to 1.5-2 hours for L. Kuznetsova. . in "Production of custard varieties of bread" in 2003:





This difference is probably due to many reasons, including the different degree of study of the saccharification process 70 years ago and now.
But is it possible to get a comparable result when saccharifying the infusion for 1.5 hours, instead of the recommended 5-6? I think that the modern concept of saccharification, in relation to the conditions of home baking, makes it possible.

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

“Tea leaves are a semi-finished product obtained by mixing 5-15% (sometimes 20-25%) rye flour, the entire recipe 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, electrocontact or any other method. " (page 68 of the source)

From a practical point of view, saccharification of the brew is understood as the process of aging for a certain time and at a certain temperature of the flour brewed with boiling water. 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 a brew is a reaction of gelatinization of flour starches and their breakdown into sugars under the influence of temperature and enzymes. This chemical reaction can proceed faster or slower, and this depends both on the reaction conditions (time and temperature) and on the presence or absence of catalysts, the so-called saccharifying components, which affect the rate of the reaction. As such components, white (non-fermented) malt rich in alpha-amylase or rye flour (peeled or whole) is used as a carrier of amylolytic enzymes, if white malt is not included in the recipe.

The infusions can be different:

1. Brewing rye flour using fermented (red) malt. Such brewing is used for baking black bread, the most famous of which is Borodinsky.

2. Brewing rye flour using unfermented (white, active) malt. This brewing is an essential component of delicious white rye breads such as Riga, Viru, Minsk, Delicatessen, etc.

3. Self-saccharifying brew, it consists only of rye flour. Self-sugaring tea leaves are used, for example, in pre-war Sea Bread.

In the 1st and 3rd brews, amylolytic enzymes are found only in flourbecause red malt is inactive.Therefore, if you need to prepare such infusions, then, as a saccharifying component, put aside up to 10% of the flour from the recipe in the infuser before boiling the flour.

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

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

From here we can deduce a single principle for making tea leaves, which can be formulated as follows:

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

- Before making flour, separate up to 10% of flour or all of the malt (if white is used in the recipe) - this is a saccharifying component;

- Brew flour with boiling water and cool to 65C;

- Add the saccharifying component to the infusion and keep the infusion 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 examples illustrated:

Example one... Let's take a brew for Borodino premium bread, according to the pre-war recipe, which Luda showed here:

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

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

Infusion as required by the source, saccharified in 6 hours. The result is excellent !:





I "spent" another brew by the method of adding a saccharifying component to the brew cooled to 65C and saccharified for only 2 hours:









In my opinion, the result is no less excellent! You can't even tell the difference between the two !:



And the bread, perhaps, turned out to be completely identical, to taste, including!:



Example two. To illustrate the action of the described method on a self-saccharifying brew, I took a pre-war recipe for Sea Bread from "350 varieties", the brewing for which requires saccharification for 4-5 hours.
But I immediately prepared the infusion using the saccharifying component and saccharified also for only 2 hours:

Since the brew consists only of peeled flour, I immediately separated 10% of the flour:



He poured the flour with hot milk (such an unusual bread!), Stirred, cooled to 65C and added the deferred flour:



This is what the brew looked like before the two-hour saccharification:



So after. Excellent result!:



I spend saccharification of all tea leaves in stainless steel pots and use the heating mode available in my stove, which ensures the required temperature of 65C:



Good luck with your bread!

Sources:
"350 varieties of bakery products". Plotnikov P.M., Kolesnikov M.F., 1940.
"Production of custard varieties of bread using rye flour" L. I. Kuznetsova and authors.

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TOPICS on the forum:


Making malt at home (Rus)




Wheat germ flour (NataliARH)



Custard methods of making wheat dough

[Production of custard breads using rye flour]

Production of custard breads using rye flour.

Authors: L. I. Kuznetsova, N. D. Sinyavskaya, O. V. Afanasyeva, E. G. Flenova. 2003 year.

Annotation to the book:

For the first time, a comprehensive analysis of raw materials and methods for preparing dough for custard breads has been carried out. The use of new types of raw materials instead of traditional ones has been scientifically substantiated. The theoretical foundations of the accelerated technology for the production of custard varieties of bread on dry welding are stated.
Provides detailed information on the ratio of recipe components, approximate yield, content of basic nutrients and energy value, methods and schemes for preparing dough for an assortment of custard varieties of bread,produced according to state standards and specifications.
The book is intended for researchers, teachers, graduate students, university students and practitioners engaged in the production of bread in the conditions of bakeries and mini-bakeries



Book in DjVu format (8,35 Mb)

WinDjView-1.0.3 reader

MacDjView-0.1.2 reader





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NOTE:

I have this book
If you cannot download the book "Making custard breads using rye flour", then according to the content of the book I can place here separate chapters from the book, including tables, recipes - I will make a scanner and a photo from the book.

All success and good custard bread!

I'm a big fan of custard rye breads

so I will have to master this topic ... I am also such an amateur, such an amateur ... for me there is nothing tastier than black custard Borodinsky ...
even my head was spinning with delight !. Thank you)))

I downloaded ... I did it ... thanks for the link!

Colossal!

Tatiana, thank you!

Tanyusha, thank you for such a necessary and interesting topic! I will master!

Thanks for the interesting topic, I will try.

With the deposit failed to download, the time interval is large, says to wait two hours before downloading, can anyone re-upload the book to the Yandex disk?

Girls, everybody's health! Master and bake! I will wait already in the topic of the Competition

For technical reasons (scanner), I can only scan individual chapters and tables

[Elena]

Elena, I can send it to the mail ...
write in a personal

[Admin]

AdminThank you so much for the topic, the book and for generously sharing your experience with us !!!
I will study

[mur_myau]

mur_myau, click on the big red button - the download program for this file is downloaded there, it is harmless, then click on it, allow it to download and after a minute you get the book ...

[mur_myau]

mur_myau, the magazine contains books on baking, including this one. Downloadable

I have this book

Where can you buy it?

You can search the internet - I bought this way

You can search the internet - I bought this way

I was looking, looking ...

How can I help?
The first posts have links where you can read or download this book on your computer

How can I help?
The first posts have links where you can read or download this book on your computer

You wrote that you have this book. I thought you could tell me where to buy it. I can download, buy - no.

[Tatyana]

Tatyana, how nice it is to watch pictures in the master class. Sometimes I really want black bread. There is still a lot to learn. It's good that there is someone to learn from. THANKS FOR YOUR LESSONS

[Albina]

Albina, FOR HEALTH!
Read, listen, and bake bread - after such lessons, it will certainly turn out delicious

after such lessons, it should certainly turn out delicious

I don't even doubt it. You just have to tune in and start. Maybe, like with bread on old dough, it will tighten and you will not drive it away

Admin, please clarify: If I want to take, let's say for brewing:
malt 2 tbsp l.
water 90 gr.
cumin 0.5 tsp
coriander 1 tbsp l.
rye flour 40g.
I need to do the following:
1.) 2 tbsp. l. malt, cumin and coriander, 20 gr. Flour pour boiling 90 gr. water, cool to 65g.
2.) fill up the remaining 20g. flour and stand for 2 hours at 65 degrees.
Is that correct?

[Ira]

Ira, I would not say that. In each case, there is a right to experiment, something new.

I recommend looking at this topic, where the comparison of these two methods is going on. Making rye flour infusions

If bread turns out, and it turns out with an excellent result, then this method also has the right to life.

Tatyana, I did not mean at all that Lyudmila somehow does not do that)), I just asked how to do it technologically more correctly, well, about what you wrote about how scientific research was conducted, etc. And thanks to Lyudmila's recipe, I generally became interested in the correct brewing, before something did not reach the technology, I just steamed the malt with boiling water))

Tatyana, it means, as I wrote in my recipe, everything is correct for me according to your instructions and my saccharifying component is flour. Are the spices also correct?

“The tea leaves are a semi-finished product obtained by mixing 5-15% (sometimes 20-25%) rye flour

does this refer to the total weight of flour per recipe?

Before making flour, separate up to 10% of the flour or all the malt (if white is used in the recipe) - this is a saccharifying component;

- Brew the flour with boiling water and cool to 65C;

- Add the saccharifying component to the infusion and keep the infusion at 63-65C for 1.5-2 hours;

Help me to understand.
10% of a portion of flour - what portion of flour is meant?
boil flour with boiling water - how much to brew? arbitrary? or everything that goes into baking?

Or did we take some part of the total flour (which one?), separated 10% from this part, brewed the rest, and then added this 10% flour?

[Newbie]

NewbieHere, copied from the first page
- 50 g - peeled flour;
- 25 g - red malt;
- 200 g - water.
Take 10% of 50 g flour, and further in the text.