Preparation and use of tea leaves in bakery

[Preparation and use of tea leaves in bakery]

Preparation and use of tea leaves in bakery

Tea leaves represent a water-flour mixture in which the starch of the flour is largely gelatinized. Infusions are used in bakery as a breeding ground for the multiplication of yeast and lactic acid bacteria in the preparation of liquid yeast or wheat starter cultures, as well as an improver in the processing of flour with a reduced gas-generating ability. Some improved breads require infusions to be added.

Sugared infusions obtained as a result of amylolysis of gelatinized starch flour. Sugared infusions can be self-sugared, in which amylolysis is caused by the action of the own amylolytic enzymes of the brewed flour, and saccharified by the action of enzyme preparations introduced from the outside.
The optimum temperature for saccharified infusions is 62–65 ° C, the duration of saccharification is 2–4 hours.

Unsweetened infusionsis usually used as an improver.
They are prepared from 3-10% flour of the total amount in the dough.
The temperature of brewing should be 63-65 ° C when brewing high-quality wheat flour, 70-73 ° C for wallpaper wheat.
Immediately after brewing, the brewed and thoroughly mixed mass of the infusion is cooled to 35 ° C, after which it can be used for making dough or dough.

Salty tea leaves differ from others in that when they are prepared, flour is brewed not with water, but with a salt solution heated to a boil, which is prepared from all the salt required according to the recipe.

Fermented and fermented brews differ from each other in that in the first case, the brew is fermented after cooling with pressed or liquid yeast, and in the second it is fermented with lactic acid bacteria.

The addition of malt also increases gas formation at all stages of dough preparation.
The best quality of bakery products is achieved when yeast is activated in a medium containing a brew of 2% flour based on its weight in the dough, 0.2-0.4% malt and 0.5-1.0% soy flour.
The use of malt and soy flour above the indicated amount degrades the quality of baked goods.

For cooking normal and benign brewing finer flour is required. In this regard, the best flour is the flour of the first exits. In the absence of it, it can be successfully replaced with rye flour 87% of the yield.
In addition, flour of 87% yield also has the advantage that when brewing it, it is more and better saccharified than flour of 96% yield (premium wheat flour), since it contains more starch.

There are several types of spices suitable for use in baking, but the best of them are cumin and anise, coriander. I use a spice mix for my bread.
If spices are used for bread, then it is better to add them first to the tea leaves.
Thanks to the introduction of malt and spices into the brew, the bread will get a peculiar smell and taste, characteristic of rye and wheat-rye bread.
The best way to use spices is to use it in the brew at the same time as the malt. When scalding with boiling water and cooling the tea leaves, we expose the spices to high temperatures and in water, which improves and increases the amount of substances extracted from them.

[soy-malt brew]

I was cooking soy-malt brew in the following way:

Wheat baking flour - 300 grams
Whole grain rye flour - 200 grams
Total flour - 500 grams

Welding:
Flour -5% including: wheat flour - 15 grams, rye 10 grams
Fermented rye red malt 0.4% - 2 grams
Soy flour 1.0% - 5 grams
Total flour 32 grams
Boiling water - 130 ml. Flour brew is prepared with a flour-water ratio of 1: 4.

Put all the dry ingredients of the tea leaves in a bowl, pour boiling water over, stir until smooth, leave to cool to 35 * C, and then add the tea leaves to the dough when kneading.
The temperature was measured with a temperature probe, at the time of brewing it was about 55-60 * C, it was necessary to warm it up a little to 65-70 * C, and then cool it down to 35 * C.

My opinion: I want to say that out of my own ignorance and disbelief in the brewing, I ran after the dough at all stages, right up to baking, the rise of the dough, the proving was fast, active, the dough was bubbly inside.

I am very careful about the result, you need to check the effect of the brew again, already having a little experience of use.
Steamed Malt with Spice Blend



Whole grain wheat-rye bread crumb with malt rye infusion



The full recipe for soy-malt-brewed bread can be found in the topic Wheat bread with whole grain, rye on dough and custard malt


Here, roughly what I can say about infusions, and my experience of using them for home baking, so modestly ...