Technological maps for cooking in kindergartens (DOE) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, allowed dishes.

In this section you will find a new recipe book(reference book, recipe book), which contains flow charts (recipes) for the preparation of 178 dishes for kindergarten (DOE).

In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow. Designed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution of the National Center for Health and Human Rights of the Russian Academy of Medical Sciences); Tobis V.I., (Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

Published norms for laying products, semi-finished products (nested dishes) gross and net per 100 grams of mass ready meal. The recommended output of the dish for feeding children of both toddler age (1-3 years) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calories (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of the preparation of the dish is given.

You can view these cooking recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program has all published here technological maps, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in preschool and much more.

The recipes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific output of the dish, for example, when a dish is 200 grams, the weight of the products is multiplied by 2. The program has reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a menu-requirement, cumulative statements and other documentation on catering for preschoolers and accounting for products in stock.

Meals included in the diet may consist not only of simple products, but also from semi-finished products (previously cooked dishes), for example, pastries are made from dough, and soup is cooked in broth. In this case, a link to the recipe of the nested dish is given here in the composition of the recipes. All of our computer programs of the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the composition and weight of elementary products.

The nutritional value and chemical composition of used food listed in the product guide.

All recipes presented on this site, you can save and automatically enter into any program of the Nutrition series, so as not to enter manually.

Vasily Gavrilyuk has already spent 1 million euros just to deliver his bread to the residents of Eastern Ukraine. But obstacles are created by competitors and supermarkets // 30.03.2010

Bacteria live in the holy of holies of the Poltava bakery No. 3, the starter shop. They live in huge metal bowls, standing high above the floor. Kvass breeder Elena Dmitrenko, passing through a special bridge between the vessels, every hour checks the well-being of their inhabitants and, if necessary, feeds them. The increased attention to microorganisms is explained simply: their condition determines whether the bread kneaded on them will be tasty. These bacteria are used instead of ordinary yeast to ferment dough that grows up and down on their basis. “Bread baked without yeast is much healthier than regular bread,” says the author of the recipe, Lyudmila Malko, head of the innovation department at Poltava Khlebokombinat OJSC. - Yeast, entering the body along with pastries, wanders in the intestines and can cause dysbacteriosis. And if there is our product, then, rest assured, nothing like this will happen.”

The idea to produce healthy bread belongs to retired captain Vasily Gavrilyuk. Twelve years ago, he became the owner of the Poltava Khlebokombinat OJSC, having received shares in repayment of the enterprise's multimillion-dollar debt to his company, which was engaged in the supply of flour. Then the association included two Poltava bakeries - No. 1 and No. 3. In 2000, the businessman built another one in Kremenchug, having bought it for 350 thousand UAH. abandoned ruins on the outskirts of the city. Having baked ordinary bread for many years, Gavrilyuk decided to beat his competitors and come up with a product that no one had ever produced before. This is how the idea of ​​yeast-free baking was born under the Zhiviy Khlib trademark. First loaf healthy bread came out of the furnace exactly three years ago - in March 2007.

Recipe with a secret

There are 13 types of pastries sold under the Zhivi Khlib brand, mainly from rye flour. Bread loaves differ only in natural additives: for example, three types of pepper are mixed into Kavkazsky, buckwheat groats are mixed into Buckwheat with hops, and dried apricots with prunes and nuts are hidden in Darunk.

All recipes at the enterprise are kept in the strictest confidence, because it took two and a half years to find them and adapt them to mass production. Moreover, "intelligence" was akin to scientific research in nature - technologists traveled to their relatives in different regions of Ukraine and found out how to cook local bread. The result was a kind of collective recipe for a miracle test.

Until the moment it enters the furnace and becomes delicious bread, should take almost 20 hours. During this time, the dough goes through three stages. The first is hop sourdough, the second is brewing, in which part of the flour is poured with boiling water. And the last one is mixing, when all the components are combined in a special dough mixing machine. By the way, this dough does not look appetizing at all, because the color is unusually black. “This is because of rye flour,” explains Lyudmila Malko, who her boss, Mr. Gavrilyuk, calls one of the best bread technologists in the CIS. Now the specialist is thinking about how to implement a new idea of ​​a businessman: his own health baking for each region of the country. “For example, for Kyiv it will be bread, relieving the consequences of Chernobyl,” says Vasily Gavrilyuk, “for Donetsk and Dnepropetrovsk, it will be different - useful for chemical effects on the body.”

Producing "Live Bread" is one third more expensive than regular bread. Firstly, dry yeast, on which ordinary Ukrainian bread rises, is much cheaper than the starter cultures used by Poltava residents. Secondly, during the time it matures yeast-free baking, can produce three batches of traditional.

Whole head

"Live bread" can be bought not only in his homeland in Poltava, but also in the capital, as well as in the cities of Kyiv, Kharkov and Dnepropetrovsk regions. Gavrilyuk had to invest 1 million euros in debugging the delivery system to such a vast territory. He plans to invest the same amount in logistics before the end of this year.

But for successful sales, the solution of the transport issue is only half the battle. The main problem is the appetites of retail chains, which, even in a crisis, set high prices for manufacturers who want to sell their goods on their shelves. “Some chains set a fixed fee for each type of product, take an additional percentage of sales, in addition, they themselves set the price for each item of goods,” says Gavrilyuk. - Entrance to each outlet usually costs from 2500 UAH. and higher". Perhaps the reason is that many supermarkets have their own baked goods, including yeast-free ones. The only difference is the price: "Live bread" costs from 5 to 14 UAH. for a loaf, and this is sometimes two times cheaper than similar market pastries.

Therefore, "Zhivi Khlib" is sold only in a few stores even in the capital. Perhaps this allows competitors to be skeptical about Gavrilyuk's find. “Given traffic jams, for example, in Kyiv and Dnepropetrovsk, it is unlikely that the buyer will specially go for such bread to a remote store,” says Volodymyr Slabovsky, co-owner of the T&S food holding and part-time president of the All-Ukrainian Association of Bakers.

But competitors clearly underestimate Mr. Gavrilyuk. In 2009, his enterprises earned 4 million hryvnias. net profit. About 40% of earnings - merit trademark"Zhivi Khlib", the rest - social varieties, which are still produced by the enterprise. According to Gavrilyuk, his enterprise occupies 1.4% of the Ukrainian bread market, baking almost 30,000 tons annually. True, Lara Guk, coordinator of the Agro Perspektiva Center, gives a different estimate: the volume declared by Poltava residents does not yet reach 1% of the all-Ukrainian market, which, according to various estimates, is 4-4.5 million tons. It is possible that Gavrilyuk will make a breakthrough with his planned purchase of two factories - in the Kherson and Volyn regions. He expects in 5 years to cover only 1.5% of the market with Zhivim Khlibom. According to Lara Hooke, this project is quite feasible. “Factory capacities, and even with planned purchases, make the manufacturer’s plans quite real,” the expert notes, “however, he should spend money on promotion and advertising. For example, you can negotiate the supply of healthy bread to restaurants.”

In food, as in clothing, there are fashion trends. AT modern world product trends change like gloves: white rice is replaced by brown; spaghetti - in no case from flour, but from zucchini; no refined sugar - only muscovado. In the wake of all these trends, it was recently announced that yeast-free bread is a dietary and healthy alternative to yeast bread. The latter was exposed in such an unsuitable light that it only remained to be excluded from the daily diet, and when losing weight, it was not to be remembered at all.

How true are these statements? Should they believe and forever abandon the lush loaf and soft loaf?

How to prepare

The name of the product speaks for itself: bread without yeast is made from flour and sourdough. It happens like this:

• sourdough is prepared from flour, water and bacteria in bunker dough preparation units or batch mixers (this is a multi-stage and multi-day process);
• the dough is kneaded in a special mechanism;
• the kneading process is carried out for a long time and carefully so that the dough is saturated with air and more magnificent;
• then it crashes;
• uploaded to forms;
• sent for proofing for a couple of hours (at 40 ° C and humidity 85%);
• it is usually baked at 230-250 ° C from half an hour to an hour (depending on the production technology used by a particular bakery).

For production, the following ingredients can be used:

• leaven;
• flour (peeled rye, wheat, whole grain);
• seeds and nuts as flavorings;
• bran;
• salt, sugar (introduced in the form of solutions);
• sunflower oil;
• dry wheat gluten;
• water.

However, each manufacturer has its own secret recipe cooking. As a natural sourdough use:

• whey;
• saccharified brewing of the carbohydrate-protein fraction of amaranth with hop cones;
• fruit purees;
• citric acid;
• a mixture of peeled rye flour, sugar, honey and water;
• hop mixture - wort from flour and malt.

Chemical composition unleavened bread represented by such beneficial substances, as:

• potassium, magnesium, phosphorus, iron, manganese, copper, selenium, sodium;
• vitamins B1, B2, B9, PP;
• cellulose;
• mono- and disaccharides (digestible carbohydrates);
• glutamic acid (amino acid);
• omega-9 fatty acids (oleic).

The lower the grade of flour, the richer and healthier its composition.

What is the difference between unleavened bread and yeast bread

First, its effect on the body. It is believed that yeast-free bread is healthier because, unlike yeast bread, it does not disturb the intestinal microflora, is better absorbed and can be used in dietary nutrition, as it has a lower calorie content.

Second, properties. Yeast-free, for example, is stored longer and does not get stale, keeping a maximum useful qualities. But yeast is more magnificent, softer and tastier.

Thirdly, composition. It is believed that yeast-free is richer in fiber and vitamins, since they are not consumed by the nutrition of yeast, which, as you know, are living organisms.

Myths and truth

More recently, the question of which bread is healthier: yeast-free or yeast-free did not raise any doubts. And now most people will stop at the first option. This point of view has been discussed and explained in detail above. However, recently more and more experts dispute this point and argue that it was nothing more than a marketing move by manufacturers. As evidence, they give quite weighty arguments.

Argument 1: sourdough also promotes fermentation

For the production of ordinary bread, pressed yeast is used. They are created specifically to speed up the baking process, as they contribute to the rapid "ripening" of the dough. Having opened harmful properties fermentation (supposedly it disrupts the intestinal microflora and worsens digestion), manufacturers hastened to announce this to consumers and began to produce yeast-free products based on sourdough. But the latter is a bakery semi-finished product obtained by fermenting a carbohydrate mixture (flour, water, sugar and honey) with lactic acid bacteria. That is, the fermentation process still occurs, which means that yeast fungi are also present there.

So to the question of whether there is yeast-free bread, technologists of the baking industry will answer unequivocally: no! And here is the dough. Everyone knows its types: pancake, puff and soda. However, the first is intended for frying, which means that it no longer fits into either proper or dietary nutrition. The second is prepared on the basis of oil, which gives it a high calorie content. Soda products often provoke heartburn and unpleasant belching, and also have many contraindications.

Argument 2: Yeast is all around us

If you think that by giving up yeast dough, completely protected themselves from the harmful effects of this product, you are deeply mistaken. Yeast fungi are present in the air, on the surface of fruits and vegetables, and somehow they still get into the digestive tract. In addition, everyone's favorite drinks are prepared on their basis: kvass, wine, beer.

Argument 3: there is no yeast in the finished product

Any bakery product is baked at high temperatures, at which live yeast fungi die, and in this state they cannot affect the intestinal microflora in any way.

Argument 4: there is no more fiber in yeast-free bread than in yeast

Recent studies show this. The amount in a bakery product depends on how much bran and cereals it contains, but this has nothing to do with yeast microorganisms.

All these points become a stumbling block for disputes. Manufacturers say one thing, scientists say another. There is no consensus and large-scale studies with conclusions, so you can only rely on such assumptions. But in any case, it is strange to hear that yeast is so harmful to the body, because they are even sold in the form of a pharmacy preparation as a source of B vitamins. Moreover, they differ from their baking counterparts only in the form of release and additional additives, but not in properties.

Benefit and harm

What is useful

It is believed that the main benefit of yeast-free bread is in the normalization of digestion, due to the increased content of fiber, which:

• cleanses the intestines and removes harmful substances and stagnant masses from it;
• stimulates peristalsis, due to which the absorption of the rest of the food improves several times;
• relieves the condition with intestinal disorders (flatulence, bloating).

Due to the fact that the body begins to absorb vitamins and trace elements in full, immunity is strengthened and the risk of developing infectious diseases is reduced.

Their beneficial features yeast-free bread also manifests itself in cases where there are contraindications to yeast bread. For example, with gastritis, ulcers and other serious diseases of the gastrointestinal tract, yeast causes heartburn. If abused with breastfeeding, the baby will suffer from colic, bloating, he may begin diarrhea. But a yeast-free product will not cause such side effects if consumed in moderation.

It also turns out to be useful for diabetics, since it has a low glycemic index against the background of other types of bakery products. For these people, almost all types of bread are banned, which is extremely unfavorable for the body, which requires fiber. In this case, you can use this alternative. But do not forget that this is still, so it is not recommended to get involved in it. It would be better to consult a doctor about its use.

What is harmful

Nuts and various seeds in the composition of unleavened bread can damage the thin walls of the intestine. Therefore, it is better to purchase it without such "surprises". It can also worsen the condition during exacerbation of pancreatitis and gastric diseases (the same gastritis and ulcers mentioned above). Often, due to a too dense consistency, it scratches the throat, so doctors do not recommend eating it with sore throat and problems with the vocal cords.

Advantages and disadvantages

• has a natural composition: does not contain synthesized ingredients, dyes, preservatives, flavors;
• good for health;
• fits into dietary menus;
• easily digestible;
• stored for a long time;
• recommended for baby food.

• unusual taste with sourness;
• there is no usual bread aroma;
• dense texture, no splendor;
• damages the gums due to dryness;
• not suitable for those who have dental problems;
• costs more than usual;
• difficult and time consuming to cook at home.

Is it possible to have yeast-free bread when losing weight

Those who get rid of excess weight are constantly wondering if they are getting better from yeast-free bread and whether it can be included in the diet. With the right choice of product and proper use, it can even be useful for the figure, since:

1. Fiber has a beneficial effect on digestion. Due to this, fats are used to produce the necessary energy, and not in reserve.
2. It helps with toxins. This speeds up the metabolism and starts the process of fat burning.
3. It provides long-term saturation, which allows you to endure until the next snack without bouts of unbearable hunger. This reduces the risk of a breakdown.

However, in order to correctly enter this product in the diet menu, you need to know how many calories are in yeast-free bread, the ratio of BJU and what is its glycemic index. These indicators largely depend on what flour and on what sourdough it was prepared.

For example, in yeast-free black bread:

• calories - 199;
• glycemic index - 35 units;
• BJU - 5.6 / 1.4 / 36.4 (in grams).

For yeast-free white (wheat):

• calorie content - 225 kcal;
• glycemic index - 45 units;
• BJU - 8/1/46.

According to these indicators, both the GI and the calorie content of yeast-free rye bread more suitable for weight loss than the characteristics of wheat. But they will largely depend on the recipe, in particular, on the ingredients used by a particular manufacturer. Therefore, carefully read the composition of the product that you have looked after yourself. If the starter is made from honey and sugar, the menu diet food he definitely doesn't belong.

Helpful advice. Even if the package says: "dietary yeast-free bread" - do not take my word for it, be sure to check both the calorie content and the composition. Otherwise, instead of losing weight, you will earn a couple of extra pounds on your sides.

Which to choose

On the shelves of modern stores you can find a wide variety of brands of yeast-free bakery products. Here are just a few of them:

• Boyarsky, Merchant, Peasant, Noble, Fragrant (Riga bread company);
• Multigrain Kaiser (Smak);
• Classic Riga custard, rye-wheat, lenten (Bread town);
• Dobry (Slutsk Loaf);
• Krepysh, rye custard (Volga baker);
• Bogatyr, Krasnoyarsk, Slavic, Old Russian (Yarkhleb).

The market leader is the company "Rizhskiy Khleb": they have in their assortment more than 30 types of yeast-free bread from different varieties flour and with numerous additives.

Also prepared without yeast Armenian lavash(236 kcal), Jewish matzo (312 kcal) and Ukrainian bread (198 kcal). The first two options are excellent. palatability, but high calorie content does not allow them to be used for weight loss.

Criterias of choice:

• the composition should not contain sugar and honey;
• not expired;
• no mold;
• when pressed with a finger, elasticity is felt, not softness;
• vacuum packaging.

If you choose it for weight loss, the calorie content should not exceed 200 kcal per 100 g of the product.

We will answer frequently asked questions.

How to store?

Due to the fact that yeast-free bread has a longer shelf life than yeast bread, many consider it almost eternal. Although it spoils and causes various intestinal disorders. On average, from the date of release, it remains edible for 10 days (plus / minus depending on the production technology and composition).

Does unleavened bread get moldy?

Yes, but only if it is stored incorrectly (keep it open next to other products on which the fungus quickly multiplies), and also after the expiration date. If immediately after opening the package, place it in a plastic container, then it will retain its useful properties for a long time and not deteriorate. Although this applies only to a truly high-quality product.

How much can you eat?

The daily norm for weight loss should not exceed 150 g, for a normal diet of a healthy person, it increases to 250 g.

What is better to eat with?

Yeast-free bread is combined with the same products as yeast bread. But the dense and rather rough texture sometimes makes it unsuitable for sandwiches. But with a bite for breakfast or lunch, it will be just perfect.

When is the best time to eat?

Like any carbohydrate - in the morning, for breakfast and for lunch. It is already undesirable for dinner, and immediately before bedtime it is not recommended at all, since you can load the stomach and knock down the digestion process.

Recipes

If you do not trust modern manufacturers, discover home cooking bread without yeast. It will fit into both proper and dietary nutrition.

A few culinary tips:

1. It is allowed to add coriander, sesame, cinnamon, raisins, cumin, chopped nuts, milk, whey, oat flakes.
2. If you are preparing a product useful for weight loss, add.
3. But it is better not to use flax seeds, since when heated they release carcinogens.
4. To make the bread softer and more plastic, add a little vegetable oil.
5. Prepare a large amount of dough at once - loaves for 3-4, but bake one per day. Store the rest in the refrigerator.

Try different recipes in order to eventually find your product, which will suit your taste and contribute to weight loss.

Recipe 1. Kefir

Sift 800 g flour. Add 10 g of salt and soda, 15 g of sugar. With constant stirring, in a thin stream, pour in 400 ml of fat-free kefir (but not cold). Knead the dough. If done correctly, it should be sticky. Add 15 ml olive oil. Lubricate the baking dish with a thin layer of vegetable oil, lay out the dough. Bake at 190°C for 40 minutes.

Recipe 2. For a bread machine

Mix 500 g of rye flour, 250 ml of fat-free kefir, 10 g of salt, sugar and soda. Put in the bread maker, first set the kneading mode, and then baking.

Recipe 3. Dietary

Sourdough preparation. Mix 50 g of rye flour and 50 ml of water. Cover with a thick cloth. Leave in a warm place. After a day, add another 50 g of the same flour, knead thoroughly and leave it warm for the same amount of time.

Mixing dough. Knead 500 g of rye flour with 250 ml of warm water. Pour the starter in a thin stream with constant stirring. Knead thoroughly so that the dough is homogeneous, without lumps. Give him a "rest" for a couple of hours. Pour into a mold and bake at 200°C for 40 minutes.

If the cooked bread turns out to be too bland, you can add sugar and salt at the stage of kneading the dough. But then the product will no longer be dietary.

Recipe 4. Monastic

Dissolve 10 g of edible salt in 800 ml of warm water. Add 50 g of washed raisins and 50 g of whole seeds (pumpkin or sunflower). Gently pour this composition into the previously sifted combined flour (700 g rye and 300 g wheat). It will be difficult to mix at first. It may seem that there is too much flour, and you will want to add water. You do not need to do this: be patient and knead. When you get a tough dough, cover it with a damp towel and leave for 20 minutes.

Put the dough on a table sprinkled with flour. Knead. Form large koloboks, roll in flour, beat off with your hands. Cover again with a towel, leave for 12 hours. Pour into molds and bake for exactly one hour at 180°C. Do not leave in the oven. Take out immediately, remove from the mold and cover with a damp paper towel for half an hour.

Yeast-free bread was at the peak of popularity for a long time, until denials began to appear about its exceptional benefits compared to yeast. To date, this question remains open and is the subject of controversy among scientists, manufacturers and ordinary people. Which side to take is up to you, after weighing the pros and cons and focusing on your own preferences and state of health.

The invention relates to the baking industry Food Industry, in particular, to the production of yeast-free bread based on natural fermentation sourdough, and can be used for the production of dietary and health-improving bakery products and for general health. A method for preparing yeast-free bread is proposed, including preparing dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, and the ingredients are rye flour or wheat flour or a mixture thereof, spring water, sea salt in the following ratio, wt .%: flour 69.26-69.93; leaven 3.50-4.33; sea ​​salt 0.35-0.43; spring water 25.97-26.22. At the same time, punching is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the starter is prepared on rye or wheat flour and spring water in the following ratio of components, wt.% of the total starter: ; spring water 30.0-37.5, for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat. The invention provides quality indicators of finished products, good physical and chemical characteristics, namely high porosity, acidity, humidity, absence of toxic elements and radionuclides, long shelf life without staleness. 2 tab., 2 pr.

The invention relates to the baking industry of the food industry, in particular to the production of yeast-free bread based on natural fermentation sourdough, and can be used for the production of dietary and health-improving bakery products and for general health improvement.

It is known that bread is baked with the help of lactic acid bacteria (sourdough or dough), and with the help of yeast. It is known that when baking bread with yeast, the yeast is not destroyed, but stored in gluten capsules.

Experts know that, getting into the human digestive tract, yeast products contribute to carcinogenesis and pathological changes in the most important organs.

In a number of countries, some types of sourdough (alum) bread are produced, in the initial cycle of which components such as hops, malt, lactic fermentation yeast are used.

A known method of making yeast-free bread (RF patent No. 2258372 dated 06/09/2004, published on 08/20/2005) based on sourdough using saccharified brewing of the carbohydrate-protein fraction of amaranth containing crushed hop cones.

However, the presence of additives worsens the taste of bread, the porosity of the crumb and limits the shelf life to 3 days. You can increase the shelf life by storing in the refrigerator or by including preservatives in the bread recipe.

There is a known method for the production of yeast-free bread on natural fermentation sourdough (patent EA 200901317 dated 2009.10.27, publ. 2011.04.29), according to which natural fermentation sourdough is prepared from peeled rye flour, sugar and / or honey and water in a two-phase technological process, moreover the first phase lasts 24-48 hours at an ambient temperature of 18-36°C, and the second phase lasts 10-12 hours at the same temperature as the first. The resulting sourdough is used in baking rye and wheat-rye bread, which does not contain baker's yeast and preservatives.

However, the sourdough contains additional ingredients that activate natural fermentation: honey, sugar.

It is known that liquid sourdough made on the basis of, in particular, rye flour and/or rye flour with wheat can replace conventional yeast. Rye provides natural fermentation bakteriologische.

A known method of making bread without yeast (patent BE 1009890), according to which a liquid sourdough based on rye flour, coarse rye flour and water is produced. The sourdough is allowed to mature and a hard dough is made from it, which, after maturation, is given the required shape and then baked in an oven.

However, the sourdough prepared in this way is not sufficiently activated, as it is cooked in four stages for a short time, and the bread baked on this sourdough will have a very dense crumb without internal pores and its taste will be weak.

The objective of the invention is to create environmentally friendly bread that does not contain baker's yeast and preservatives, has a stable quality, does not contain toxic elements and radionuclides, has healing properties and without contraindications, with a long shelf life, as well as expanding the range.

The technical result is the quality indicators of finished products, good physical and chemical indicators: high porosity, acidity, humidity, absence of toxic elements and radionuclides, long shelf life without staling and molding.

The technical result is achieved by the fact that the method of making yeast-free bread includes preparing a dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, while rye flour, or wheat flour, or a mixture thereof, water is taken as ingredients spring, sea salt in the following ratio, wt %:

flour 69.26-69.93

sourdough 3.50-4.33

sea ​​salt 0.35-0.43

spring water 25.97-26.22

Kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T=220°C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt. % of total sourdough:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

within 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and within 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.

The problem has been solved within the framework of the proposed method of making bread based on natural fermentation (souring) sourdough using only natural ingredients without ingredients that activate natural fermentation and without preservatives.

Starter preparation

Natural fermentation starter is obtained from peeled rye flour and spring water during a three-phase technological process, where each phase includes 5-7 days, in the end 15-21 days.

The ingredients are taken in the following ratio, wt. % of total sourdough:

1st phase, including 5-7 days:

peeled rye flour - 70.0-62.5

spring water - 30.0-37.5

The ingredients are mixed, covered with a napkin and left at a temperature of 20-22 ° C for 24 hours (day).

As a result, the starter increases in volume by 1/3, bubbles.

In subsequent phases, the starter is fed to activate it.

The next day, the same number of ingredients is added to the finished mass: peeled rye flour 70.0-62.5 wt. %, spring water 30.0-37.5 wt %, mixed, covered with a napkin, left at a temperature of 20-22°C for 24 hours (day).

On the 3rd, 4th, 5th day, the procedure is repeated.

On the 6th-7th day, the starter is activated, i.e. conditionally ready at the 1st phase of preparation.

The sourdough is divided into 3 parts and the 2nd phase of further activation of the sourdough is applied to each part.

The 2nd phase includes the same technology as in the first phase, ie. for 5-7 days every day, the same amount of ingredients is added to each part, mixed and left at a temperature of 20-22°C for 24 hours.

After the completion of the 2nd phase, the starter is activated, i.e. conditionally ready at the 2nd phase of preparation. Each part of the activated starter is divided into three parts and each of them is fed according to the same technology as in the first phase.

3rd phase, final: further activation of the starter is similar to the 2nd phase: the starter is divided into 3 parts and the 3rd phase of further activation of the starter is applied to each part.

On days 15-21, the sourdough is fully activated and ready for baking bread from it.

Over the entire period of sourdough activation, its volume increases many times, which makes it possible to prepare a large volume of yeast-free bread.

The use of a three-phase technological process, the duration of which is approximately 15-21 days, is due to the need to achieve a certain level of acidity, which determines the taste of the finished bread.

The method of preparing sourdough on wheat is similar to the method of preparation rye sourdough, with a difference in cooking time in each phase, where the complete process is extended by 3 days (i.e. each phase lasts 6-8 days, and all three phases in terms of the maturation-activation of the starter are 18-24 days).

The resulting sourdoughs, both rye and wheat, are used to make rye, wheat, wheat-rye yeast-free bread.

How to make unleavened bread

The method for preparing yeast-free bread includes preparing a dough from sourdough, whole grain rye flour, or wheat flour, or a mixture thereof, spring water, sea salt, kneading the dough, kneading it, proofing, shaping and baking, while the ingredients are taken in the following ratio, wt. %:

flour 69.26-69.93

sourdough 3.50-4.33

sea ​​salt 0.35-0.43

spring water 25.97-26.22

(for 4 kg of flour rye sourdough 200-250 g, sea salt - 20-25 g, spring water 1500-1550 g)

while punching is carried out manually for 15-20 minutes by stretching the dough, placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T=220°C, while the sourdough is prepared on rye or wheat flour and spring water for 15-21 days in 3 phases, where each phase includes 5-7 days for rye sourdough, and 18-24 days in 3 phases, where each phase includes 6-8 days for wheat flour with the following ratio of components, wt. % of total sourdough:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

Production technology yeast-free dough on the sourdough of natural fermentation is shown on concrete examples.

Example 1. Preparation of sourdough

The ingredients for the preparation of sourdough are peeled rye flour and spring water or wheat flour and spring water.

In phase 1, the ingredients are mixed in the amount indicated in the recipe for phase 1 of the starter preparation, covered with a light cotton napkin and left in a warm place at a temperature of 20-22 ° C for 24 hours (day) for fermentation. A day later, fermentation is carried out.

In phase 2, the starter is divided into 3 parts and the 2nd phase of further activation of the starter is applied to each part.

Ingredients are added to each part of the starter in the amount indicated in the recipe for phase 2 of the preparation of the starter, and left in a warm place with a temperature of 20-22°C for 24 hours (day) for fermentation.

Phase 3, 4, 5 is similar to phase 2: the starter is divided into 3 parts and the same is applied to each temperature regime and the exposure time, the addition of ingredients in the same amount (see table. 1). After the passage of 15-17 days, the leaven is ready, fully activated.

Example 2. Making rye bread and wheat-rye bread

Ingredients for cooking rye dough are the sourdough disclosed above, whole grain peeled rye flour, spring water, sea salt.

The advantages of the proposed method for producing yeast-free bread

The claimed method improves the quality of bread by formulating a recipe without yeast, without toxic and carcinogenic substances.

Preparation of sourdough on rye flour and spring water for 15-21 days in 3 phases makes it possible to obtain a sourdough with good activity without additional ingredients that activate natural fermentation, and also to obtain a large volume of active sourdough for baking bread in large volumes.

Spring water has a natural structure, sea salt is rich in microelements, which determines the quality and useful properties of the resulting product.

In the method of obtaining a yeast-free dough, kneading is carried out manually for 15-20 minutes by stretching the dough, which contributes to the saturation of the dough with oxygen, and leads to an increase (production) of carbon dioxide and a rise in the dough and, as a result, good porosity of the baked bread, improving its rheological properties , which contributes to the slow staling of bread and the absence of mold. Shelf life of finished bread - 30 days.

Finished products have a well-baked, non-sticky crumb with medium, uniform pores, a pronounced bready taste and smell, and have the following quality indicators: crumb porosity - 50.0-72.0%, crumb acidity - 4.0-9.5 deg. , crumb moisture - 46.3%.

Food and the energy value per 100 g of the product - rye bread: proteins - 6.6 g, fats - 1.2 g, carbohydrates - 33.4 g, energy value - 170.8 kcal.

Nutritional and energy value per 100 g of the product - wheat bread: proteins - 8.3 g, fats - 1.2 g, carbohydrates - 47.9 g, EC - 235.6 kcal.

The proposed method for making yeast-free bread from whole grain rye, from rye and wheat, from rye, wheat and barley allows:

Get a product of high nutritional and biological value and dietary purpose,

Slow down the process of hardening and molding of the finished product, increase the shelf life.

The claimed technical solution meets the criteria of "novelty" and "inventive step", since no similar technical solutions have been found in this field of technology, and it is not explicitly obvious to a specialist.

The claimed technical solution meets the criterion of "industrial applicability", since the proposed method can be implemented from known means and by known methods.

A method for preparing yeast-free bread, including preparing a dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, characterized in that rye flour, or wheat flour, or a mixture of them, spring water, sea salt in the following ratio, wt.%:

at the same time, kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt.% of the total amount of sourdough:

within 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and within 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.

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My first bread

Yeast-free homemade sourdough bread (peasant) can be baked in the oven on your own. Below is a recipe, technology for making dough for yeast-free bread. The photo is shown in the picture:

How to bake yeast-free bread? We take 1 part of the sourdough from the refrigerator (how to prepare the “eternal” sourdough is described below). Hereinafter, 1 part should be understood as 1 part by volume. Personally, I use a metal mug with a volume of about 400 mg. The yield of bread is about 2 kg .. Dilute it with water to a consistency liquid sour cream and leave in the oven or a warm place for 3-4 hours at a temperature of 30-35 degrees. I turn on the light bulb in the oven. This is enough to maintain this temperature. When the sourdough begins to foam and increases in volume by one and a half times - it's time to prepare a yeast-free dough, composition:

- Approached sourdough

2 parts rye flour

4 parts wheat flour

2 parts water with salt (2 teaspoons)

The proportions of flour can be changed at will, and for baking “Borodino bread”, add 4 tbsp. spoons of malt (sold in stores). Accordingly, you will get either rye or wheat or mixed bread.

Move on. Knead the dough for yeast-free bread until it stops sticking to your hands and leave it in the oven for half an hour to “rest”. Separate 1 part for sourdough and hide in the refrigerator. Then mix again, lay on a baking sheet (seam down), (grind the baking sheet with flour), make cuts and leave on the dough for another 2 hours. The dough should increase by about 1.5 times. Then preheat the oven to a temperature of 150 degrees and bake the bread for about an hour.

Sourdough recipe for yeast-free bread (cooking technology):

Take 1 tbsp. a spoonful of rye flour and 1 tbsp. a spoonful of wheat flour. Dilute with water to the consistency of liquid sour cream. Actually, that's all. Then they start to work lactic acid bacteria. They are in the flour itself and come from the air. Now you need to wait until the starter begins to foam and increases in volume by about 1.5 times. This usually takes at least a day. During cooking, it acquires a pleasant sour smell and taste. Important: if in the evening, by the time you go to bed, the sourdough has not come up, put it in the refrigerator, because. if it peroxides - it will be of little use. Continue the process in the morning. After the sourdough has come up, add 3 tablespoons of rye and wheat flour and again wait for the active phase (this will take up to 2 hours), after which the sourdough is ready for baking bread. You can immediately make the required volume, but the fact is that if pathogenic bacteria are in the flour, it is better to do this in 2 stages. In an acidic environment (lactic acid), they will gradually die. And the sourdough itself will be more “strong”. Everything, then you can bake sourdough bread, as described above. You can add to the test oatmeal, whole grain flour, raisins, seeds at your discretion. You can change the proportions of flour to get from pure rye to pure wheat bread. When baking rye bread, you should still add some wheat flour, because. rye has little gluten and therefore it has a weak ability to retain carbon dioxide.

A few words about the benefits and dangers of yeast-free bread Is yeast-free bread healthy? Reviews:

In the literal sense of the word, unleavened bread should be understood as, for example, Jewish matzo, bread, Armenian lavash. Sour sourdough also contains “wild” yeast, although there are fewer of them compared to lactic acid bacteria. In hop sourdough - the same. But the fact is that when baking, they all die. Therefore, the statement about their harmfulness in bread is a myth, although during fermentation they release a certain amount of ethyl alcohol. And, in general, for example, there are quite a lot of yeast in grapes, especially in the shell, but no one has any doubts about their harm. The point is different. In the manufacture of industrial yeast, the technology may be violated, bread baking may occur without observing the necessary standards, which can lead to the ingress of harmful substances into the final product. Therefore, your homemade (village) bread is preferable. It should also be noted that pathogenic bacteria (from the air) can settle in ready-made unleavened bread quite quickly, especially if the bread is cut and sourdough is stored for a long time, just because the acidic environment prevents the development of such bacteria. Again, due to the fact that sourdough bread is sour, it is contraindicated for those suffering from gastrointestinal diseases, and can sometimes cause heartburn. The acidity of bread can be reduced by adding 2-3 teaspoons of soda to the given volumes of flour. This will not affect the vital activity of bacteria, in addition, the carbon dioxide released during the reaction of lactic acid with soda will additionally raise the dough on the dough. Photo shown.