Rye Flour in Bread Production

Transcription

1 Rye Flour in Bread Production Presented by Steven Isaac CMB 9/29/2016 1

2 Rye Bread Making Excellent Rye Bread. 9/29/2016 2

3 Presentation Objectives Understanding How to Work with Rye Flour Rye Flour Composition Functionality of Rye Flour Compared to Wheat Enzymes in Rye Flour Acidifying Rye Characteristics of Rye Bread 9/29/2016 3

4 Rye products White Rye lightest in color Least amount of Bran Particle Medium Rye Blue / Grey in color with more Bran and Fiber Dark Rye - much of the bran left in the flour Rye Meal (Pumpernickel) Whole grain Rye Flour 9/29/2016 4

5 White Rye Used for light colored mild flavored mixed Wheat / Rye Breads Used in Gingerbread Bread products Can be used as a dusting flour; excellent for Braided Breads 9/29/2016 5

6 Medium Rye Flour Grayish Blue in color Has more Bran and Fiber Excellent for use as Sourdough Gives products good volume Higher Hydration needed as water absorption is greater 9/29/2016 6

7 Dark Rye Flour Whole Grain Rye minus the Germ Feels a bit more coarse that lighter Rye Flours Excellent when made into a sourdough More pronounced Rye Flavor Higher enzyme content therefore should be used with sourdough Used for heavier type Rye Breads Can be used for mixed Rye Breads as a Sourdough for very flavorful products 9/29/2016 7

8 Pumpernickel Whole Grain Rye Coarse grind Can be used as a sourdough Lower Volume in products than other Rye Flours Products using high percentage of Pumpernickel should be baked in containers with side walls Excellent source of Fiber 9/29/2016 8

9 Rye flour-characteristics Feels smooth, compare to wheat flour High water absorption ability High gas production ability in doughs Poor gas retention in doughs with high percentages of Rye Minimal gluten formation in dough Moist-sticky doughs are common 9/29/2016 9

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11 Rye Flour High starch decomposing Enzyme content Resulting in a high sugar content High Pentosan content which increases water absorption Glutenin/Gliadin not of same as in wheat flour resulting in a lack of elasticity 9/29/

12 Bread with 60% or more Rye Flour Due to the low gluten forming properties of Rye dough mixing and handling will be different. Baking of the dough will change slightly. The bread will have a tighter crumb and smaller volume Rye breads need longer resting times before slicing 9/29/

13 Handling a Rye Dough A dough with a higher percentage of Rye flour will need to mix in second speed for a shorter period of time: 50% minutes 60% - 4 minutes 70% - 3 minutes 85% + - first speed only for an extended period of time. 9/29/

14 Baking A dough with 70% to 80% Rye should be place on the hearth without steam for the first 1 to 2 minutes then steam. This allows the crust to set slightly in order to give the loaf better volume and height. 9/29/

15 Baking 100% Rye should be place on the hearth with an abundance of steam. The loaf sits in the oven to 1 2 minutes then the steam is evacuated. This allows the loaf to expand. When the steam is evacuated the crust begins to set allowing the bread to achieve a greater height thus better volume. 9/29/

16 Enzyme activity Rye has a higher percentage of Amylace Controlling the enzyme is achieved through acidification and the proper percentage salt added to the dough Sourdough is an excellent and inexpensive additive for producing Rye Breads 9/29/

17 Rye Sourdough Rye Sourdough helps to control enzymes and offers additional flavor and aroma to the bread. The Sourdough is easy to produce and maintain. 9/29/

18 Rye Sourdough The simplest way to start a Rye Sour: Day One 3 oz. Rye Four 100 % 3 oz. Water 100 % Let the mixture sit overnight at room temperature. 9/29/

19 Rye Sourdough Day Two 3 oz. Rye Flour 100 % 3 oz. Water 100 % 3 oz. Day One (Starter) 100 % Day Three, Four 9/29/

20 Rye Sourdough When the sour has collapsed slightly after the overnight fermentation feed it in the following manner. Rye Flour 100 % Water % Starter - 10 % 9/29/

21 Monheimer Salt Sour Resting time: hours Keeps up to three days Addition of 2% of salt, based on flour being fed to the sourdough. Promotes closed, even cell structure with better slice ability. Mild Acetic acid flavor. When feeding, 20-30% starter needed due to the salt content 9/29/

22 Rye Bread 9/29/

23 Rye Bread Formula Bread Flour 60 % Medium Rye 40% Water 67% Salt 2.7 % Instant Yeast 1.2 % Rye Sour 76% 9/29/

24 Mixing the Dough When mixing this dough all the wet ingredients go into the bowl then the dry on top. Hydrate the flour for five minutes then second speed for three minutes. 9/29/

25 Bulk Fermentation The dough should be bulk fermented for minutes. There is a higher percentage of yeast in the dough due to the increased Rye Flour content. The greater the amount of Rye in a dough the higher the percentage of yeast. Racing against the enzymes!! 9/29/

26 Dividing The dough should be divided and preshaped (gently) as usual. The bench rest should be about 15 minutes. The final shape is done on flour which is proofed seam side down. 9/29/

27 Final Fermentation The final fermentation in an 88 degree proof box is about 30 minutes. The loaf is placed in the oven seam side up to give it a natural break in the crust. Into the oven for two minutes without steam then steamed heavily. Baking time is about 44 minutes at 440 degrees with five minutes of venting. 9/29/

28 Cooling The bread is left to cool for about two hours before slicing. This gives the loaf time to ripen a bit before eating. If the loaf can sit till the next day even better. 9/29/

29 Any Questions? 9/29/

30 References Baking, The Art & Science, 1st edition BAKER TECH INC., Calgary 9/29/