Rye flour dough - properties and features of kneading

[PRODUCTION OF BREAD FROM RYE FLOUR]

PRODUCTION OF BREAD FROM RYE FLOUR

The baking properties of rye flour are somewhat different from wheat flour. Proteins from rye flour do not form elastic and resilient gluten. They are able to swell indefinitely and turn into a viscous solution.
The starches in rye flour have the ability to convert to dextrins, which make the crumb sticky. Lactic acid has a great effect on rye dough. The increased acidity of rye dough (PH4.4-4.2), the content of lactic acid in it has a beneficial effect on the structure of rye bread.

In case of insufficient acidity in rye dough, the crumb of bread has increased stickiness and wrinkling. Such a crumb resembles the crumb of unbaked pastry or bread made from flour, ground from sprouted grain.

When preparing rye dough, the task of the technologist is to ensure sufficient rapid and high acid accumulation, since the quality of rye bread depends on the ratio of lactic acid bacteria and yeast, create such conditions under which the number of acid-forming bacteria in rye leavens and dough would be 60..80 times higher than the number of yeast cells. The taste and aroma of rye bread depends on the amount of acids formed.

An increase in the starter temperature from 30 to 40 ° C also accelerates acid accumulation, but reduces the activity of the yeast. Therefore, rye dough is prepared with sourdoughs, which, along with yeast, contain a significant amount of lactic acid bacteria.

The extensibility, firmness, elasticity of the dough and its ability to retain carbon dioxide are critically related to the content and quality of gluten.

The volume of bread, its shape, size and structure of porosity largely depend on the properties of gluten.

Therefore, you can add to the dough with any and especially high content of rye flour:
- leaven
- vinegar
- sour apple, in slices or puree
- curd or cheese whey (preferably aged)
- kefir, yogurt, fermented baked milk, yogurt (preferably aged)
- cottage cheese (aged better)
- sour cream (aged better)

You can read about aged fermented milk products here "Using aged cottage cheese in bread dough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0

[Admin]

Admin, tell me, please, how does peeled rye and seeded rye flour affect the quality and structure of rye bread? Our family loves rye bread very much (with minimal or no wheat content). I have already tried the oven from the peeled one (with sourdough in the KhP), but recently I bought the sown one. How will it work out? Or should they be mixed?

[Rye flour for baking SEYANAYA]

Well, first you need to figure out what peeled and seeded rye flour is
Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100282.0

Rye flour for baking SEYANAYA

Grain flour yield is 63-65%.
Seeded rye flour - white, with a creamy or bluish tint. When finely ground, the flour is tender, consists of small particles of the center of the grain, the outer layers of which are removed.

Baking rye flour.

Grain flour yield is 86-87%. The color of the peeled flour is grayish-white or grayish-cream with a greenish and brown tint, interspersed with particles of grain shells. A very valuable and useful product for those who take care of their health. Products made from rye flour are distinguished by original taste combined with low calorie content, high content of vitamins and minerals. When baking, they provide porosity, crumb elasticity and a good roll shape.

Baking rye flour WALLPAPER.

The output of flour from grain is 96-96.5%. The color of the flour is gray with a grayish or brownish tint and with particles of grain shells. In wallpaper flour, the content of bran particles is the highest. In terms of its baking properties, it is inferior to varietal wheat flour, but it is characterized by a higher nutritional value. This flour is used mainly for baking table breads and is the most common.
Wallpaper flour is produced from the whole grain; with coarse grinding, almost all grain is ground into flour, which consists of large particles, contains cell membranes and bran.
The most healthy bread is wholemeal bread (wallpaper), that is, it contains three main components: bran, endosperm, and germ. Such bread contains 2-3 and sometimes 4 times more nutrients than products made from refined white flour.

It turns out that seeded and peeled flour differ from each other in different amounts and the presence of bran in the flour and from their presence, a slightly different color of bread can be obtained, darker or lighter. But bread made from rye flour will not be completely black - only gray!

And I use any rye flour in bread rye dough, and to be honest, I do not make a difference in flour - I bake from the flour that is available at home.
I like the bread!
And I like to add any cereal flakes (pre-soaked in old kefir) to wheat-rye bread, the crumb of bread only benefits from this!

Hello, Tatyana! You write that bread made from rye flour will only be gray. In Stockman they sell Dessert bread with dried fruits, nuts and seeds (very tasty) - it is black, it contains peeled rye flour, malt, yeast, salt, water and dried fruits. He is not tall, dense. How do you think they achieve such a dark color?

[Angela]

Angela, due to malt.

Hello, Tatyana! You write that bread made from rye flour will only be gray. In Stockman they sell Dessert bread with dried fruits, nuts and seeds (very tasty) - it is black, it contains peeled rye flour, malt, yeast, salt, water and dried fruits. He is not tall, dense. How do you think they achieve such a dark color?

Good day! To achieve color, different additives can be added to the dough. I bought this bread, delicious, with a high content of nuts, fruits, dark color. I'm not sure there is a lot of malt in there to give that color.
I know from experience that adding brewed malt to rye dough will not produce that color, and malt is an expensive pleasure. But chicory, instant or liquid, needs very little for a color, just such black, and the product is cheap.

thanks for answers
And YOU have not tried such bread yourself?

thanks for answers
And YOU have not tried such bread yourself?

I mean, what kind of bread?
I have enough bread with rye flour, you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile

thanks, I will take a look

never baked on peeled flour, and did not even see it on sale. And then a situation arose: my rye "eternal" sourdough was presented by me and went for permanent residence in Ukraine, in Dnepropetrovsk. She safely ate Garnets wallpaper flour with me, where they bought her peeled flour Dobrodiya, and she gave an oak tree ((. Maybe this is due to the fact that the flour is peeled, or is it just poor quality? Where can I see reviews of different brands of flour?

Ask for the place of purchase and production of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

Tatyana, where can you read about a rye bun, is it different from a wheat bun?

[Rye yeast bread]

What rye dough are we talking about?
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

Read about wheat-rye bun (and others) here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" in the selection of MASTER-CLASSES for Dough Kneading (BOXES)

In this section, you can also read about rye dough.

For the rye dough recipes of our bakers, see the section Rye yeast bread

Rye-wheat kolobok.

[Olya]

OlyaThis is a very difficult dough to work with. Therefore, I don’t undertake to describe the koloboks made from it, we need personal control over each batch.
In the section there is a very detailed infa and debriefing on rye dough (by Zheleznyak) is very well written.

And so ... we read the recipes of our authors and try to reproduce.

by the way, never understood why old sour cream is better? and even better rural than urban factory