METHOD FOR BAKING BREAD Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves dividing pressed yeast into three portions in a relation of 1:2:4 before mixing them with the sour components of the initial cycle and with dough components. The first portion is mixed with water used in the initial cycle of making the sour. To make the sour of the industrial cycle, it is mixed with a portion of rye flour, a part of water according to the formula and some sour of the initial cycle. When mixing the components said sour is enriched with the second portion of pressed yeast. Then the dough is prepared from the remaining portion of the rye flour, wheat flour of the first and second quality, the remaining part of water and prepared sour of the industrial cycle, salt and sugar. Then the dough is fermented and divided into dough pieces which are then proofed, moistened and baked. The sour components of the industrial cycle are taken in the following quantities, kg: hulled-rye flour, 22; water, 15; sour of initial cycle, 19. The dough components are taken in the following quantities, kg: hulled-rye flour, 17; wheat flour, second or first quality, 50; sour of industrial cycle, 56; flour in dough sour, 33; pressed yeast, 0.29; cooking salt, 1.5; sugar, 1.0; water, as required to ensure dough moisture content up to 50% EFFECT: improved taste and flavor. 3 cl, 1 tbl