METHOD OF BREAD PRODUCTION FROM TRITICALE FLOUR Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method of bread production from triticale flour showing low enzymatic activity involves the leaven preparing from a mixture of flour, water and pure microorganism cultures. Then flour and water were treated preliminary in multimode field of superhigh frequency for 30-35 s up to 32-35 C at regime heating-cooling followed by withdrawal of this mixture (7-10% of total flour mass in dough) and keeping for 60-90 min for the following its use at dough batch. Remained part of mixture is subjected for the further treatment in the multimode field of superhigh frequency for 270-315 C up to 45-60 C. Then mixture is cooled up to 28-30 C, and calcium carbonate is added at concentration 0.5-0.7% of total flour mass in the leaven. Microorganisms Lactobacillus acidophilus-146, Saccharomyces cerevisiae-69 taken at the ratio 10:1 were used as pure cultures. Mass is kept at 28-30 C up to pH attainment 3.5-3.8. Prepared leaven (10-15% of total flour mass) is used together with other components at dough mix. Immediately after mix the dough is subjected for finishing for dough blanks, holding out and baking. EFFECT: improved method of bread production. 2 tbl