METHOD AND COMPOSITION FOR BAKING BREAD PRODUCTS Russian patent published in 1995 - IPC

FIELD: bread-baking industry. SUBSTANCE: method involves preparing the scalding from malt and water, holding it, preparing leaven from wheat flour, rye flour or a mixture thereof taken in the amount of 41-81% of the prescribed quantity, a part of yeast and water, kneading the dough from scalding, leaven, sifted rye flour, hulled-grain flour, dark rye flour or a mixture thereof, yeast with introduced fat, sugar, salt, flavoring and aromatizing components, forming the dough, proofing and baking. After kneading, the dough may be further improved by adding raisins, sugar in the amount of 15-30% of the formulated quantity. It is also practicable to treat the scalding with 45-55% of salt, into the leaven after introducing the remaining salt, sugar and fat into the dough. The flavoring and aromatizing component may also be added into the scalding, leaven or dough. The ingredients for such a bread include rye flour, malt, yeast, salt, sugar, fat, flavoring and aromatizing component, and water, and, if necessary, raisins and wheat flour in the selected proportions. EFFECT: higher efficiency. 10 cl