METHOD FOR BAKING OF WHEAT-RYE BREAD "MONASTYRSKY" Russian patent published in 1995 - IPC

FIELD: bread-baking industry. SUBSTANCE: method involves preparing an intermediate phase by mixing hulled-grain rye flour, ripe dough used as a source of lactic-acid bacteria and, yeast suspension. To prepare said suspension, the nutrient medium is treated with mineral salts CaSO₄ and (NH₄)₂HPO₄. The ripe dough is introduced in the amount of 8-12% of the total mass of flour in the dough, water in the amount ensuring 60-65% humidity of the mixture, and the hulled-grain rye flour in the amount of 30-35% also of the total mass of flour in the dough. The resulting mixture is fermented to an acidity of 8-11 deg H. The next stage involves preparation of scalding for which purpose fermented rye malt in the amount of 6-6.8% of the total mass of flour in the dough is mixed with water at 63-65 C in the relation of 1: (2.3-2.7); then the resulting mixture is heated to 95-98 C and cooled to 30-35 C. Now the dough is prepared by mixing the top-quality wheat flour, intermediate phase, pressed baking yeast, prepared scalding, salt, sugar and water in the amount ensuring 40-45% humidity of the dough. The resulting dough is fermented for 60-120 min. The ready dough is delivered for making up, proofing and baking. EFFECT: possibility of one-shift work at the bakery, wider range of baked products, longer term of storage, reduced labor requirement and dispensing with manual labor at the bakery by utilizing piston-type delivery of dough for making it up and producing bread of a uniform porosity and correct shape with smooth upper crust, without swelling. 2 cl