METHOD FOR PRODUCING BREAD "YENISEISKY" Russian patent published in 1997 - IPC

FIELD: food industry, in particular, in baking industry. SUBSTANCE: dough is kneaded from mixture of wheat flour of 1st and 2nd grades by ferment-free method on pressed yeast with preliminary activation of yeast and using cultured sour in amount of 15% of total mass. Salt consumption is 1.3 kg per 100 kg of flour. Parameters of dough kneading: humidity, 48-49%; acidity, 6.5 deg. EFFECT: higher qualitative and organoleptical properties. 2 tbl