METHOD FOR PRODUCTION OF BREAD FROM WHEAT FLOUR Russian patent published in 1999 - IPC

FIELD: bread production technology. SUBSTANCE: according to method, scalding is made by mixing rye flour and water in proportion of 1:3 to 1:4. Then, scalding is cooled, dough is kneaded with addition of wheat flour with subsequent fermentation, cutting, ripping, and baking. Used for preparation of scalding is rye hulled flour in weight not exceeding 2% of total mass of flour in dough. Flour is mixed with cold water with subsequent heating of mixture to 62-64 deg. at agitating. Upon cooling, scalding is introduced into leaven made of wheat flour and water in amount of 6-7% of total mass of leaven. Kneading of dough is performed with addition of scalding and additional introduction of vegetable oil. Application of aforesaid method allows for improving quality of produced bread which is manifested by better structure of crumb, retarded staling, improved nourishing and biological value, and reduced production cost due to using rye flour for preparation of scalding. EFFECT: higher efficiency. 1 tbl, 3 ex