BREAD PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparing sponge by mixing components specified by receipt: rye flour, part of water and yeast; fermenting sponge; preparing dough from components specified by receipt: wheat flour, sponge, salt solution and remaining part of water and yeast; fermenting and cutting dough; proofing for obtaining doughs; wetting and baking doughs. Prior to mixing yeast with components specified by receipt, yeast is divided into two parts in the ratio of 20:1, when compressed yeast is used, or in the ratio of (20-24):1, when liquid yeast is used. First part of yeast is used for preparing sponge and second part - for preparing dough. Components for preparing sponge are used in the following ratio, kg: rye flour, 38; yeast, 10-12, water, 20. Dough components are used in the following ratio, kg: wheat flour, 60; yeast, 0.5; salt, 1.5; sponge, 68-70; water in the amount providing dough moisture content of 46-50%. Bread prepared by such method may be used by people of different age and state of health. EFFECT: simplified method, improved organoleptic qualities of bread and reduced production cost. 10 cl, 2 tbl