FIELD: baking industry. SUBSTANCE: method involves baking and cooling bread by vacuumizing to temperature of 35-45 C; holding at such temperature for 20-60 min; heating for short time interval (5-10 min) with following quick cooling by vacuumizing to temperature of 26-32 C and required moisture content. Such method allows "potato disease" of bread to be avoided, mold fungi and other microorganisms to be eliminated, with predetermined organoleptical properties being kept. EFFECT: increased efficiency and improved quality of bakery products. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| BREAD AND BAKERY PRODUCT MANUFACTURE METHOD | 1999 |
|
RU2165706C2 |
| METHOD FOR PRODUCING BREAD "TIBET-OLYMPIC" | 2001 |
|
RU2210213C2 |
| MEAT BREAD COMPOSITION AND METHOD FOR ITS PRODUCTION | 2005 |
|
RU2349103C2 |
| BREAD COMPOSITION AND METHOD OF PRODUCING BREAD | 2002 |
|
RU2253992C2 |
| BREAD PREPARING COMPOSITION AND BREAD PREPARING METHOD | 2002 |
|
RU2245623C2 |
| COMPOSITION FOR PREPARING BREAD "TIBET" | 1996 |
|
RU2095986C1 |
| COMPOSITION OF CEREAL BREAD PRODUCTION | 2005 |
|
RU2302734C2 |
| BREAD PRODUCTION METHOD | 1996 |
|
RU2108718C1 |
| COMPOSITION FOR BREAD PRODUCTION | 2003 |
|
RU2277337C2 |
| METHOD FOR INHIBITING OF BREAD ROPE | 2004 |
|
RU2264714C2 |
