BREAD PRODUCTION METHOD Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves pretreating water; kneading dough by mixing flour, treated water, salt and yeast; fermenting dough; proofing and baking ready doughs. Prior to mixing components with water, content of contaminants to be removed is determined. Method further involves determining, on the basis of obtained measurements, required concentration of ozone which must be generated in ozonization column; sequentially supplying cleaned water into coarse cleaning unit and ozonization column where ozone is added into cleaned water, with ozone being used in concentration exceeding predetermined value by 0.0001 kg/cu.m; directing water through electric coagulation unit, filter with floating charge, and final cleaning unit, with following supplying of water for dough kneading. EFFECT: simplified method and improved organoleptical properties of bread. 3 cl, 1 dwg, 1 tbl, 3 ex