METHOD OF BREAD PRODUCTION Russian patent published in 2001 - IPC

FIELD: bread production. SUBSTANCE: method involves preparation of half-finished product. For this purpose, flour, a part of yeast prescribed by receipt, and water are mixed. Temperature of half-finished product after mixing is 22-24 C. Said product is aged for 12-14 h. A mixture is preliminarily prepared by mixing ascorbic acid and calcium acetate in ratio 0.1-0.3: 3-5. Ascorbic acid and calcium acetate are introduced into dough in the form of mixture in amount from 0.15 to 0.25% from mass of flour in dough. Then dough is kneaded from full quantity of half-finished product, mixture of ascorbic acid and calcium acetate in amount of 0.15-0.25% from mass of flour in dough, bakery yeast in amount of 0.5-1.0% from mass of flour in dough, and the left quantity of water. EFFECT: increased volume, porosity and pressing of crumb; prolonged storage of fresh product for 10-12 days; absence of indications of potato disease and its mold development.