METHOD OF BREAD PRODUCTION Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparation of hop concoction, and mixing flowers and/or hop cones with water. Prepared mixture is boiled and screened with separation of hard particles. Then scalding is prepared from a part of sieved rye flour and nonfermented malt by scalding them with hop concoction. A spice component is introduced in prepared mixture. The mass is cooled and, for this purpose, cold water is supplied in a hose of scalding machine, and cooling is conducted up to temperature of 32-35 C. Rye hop scalding is dosed in a dough dish of dough mixing machine, where developed dough and pressed yeast are introduced, and whole mass is mixed. Prepared mass is subjected to fermentation up to accumulation of sour acidity equal to 8-10 N. The second stage includes dough kneading of prepared sour with addition of the rest part of rye and wheat flour. After dough kneading, dough is fermented for 60-80 min. Then dough is made up, proofed and dough pieces are baked. Bread baking is made both in forms and in bakestone. EFFECT: increased bread quality; accelerated process of dough preparation; and prolonged storage life of bread freshness. 2 ex