METHOD FOR PREPARING OF BREAD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves kneading dough from mixture including triticale flour, compressed yeast and water; providing dough cutting and proofing; baking doughs; for kneading dough, using starter in culture cycle including flour, whey and pure culture of lactic-acid bacteria Lactococcus lactis used in the ratio of 1.0-2.0:0.1 in an amount providing dough initial acidity of 18-22 deg at temperature of 28-32 C; mixing obtained starter with flour and compressed yeast in an amount of 2-3 wt% in the form of suspension according to receipt specified; additionally introducing into mixture edible or iodine-treated salt in the form of saline solution in an amount of 1.3-1.5% by weight of flour in dough. Dough fermentation time is 35-45 min. Starter is reproduced by refreshment with nutrient mixture including triticale flour and whey used in the ratio of 1:(1.8-2.0). EFFECT: improved physical and chemical properties of ready products and wider range of bakery products. 1 tbl, 4 ex