METHOD FOR PRODUCING OF WHEAT BREAD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, obtaining of dough and bakery products.

SUBSTANCE: method involves preparing dough by scalding 10-20% by weight of flour required for producing of dough with hot water having temperature of 75-98 C, with flour to hot water ratio being 1:1.2 - 1:1.6; providing cooling simultaneously with scalding by forced blowing of mixed mass surface with air having temperature of 15-33 C, said air being supplied at the rate of 0.01-0.03 l/s per 1 kg of scalded flour; mixing ready scalded mass with other receipt components; kneading dough by any known process, followed by fermentation; dividing; forming; proofing; baking to produce over-bottom bread and pan bread. Method allows moisture retention properties of dough to be substantially increased. For example, moisture content of ready wheat dough for producing of pan bread from top-grade and first grade flour is increased by 1.5-3.5% as compared to known processes. Pan wheat bread crumb is in fresh state for prolonged time of up to 24-30 hours beginning from baking time as compared to 6-8 hours of known processes.

EFFECT: increased bread yield, prolonged storage of bread in fresh state, improved nutritive qualities and attractive appearance of bread.

1 tbl, 17 ex