BREAD PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, wheat bread baking method.

SUBSTANCE: method involves preparing sponge dough by mixing receipt components, such as wheat flour, yeast and part of water; providing fermentation thereof; preparing dough from wheat flour, sponge dough, salt and remaining part of water; providing fermentation of prepared dough; cutting; proofing and baking produced doughs. Sponge dough is prepared by adding of lactic acid starter and dried instant yeast. Main component used in preparing of sponge dough is second-grade wheat flour "Durum" - 1st part is used for preparing of starter and 2nd part is used for preparing of sponge dough in the ratio of 2.3-97.7 wt%. Main component for preparing of dough is first-grade wheat flour. Sponge dough components are used in the following ratio, kg: second-grade wheat flour "Durum" 68.4; lactic acid wheat starter 8.0; (second-grade flour in starter) (1.6); dried instant yeast 0.2; water 45.0. Dough components are used in the following ratio: first-grade wheat flour 30.0; salt 1,5; water the balance. Bread produced by method has increased content of plant protein and indispensable amino acids, and is enriched in iodine, potassium, magnesium, vitamins of group B, vitamin precursors of group A, and beta-carotene. Bread of such composition has shelf life of up to 4-5 days. Bread is delivered under name of "Ussury".

EFFECT: increased nutritive value, improved gustatory and consumer properties of bread.

5 tbl, 1 ex