BREAD PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves scalding lentils flour with water, with lentils flour being used in an amount of 20-25% by weight of wheat flour in dough and amount of being used at the rate providing obtaining of suspension with moisture content of 70-75%; cooling resultant scaled mass to temperature of 50-55⁰C and introducing enzyme preparation of amylosubtiline in dosed amount of 0.005-0.01% by weight of lentils flour for dextrinization of starch by α-amylase of enzyme preparation; providing thermal inactivation of enzyme by heating scalded mass to boiling temperature; cooling scalded mass to temperature of 32⁰C±3⁰C and introducing second grade wheat flour in an amount of 5% by weight of flour in dough, compressed yeast in an amount of 1% by weight of wheat flour in dough and beer yeast in an amount of 5% by weight of wheat flour in dough; providing biological modification of protein and carbohydrates of semi-finished product at temperature of 32⁰C±3⁰C for 90 min and kneading dough while adding to obtained semi-finished product residual second-grade wheat flour, compressed yeast, edible salt and water at the rate providing obtaining of dough with moisture content of 46%; providing fermentation of dough, dressing, proofing and baking douhgs.

EFFECT: intensified baking process, reduced consumption of dry substances of dough for fermentation process and increased nutritive value of product.

5 dwg, 1 tbl, 4 ex