WHEAT BREAD AND METHOD FOR PRODUCING THE SAME Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, restoration of old family traditions of bread baking process.

SUBSTANCE: wheat bread includes the following components, kg: top-grade wheat flour 33.70; first-grade wheat flour 66.30; bakery yeast 0.49; vegetable oil 0.15; salt 2.20; water 63.50. Method involves preliminarily preparing and dosing wheat flour, salt and potable water; providing two-phase preparing of dough, first phase including preparing of sponge dough from 57.79-59.06 kg of potable water heated to temperature of 33-36⁰C, 66.30 kg of first-grade wheat flour and 0.49 kg of baker yeast; kneading above components for 8-15 min and fermenting resultant mixture at temperature of 36⁰C for 175-185 min; second phase including preparing dough by adding saline solution produced from 2.2 kg of salt added into 4.44-5.71 kg water heated to temperature of 36⁰C, and 33.70 kg of top-grade wheat flour; kneading dough for 10 min and dressing into pieces of predetermined weight; placing said pieces of dough into preliminarily oiled pans; proofing doughs for 75-85 min at temperature of 40⁰C; baking bread at temperature of 180-200⁰C for 50-55 min.

EFFECT: improved dietary properties, reduced acidity, elimination of probability of occurrence of potato disease and retarded hardening of bread.

3 cl, 1 ex