METHOD FOR PRODUCING OF BREAD Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, production of bread for prophylactic feeding.

SUBSTANCE: method involves preparing semi-finished wheat product by mixing top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar with liquid fraction in the form of whey, and water, with whey in whey and water mixture being used in an amount of 50-99% by total weight of mixture, and compressed baker's yeast being used in an amount of 2.5-3.0%, edible salt in an amount of 1.7-2.0%, sand sugar in an amount of 1.5-2.0%, respectively, by weight of top-grade wheat flour; subjecting resultant semi-finished wheat product to fermentation; preparing semi-finished grain product by shelling and washing grain from contaminants; wetting prepared wheat grain in water for 18-20 hours at temperature of 15-17°C with the use of citric, sorbic, benzoic or propionic acid in an amount of 0.1-0.25% by weight of grain; washing wheat grain with water for 1-2 min; providing dispersion thereof and introducing compressed baker's yeast into resultant dispersed grain mass in an amount of 2.0-3.0% by weight of grain, edible salt in an amount of 0.7-1.0% by weight of grain; introducing mixture, comprising enzyme preparations of hemicellulose and fungus α-amylase used in the ratio of 1:1, in an amount of 0.004-0.006% by weight of grain; adding water; subjecting resultant semi-finished grain product to fermentation at temperature of 32-36°C for 25-30 min; kneading dough by introducing into semi-finished grain product semi-finished wheat product in an amount of 15-20% by weight of semi-finished grain product; cutting dough into individual doughs; fermenting doughs at temperature of 36-38°C for 30-35 min and directing for further baking. Liquid fraction in semi-finished grain product and water in semi-finished wheat product are used in amounts providing dough moisture content of 49-50%. Dough is kneaded for 1-2 min at rotational speed of 600-1,200 rev/min of kneading apparatus. After 50-60 min fermentation, semi-finished wheat product is subjected to breakdown procedure.

EFFECT: increased microbiological purity of bread, reduced adhesiveness and breaking down of bread crumb, improved physical properties, and stable bread quality throughout the entire storage time.

4 cl, 1 tbl, 5 ex