METHOD FOR PREPARING OF BREAD FROM FINE-RYE FLOUR Russian patent published in 2005 - IPC

FIELD: baking industry, in particular, producing bread from mixture of rye flour and wheat flour with the use of concentrated lactic acid starter.

SUBSTANCE: method involves two-staged procedure of preparing starter with the use of hulled rye flour and concentrated lactic acid starter used in accordance with predetermined receipt and process; preparing sponge with the use of rye flour in an amount corresponding to receipt amount at initial temperature of 27-29°C and fermentation time of 180-200 min; additionally introducing sieved rye flour and other components to top-grade wheat flour during preparing of dough, with initial temperature making 29-31°C, fermentation time being 60-70 min, final acidity of 5.5-7.5°H and moisture content of 49.5%; cutting and proofing dough; baking bread.

EFFECT: reduced acidity value and increased porosity.

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