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

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

SUBSTANCE: method involves preparing dough from receipt amount of baker's rye flour and first-grade or second-grade wheat flour, compressed baker's yeast, fermented rye malt, sand sugar, coriander or caraway, edible salt, sweet water and liquid starter with moisture content of from 81.0% to 83.0%, acidity value of 10.0-11.0° and lifting capacity of 25-30 min; producing starter with the use of dry lactobacillus combined with pure yeast culture and with the use nutritive mixture with converted rye scalder for freshening of starter in each cycle of using liquid ripened starter for kneading of dough, with following reproducing of starter; producing scalder from baker's rye flour and conversion liquid such as sweet water and water condensate obtained from sweet water or chemically purified water, steam which is used for steaming flour to produce converted scalder; producing nutritive mixture from converted scalder, baker's rye flour and sweet water; producing fermented rye malt by mixing malt with baker's rye flour, followed by scalding of mixture with sweet water having temperature of 90-100°C and holding at this temperature; maintaining flour and water weight ratio in scalder and in nutritive mixture with scalder within the range of 1.51-1.89, with flour moisture content being taken into account. Weight ratio of baker's rye flour in starter, fermented converted rye and dough makes (0.13-0.34):(0.06-0.32):1. Method further involves fermenting, cutting, proofing and baking dough and discharging ready bread.

EFFECT: improved quality of bread owing to using of optimized flour and liquid ratio in the process of preparing scalder and nutritive mixture used for preparing of liquid starter with scalder.

18 cl, 3 ex