METHOD OF PRODUCING "DARNITSKY" BREAD Russian patent published in 2005 - IPC

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

SUBSTANCE: method involves preparing receipt components: rye flour, first-grade wheat flour, compressed baker's yeast and edible salt; preparing liquid starter with scalder; preparing dough with the use of liquid starter with scalder by kneading and fermenting dough; cutting dough into small doughs; placing doughs into pans or cassettes; proofing; baking and discharging ready bread. Starter is prepared in starter cycle with the use of lactobacillus combined with pure yeast culture and in processing cycle with the use of nutritive mixture with converted scalder for freshening of starter. Scalder is prepared with the use of liquid such as sweet water having temperature of 85-90°C and in the form of water steam condensate of sweet of chemically purified water. Steam is supplied under pressure of from 15.0 kPa to 45.0 kPa, preferably 20.3 kPa, for 15-20 min in an amount providing converting of scalder. Nutritive mixture is prepared by introducing converted rye flour and sweet water directly into scalder for obtaining of nutritive mixture having temperature of 30.0-32.0°C. Weight ratio of flour to liquid used for producing of scalder is 0.48-0.52. Amount of rye flour used for preparing of scalder, nutritive mixture for freshening of starter and dough per 100 kg of flour in dough is (7.6-7.9):(14.6-15.9):44.7-46.48), respectively.

EFFECT: improved quality, taste and aroma of bread prepared with the use of liquid starter and scalder, increased porosity and elasticity of crumb.

15 cl, 2 ex