PAN BREAD "DONSKOY" Russian patent published in 2005 - IPC

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

SUBSTANCE: pan bread is baked from dough prepared with the use of baker's rye flour and first-grade baker's wheat flour, compressed baker's yeast, edible salt, sweet water and liquid starter with scalder. Scalder is prepared with the use of lactobacillus combined with pure yeast culture, nutritive mixture with converted rye scalder containing baker's rye flour and converting liquid such as sweet water and water steam condensate used for steaming of rye flour in the process of conversion. Apart from scalder, nutritive mixture contains baker's rye flour and sweet water, with rye flour weight to liquid scalder and nutritive mixture weight rate making 1.51-1.89 at flour moisture content of from 12.0% to 15.0%, preferably 14.5%, and with weight ratio of baker's rye flour in scalder and in nutritive mixture with scalder making 1:(2.8-3.2).

EFFECT: improved quality, taste and aroma of bread, stable yield, high porosity and elasticity of crumb owing to optimal ratio of amounts of flour and liquid used for preparing of scalder and nutritive mixture with scalder.

11 cl, 2 ex