METHOD FOR PREPARING OF BREAD "PARTOS" Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves kneading dough from second-grade wheat flour, yeast suspension, saline solution and water; providing fermentation, cutting, proofing and baking of doughs; before kneading of dough, preparing fermented scalded mixture including flour, for which purpose chick-pea flour is scalded with water having temperature of 90-92°C, resultant mixture is cooled to temperature of 60-63°C, and non-fermented malt is introduced for conversion in an amount of 1.5% by weight of flour in scalded mixture and conversion is provided for 90-120 min; introducing chick-pea flour into converted scalded mixture cooled to temperature of 28-30°C in an amount of 32% and water in an amount of 57% by weight of scalded mixture; fermenting water-flour mixture to desirable acidity within the range of 8-9°. During kneading of dough, fermented scalded mixture is introduced in an amount of 23-27% by weight of flour in dough. Dough fermentation is carried out for 90-120 min.

EFFECT: improved organoleptical and physicochemical properties of ready products prepared with the use of second-grade flour, wider range of products prepared with the use of chick-pea reprocessing material, increased biological and nutritive value and intensified dough preparing process.

2 tbl, 3 ex