METHOD FOR PRODUCING OF PAN BREAD "STOLICHNY" Russian patent published in 2005 - IPC

FIELD: food-processing industry.

SUBSTANCE: method involves preparing dough from receipt amount of breadrye flour, first-grade breadwheat flour, compressed baker's yeast, edible salt, sweet water and liquid starter with scalding media; producing starter with the use of dry lactobacillus combined with pure yeast culture and nutritive mixture with scalding media. Breadrye flour and breadwheat flour for producing of bread are used in the ratio of (0.4-0.6):(0.6-0.4). For preparing of dough, starter is introduced in an amount providing breadrye flour content of from 18.3% to 27.5% by weight of breadrye flour used for preparing of bread. Moisture content of starter in process cycle is provided within the range of from 81% to 83.5% by introducing into breadrye flour hulled flour or mixture of breadrye hulled flour and breadrye dark flour at the stage of preparing scalding media comprising sweet water having temperature of 90-100°C and water steam condensate having temperature of from 90°C to 102°C under pressure of from 10.1 kPa to 30.4 kPa supplied for time interval providing conversion of flour in scalding media. Nutritive mixture is prepared with the use of scalding media, additional portion of breadrye flour and sweet water having temperature of from 9°C to 20°C, with temperature of nutrient mixture with scalding media being brought to 28-32°C by the moment it is introduced into part of starter of previous process cycle, with weight ratio of flour to scalding media liquid and resultant nutritive mixture with scalding media being 1.51-1.89 by flour moisture content of from 12% to 15%.

EFFECT: improved quality of bread owing to selecting optimal ratio of flour and liquid used for producing of bread.

14 cl, 3 ex