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

FIELD: food-processing industry, in particular, preparing of rye-wheat bread.

SUBSTANCE: method involves preparing dough from receipt amount of hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour and first-grade breadwheat flour, with weight ratio of breadrye flour and breadwheat flour making (0.6-0.4):(0.4-0.6), compressed baker's yeast, edible salt, sand sugar, liquid malt extract, coriander, sweet water and liquid starter with scalding media. Starter is produced with the use of dry lactobacillus in starter cycle combined with pure yeast culture, which is freshened with nutritive mixture in process cycle. Mixture contains converted rye scalding media, breadrye flour and sweet water, with weight ratio of breadrye flour in scalding media and in nutritive mixture being 1:(2.8-3.2). For preparing of dough, liquid starter is introduced in an amount providing content therein of breadrye flour of 17.28-25.92% by weight of breadrye flour used for preparing of bread. Moisture content of mature starter in process cycle is provided within the range of from 81% to 83% by introducing into breadrye flour hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour at the stage of preparing scalding media liquid such as sweet water having temperature of 90-100° and water steam condensate. Steam supplied has temperature within the range of from 102°C to 105°C under pressure of from 10.1 kPa to 30.4 kPa for time interval providing conversion of flour in scalding media. Nutritive mixture is prepared from scalding media, additional portion of breadrye flour and sweet water having temperature raging between 9°C and 20°C, followed by bringing temperature of nutritive mixture with scalding media to the value of from 28°C to 32°C by the moment it is introduced into part of liquid starter of previous process cycle. Weight ratio of flour to scalding media and resultant nutritive mixture with scalding media is 1.51-1.89 at flour moisture content of from 12.0% to 15.0%. Method allows stable bread yield of at least 146.8% to be obtained with weight of ready product of 0.7 kg and crumb porosity of 63.0-65.0%.

EFFECT: improved quality of bread.

15 cl, 2 ex