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

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

SUBSTANCE: bread contains basic receipt components: breadrye hulled flour, first-grade breadwheat flour, compressed baker's yeast, edible salt and sand sugar, and is baked from dough prepared with the use of liquid starter with scalding media. Bread is produced with the use of liquid starter having moisture content of from 81.0% to 83.5%, acidity value of 9÷11 and lifting force of 25-30 min. Liquid starter is produced in starter cycle with the use of lactobacillus combined with pure yeast culture, and with the use of nutritive mixture with converted rye scalding media comprising breadrye flour and liquid for conversion thereof, said liquid being sweet water and water steam condensate. Steam is used for steaming-through of rye flour during conversion thereof. Nutritive mixture contains, apart from scalding media, breadrye flour and sweet water. Weight ratio of flour to scalding media liquid and nutritive mixture is 1.51-1.89, with flour moisture content making 12.0-15.0%. Weight ratio of breadrye flour in scalding media and in nutritive mixture with scalding media is 1: (2.8-3.1). Ratio of breadrye flour in starter and weight of breadrye flour introduced into dough is 1:(3.4-3.7) per 100 kg of flour.

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

14 cl, 2 ex