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

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

SUBSTANCE: bread is baked from dough prepared with the use of hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour and first-grade breadwheat flour, compressed baker's yeast, edible salt, sand sugar, malt extract, coriander, sweet water and liquid starter with scalding media. Starter is produced in starter cycle with the use of lactobacillus combined with pure yeast culture, 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. Apart from scalding media, nutritive mixture contains breadrye flour and sweet water. Weight ratio of flour to liquid in scalding media and nutritive mixture with scalding media is 1.51-1.89 at flour moisture content of from 12.0% to 15.0%, preferably 14.5%, and at weight ratio of breadrye flour in scalding media and in nutritive mixture with scalding media of 1:(2.8-3.3).

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

15 cl, 2 ex