FIELD: food-processing industry.
SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, saline solution and sand sugar; providing dough rest and rubbing; repeatedly providing rest; forming doughs; proofing; scalding; slightly drying doughs; baking; packaging. Scalding process is carried out for 1.0-3.0 min with the use of open steam having temperature of 102-105ºC, pressure of from 10.1 kPa to 30.4 kPa and variable consumption rate increasing during scalding process and providing increase in temperature of dough surface layer beginning from value equal to or less than 72ºC at the end of proofing process and increase in moisture content of doughs by more than 2%. Doughs are dried during transportation thereof from scalding zone to baking zone by blowing with air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to upper surface of doughs. Time ratio of scalding, slight drying and baking processes is (0.12-0.19):(0.04-0.13):1, respectively.
EFFECT: improved nutritive properties, homogeneous structure of inner layer, more uniform glossy crust and improved swelling properties of common dry bread-rings.
12 cl, 2 ex
