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 1.0-5.0 min with the use of open steam having temperature of 102-105°C and pressure of from 10.1 kPa to 30.4 kPa for providing increase in temperature of dough surface layer beginning from value equal to or less than 72°C at the end of proofing process and increase in moisture content of doughs by no 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 (0.12-0.33):(0.04-0.13):1, respectively.
EFFECT: improved nutritive properties, homogeneous structure of inner layer, more uniform glossy crust and improved swelling properties of dry bread-rings.
24 cl, 6 ex
