WHEAT BREAD "ALEXANDROVSKY" AND METHOD FOR PRODUCING THE SAME Russian patent published in 2008 - IPC A21D8/02 

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preparing and dosing wheat flour, salt and sweet water; preparing spongy dough by pouring sweet water, spilling half the first grade baker's wheat flour and compressed baker's yeast; kneading spongy dough during 15-17 min to produce homogeneous mixture and fermenting it at temperature of 27-33 C during 90-120 min; preparing dough having moisture content less than 47.5% by adding to resulted spongy dough sweet water, remaining portion of first grade baker's wheat flour, the entire amount of top-grade baker's wheat flour having resistant gluten in an amount of at least 32%; kneading dough during 3-4 min; uniformly introducing dry salt and continuing kneading process during 7-9 min; fermenting dough; cutting into pieces and rounding; placing in pans; proofing and baking proofed dough pieces during 45-48 min in humid baking chamber, with baking procedure during first 10-15 min being provided at temperature of 270-280 C, and remaining time at temperature of 220-230 C. Also, wheat bread is described in Specification. It has strongly marked aroma of wheat grain.

EFFECT: improved organoleptical and physicochemical properties and prolonged shelf life of wheat bread produced by said method.

3 cl, 2 ex