COOKED BREAD "CHERNAVSKY" AND METHOD OF ITS PRODUCTION Russian patent published in 2008 - IPC A21D8/02 

FIELD: production technology of food products.

SUBSTANCE: method supposes the preparation in trial cycle at the temperature 40-50°C of sour pregelatinized flour with the acidity of 10-11 degree from the medium rye flour, fermented rye malted, dry bread quass, coriander and/or caraway seeds, dry mashed potato, lactic-acid bacteriumans water. Nutritional mixture is made as a glucose pregelatinized flour of medium rye flour, fermented dry malt, dry bread quass, coriander and/or caraway seeds, dry mashed potato, lactic-acid bacteriumans water. The part of sour pregelatinized flour is blended with nutritional mixture. Then it is made sour for its usage while bread preparation at the temperature 40-50°C until acidity of 10-11 is achieved. To the second part the fluid culture with the pregelatinized flour, prepared according to the Leningrad scheme, white rye flour, syrup and pressed yeast are added. It is subjected to the fermentation at the temperature of 30-35°C and acidity of 10-11 degrees with the receiving the fermented pregelatinized flour. The first quality wheat flour, baker's flour, white rye flour, pressed yeast, syrup, edible dried salt and water are added. Then the knead dough is made. The next stages are dough fermentation, its cutting at the dough pieces, proofing and baking of end product. Besides the invention supposes cooked bread which is one of the individual subject of invention.

EFFECT: increases bread's resistance to the hardening.

5 cl, 1 tbl, 3 ex