METHOD OF BREAD MANUFACTURING Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: method envisages prior rubbing of pectin and salt, preparation of the aqueous salt pectic solution out of this mixture during 20-30 minutes at temperature of 25-30°C. After that yeast suspension is prepared. Then dough is made of general purpose flour in the following weight ratio of components, kg: general purpose flour - 100, aqueous salt-pectic solution in the ratio salt - pectine - water (1.3-1.5):(0.1-0.9):(20.0-25.0), yeast suspension 5.2-6.0, water - to be calculated. The second dough punching is done in 90 minutes after the beginning of fermentation. Dough pieces are baked at temperature of 200-215°C.

EFFECT: allows to intensify the process of bread production, increase its shelf life to two days, specific volume, stability of shape, porosity, improve structural-mechanic characteristics of the product.

6 tbl, 1 ex