METHOD OF MANUFACTURING BAKING PRODUCTS MADE OF WHEAT FLOUR, PREFERABLY, SUCH AS LOAF "NAREZNOY", "CHAINUI", "VESENNIY", "STOLICHNUI", "GORCHICHNUI" (VERSIONS) Russian patent published in 2009 - IPC A21D8/00 

FIELD: food products.

SUBSTANCE: production method of baking products, according to the first version, includes sponge preparation from bread wheat top-grade flour, compressed baker's yeast and drinking water by mixing the listed ingredients and attenuation of the sponge, preparation of dough of bread wheat top-grade flour, table salt, sand sugar, fat-containing component and drinking water as per calculations, dough kneading with ready sponge with the further fermentation of dough, cutting dough at dough pieces, handling-up, previous proofing, forming, final proofing, cutting and baking, cooling and proving. For preparation of sponge flour is taken in quantity of 65.0÷75.0% of total quantity of flour for bread baking. Sponge is being prepared with 41.0%÷42.0% humidity, flour humidity is 14.5%, attenuation of sponge with continuous way of bread baking is performed in continuous of discontinuous layer of sponge. The sponge is being supplied after mixing of the components on the entrance length of operating surface of endless moving band transporter. Moving of this sponge layer and the following twofold gravitational discharging piece by piece with overturn with setting the overturn angle and acidity of the sponge, when the discharging is performed. The second version includes preparing the sponge of bread wheat top-grade flour, at least part of formula-specified compressed baker's yeast and drinking water by mixing components and attenuation of the sponge, preparing the dough by kneading fermented sponge with bread wheat top-grade flour, table salt, sand sugar, fat-containing component and drinking water and its maturing. Bread wheat top-grade flour for preparing the sponge and the dough is used in ratio for 100 kg of flour that makes respectively (50÷70):(50÷30). The process of sponge attenuation and the process of maturing the dough are made while the final acidity is reached, which is (2.0÷2.5) C⁰. While the final acidity of the sponge and the final acidity of the dough is set varying not more than 0.5 C⁰ or the same. The mixing of sponge components and kneading the dough components are done in the doughing machine with different rotation speed of its operating device while performing every specified operation, which makes during first 1.5÷2.5 min (44÷52) rpm, during the next 11.0÷15.0 min it makes (66÷78) rpm. After preparing the dough its cutting is performed into dough pieces, handling-up, previous proofing, forming, final proofing, cutting and baking. Cooling and proving of bakery products in both variants is performed on the device for cooling and proving which is developed in this invention.

EFFECT: improvement of quality, taste and aroma of loafs, their crumb's porosity while operational economy grows due to optimisation of quality of bred wheat top-grade flour in sponge and in dough, reducing sponge preparing time and dough preparing time, production of high-quality bread with high porosity.

24 cl, 7 dwg, 4 ex