METHOD OF MANUFACTURING BAKING PRODUCTS FROM MIXTURE OF WHEAT AND RYE FLOUR, MAINLY BREAD "PODOVUI" (VERSIONS) Russian patent published in 2009 - IPC A21D8/02 

FIELD: food products.

SUBSTANCE: provision is made for making dough from the formula-specified quantity of medium rye flour or mixture of bread medium rye flour and bread wheat first-grade flour with weight ratio of bread rye flour and bread rye flour (0.6÷0.4):(0.4÷0.6), compressed baker's yeast, table salt, sand sugar, liquid malt extract, coriander, drinking water and liquid leaven with brew. The leaven is made during the dilution process, using lactobacterin in combination with pure culture yeast, which is refreshed during the production process by nutritional mixture. The mixture consists of rye saccharized brew, medium rye flour and drinking water with weight ratio of medium rye flour in the brew and in the nutritional mixture: (2.8÷3.2). To prepare dough, liquid leaven is added in quantity sufficient for assuring the amount of medium rye flour in the leaved from 17.28% to 25.92% of total medium rye flour weight used for bread baking. Humidity of mature liquid leaven in the production process is provided within the limits from 81% to 83% by adding drinking water at the temperature 90°C ÷ 100°C and as steam condensate to the medium rye flour or mixture of medium rye flour and bread medium rye flour at the stage of brew preparation. The steam condensate is added at the temperature within the limits from 102°C to 105°C under the pressure within the limits from 10.1 kPa to 30.4 kPa during the time enough to saccharificate the flour in the brew. Nutritional mixture is made of brew, additional portion of medium rye flour and drinking water at the temperature within the limits from 9°C to 20°C. The nutritional mixture with brew is heated up to 28°C ÷ 32°C by the moment of adding it to the part of liquid leaven from previous production process. The ration of hydromodules - proportion of flour weight, fluid brew weight and ready nutritional mixture with brew is 1.51÷1.89, flour humidity from 12% to 15%. Cooling and proving of baking products is performed at the device for cooling and proving which is developed in this inventiom.

EFFECT: improvement of quality, taste and aroma of bread the quantity of produced bread is specified, crumb's porosity is improved, as well as operational economy.

23 cl, 7 dwg, 5 ex