DOUGH COMPOSITION FOR BREAD PRODUCTION AND BREAD PRODUCTION METHOD Russian patent published in 2010 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: proposed dough composition for bread production contains wheat flour, baker's compressed yeast, salt, sand sugar, water, vegetable oil and liquid yeast. Liquid yeast are made from the first and second mixtures with the first mixture production implying mixing of dry hop yeast with wheat bran and water and sand sugar and fermenting the obtained mixture up to the acidity of 2-3°H. Production of the second mixture implies pouring boiling water over high-grade wheat flour with the weight proportion of (0.8-1.0):(4.5-5.0) and cooling down to 40-50°C. The obtained first and second mixtures are mixed and subject to fermentation up to the acidity of 4-5°H; dry hop yeasts with wheat bran are made with the usage of dry hop cones, chilly pepper, water, high grade wheat flour and wheat bran. When making dry hop yeasts with wheat bran drying is performed during 20-30 hours under the temperature of 25-35°C up to the moisture content of 5-7%; sunflower oil is used as vegetable oil. Bread production method is proposed as well.

EFFECT: proposed group of inventions allows for manufacturing of a high quality product.

2 cl, 2 ex