METHOD FOR PRODUCTION OF BREAD FROM WHEAT FLOUR Russian patent published in 2011 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: wheat flour bread production method envisages preparation of leaven with a 40-42% moisture content of wheat flour and water in a 1:(0.5-0.7) weight ration with addition of a mixture of lactobacteria and yeast pure cultures taken in a (3.5-4.5):1 volumetric ratio which preparation proceeds during the propagation cycle. The produced leaven is maintained during the propagation and the production cycle at a temperature of 26-28°C and 18-22°C accordingly. The prepared leaven with a 40-42% moisture content produced during the production cycle is used in the course of dough kneading in a quantity of 15-22% of the flour weight; then one proceeds with dough fermentation, handling into pieces, proving and baking. The lactobacteria pure cultures are represented by B Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 in a (0.9-1.1):(0.9-1.1):(0.9-1.1) volumetric ratio while the yeast pure cultures are represented by Saccharomyces cerevisiae 90 and Saccharomyces minor 7 in a (0.9-1.1):(0.9-1.1) volumetric ratio.

EFFECT: proposed is a method for production of wheat flour bread with addition of a mixture of lactobacteria and yeast pure cultures.