METHOD OF COOKED BREAD BAKING Russian patent published in 2011 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: cooked bread production method envisages preparation of compound leaven with a 65-75% moisture content by way of addition of a mixture of lactobacteria, bifidobacteria and yeast pure cultures taken in a (1.9-2.1):(0.9-1.1):(0.9-1.1) volumetric ratio to a nutrient mixture produced of expanding rye flour, rye malt and water in a (0.3-0.85):(0.15-0.7):(1.5-2.5) weight ratio which preparation proceeds during the propagation cycle. The produced compound leaven is maintained at a temperature of 32-33°C till acidity is 9-14 deg. and bearing capacity is 20-30 min during the propagation cycle and at a temperature of 32-33°C till acidity is 10-16 deg. and bearing capacity is 15-25 min - during the production cycle. The prepared compound leaven is used in the course of dough kneading in a quantity of 85.5-88.4% of the weight of flour in the dough. Then one proceeds with dough fermentation, handling into pieces, proving and baking. The lactobacteria pure cultures are represented by Lactobacillus plantarum 52-AH and Lactobacillus sanfrancisco E-36, the bifidobacteria pure cultures are represented by Bifidobacterium bifidum 2, the yeast pure cultures are represented by Saccharomyces cerevisiae JI-1.

EFFECT: invention allows to reduce labour and energy expenditures, to avoid the necessity to apply traditional rye leaven, to reduce the amount of baker's compressed or dry yeast (in whole or in part) and to enhance microbiological purity of bread.