METHOD OF COOKED BREAD BAKING Russian patent published in 2011 - IPC A21D8/00 A21D13/04 

FIELD: food industry.

SUBSTANCE: method envisages brew preparation by way of blending flour, malt and 95-97°C water, cooling the brew to a temperature of 65°C, addition of part of the flour used for brew preparation, the brew saccharification, dough preparation by way of blending the saccharified brew, a ready-for-use starter, rye-wheat flour, salt and water according to the formula, dough fermentation, dividing it into pieces, moulding the dough pieces into forms, proofing and baking. For the brew preparation one mixes rice flour and malt, brews the mixture (while stirring) with 95-97°C water. Rye flour is added at a temperature of 65°C at the components ratio of rice flour: malt: rye flour: water - 0.63:0.33:0.033:3.

EFFECT: invention allows to improve the dough composition for cooked bread production, improve rheological characteristics of the dough, enhance physical and chemical features, extend the bread freshness preservation term, expand the raw materials base and apply non-traditional raw material.

1 dwg, 3 tbl, 2 ex