PANNED CAKE BREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method is as follows: one uses triticale flour, a yeast mixture consisting of mature dough, pressed and dry bakery yeast at a ratio of 3.8:0.1:0.05, then one prepares sponge of 1/3 of the flour intended for dough kneading and sugar sand; the sponge is fermented for 20 minutes at a temperature of 24-25°C. Then one performs dough kneading during 12 minutes at the following components ratio per 100 kg of flour, kg: triticale flour - 100, yeast mixture - 3.85-4.05, sugar sand - 0.07, margarine - 2.48, vegetable oil - 2.45, culinary salt - 0.5, drinking water - as per calculation. The dough undergoes no-punch fermentation during 40 minutes at room temperature, dough pieces are proofed during 60 minutes at a temperature of 33°C; then the goods are baked.

EFFECT: invention allows to produce triticale flour bread with standard organoleptic and physical-and-chemical properties that excels wheat flour bread in terms of food value and consumer properties, is environmentally friendly and unexposed to affection by rope.

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