"LEGENDA" BREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. The method involves dough preparation in two stages. The first stage represents kneading brew (with moisture content equal to 49-51%) of first grade baker's wheat flour, "Anifarin" acidifier taken in an amount of 0.275% of the medium rye flour weight according to the recipe, a yeast suspension and water; one performs brew fermentation during 120-150 minutes till final acidity is equal to 4-4.5 degrees. The second stage represents kneading dough of the fermented brew, medium rye flour, "Anifarin" acidifier taken in an amount of 0.825 % of the medium rye flour weight according to the recipe, sugar sorghum syrup taken in an amount of 8.0% of the total flour weight according to the recipe, salt solution and water. One performs dough fermentation during 60-90 minutes till final acidity is equal to 7-10 degrees. The ready dough is handled; dough pieces for pan bread are placed into moulds, dough pieces for oven-bottom bread are placed on sheets and delivered for proofing, and then - for baking.

EFFECT: invention allows to reduce the technological cycle of bread production, improve organoleptic and physical-and-chemical indices of the bread quality, enhance the bread biological value.

2 tbl, 2 ex