BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: at first one prepares a starter; for this purpose one heats milk to boiling temperature, cools it to a temperature of 40-43°C, scums off; then one introduces into the milk "Evitalia" dry starter )preliminarily dissolved in a small quantity of warm milk) in an amount of 150 mg of the starter per 1 litre of milk, proceeds with thorough stirring, placement into a warm place for ripening during 12-14 hours, cooling and placement into the refrigerator for 3-4 hours. One performs dough kneading of the prepared starter, first grade wheat flour, whole-ground wheat or buckwheat or oat or rice or millet grain flour, pressed bakery yeast suspension, culinary food salt solution, dough fermentation, handling, proofing and bread baking. The dough is prepared at the following recipe components content, kg per 100 kg of flour: first grade bakery wheat flour - 70.0, whole-ground wheat grain flour - 30.0, pressed bakery yeast - 2.0, starter - 10.0, food culinary salt - 1.3, water - in the quantity required for the dough moisture content to be 45%; alternatively, first grade bakery wheat flour - 90.0, whole-ground buckwheat grain flour - 10.0, pressed bakery yeast - 2.0, starter - 10.0, food culinary salt - 1.3, water - in the quantity required for the dough moisture content to be 47%; alternatively, first grade bakery wheat flour - 80.0, whole-ground oat grain flour - 20.0, pressed bakery yeast - 2.0, starter - 10.0, food culinary salt - 1.3, water - in the quantity required for the dough moisture content to be 47% ; alternatively, first grade bakery wheat flour - 90.0, whole-ground rice grain flour - 10.0, pressed bakery yeast - 2.0, starter - 10.0, food culinary salt - 1.3, water - in the quantity required for the dough moisture content to be 47.5%; alternatively, first grade bakery wheat flour - 80.0, whole-ground millet grain flour - 20.0, pressed bakery yeast - 2.0, starter - 10.0, food culinary salt - 1.3, water - in the quantity required for the dough moisture content to be 48%.

EFFECT: invention allows to improve bread quality, increase its food and biological value, content of food fibres and yield, extend the freshness preservation period impart prophylactic properties.

2 tbl, 6 ex