NON-YEASTED BREAD PREPARATION METHOD Russian patent published in 2015 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: proposed non-yeast bread preparation method including preparation of dough of a starter and flour, dough kneading, punching, proofing, moulding and baking; the taken ingredients are represented by rye or wheat flour or their mixture, spring water and sea salt at the following ratio, wt %: flour 69.26-69.93; starter 3.50-4.33; sea salt 0.35-0.43; spring water 25.97-26.22. Punching is performed manually during 15-20 min by way of dough stretching and placement into a refrigerator for 8-10 h with further moulding and proofing for 4-5 h and baking during 1-1.5 h at T=220°C; the starter is prepared based on rye or wheat flour and spring water at the following components ratio, wt % of the total starter quantity: medium rye or wheat flour 62.5-70.0; spring water 30.0-37.5, during 15-21 days in 3 phases, 5-7 days each, for rye flour and during 18-24 days in 3 phases, 6-8 days each, for wheat flour.

EFFECT: ready products quality indicators, good physicochemical indicators such as high porosity, acidity and moisture content, absence of toxic elements and radionuclides, a long storage life without staling.

2 tbl, 2 ex