METHOD OF BREAD PREPARATION Russian patent published in 2017 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method of bread preparation involves fermenting the starter by the propagation cycle and introducing the recycled bread during the starter preparation in the production cycle, and includes fermenting the nutritional mixture from rye flour, pregelatinized flour and water with Phoenix №1 bacterial concentrate at the first phase of the propagation cycle. The pregelatinized flour is prepared by mixing rye flour and water (with the temperature of 95-97°C), with the subsequent saccharification of the resulting mixture for 1.5-2 hours at 63-65°C and subsequent cooling to the temperature of 32-34°C. The prepared starter is further held within 16-18 hours at the temperature of 30-33°C to the acidity of 7-11 degrees and the lifting force of 15-40 minutes. Thereinafter the starter of the second phase is prepared, for which purpose the nutrient mixture is added to the fermented starter of the first phase, and the nutritional mixture is prepared from rye flour, pregelatinized flour and water, then it is held for 4-6 hours at the temperature of 30-33°C to the final acidity of 7-12 degrees and the lifting force of 15-40 minutes. To obtain the third-phase starter of the propagation cycle, the second-phase starter is mixed with the nutritional mixture of rye flour, pregelatinized flour and water, then held within 4-6 hours at the temperature of 30-33°C to the final acidity of 7-12 degrees and the lifting force of 15-40 minutes. Then the starter fermented by the propagation cycle is conducted in the production cycle while refreshing with the nutritional mixture with the humidity of 74-84% prepared with the use of recycled bread. The recycled bread can be introduced in two ways: according to the first method, the recycled bread is preliminarily ground to the particle size of 1-4 mm, then mixed with hot water of 90-95°C, or heated by direct steam for 5-10 minutes, then cooled to the temperature of 63-65°C, mixed with unfermented malt or an enzyme preparation of amylolytic action, held for 1.5-2 hours, then cooled to the temperature of 35-38°C, and then mixed with rye flour and water. Then the resulting nutritional mixture is added to the fermented starter, with the subsequent fermentation within 2-5 hours at the temperature of 30-33°C to the acidity of 9-12 degrees and the lifting force of 20-30 minutes, 50-67% of the ready starter is used when kneading the dough, adding into the dough in the amount of 25-35% to the flour mass while preparing bread, and the remaining 50-33% of the ready starter are again mixed with the nutritional mixture and left for fermentation. When preparing the nutritional mixture according to the second method, the recycled bread and water are mixed until homogeneous, then the resulting homogeneous suspension is mixed with rye flour, water or with rye flour, water, pregelatinized flour and an enzyme preparation of amylolytic action. The pregelatinized flour is prepared by mixing rye flour and water (with the temperature of 95-97°C), with the subsequent saccharification of the resulting mixture for 1.5-2 hours at 63-65°C and subsequent cooling to the temperature of 32-34°C. Then the resulting nutritional mixture is added to the fermented starter, with the subsequent fermentation within 2-5 hours at the temperature of 30-33°C to the acidity of 9-12 degrees and the lifting force of 20-30 minutes, 50-67% of the ready starter is used when kneading the dough, adding into the dough in the amount of 25-35% to the flour mass while preparing bread, and the remaining 50-33% of the ready starter are again mixed with the nutritional mixture and left for fermentation.

EFFECT: method of bread preparation has high porosity and specific volume, improved organoleptic characteristics, high quality and increased microbiological safety.

2 cl, 1 tbl, 5 ex