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

FIELD: food industry.

SUBSTANCE: bread preparation method involves fermenting the starter by the propagation cycle and introducing recycled bread during the starter preparation in the production cycle, and at the first phase of the propagation cycle includes fermenting the nutritional mixture from rye flour and water with the addition of Phoenix №4 bacterial concentrate representing the mixture of the biomass of Lactobacillus bacteria Lactobacillus sp. E 3, Lactobacillus sp. E 4, Lactobacillus sp. E 32 L and Candida milleri 15XD yeast with wheat extruded bran, the mixture dried to the humidity of 8-10%, then the prepared ferment is held for 16-18 hours at the temperature of 26-28°C to the acidity of 8-13 deg. and the lifting force of 15-40 minutes, then the second phase starter is prepared, for which the nutritional mixture is added to the fermented first phase starter. The mixture is prepared by mixing rye medium flour and water, held for 4-6 hours at the temperature of 26-28°C to the final acidity of 8-13 degrees, and for the third phase of the propagation cycle, the second phase starter is mixed with the nutritional mixture, and the nutritional mixture is prepared from rye medium flour and water, held for 4-6 hours at the temperature of 26-28°C to the final starter acidity of 11-14 deg. and the lifting force of 18-25 min, then the starter fermented by the propagation cycle, is conducted in the production cycle, moistening with the nutritional mixture with 48-52% humidity, prepared with the use of recycled bread, for which purpose the recycled bread, rye flour, and water are mixed, then the resulting mixture is added to the fermented starter, followed by fermentation for 2-8 hours at the temperature of 26-28°C to the acidity of 10-16 deg. and the lifting force of 15-30 min., 50-83% of the ready starter is used while kneading dough, adding in the dough in the amount of 25-35% to the flour mass when preparing bread, and the remaining 17-50% of the ready starter are mixed with the nutritional mixture and left for fermentation. Darnitsky moulded bread prepared by the proposed method had larger porosity - 72-73% and specific volume - 2.1-2.2 cm³/g than the bread obtained by the method taken for the closest analogue. Wherein in the bread prepared by the proposed method, the indices of titratable acidity (5.2 deg.), the content of volatile acids (15.6-15.9%) and alcohol (0.92-0.99% for dry substances) were larger, in connection with which the bread had a characteristic bread taste and odour, pronounced, without the notes of old stale bread. The crumb compressibility after 24 hours was 34-35 instrument units, and after 5 days - 21-22 instrument units, which indicates the slowdown of staling compared with the known method. The mould growth development was slowed down for 7 days compared to bread prepared by the known method.

EFFECT: invention allows to obtain an increase in the amount of recycled bread in dough while improving the bread quality, to reduce the friability, to slow staling, to improve the organoleptic characteristics, and to improve the microbiological resistance during storage.

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