FIELD: food industry.
SUBSTANCE: bread production method provides dough kneading in a straight way. The resulting dough is covered with foil and left to rise for 40-45 min, punched and then left for another 45 minutes, after which the dough is subjected to cutting and proofing for 53 minutes and sent to bake, baked for 40 minutes at a temperature of 220°C. The dough is prepared with the following contents of the formulation components, kg per 100 kg of flour mixture: wheat flour of the highest grade from Novosibirskaya wheat grain 29 - 90.0; flour from barley of Granal grade 32 - 10.0; bakery pressed yeast - 3.0; salt - 1.3, sugar - 2.5, water - by calculation.
EFFECT: improved bread quality by organoleptic properties, volume and overall baking evaluation.
5 tbl, 4 ex
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