METHOD FOR PRODUCTION OF FIRST GRADE WHEAT BREAD WITH HYDROLYSED SOYA BEAN LECITHIN Russian patent published in 2021 - IPC A21D2/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of bread includes preparation of raw materials for production, kneading dough of first grade wheat flour, food grade salt, pressed yeast, drinking water, dough fermentation, handling and moulding of dough pieces, proofing and baking. During dough kneading one additionally introduces VEROLEC HE-60 hydrolysed soya bean lecithin in amount of 2.5 % of flour weight. Dough kneading is performed during 5 minutes from first grade wheat flour, salted solution, yeast suspension and emulsion prepared of hydrolysed soya lecithin and water with temperature of 60 °C in ratio of 1:3 by whipping at working member rotation frequency of 450–500 min^-1 in container with water jacket, in which temperature is maintained 60 °C. Then one performs dough fermentation - during 60 minutes, proofing - during 40 minutes, baking is performed at temperature 215–220 °C for 20 minutes. Dough is prepared at the following initial components content, g: first grade bakery wheat flour - 100.0; edible salt - 1.3; baker's compressed yeast - 2.0; hydrolysed soya lecithin VEROLEC HE-60 - 2.5; water - based on dough moisture content of 45.0 %.

EFFECT: invention improves organoleptic, physical and chemical properties and finished products structural-mechanical properties, increases compressibility and swelling property of bread loaf, intensifies the bread production process, prolongs the product freshness preservation period.

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