| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preliminary preparation of a starter based on a major thick rye starter, rye flour and water, preliminary soaking of a grain mixture based on flattened rye grains, a grain mixture and water with subsequent proofing, dough kneading at a slow rate during 4-5 minutes and at a high rate during 7-9 minutes. The method involves addition of a starter and wheat flour into the soaked grain mixture, dough handling at a temperature of 35-36°C and relative humidity equal to 80-85% and bread baking. For the starter preparation one uses components at the following ratio, kg: medium rye flour - 22.0, major thick rye starter - 14.0, drinking water - 17.0. Then one soaks the grain mixture additionally containing cut rye grains and sunflower kernels. The grain mixture is represented by "Vostochnaya" grain mixture. Additionally, one adds culinary food salt at the following components ratio, kg: flattened rye grains - 25.0, cut rye grains - 25.0, sunflower kernels - 15.0, "Vostochnaya" grain mixture - 10.0, culinary food salt - 2.8, drinking water - 64.0 with subsequent proofing during 6-7 hours. Then one performs dough kneading additionally introducing cane sugar syrup, pressed bakery yeast, malt extract at the following components ratio, kg: soaked grain mixture - 141.8, starter - 53.0, wheat flour - 20.0, cane sugar syrup - 20.0, pressed bakery yeast - 1.7, malt extract - 1.0. 60-90 minutes after dough kneading one performs dough handling; dough pieces proofing is performed during 90-110 minutes.EFFECT: invention allows to create a new recipe of bread with extended storage life and beneficially affects the digestive function of the gastro-intestinal tract.3 tbl |
