| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The bread production method envisages preparation of buckwheat flour based thermophilic starter; the flour substrate is prepared of buckwheat flour and 93-95°C water at a ratio of buckwheat flour to water being 1:2; the substrate is cooled to a temperature equal to 48-50°C; an amylolitic enzyme preparation is introduced in an amount of 0.07-0.1% of the weight of flour in the substrate; the mixture is maintained during 90-120 minutes at a temperature of 48-50°C; inoculum of thermophilic lactic acid bacteria of L Lactobacillus delbrueckii No 40 species is introduced in an amount of 10% of the flour substrate volume; the mixture is incubated during 18-20 hours at a temperature of 48-50°C till titratable acidity is 12-14 degrees; brew is kneaded in an amount of 50% of the recipe quantity of rye flour, the buckwheat flour based thermophilic starter in an amount of 40-50%, 0.5-1.0% of pressed bakery yeast and 50% of the estimated quantity of water; brew is fermented; dough is prepared of the whole volume of the brew and the remaining 50% of rye flour; coriander, culinary food salt, vegetable oil, dry wheat gluten are introduced into the dough; dough is fermented; dough pieces are moulded, proofed and baked in the oven till readiness.EFFECT: invention allows to enhance nutritive and biological value of the product, improve organoleptic and physical-and-chemical indices of bread.5 cl, 1 tbl, 3 ex |
