| 摘要 |
FIELD: food industry.SUBSTANCE: dough composition for bread preparation contains a starter, first grade wheat flour, sieved rye flour, medium rye flour, drinking water, culinary salt and pressed yeast. All the ingredients are taken at a specified weight ratio. The bread preparation method envisages starter preparation, dough kneading, dough fermentation, handling, moulding, proofing and baking. The starter is prepared in several stages. The first stage of the starter preparation involves loading into a vessel water, medium rye flour and a starter culture containing Saccharomyces yeast and acid-forming lactic acid Lactobacillus bacteria. The first stage of the starter maturation lasts 24 hours at a temperature of 32°C and acidity equal to 18°H. The second stage of the starter preparation involves the first stage starter, water and medium rye flour loading into the vessel. The mixture temperature is equal to 26-30°C; the fermentation time is equal to 12-15 hours. The ready mixture acidity is equal to 18-20°H. The third stage of the starter preparation involves water, medium rye flour and the second stage starter loading into the vessel and fermentation in a manufacturing vessel during 42 hours till acidity is equal to 20-25°H; the mixture temperature is equal to 26 - 30°C.EFFECT: nutritive and biological value enhancement and bread storage period increase by 5 days.2 cl |
