| 摘要 |
A method is described for preparing leaven of natural fermentation for producing yeastless bread, characterized in that the leaven is prepared from medium rye flour, sugar and/or honey and water during two-phase technological process, wherein the ingredients in the following ratio, wt % of the leaven total amount: at phase I -medium rye flour 10-15; sugar and/or honey 0.5-1.5; water 30-40; - at phase II - medium rye flour 10-15; sugar and/or honey 0.5-2.5; water 30-40; wherein at phase I the ingredients are mixed in said ratio, ripen the leaven for 24-48 hours at an ambient temperature 18-36°C; after the foam is raised by 10-30 cm and subsequent settling proceed to phase II at which to the prepared at phase I leaven ingredients are added in the said ratio, ripen the leaven for 10-12 hours for fermentation at an ambient temperature 18-36°C; the final leaven is obtained after raising and settling the foam. Thus so prepared leaven is used for baking rye and wheat-rye bread free of yeast and preservatives, has improved stable quality, high volume features, retard bread hardening while preserving flavoring and nutrient properties. |
