| 摘要 |
FIELD: food processing industry, in particular baking industry. ^ SUBSTANCE: claimed method includes preparation of pregelatinized flour wherein part of screened rye flour, non-fermented rye malt and water are cooked, saccharifying thereof followed by introducing of mature dough and fermentation thereof up to acidity of 7-9°H. Rest amount of screened rye flour, wheat four of the first or second quality, salt, molasses and kvass wort concentrate containing 70±2 % of dry matter are added in fermented pregelatinized flour and dough is kneaded followed by handling, proof and baking thereof. Formula components are taken in the next mass ratio (%): screened rye flour 35.5-42.6 including screened rye flour for pregelatinized flour preparation 10.9-14.4; non-fermented rye malt 2.3-3.04; mature dough 3.9-6.1, including screened rye flour in mature dough 1.9-6.1; wheat four of the first or second quality 21.5-26.8; salt 0.7-0.6; molasses 2.6-3.7; kvass wort concentrate containing 70±2 % of dry matter 6.5-7.3; and balance: water. ^ EFFECT: bread of improved organoleptic properties and prolonged storage time. ^ 2 cl, 2 tbl |
