| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing dough from receipt amount of baker's grade hulled rye flour or mixture of baker's grade hulled rye flour and baker's grade dark rye flour and baker's first-grade wheat flour, baker's compressed yeast, fermented rye malt converted in dark rye baker's mixture, sand sugar, coriander, edible salt, sweet water and liquid starter with scalder produced with the use in starter cycle of dry lactobacillus combined with pure yeast culture, with baker's rye flour for fermentation with scalder used for producing of converted fermented rye malt and for preparing of dough being utilized in the ratio, per 100 kg of flour, constituting (0.25-0.35):(0.08-0.12):1; cutting prepared dough into doughs and placing doughs into pans, with doughs having temperature of 27-28°C and pans being located in cradles, movably secured in rows on common endless conveyor of belt proofer-type oven; directing pans filled with doughs for proofing and for baking at temperature of 140-240°C; discharging ready bread from pans; feeding cradles with pans by means of conveyor for placing doughs therein; cooling ready bread on pan movement path extending from discharge zone where ready bread is discharged to zone where doughs are placed into pans, with cooling mode being characterized by temperature gradient defined by cited dependence providing temperature difference of at least inner surface of pans immediately before placing therein of doughs and temperature of doughs placed in pans for proofing, said temperature difference constituting 2-7°C. ^ EFFECT: reduced costs of process due to decreased quantities of non-standard bakery products. ^ 26 cl, 2 ex |
