| 摘要 |
FIELD: food-processing industry, in particular, breadmaking. ^ SUBSTANCE: method involves providing starter in starter cycle with the use of dry lactobacillus combined with pure yeast culture; freshening starter in process and fermenting to desirable moisture content and acidity depending on bread sort, and lifting capacity of from 25 to 30 min, followed by multiple withdrawing part of mature starter and freshening part of starter remained after each withdrawal procedure, with starter freshening procedure in process cycle being provided by withdrawing portion of mature starter for using it at dough kneading or sponge preparing stage depending on sort of bread and introducing nutritive mixture into remaining part for reproducing of starter, said nutritive mixture containing converted rye scald media, baker's rye flour and sweet water; providing moisture content and acidity of mature starter in process cycle from 81.0% to 83.0%, from 10.0° to 11.0°, respectively by introducing baker's hulled flour or mixture of baker's rye hulled flour and entire rye flour at the stage of preparing scald media containing sweet water having temperature of 90-100°C in the form of condensate of water steam produced from sweet water or chemically purified water, said steam having temperature of 102-105°C and being introduced under pressure of 10.1-30.4 kPa, preferably 20.3 kPa, into rye flour for time interval providing conversion thereof, and at the stage of preparing nutritive mixture from scald media and baker's rye flour, that is, in the form of sweet water having temperature of 9-20°C. By the time nutritive mixture is introduced into part of mature starter of previous process cycle remained after sequential withdrawal thereof, temperature of nutritive mixture must be brought to 28-32°C. Weight ratio of flour to scald media and resultant nutritive mixture with scald media is 1.51-1.89 at flour moisture content of 12-15%. ^ EFFECT: improved quality of starter. ^ 14 cl, 2 ex |
