HEARTH BREAD PRODUCTION METHOD

摘要

food-processing industry. SUBSTANCE: method involves selecting ecologically clean readily available natural Russian raw material; preparing and fermenting sponge dough under optimum mode conditions; preparing high-quality high-rise well aerated oxygen-enriched dough on the base of sponge dough by three-mode kneading procedure; forming dough into baton dough having weight of 470 g; providing final proofing and performing plentiful and uniform steam moistening; baking bread in rotary baking oven; selecting optimum baking process heat kinetics to be accomplished in accordance with specific temperature "parabola": during 10 min interval, temperature is gradually reduced from 280 C t 250 C, with following gradual regulation of temperature increasing rate after 9 min heating procedure. Method may be used for continuous baking of bread in any recent home or foreign process equipment allowing mentioned modes to be realized. EFFECT: increased efficiency and simplified method. 1 tbl, 3 ex