| 摘要 |
FIELD: food industry. SUBSTANCE: acidifying addition has, %: rye flour and citric food acid at amount 22-24 and, additionally, dry curd whey 9-11; fermented rye malt 19-21; rye or barley malt flour 28-32 or enzyme preparation "Amylorizin PIOX" 0.5-1.5 of total addition mass. At the first stage rye flour 12-17% is mixed with the fermented rye malt (ground) 19-21% and malt flour 28-32% for 8-10 min; at the second stage dry curd whey 9-11% and food citric acid 22-24% were added to the prepared mixture and stirred for 8-10 min. Prepared acidifying addition is packaged. Preparing the acidifying addition with "Amylorizin PIOX" instead of malt flour is carried out for three stages. The first: rye flour 42.5-49.3% is mixed with fermented rye malt 19-21% of total addition mass is mixed for 8-10 min; the second: enzyme preparation "Amylorizin PIOX" 0.5-1.5% of total addition mass is added to the prepared mixture and stirred for 5-7 min; the third: dry curd whey 9-11%, food citric acid 22-24% of total addition mass were added to the prepared mixture and stirred for 8-10 min up to homogeneous state and packaged. Acidifying addition is used at amount 2.5-3.0% at dough mixing instead of conventional biological leaven. Pressed baker's yeast at dose 1.2-1.5% of flour mass is used for dough raising simultaneously with addition. Dough fermentation is carried out for 40-60 min and dough blank keeping for 35-60 min followed by baking by usual method. EFFECT: improved method of preparing, accelerated bread baking, enhanced bread quality.. |
