PAN BREAD 'NOVY BORODINSKY'

摘要

FIELD: food-processing industry, in particular, preparing of rye-wheat bread.;SUBSTANCE: bread contains basic receipt components: breadrye flour, first-grade breadwheat flour, rye malt, compressed baker's yeast, sand sugar, coriander, edible salt, and is produced with the use of liquid starter with scalding media. Starter with moisture content of from 81.0% to 83.0%, acidity value of 10-11°, and lifting force of 25-30 min is produced with the use of lactobacillus combined with pure yeast culture, with the use of nutritive mixture with converted rye scalding media comprising breadrye flour and liquid for conversion thereof, said liquid being sweet water and water steam condensate used for steaming-through of rye flour during conversion thereof. Nutritive mixture contains, apart from scalding media, breadrye flour and sweet water. Weight ratio of flour to scalding media and nutritive mixture is 1.51-1.89, with flour moisture content and ratio per 100 kg of flour of breadrye flour in scalding media and in nutritive mixture with scalding media of 1:(2.8-3.2) being taken into account. Rye malt used is fermented rye malt converted in conjunction with breadrye flour and sweet water having temperature of 90-100°C.;EFFECT: improved quality, taste and aroma of bread, stabilized yield, high porosity and elasticity of crumb owing to optimal ratio of flour and liquid amounts used for preparing of scalding media and nutritive mixture with scalding media.;11 cl, 2 ex