Process for single-stage bread dough production on a natural sour dough basis without additional raising agents

摘要

The invention relates to a process for the single-stage production of bread dough from rye flour, wheat flour or spelt flour, coarse meal or pretreated wholegrain. The raising agent used is solely natural starter (sour dough). The dough is produced by mixing all dough constituents in one operation, i.e. without conventional dough making procedure, and immediately charged in the baking containers after preparation. The dough is then subjected only to dough resting, that is to say under temperature control at a temperature of 30@ to 49@C favourable for homofermentative lactic acid bacteria. After the dough resting, the dough in the baking container is placed directly in the baking oven without further processing. The temperature-controlled dough resting lasts for 80 to 200 minutes. Preferably, 5 to 18% of starter is used, based on the weight of flour.