FI58854C - FOER FARING FOR FRAMSTAELLNING AV BROED AV RAOGMJOEL ELLER EN BLANDNING AV RAOG- OCH VETEMJOEL - Google Patents

Description

ΓΤτ ^ -Ί ΓΒΐ «« advertisement CQQC> f LBJ UTLÄGG N I N GSSKRI FT 58854 C. Patent granted 11 05 1931 * i6Vp ”Patent ceddelat ^ ^ (51) Kv.ik? /Int.a.3 A 21 D 8/04 FINLAND — FINLAND (21) p * M" «ihrt * mu * -PK # n «« «« U.in | 2121 + / T1 * (22) Hak «ml * cloud - Amttknlnpdaf 10.07.7 * + (23) AlkupUvt — Gikl | httsdi | 10.07-7 * + (41) Interpreters public - Bllvlt oftatllg 17/1/75

PatMitti · j «rakiaterihallttu · / 44) Date of hearing of Nihaviksipuio. -

Patent- och ragiatarstyralaan 'Amektn utlagd och uti. »Krifc * n pubikcnd 30.01.81 (32) (33) (31) Pry ^ etty« tuolkuuf — Buglrd prloritet 16.07 * 73 ussr (su) 19 ^ 2936 (71) Vsesojuzny Nauchno -Issledovatelsky Institut Khlebopekarnoi Promyshlennosti, Sokolovskaya ulitsa 51, Moscow, USSR (SU) (72) Vitaly Alexandrovich Patt, Moscow, Vadim Vladimirovich Scherbatenko,

Moscow, Zinaida Sergeevna Nemtsova, Moscow, Lyudmila Fedorovna Stolyarova, Moscow, Oleg Alexandrovich Ryabov, Moscow, Kaliju Kaarelovich Cave, Tartu, Lyudmila Nikolaevna Kazanskaya, Leningrad, Olga Filippovna Gurina, Leningrad, USSR (SU) (7 * 0 The present invention relates to the bread-making industry and, more particularly, to a process for the production of bread and rye flour or rye flour. .

Methods for making bread from rye flour or a mixture of rye flour and wheat flour are known in the art, the dough being made from a liquid or thick oxidant.

The method of making bread from rye flour or a mixture of rye flour and wheat flour using a thick leaven comprises kneading the dough with a thick leaven, raising the dough, dividing the dough into the desired size, baking and baking.

The thick leaven is made from flour, water, pure culture of lactic acid bacteria and yeast.

The flour is then used for 25-35% of the total weight of the flour used to make the dough.

Since only a small part of the total amount of flour is used in the known method for making a thick pulp, the dough must be raised for 2 58854 90-105 minutes, which time is required to ensure that all the flour components undergo biochemical changes in the leaven. Thus, the process of making the dough and the bread itself is time consuming.

The dough-raising process requires a special device that complicates the bread-making process and makes it more expensive.

In the known method, the effect of the yeast microflora is inhibited in the fermented by lactic acid bacteria, as a result of which the gas evolution of the dough is reduced and the inner part of the bread becomes relatively coarse with poorly developed pores.

It is an object of the invention to provide a method for making bread from rye flour or a mixture of rye and wheat flour which speeds up the bread making process and improves bread quality by changing the flour ratio in the leaven and dough, using more pure lactic acid bacteria and yeast cultures without further dough treatment.

More particularly, the invention relates to a process for making bread from rye flour or a mixture of rye and wheat flour, wherein the thick leaven is made from flour, water and pure cultures of lactic acid bacteria and yeast and the dough is primed with this thick leaven. the parts are intermediate-set and baked in the oven.

The invention is characterized in that the thick leaven is prepared from pure cultures of the lactic acid bacterial strains Lactobacillus plantarum-63, Lactobacillus brevis-1 and 78 and the acid-resistant yeast strain Sac'charomyces minor-Chernorechensky, the flour being used for the production of that before dividing the dough into parts, it is allowed to stand for some time and is primed once more, and the dry milk is added to the dough during the first priming as a flavor, 5 ~ 20% of the total amount of bread flour.

The total amount of flour used in the process according to the invention is assumed to be 100%. Of this amount, according to the invention, 60-80% is used to make a thick leaven and the dough is primed with the remaining Lo-20% flour.

In the process of the invention, where the amount of flour used to make the thick leaven is as high as βθ-8θ% (compared to 25-35% in the prior art process), all biochemical changes in the flour components occur during the leavening step and a separate step for raising the dough is omitted. This speeds up the bread-making process, reduces the number of equipment used in applying the method and lowers the cost of bread compared to the known method.

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The biochemical and microbiochemical events that occur during the preparation of the thick fermenter are accelerated when the lactic acid bacterial strains Lactobacillus plantarum-63 and Lactobacillus brevis-1 and-78 are used together with the acid-resistant strain Chernorechensky of the yeast Saccharcrcyces minor.

Said lactic acid bacterial strains guarantee strong acid formation and form a number of volatile acids and aromatic compounds, all of which improve the taste and aroma of bread when preparing bread according to the method of the invention.

Said lactic acid bacterial strains and the acid-resistant yeast strain Chernorechensky guarantee a suitable gasification process for the dough, which improves the porosity of the inner part of the bread and increases the specific volume of the bread.

An important step in the new bread-making process is the first intermediate raising of the dough before its second initialization to ensure that the dough structure is thixotropic to optimize the physical properties of the bread such as porosity and texture.

The second initialization according to the invention accelerates the colloidal and biochemical events in the dough, improving the gas storage properties of the dough, increasing the specific volume of the bread and improving the uniformity of the porosity of the core.

According to the invention, dry milk is added to the dough as one of the flavoring agents during the first initialization step. The amount of dry milk is 5 ~ 20% of the total weight of the flour used to make the dough.

The addition of dry milk improves the chemical composition of bread by increasing the content of proteins such as essential lysine and methionine amino acids as well as minerals such as calcium and phosphorus.

Adding milk to the dough also improves the taste of the bread.

Other objects and advantages of the invention will become apparent to those skilled in the art from the following description of the practice of the invention.

The method of making bread from rye flour or a mixture of rye and wheat flour can be used as follows:

The preparation of bread using a thick leaven comprises two steps, namely the preparation of the leaven and the initialization of the dough.

First, pure cultures of the above-mentioned lactic acid bacterial strains as well as said yeast strain are grown.

Said strains are grown until the desired amounts are obtained, which are then used to make a thick fermenter.

The characteristics of the above strains are as follows:

The present invention uses active strains of lactic acid bacteria Lactobacillus plantarum-63, Lactobacillus brevis-1 and Lactobacillus brevis-78 and an acid-resistant yeast strain SaccharJimyces minor-Chernorechensky, all of which have been deposited with Leipradin, 58854

Lactobacillus plantarum-63

The cells are individually or in chains and the size of the cells is 0.6-0.9 x 0.65 μm. The strain forms dense colonies on the juice agar, lenticular in shape and with a zone of separated chalk. The strain grows well in 2 days on a malt substrate with a density of 12%, dry matter, and after 1 + 8 hours of growth at 32 ° C forms a strong, uniform turbidity on the substrate.

The strain does not form spores. The strain grows at 15 ° C, but not at 1 + 5 ° C. When the strain is grown, 0.9% DL-lactic acid is formed in the milk. The strain does not form arginine ammonia. The strain hydrolyzes esculin. The strain fermentes galactose, lactose, salobiose, mannose, sucrose, maltose, mannitol, melititose, sorbitol, salicin; it does not ferment arabinose, xylose, rhamnose. The strain needs riboflavin to grow, but no pyridoxole, folic acid, vitamin B, or thiamine. The strain does not generate gas during glucose fermentation. The strain does not form valutin crystals. The strain belongs to serological group D. After the strain has been grown for two days in a malt substrate, the acidity is 10 ° N and volatile acids are formed in an amount of 8-10% relative to the acidity and a small amount of tartaric acid. The strain grows well in rye leaven with a moisture content of 1 + 9-50%.

Lactobacillus brevis-1

The cells are singly or in groups of two cells or in short chains. The cell size is 3-1 + x 1 pm. The strain forms deep, dense colonies in the juice agar, triangular or lenticular in shape. The strain grows well in a liquid malt substrate with a density of 12%. The strain forms a strong turbidity on the substrate after culturing for 3 hours at 3 ° C. The strain grows at 15 ° C, but not at 55 ° C. When a strain is cultured in milk, it does not contain more than 0.06% D-lactic acid. The strain does not form arginine ammonia. The strain hydrolyzes esculin. The strain fermentes galactose, maltose, sucrose, lactose, salicin and mannitol, but not sorbitol, salobiose, rhamnose, melelitose or mannose. The strain does not form valutin crystals. The strain needs folic acid and thiamine to grow but does not need riboflavin, pyridoxol or vitamin. When fermenting glucose, the strain forms a gas. The strain belongs to serological group F. After growing the strain for two days in a malt substrate with a density of 12%, the acidity is 10-11 ° N and volatile acids are formed 18-20% relative to the acidity. The strain grows well in rye leaven with a moisture content of k9 ~ 50%.

Lactobacillus brevis-78

The cells are singly or in long, curved chains. The size of the cells is 1.3 ~ 10, ä x 0.6 pm. The strain forms snowflake-shaped colonies in the juice agar. The strain grows well in a malt substrate with a density of 12%. After culturing the UQ for 1 hour at 30 ° C, the strain forms a strong turbidity on the substrate. The strain grows at 15 ° C but not at U5 ° C. When the strain is cultured in milk, it forms 5 58854 0.0 ^% D-lactic acid. The strain forms arginine ammonia. The strain does not hydrolyze esculin. The strain fermentes galactose, maltose, sucrose, lactose, salicin, mannitol, melibiose, but not sorbitol, cellobiose, rhamnose, melisitose or mannose. The strain does not form valutin crystals. The strain needs folic acid and thiamine to grow. When fermenting glucose, the strain forms a gas. The strain belongs to serological group F. When the strain has been grown for two days in a malt substrate with a density of 12%, the acidity is 8-10 ° N and a maximum of 25% of volatile acids relative to acidity are formed. The strain contains up to 6% tartaric acid and succinic acid in relation to acidity in the substrate. The strain grows well in rye leaven with a moisture content of k9 ~ 50%.

Saccharomyc.es minor-Chernorechensky

The strain is stored at a cool temperature in U ° C in culture medium (juice agar) and transferred to fresh culture medium at regular intervals (after 2-3 months). If necessary, a sufficient amount of pure culture of the yeast strain is cultured and used to make a thick fermenter.

Once the required amounts of all the above strains have been prepared in the laboratory, a thick leaven from rye flour and water is prepared by mixing pure cultures of said lactic acid bacterial strains and yeast strain. Hapatin is prepared in three steps as follows.

Pure cultures of rye flour, water and lactic acid bacteria Lactobacillus plantarum strain 63, Lactobacillus brevis strains 1 and J8 and yeast Saccharomyces minor strain Chernorechensky are placed in a vessel, mixed and allowed to ferment at 26 -2T ° C until the acidity of the oxidant is 9 ° l. the step comprises adding flour and water to the acidifier obtained in the first step. The fermenter is again kept at a temperature of 26-2T ° C and allowed to ferment to an acidity of 10-11 ° N (according to Neuman).

Thus, the fermenter prepared in the laboratory is now ready for use.

The dough is prepared using only a portion of the resulting leaven. The amount required contains 60-80% by weight of the flour needed to make the dough. In each particular case, the amount of leaven used to make the dough will vary depending on the type of flour (rye or wheat), the ratio of rye and wheat flour in the mixture, the acidity of the starting material and the desired acidity of the dough. The amount of thick leaven to be added to the dough can be calculated from the formula: B1K1 ”b2K2 8 ~ a— where g is the amount of thick leaven, k is the acidity of the thick leaven k} _ is the acidity of the dough gj is the amount of dough g2 is the amount of flavor

The remainder of the fermenter is allowed to increase to its initial volume by adding water and flour and allowing the mixture to ferment to the required acidity. The finished leaven is reused to make new amounts of leaven and dough.

The production of new amounts of leaven using the leaven is continued until its quality deteriorates, which is determined by the lifting power and the acid collection properties. Immediately after deterioration of these properties, a new thick leaven is prepared in the laboratory from pure cultures of lactic acid bacteria and yeast strains.

Table 1 shows an example of the preparation of a thick fermenter in the laboratory, the composition of the fermenter and the preparation conditions.

table 1

Raw materials and process conditions Acidifier production stage

1 I II III

2 3 U

1. Flour, rye, kg U, 5 35 70 2. Water, liters H, 5 20 1 + 0 3. Pure cultures of lactic acid bacteria and yeast l +, 5 20 Lo, liters

Lactobacillus plantarum, strain 63 15

Lactobacillus brevis, strain 1 15

Lactobacillus brevis, strain J8 15 - -

Saccharomyces minor, cant

Chernorechensky 1 - h. Amount of leaven produced in step I, kg 55 5. Amount of acid from step I used for the preparation of stage II, kg 55 6. Amount of leaven prepared in step II, kg - 110 7. Amount of acid from step II used as step III for the preparation of leaven, kg - - 110 8. Amount of leaven prepared in step III, kg - - 220 O. Initial temperature ° C 26-27 26-27 26-27 10. Final acidity, ° N 9 ~ 10 9-10 10-11 11. Fermentation time, hours 10- 12 5-6 5-6

The volume of the acid prepared in Step IH was increased by adding water and flour and using at 26-27 ° C until the acidity was 12-1 + ° N.

Part of the thick leaven prepared was used to make the dough. The dough is made from flour, water, and flavors, which are initialized with a portion of the thick leaven taken to make the dough.

58854

The amount of flour required to form the dough is h0-20% of the total amount of flour used to make the dough.

The flavoring agents used in the preparation of the dough are salt, sugar, cumin seeds and syrup. The primary flavoring to be added to the dough is dry milk, which is used for 5 ~ 20% of the flour used in the preparation of the dough.

Adding dry milk gives the bread a better taste, adding valuable proteins, amino acids and also salts of calcium and phosphorus that would otherwise be missing from the bread.

After initialization, the dough is kept at 33 ° C for ten minutes, after which it is re-initialized for 1-3 minutes.

The first intermediate setting following the first initialization is necessary to optimize the physical properties of the bread, namely it improves the porosity structure and degree, gives elasticity to the interior of the bread and improves the shape retention properties of the dough.

The second initialization accelerates the colloidal and biochemical properties of the dough to retain gases in it, improves the bulk density of the bread and makes the porosity of the inner part of the bread even.

After the second initialization, the dough is divided into portions of the desired weight, which are allowed to be at a temperature of 35- → 0 ° C and a relative humidity of 70-80%. The intermediate setting time depends on the size of the part and the conditions under which the dough is kept.

The dough parts thus prepared are then baked in an oven under normal conditions.

Rye flour or a mixture of rye flour and wheat flour used in the manufacture of dough may not contain more than 1, 5% '· & ash in rye flour and not more than 1,25% · & ash in secondary wheat flour. (The ash content of the flour is understood to mean the ash residue remaining in the crucible after the flour has been burned in the crucible). The ash content is determined as a percentage (calculated on the dry matter of the flour). For a better understanding of the invention, the following examples of its practical implementation are included.

Example 1

Table 2 shows the composition and conditions for making thick leaven and dough from dehusked rye flour. The total consumption of flour is 100 kg, which corresponds to 100% and was used to make both leaven and dough. Of this amount, 60 percent was used to make a thick leaven and the remaining 10 percent for dough initialization.

8 58854

Table 2

Dough ingredient Amount% Remarks

Rye flour, dehusked 100 salts 1.5 of the total weight of the flour calculated on the basis of the total weight of the flour 20 sugars 2 water to obtain sufficient moisture content

Preparation of thick leaven Table 3

Fermented ingredient Quantity, kg Remarks

Rye flour, peeled 60

Water 42 Thick leaven is made from 60 kg of flour and 42 kg of water Fermented thick leaven from pure cultures of lactic acid bacteria and yeast 102

Total amount of leaven 204

The fermentation time of the leaven is 4 hours, the final acidity is 12 ° N, the moisture content of the leaven is 49 percent.

204 kg of finished leaven is divided into two equal parts, one of which is used to initialize the dough and the other 102 kg was used to make a second thick amount of leaven.

Making the dough into a thick leaven.

Table 4

Dough ingredient Quantity, kg Remarks

Rye flour, peeled 40

Dry milk 20

Salt 1 j5

Sugar 2 Fermented thick fermenter with lactic acid- Thick leaven from pure bacteria and yeast is grown from 60 kg of yolk 102 flour and 42 kp of water

Water to obtain the desired moisture content in the bread 9 58854

The acidity of the dough is 9-10 ° N, the dough a 1 ku lamps i la 33 ^, running time ID minutes Example 2

The composition of the thick leaven and the dough and their finished oil ratios made from 100 kg of flour, which is assumed to be 100%, are shown in Tables 5, 6 and 7. The amount of flour is used / 0% for thick leaven and the remaining 30% for dough initialization.

Dough composition Table 5

Dough ingredients Quantity, kg Notes

Rye flour, peeled 100

Salt 1 ^ 5 Calculated on the total weight of the flour

Dry milk 10

Sugar 2

Water To obtain the desired moisture content in the bread

Preparation of thick leaven

Table 0

Acidifier component Quantity, kg Remarks

Rye flour, peeled 70

Water 48 Fermented thick fermenter Thickly leavened from acidic bacteria and yeast from 70 kg of flour. ,., and 48 kg of water

of pure cultures 118 J

Total amount of leavener 236

The leavener is used for four hours, final acidity 12 ° N, moisture content 49 per cent.

The total amount of finished thick leavener 236 kg is divided into two equal parts, one used to make the dough and the other to make a new thick leaven.

Preparation of dough for thick leaven 10 58854

Table 7

Dough ingredient Quantity, kg Remarks

Rye flour, peeled 30

Dry milk 10

Salt 1.5

Sugar 2 Fermented thick fermenter milk- Thick fermenter is made from acid bacteria and yeast clean- 70 kg of flour and 48 kg: - cultures 118 s of water

Water to get the desired moisture content in the bread

Dough acidity 9-10 ° N, initial temperature 33 ° C, dough fermentation time 10 minutes Example 3

Composition and conditions In the preparation of thick leaven and dough, 80% of the amount is used for the preparation of the thick leaven and the remaining 20% for the preparation of the dough.

Dough composition Table 8

Dough ingredient Quantity, kg Remarks

Rye flour, peeled 100

Salt 1.5 Calculated on the total female weight of the flour

Dry milk 5

Sugar 2

Water to get the desired moisture content in the bread

Preparation of thick leaven Table 9 leaven component Quantity, kg Remarks

Rye flour, peeled 80

Water 55 Fermented thick fermenter The thick fermenter is made from lactic acid bacteria and 80 kg of flour and 55 kp: - from pure cultures of yeast 135 water

Total acidifier 270 Fermentation time 4 hours, final acidity 12 ° N, acidifier moisture content 49 per cent.

270 kg of finished leaven is divided into two equal parts.

11 5 8 854 of which one is used to make the dough and the other to make a new amount of leaven.

Preparation of dough in a thick leaven Table 10

Dough ingredient Quantity, kg Remarks

Rye flour, hulled 20

Dry milk 5

Salt 1.5

Sugar 2 Fermented thick fermenter milk- Thick fermenter made from acid bacteria and yeast- 80 kg of flour and cultures 135 55 kgr of water

Water to get the desired moisture content in the bread

Dough acidity 9-10 ° N, initial dough temperature 33 ° C, intermediate cooking for ten minutes.

Example 4

Composition and conditions for the preparation of thick leaven and dough from husked rye flour and secondary wheat flour with a total quantity of 100 kg is assumed to be 100%. Of this amount, 60% is used to make the leaven and the remaining 40% to initial the dough.

Dough composition Table 11

Dough ingredient Amount% Remarks

Husked rye flour and secondary wheat flour 100

Salt 1.5 Flour total „. .. c calculated on the quantity

Kuxvamaxto 5

Sugar 2

Water To obtain the desired moisture content in the bread

Preparation of thick leaven

Table 12

Acidifier component Quantity, kg Remarks

Rye flour, husked and secondary wheat flour 60

Water 42 Walking thick fermenter milk- Thick fermenter preparation of acid bacteria and yeast clean 60 kg of flour from crops 102 42 kg of water

Total amount of acidifier 204 12

The thick leaven produced, with a total volume of 204 kg, is divided into two very large parts, one used to make the dough and the other to make an additional amount of thick leaven.

Preparation of dough in a thick leaven Table 13

Dough ingredient Quantity, kg Remarks

Secondary wheat flour 40

Dry milk 5

Salt 1.5

Sugar 2 Fermented thick fermenter milk- Thick leaven is made from acid bacteria and yeast clean- 60 kg of flour and 42 crops of 102 kg of water

Water To obtain the desired moisture content in the bread

The final acidity of the dough is 6-7 ° N, the initial temperature of the dough is 33 ° C, the intermediate rising time is 10 minutes.

Example 5

Composition and conditions for making dough and leaven from skimmed rye flour and a mixture of wheat flour of the second class from 100 kg of flour, assuming 100%. Of this amount of powder, 70 percent is used to make a thick leaven and the remaining 30 percent to initialize the dough.

Dough composition Table 14

Dough ingredient Quantity, kg Remarks

Rye flour, husked and wheat flour, second class 100

Salt 1.5 Calculated on the total amount of flour

Dry milk 10

Sugar 2

Water to obtain the desired moisture content in the bread 13 58854

Preparation of thick leaven Table 15

Fermented ingredient Quantity, kg Remarks

Rye flour, hulled

Water 48 Fermented thick sourdough- Thick sourdough is made from 70 kg of flour and 48 kg: - from das cultures 118 s ^ a ve ^ a

Total amount of leavener 236

Fermenter fermentation time four hours, final acidity 12 ° N, moisture content 49%.

This leaven, which has a total volume of 236 kg, is divided into two equal parts, one used to make the dough and the other to make an additional leaven.

Preparation of dough in a thick leaven Table 16

Dough ingredient Quantity, kg Remarks

Wheat flour, second class 30 Dry milk 10

Salt 1 ^ 5

Sugar 2 Fermented thick fermenter The thick fermenter is made from lactic acid bacteria and 70 kg of flour and 48 yeasts from pure cultures of 118 kg of water.

Water to get the desired moisture content in the bread

The final acidity of the dough is 6-7 ° N, the initial temperature of the dough is 33 ° C, the setting time is ten minutes.

Example 6

Composition of leaven and dough in a mixture of husked rye flour and wheat flour of the second class and their manufacturing conditions per 100 kg of flour assumed to be 100%. Of this amount of flour, 80% is used to make a thick leaven and 20% to start the dough 58854 14

Dough composition Table 17

Dough ingredient Quantity, kg Remarks

Rye flour, hulled and wheat flour, second class 100

Suniaa 1 ς "Λ Calculated on the basis of the total flour content of the flour

Dry milk 20 T

G o k e r i a 2

Water The moisture content of the bread to make it desirable

Preparation of thick leavening Table 10

Acidifier component Quantity, kg Remarks

Rye flour, peeled 00

Water 55 fermented thick fermenters from pure cultures of lactic acid bacteria and yeast 135

Total fermenter 270 Continue fermentation for four hours, final acidity 12 ° N, moisture content 43%,

The prepared leaven, amounting to 270 kg, is divided into two equal parts, one used to make the dough and the other to make an additional amount of leaven.

Preparation of dough from thick leaven Table 19 _. . Quantity, kg Remarks

Dough ingredient

Wheat flour, second class 20

Dry milk 20

Salt 1 to 5

Sugar 2 Fermented leaven lactic acid- Thick leaven is made from bacteria and yeast clean- 00 kg of flour and 55 kg of cultures 135 water

Water to get the desired moisture content in the bread

The final acidity of the dough is 6-7 ° N, the initial temperature of the dough is 33 ° C, the intermediate rising time is 10 minutes.

\\ '' · is 58854

Table 20

Quality of bread made from skimmed rye flour made into a thick leaven containing 00% of the total amount of flour together with 5% of dry milk

Feature Unit. According to the known method, the bread is made according to the method described

Moisture content% 50.0 50.0

Porosity% 51.0 52.0

Acidity ° N 11 11 3

Specific volume cm / g 1.90 2.40

Porosity of the inner part Unsatisfactory level Smooth, softness, rough mea inner part

Taste and aroma Delicious Delicious and intense

Proteins, Nx6 ^ 25%, dry matter 7.31 8.55

Quality of bread made from skimmed rye flour {70%) and second-class wheat flour (30%), including 10% dry milk (of the total flour)

Table 21

Feature Unit Bread prepared according to the method shown in the known manner

Moisture content% 40.0 46.0

Porosity% 55.0 57.0

Acidity ° N 9.0 9.0

Specific volume cm -1 / g 2.20 2.55

Protein content iM x 6.2 5%, dry matter 7.31 9.79

The inner part of the bread- Well developed. Well-developed quality uneven flat, thin-walled, pleasant

Taste and aroma Pleasant Strong taste

The quality of bread made from rye flour or a mixture of rye and wheat flour prepared according to the present invention is improved by pure cultures of lactic acid bacteria Lactobacillus plantarum, Lactobacillus brevis and yeast Saccharomyces minor used to make thick leaven.

The improvement in bread quality is also achieved by preparing a thick leaven using 60-00% of the total flour used to make the bread, using an additional step of method 58854 pulp consisting of intermediate raising and second priming, and also adding dry milk as a flavoring agent.

All these affect the optimal course of colloidal, microbiological and biochemical processes in the dough.

This can be established by the following values: the porosity of the inner part of the bread increases by 3-5% compared to the bread made in the usual way, the volume increases by 15-20% and the protein content of the bread is more than 12% higher than in the bread made by the known method;

The content of essential amino acids such as lysine, methionine, tryptophan also increases. The organoleptic properties of the bread, such as the state of the inside of the bread, the structure of the pores, have improved. The taste and aroma of the presented bread prepared using the presented method are also significantly better than the bread prepared using the prior art method.

According to the method presented, the production area with equipment for the production of bread is 20% smaller and the working conditions and the purity of the industrial process are significantly improved.

The new method of making bread from rye flour or a mixture of rye and wheat flour allows the production arrangement not only in three but also in one or two stages. The efficiency of the production process in one or two stages is based on the rapid repetition of the process using preservatives for intermediates and on the enhanced process of the fermentation stage.

Modern requirements for the nutritional value and physiological effects of the chemical composition of bread are also improved by the more advanced method of making bread from rye flour or a mixture of rye and wheat flour. The addition of dry milk to the composition of the bread makes it possible to produce bread with a very good amino acid balance, which increases the digestibility of the bread by ten percent compared to breads prepared by known methods.

The bread made by the present method is superior in all respects to those made by methods known in the art.