RU2792776C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the food industry and may be used for bread production. Bread making method includes preparing a dough with a high hydration degree - 75-100% of water to flour mass in a formulation of wheat flour or a mixture of wheat and rye flour in a (60-99):(1-40) mass ratio, or a mixture of wheat and rye and any other non-traditional flour in a (70-98):(1-10):(1-20) mass ratio, or a mixture of wheat and non-traditional flour in a (80-99):(1-20) mass ratio. Spelt flour, and/or soy flour, and/or rice flour, and/or buckwheat flour, and/or amaranth flour, and/or oat flour, and/or coconut flour, and/or multigrain flour are used as non-traditional flour. Dough is also prepared with salt in an amount of (1.5-2.5) kg/100 kg of flour, fermenting agent and drinking water in an amount of 75-100% of the flour mass. Then the dough is placed in 10-15 cm thick containers, then the dough is folded in 2-3 layers by any method, for example "envelope" or "newspaper" method, 30, 60 and 120 minutes after kneading to develop gluten. Then the dough is fermented for 10-22 hours at a temperature of 4-15°C or for 1-3 hours at a temperature of 20-25°C and then for another 12-21 hours at a temperature of 4-15°C. After fermentation the dough layer is transferred from the container to a cutting surface by turning the container over. Then the dough is divided with a knife, string or scraper into cube or parallelepiped shaped pieces weighing 350-500 g or with a hydraulic dough divider into pieces weighing 350-500 g. Then the dough pieces are transferred to the baking ovens or sheets, the dough piece may be twisted during stacking and baked at a temperature of 240-300°C for 20-35 min until a golden or dark brown crispy crust occurs.

EFFECT: invention provides for expanding the range of products and reducing the bread production labour costs, preserve the dough structure formed during fermentation and obtain a large-porous crumb structure, crispy crust and a peculiar product shape, as well as improving product quality by improving organoleptic characteristics (taste and smell) and digestibility.

6 cl, 1 tbl, 10 ex

Description

The group of inventions relates to the food industry and can be used in the production of bread and bakery products. This technology can be used in the baking industry, as well as in catering establishments.

Widely known methods for the manufacture of various bakery products, including kneading dough from wheat and rye flour, pressed yeast or sourdough, salt and sugar solutions, vegetable oil, fermentation, cutting, proofing dough pieces and baking them (Collection of technological instructions for the production of bakery products: Price list, Moscow - 1989).

The main disadvantage of this method is the laboriousness of the technological process, which includes the stages of rounding, molding and proofing, which are difficult for enterprises with manual labor, as well as the unexpressed taste and smell of bread due to the use of accelerated technologies and a short baring process (from 60 to 240 minutes). As a result of the processes of division, rounding and molding, in total, the gas accumulated in the dough piece during the fermentation process is significantly lost. During the proofing process, it is possible to accumulate new gas as a result of fermentation processes inside the dough piece, however, the porosity structure in the finished bread is very fine. In addition, the presence of sugar in the recipe increases the glycemic index of these types of bakery products, which creates a load on the pancreas, and is not suitable for the nutrition of people suffering from metabolic disorders, including diabetes. As a result of a short dough fermentation process, phytic acid from flour does not have time to break down, which has the ability to form complexes with minerals (calcium, magnesium, zinc, copper, iron and potassium), remove them from the body, which leads to a deficiency of minerals in people.

A known method of making yeast-free bread (RF Patent No. 2561525 C1, A21D 8/02 (2006.01)), which provides for a longer cold fermentation, including the preparation of dough from sourdough, flour, kneading dough, kneading, proofing, shaping and baking, and as ingredients take rye flour or wheat flour or a mixture thereof, spring water, sea salt in the following ratio, wt. %: flour 69.26-69.93; leaven 3.50-4.33; sea salt 0.35-0.43; spring water 25.97-26.22. In this case, kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in a refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at 220°C.

The disadvantage of this method is the labor-intensive stages of molding and proofing. As a result of the processes of division and molding, the gas accumulated during the fermentation process is significantly lost in total, and the proofing makes it possible to obtain only a finely porous crumb of bread.

The closest analogue is a method for the production of cakes (RF Patent No. 2760219 C1, registration date - 11/22/2021, A21D 13/00 (2006.01), A21D 8/02 (2006.01)), including the preparation of dough from wheat flour or a mixture of wheat and rye flour in the ratio by weight (60-99): (1-40) or a mixture of wheat and rye and any other non-traditional flour in the ratio by weight (75-98): (1-10): (1-15), or a mixture of wheat and non-traditional flour in the ratio by weight (85-99): (1-15), while spelled and/or spelled, and/or soy, and/or rice, and/or buckwheat, and/or amaranth, and / or oatmeal, and / or coconut, and / or multigrain, as well as when preparing the dough, salt is used in the amount of (1.5-2.5) kg / 100 kg of flour, a fermentation agent and drinking water, after which it is carried out fermentation of the dough for 6-48 hours at a low temperature of 4-18°C, dividing the dough into pieces weighing 50-350 g, rounding the blanks, followed by setting them for proofing for a duration 1-48 hours at a temperature of 4-30 ° C, dough pieces are formed in the form of a round or elongated cake on a horizontal surface dusted with flour, then, if a filling is provided, then the dough piece is baked on the hearth for 3-4 minutes at a temperature of 230 -250°C, then the filling is applied to the surface of the slightly baked dough piece, and if the filling is not provided, then the dough piece is sent for baking without filling, and the products are baked in an oven at a temperature of 250-350°C for 5-15 minutes .

The disadvantage of the invention is that the method includes labor-intensive stages of rounding, molding and proofing, as well as the absence of a lush large-pore structure of the bread crumb in the cakes. In addition, cakes become stale faster than products of greater mass and volume.

The objective of the invention is to create a method for the production of bread with a pronounced taste and smell, a crispy crust, which will reduce labor costs in production and preserve the large-pore structure of the crumb.

The technical result of the proposed method of making bread is to expand the range and reduce labor costs in production by creating a new method for the production of bread, which provides for the elimination of the stages of rounding, shaping and proofing dough pieces, and baking immediately after dividing the dough into pieces, which allows you to save the dough structure formed during fermentation, and obtain a large-pored crumb structure, a crispy crust and a specific shape of the product, characteristic of European craft and artisan bakery products, as well as improve the quality of products for food and bakery enterprises with manual labor (restaurants and bakeries) by improving organoleptic indicators (taste and smell).

The technical result is achieved by the fact that in the method of making bread, including the preparation of dough with a high degree of hydration (75-100% water to flour weight in the recipe) from wheat flour or a mixture of wheat and rye flour in a ratio by weight (60-99): (1 -40) or a mixture of wheat and rye and any other non-traditional flour in the ratio by weight (70-98):(1-10):(1-20), or a mixture of wheat and non-traditional flour in the ratio by weight (80-99) :(1-20), while spelled and/or spelt, and/or soy, and/or rice, and/or buckwheat, and/or amaranth, and/or oatmeal, and/or coconut are used as non-traditional flour, and / or multi-grain, as well as when preparing the dough, salt is used in the amount of (1.5-2.5) kg / 100 kg of flour, a fermentation agent and drinking water in the amount of 75-100% by weight of the flour, after which the dough is placed in containers layer 10-15 cm thick, then the dough is folded into 2-3 layers in any way, for example, with an “envelope” or “newspaper”, 30, 60 and 120 minutes after kneading for development of gluten, then fermentation is carried out for another 10-22 hours at a temperature of 4-15°C or for 1-3 hours at a temperature of 20-25°C, and then another 12-21 hours at a temperature of 4-15°C, after fermentation, the dough layer is transferred from the container to the cutting surface by turning the container over, then the dough is divided manually using a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350-500 g or using a hydraulic stress-free dough divider into pieces weighing 350-500 g , then transfer the dough pieces to the oven or sheets with possible twisting of the dough piece when laying, and bake at a temperature of 240-300 ° C for 20-35 minutes until a golden or dark brown crispy crust is formed.

In this case, the dough for bread from wheat flour is prepared with the following ratio of components by weight (kg):

Wheat flour 100 Food salt 1.5-2.5 Water 75-100.

Dough for bread from a mixture of rye and wheat flour is prepared with the following ratio of components by weight (kg):

Wheat flour 60-99 Rye flour 1-40 Food salt 1.5-2.5 Water 75-100.

Dough for bread from a mixture of wheat, rye and non-traditional types of flour (spelt, spelled, soy, rice, buckwheat, amaranth, oatmeal, coconut, multigrain) is prepared in the following ratio of components by weight (kg):

Wheat flour 70-98 Rye flour 1-10 Flour non-traditional 1-20 Food salt 1.5-2.5 Water 75-100.

Dough for bread from a mixture of wheat and non-traditional types of flour (spelt, spelled, soy, rice, buckwheat, amaranth, oatmeal, coconut, multigrain) is prepared in the following ratio of components by weight (kg):

Wheat flour 80-99 Flour non-traditional 1-20 Food salt 1.5-2.5 Water 75-100.

At the same time, baking yeast, fermented malt, unfermented malt, vegetable oil, dried onions and roots (parsley or celery or parsnip or carrots), flax seeds, sesame, sunflower, amaranth, hemp, pumpkin, etc. .

Flour of non-traditional types, such as spelled, spelled, soy, rice, buckwheat, amaranth, oatmeal, coconut, multi-grain, can be used to expand the range and give different shades of taste and smell, and it is introduced in an amount not exceeding 20%, instead of wheat flour. 1-2% of the recipe amount of flour, as well as dried onions, roots and seeds can be used to sprinkle dough pieces.

The use of onions, roots (parsley or celery root or parsnips or dried carrots), fermented and unfermented malt, vegetable oil in the dough and flax seeds, sesame, sunflower, amaranth, hemp, pumpkin can enrich the taste and expand the range of bread. Vegetable oil also helps to improve the rheological properties of the dough, but it is possible to make bread without vegetable oil in the dough. Seeds of flax, sesame, sunflower, amaranth, hemp, pumpkin increase the nutritional value of bread, as they are a source of vitamins, minerals, unsaturated fatty acids and dietary fiber.

A high degree of hydration of the dough (75-100% water to the flour weight in the recipe) makes it possible to obtain a crumb with large pores, since it affects the swelling of the gluten and the gluten framework is more easily stretched under the action of the fermentation gas.

Folding the dough in any way (“envelope”, “newspaper”, etc.) in 2-3 layers after 1 and 2 hours of fermentation allows the elastic-elastic gluten frame to develop well, which well retains gas bubbles formed during fermentation.

Carrying out fermentation in flat containers, providing a dough layer height of 10-15 cm, makes it possible to obtain the required height and shape of the dough piece immediately upon division, to avoid the molding stage (giving a piece of dough a certain shape), and also to preserve the porous structure inside the piece of dough formed in the fermentation process, due to which large pores are preserved in the finished bread. In addition, with this method of fermentation, due to the absence of pressure from above of a large mass of dough, as is the case in bowls, greater loosening and the formation of larger pores inside the dough are achieved.

The use of long-term fermentation allows the substances involved in the formation of the taste and aroma of bread to be sufficiently accumulated in the dough piece, as well as to improve the digestibility of the product, since under the influence of flour enzymes and microorganisms (from sourdough or yeast), starch and flour proteins are broken down into simpler compounds and partially digested by microorganisms, while the digestibility of the product increases [2, 3, 4]. In addition, long-term fermentation destroys phytic acid, which has the ability to form complexes with minerals (calcium, magnesium, zinc, copper, iron, and potassium), thereby increasing their bioavailability and digestibility [5, 6].

Manual dividing with a string or a knife or a scraper or with a hydraulic stress-free dough divider allows you to gently act on the dough and preserve the porous structure. In addition, the absence of the rounding and molding stage allows not only to save gas in the dough piece, but also to obtain products that differ in appearance from Soviet industrial bread, similar in shape to European hand-made craft bread.

The method of making bread makes it possible to develop an aromatic dough containing a rich range of flavoring and aromatic substances accumulated as a result of long-term fermentation, which makes it possible to obtain bread with a pleasant pronounced taste and rich aroma of homemade bread.

The claimed method of making bread may include the following dough preparation steps:

- preparation of sourdough, if preparation of sourdough is provided;

- preparation of sourdough from wheat flour, water and a fermenting agent (baker's yeast or sourdough), if sourdough preparation is provided;

- fermentation of sourdough for 6-24 hours at a temperature of 4-18°C, if sourdough preparation is provided;

- preparation of the dough, for which flour, a fermentation agent (dough, yeast or sourdough) and raw materials are mixed according to the recipe and kneaded until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough in any way ("envelope" or "newspaper" or other) in 2-3 layers after 30, 60 and 120 minutes;

- fermentation during the dough 10-22 hours at a temperature of 4-15°C or for 1-3 hours at a temperature of 20-25°C, and then another 12-21 hours at a temperature of 4-15°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350-500 g or using a hydraulic stress-free dough divider into pieces weighing 350-500 g;

- transfer of dough pieces to ovens or sheets with possible twisting of the dough piece in the form of a spiral when laying;

- baking on a hearth in an oven at a temperature of 240-300°C for 20-35 minutes until a golden or dark brown crispy crust is formed.

It is possible to prepare dough for bread from wheat flour in a non-baking way using baker's yeast as a fermentation agent, for which, when preparing the dough, wheat flour, baker's yeast, salt, water and other raw materials are mixed, if it is provided for in the recipe, until a homogeneous mass is obtained. Further steps are carried out as described above.

It is possible to prepare dough for bread using sourdough, and the sourdough is prepared from wheat flour, water and a fermenting agent (yeast or sourdough), and then left to ferment for 4-12 hours at a temperature of 4-15 ° C, then the sourdough is used in the preparation dough, for which flour, dough, salt, water and other raw materials are mixed, if it is provided for in the recipe, until a homogeneous mass is obtained. Further steps are carried out as described above.

It is possible to prepare dough for bread using sourdough from rye flour, for which 12.2 kg of sourdough with a moisture content of 75% is taken, mixed with 14.6 kg of saccharified tea leaves and 73.2 kg of water, and mixed until a homogeneous mass is obtained, then fermented for 6-12 hours at 25-30°C to an acidity of 7-8 degrees, and the tea leaves are prepared by mixing rye flour and water (temperature 95-97°C) in a ratio of 1: (2.5-3.0), and then adding 3-5% unfermented malt, saccharification of the resulting mixture for 1.5-2 hours at 63-65°C and subsequent cooling to a temperature of 32-34°C. 80-86 kg of finished sourdough are used to prepare the dough, and 14-20 kg are used to renew the sourdough, and the dough is prepared in a non-dough way, for which the sourdough, flour, salt and water and other raw materials, if provided for in the recipe, are mixed until a homogeneous mass is obtained. . Further steps are carried out as described above.

The proposed method for the production of bread is illustrated by 10 examples. Recipes of 10 examples are shown in table No. 1. The examples in accordance with the present invention are only one of the examples of the implementation of the method used to make the bread of the present invention, and the ratios of the recipe components described in these Examples can be modified without departing from the intended advantages of the method according to the present application.

Example 1. Method for making bread.

Bread according to example 1 is prepared as follows:

- preparation of dough, for which all raw materials according to the recipe are mixed until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 22 hours at a temperature of 4°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350 g or using a hydraulic stress-free dough divider into pieces weighing 350 g;

- transfer of dough pieces to the hearth of the oven with twisting of the dough piece in the form of a spiral when laying;

- baking on a hearth in an oven at a temperature of 240-300 ° C for 20-25 minutes until a golden or dark brown crispy crust is formed.

Example 2. Method for making bread with roots

Bread according to example 2 is prepared as follows:

- preparation of sourdough from rye flour, for which 12.2 kg of sourdough with a moisture content of 75% are taken, mixed with 14.6 kg of saccharified tea leaves and 73.2 kg of water, and mixed until a homogeneous mass is obtained, then fermented for 24 hours at 25- 30 ° C to an acidity of 7-8 degrees, and the tea leaves are prepared by mixing 9.5 kg of rye flour and 25 kg of water at a temperature of 95-97 ° C in a ratio of 1: (2.5), and then adding 0.5 kg of unfermented malt , saccharification of the resulting mixture for 2 hours at 63-65°C and subsequent cooling to a temperature of 32-34°C. 94 kg of finished sourdough are used to prepare the dough, and 6 kg are used to renew the sourdough;

- preparation of the dough, for which wheat flour, sourdough and other raw materials are mixed according to the recipe in example 2 and kneaded until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 12 hours at a temperature of 12-15°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 400 g or using a hydraulic stress-free dough divider into pieces weighing 400 g;

- transfer of dough pieces to the hearth of the furnace;

- Baking on a hearth in an oven at 280°C for 25 minutes until golden or dark brown crisp.

Example 3. Method for making wheat bread with dried onions and carrots

Bread according to example 3 is prepared as follows:

- preparation of dough for which all raw materials according to the recipe are mixed until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 2 hours at a temperature of 20-25°C and another 22 hours at a temperature of 4-6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually using a string knife or a scraper into pieces in the form of a cube or a parallelepiped weighing 450 g or using a hydraulic stress-free dough divider into pieces weighing 450 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at a temperature of 280 ° C for 30-35 minutes until a golden or dark brown crispy crust is formed.

Example 4. Method for making sourdough wheat bread with dried onions and roots

Bread according to example 4 is prepared as follows:

- preparation of sourdough from rye flour, as in example 2.

- preparation of the dough in a non-dough way, for which 94 kg of sourdough and raw materials according to the recipe are mixed until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 16 hours at a temperature of 8-10°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 500 g or using a hydraulic stress-free dough divider into pieces weighing 500 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at 280°C for 35 minutes until golden or dark brown crisp.

Example 5. Method for making bread with dried onions

Bread according to example 5 is prepared as follows:

- preparation of sourdough as in example 2;

- preparation of dough, for which 20 kg of the finished mixture is mixed with 48.1 kg of wheat flour and 12.6 kg of water;

- fermentation of dough for 24 hours at a temperature of 4-6°C;

- preparation of the dough, for which the dough, flour and kneading are mixed until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 22 hours at a temperature of 6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 400 g or using a hydraulic stress-free dough divider into pieces weighing 400 g;

- transfer of dough pieces to the hearth of the oven with twisting of the dough piece in the form of a spiral when laying;

- Baking on a hearth in an oven at 280°C for 30-35 minutes until a golden or dark brown crispy crust is formed.

Example 6. Method for making wheat bread with malt and dried carrots

Bread according to example 5 is prepared as follows:

- preparation of sourdough from wheat flour, for which 10 kg of sourdough with a moisture content of 40-42% are taken, mixed with 20 kg of flour and 10 kg of water, and mixed until a homogeneous mass is obtained, then fermented for 1-2 hours at a temperature of 20-25 ° C and another 22-23 hours at 4-6°C to an acidity of 6-8 deg. 30 kg of finished sourdough are used to prepare the dough, and 10 kg are used to renew the sourdough;

- preparation of the dough, for which wheat flour, sourdough and other raw materials are mixed according to the recipe in example 2 and kneaded until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 22 hours at a temperature of 4-15°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350 g or using a hydraulic stress-free dough divider into pieces weighing 350 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at 250°C for 25 minutes until golden or dark brown crisp.

Example 7. Method for making wheat bread with malt, onions, roots and dried carrots

Bread according to example 7 is prepared as follows

- preparation of sourdough from 50 kg of wheat flour, 30.7 kg of water and 0.7 kg of yeast, if sourdough preparation is provided;

- fermentation of dough for 24 hours at a temperature of 4-6°C;

- preparation of the dough, for which the dough, the rest of the yeast and raw materials are mixed according to the recipe, kneaded until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 12 hours at a temperature of 4-6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350 g or using a hydraulic stress-free dough divider into pieces weighing 350 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at 290°C for 25 minutes until golden or dark brown crisp.

Example 8. Method for making rice bread

Bread according to example 8 is prepared as follows:

- preparation of sourdough as in example 2;

- preparation of the dough, for which wheat and non-traditional flour (in this case, rice) are mixed, sourdough and the rest of the raw materials according to the recipe in the example, knead until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 12 hours at a temperature of 4-6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 400 g or using a hydraulic stress-free dough divider into pieces weighing 400 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at 250°C for 35 minutes until golden or dark brown crisp.

Example 9. Method for making buckwheat bread with seeds

Buckwheat bread according to example 9 is prepared as follows:

- preparation of sourdough as in example 2;

- preparation of dough, for which 20 kg of the finished mixture is mixed with 48.1 kg of flour and 12.6 kg of water;

- fermentation of dough for 24 hours at a temperature of 4-6°C;

- preparation of dough, for which dough, wheat, rye and non-traditional flour (in this case, buckwheat) are mixed, the rest of the yeast and raw materials according to the recipe, including seeds, are mixed in a dough mixer until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 12 hours at a temperature of 4-6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or a parallelepiped weighing 420 g or using a hydraulic stress-free dough divider into pieces weighing 420 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on a hearth in an oven at 250°C for 30 minutes until golden or dark brown crisp.

Example 10. Method for making amaranth bread

Bread according to example 10 is prepared as follows

- preparation of sourdough as in example 6;

- preparation of the dough, for which the sourdough, wheat and non-traditional flour (in this case, amaranth) are mixed, the remaining part of the yeast and raw materials according to the recipe, mixed in a dough mixer until a homogeneous mass is obtained;

- laying the dough in containers with a layer 10-15 cm thick;

- folding the dough with an “envelope” after 30, 60 and 120 minutes;

- fermentation of the dough in a container for 12 hours at a temperature of 4-6°C;

- transferring the layer of dough from the container to the cutting surface by turning the container over;

- dividing the dough manually with a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 450 g or using a hydraulic stress-free dough divider into pieces weighing 450 g;

- transfer of dough pieces to the hearth of the furnace;

- baking on the hearth in the oven at a temperature of 290 ° C for 35 minutes until a golden or dark brown crispy crust is formed

Sources of information taken into account when drawing up the application:

1. Collection of technological instructions for the production of bakery products: Price list, Moscow - 1989.

2. Scazzina, F., Del Rio, D., Pellegrini, N., & Brighenti, F. (2009). Sourdough bread: Starch digestibility and postprandial glycemic response. Journal of Cereal Science, 49(3), 419-421.

3. Rizzello, C.G., Portincasa, P., Montemurro, M., Di Palo, D.M., Lorusso, M.P., De Angelis, M. Gobbetti, M. (2019). Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients, 11(12), 2954.

4. Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C.G. (2018). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology. doi:10.1016/j.ijfoodmicro.2018.05.018.

5. McKenzie-Parnell JM and Davies NT. Destruction of Phytic Acid During Home Breadmaking./ Food Chemistry. - 1986, No. 22, pp. 181-192.

6. Hauspy R. Fabrication du pain au levain naturel. / Nature et Progres. Paris. - 1983, No. 1, pp. 26-28.

Claims (6)

1. A method for making bread, which includes preparing a dough with a high degree of hydration - 75-100% water to flour weight in a recipe from wheat flour, or a mixture of wheat and rye flour in a ratio by weight (60-99): (1-40), or mixtures of wheat and rye and any other unconventional flour in the ratio by weight (70-98):(1-10):(1-20), or a mixture of wheat and unconventional flour in the ratio by weight (80-99):(1- 20), while spelled and/or spelt and/or soy and/or rice and/or buckwheat and/or amaranth and/or oatmeal and/or coconut and/or multi-grain, as well as when preparing the dough, salt is used in the amount of (1.5-2.5) kg / 100 kg of flour, a fermentation agent and drinking water in the amount of 75-100% by weight of the flour, after which the dough is placed in containers with a layer 10 thick -15 cm, then the dough is folded into 2-3 layers in any way, for example, with an “envelope” or “newspaper”, 30, 60 and 120 minutes after kneading for the development of gluten, then fermentation is carried out fermentation for another 10-22 hours at a temperature of 4-15°C or for 1-3 hours at a temperature of 20-25°C, and then another 12-21 hours at a temperature of 4-15°C, after fermentation, the dough layer is transferred from the container to the cutting surface by turning the container over, then the dough is divided manually using a knife, string or scraper into pieces in the form of a cube or parallelepiped weighing 350-500 g or using a hydraulic stress-free dough divider into pieces weighing 350-500 g, then the dough pieces are transferred on the oven or sheets with possible twisting of the dough piece during laying and bake at a temperature of 240-300 ° C for 20-35 minutes until a golden or dark brown crispy crust is formed. 2. The method according to p. 1, characterized in that when preparing the dough, baker's yeast is used as a fermentation agent. 3. The method according to p. 1, characterized in that in the production of dough, a dough is used as a fermentation agent, and the dough is prepared from wheat flour, water and baker's yeast. 4. The method according to p. 1, characterized in that when preparing the dough, rye flour sourdough is used as a fermentation agent. 5. The method according to p. 1, characterized in that when preparing the dough, sourdough is used as a fermentation agent. 6. The method according to p. 1, characterized in that when preparing the dough, wheat flour sourdough is used as a fermentation agent.