Process for the preparation of high-quality wheat bread...

Details Process for the preparation of high-quality wheat bread... Process for the preparation of high-quality wheat bread...

A - Human Necessities

21

D

99/124

A21D 8/06 (2006.01) A21D 13/02 (2006.01)

Patent

CA 1184421

Abstract of the Disclosure The invention relates to a process for producing a high-quality wheat bread with long shelf life, comprising the steps of: (a) preparing a bread leaven by combining wheat flour, yeast, water and a leavening initiator and ripening said leaven at a temperature in excess of about 30°C for a period of more than six hours; (b) homogenizing a flour mixture of wheat flour and digested corn flake flour to form a homogeneous flake mixture; (c) combining said flour mixture formed in step (b) with an effective amount of leaven formed in step (a), yeast, water and salt to form a bread dough; (d) intensively kneading that dough; (e) resting said kneaded dough to permit water equalization therein; (f) portioning said dough; (g) allowing the dough to rise for a period of substantially 50 to 65 minutes; and (h) baking the received dry portion for a period of about 35 minutes at a temperature about 250° to 280°C. The added corn flake flour contributes to the nutritional value of the wheat bread and the process improves the moisture retention and the shelf-life of the bread.

402941

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