METHOD FOR PRODUCTION OF BREAD FROM TRITICALE FLOUR Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of half-way product from mixture of 70-90% triticale flour (dispersity 3,020 3020 cm²/g) and water sufficient to ensure moisture content in half-way product 38-40% . The mixture is supplemented with sodium tripoliphosphate and fat 0.008-0.01 and 1.5-3.0% respectively). Upon supplementation, the mixture is kept for 5-16 h. Dough is kneaded from the half-way product and the rest of flour, water and other ingredients with addition of improvers (mixture of KBrO₃ and KJO₃) in a 10: 1 ratio and ascorbic acid (0.008-0.02% of flour mass). This is followed by dough fermentation, proofing and baking. EFFECT: longer product shelf life. 1 tbl