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

FIELD: food industry. SUBSTANCE: mixed are dry starter, flour, water, part of sugar, salt, sodium tripoliphosphate, potassium bromate or ascorbic acid (respectively 0.5-1.0, 1.5-1.8, 0.004-0.005, 0.001-0.003, 0.004-0.01% of total mass of flour). The mixture is kept at 12-18 C for dough kneading with concurrent application of fat product (1.5-3.0% of total mass of flour), the rest of sugar, and other ingredients. On fermentation, doughs are baked after proofing. EFFECT: higher product quality. 1 tbl