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

FIELD: food industry. SUBSTANCE: flour, water and fat product are processed into half-way product to be kept at 14-18 C for 2.5-3.0 h. When dough kneading, the half-way product, yeast, salt sugar (1.5-2.0% of total mass in dough) and water (15-18 C) are mixed, and dough is rolled in several times till its thickness is 0.7-13 mm. Doughs are proofed at 20-25 C. After 20-25 min since start of proofing the doughs are exposed in cycles to multimode microwave field in two steps each lasting 4-8 s. EFFECT: higher product quality. 1 tbl