METHOD OF PRODUCING BREAD FROM TRITICALLE FLOUR Russian patent published in 1995 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparing semi-finished product from triticalle flour and a portion of water; introducing oily product into semi-finished product in an amount of 2.0-3.0% of total weight of flour; holding semi-finished product at temperature of 14-18 C for 2.5-3.0 hours; kneading dough on semi-finished product at temperature of 15-18 C; introducing sugar in an amount of 1.5-2.0% of total weight of flour and other ingredients; rolling dough at least five times till thickness of 0.7-13 mm is obtained; proofing doughs at temperature of 20-25 C. EFFECT: improved quality of bread, increased biological value of bread and prolonged freshness retention. 3 tbl