METHOD OF PRODUCTION OF RYE OR RYE-WHEAT MIXED BREAD Russian patent published in 1995 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing whole grain for process by dividing grain run into three portions in the ratio of 1:2:2; subjecting each portion to shelling till 50-80% of shells is removed, with embryos and aleurone layer being retained; subjecting each portion of grain to soaking, with first portion being soaked for 8-24 hours is water with temperature of 20-24 C; feeding grain to disperser for grinding in case water content of grain is within the range of 45-50%; dispersing grain till particles has size equal to that of flour; conducting dough mixing by adding receipt ingredients, water and liquid yeast into grain mass in an amount of 40-50% of grain weight used at the first stage; subjecting obtained mass to fermentation at 29-32 C for 20-24 hours till acidity of 10-14 H is reached; simultaneously preparing of second portion of grain is conducted by soaking it for 10-12 hours in water with temperature of 20-24 C; mixing second portion of grain with dough, prepared at the first stage, upon dispersion of second portion grain; preparing dough from mixture obtained; to do that, adding compressed yeast into the mixture in an amount of 1.3-1.5% of total weight of second portion; conducting fermentation for 6-8 hours at 29-32 C till acidity of 10-12 H is reached; simultaneously third portion of grain is prepared by shelling it and soaking for 8-10 hours in water with temperature of 20-24 C; mixing dough by using compressed yeast; introducing salt in an amount of 2.8-3.0% of total weight of third-stage dough; cutting, proofing and baking dough obtained during mixing at the third stage. EFFECT: high quality of bread.