BREAD PRODUCTION Russian patent published in 1997 - IPC

FIELD: food industry; in particular, production of rye or rye-wheat bread. SUBSTANCE: method involves preparation of functional additive by mixing of 200-300 wt.pts of whey, 10-40 parts of organic acid, 3-25 parts of molding inhibitor. Dough is kneaded from rye flour, or from mixture of rye and wheat flours, or from flour received by milling mixture of rye and wheat grains, salt, water and other ingredients prescribed by formula. After kneading dough is fermented up to 16 deg of acidity, when using rye flour; not more 12 deg of acidity, when using mixture of rye and wheat flour; and not more 14 deg of acidity, when using flour received by milling the mixture of rye and wheat grains. Then dough is made up, dough pieces are subjected to proofing, and bread is baked. EFFECT: higher quality of product. 6 cl, 1 tbl