BREAD PRODUCTION Russian patent published in 1997 - IPC

FIELD: food industry; in particular, production of rye or rye-wheat bread. SUBSTANCE: method involves dough kneading from flour, water, fermentation agent, salt and other components prescribed by formula; introduction of functional additive, dough fermentation, its making-up, proofing of dough pieces and baking the prepared articles. Used as functional additive is mixture from milk product, sour agent and flavor at the following ratio of components (10-180):(3:50):(10-200) of mass parts. Functional additive is introduced in amount from 0.1 to 6.% from flour mass. When kneading used is rye flour, or mixture of rye and wheat flour, or flour received by milling mixture of wheat and rye grains. When using rye flour dough fermentation is carried out up to 14 deg of acidity; when using mixture of rye and wheat flour, not more 12 deg of acidity; when using flour received by milling mixture of rye and wheat grains, not more 10 deg. EFFECT: higher quality of product. 6 cl, 1 tbl