METHOD FOR PREPARING RYE-WHEAT BREAD Russian patent published in 1998 - IPC

FIELD: food industry. SUBSTANCE: before mixing with formula components dry yeast is divided into two parts in ratio 1:1. One part is mixed with rye hulled-grain flour and water for preparation of half-finished product which is subjected to fermentation at temperature 23-25 C for 2.5-3 h. The second part of yeast simultaneously with baking improver, ascorbic acid, for example, is introduced when preparing the dough after introduction in half-finished product wheat flour, water and salt. Final proofing of dough pieces is conducted at humidity not more 30% and at temperature 40-45 C. Components of half-finished product is taken in the following amount, kg: rye hulled-grain flour, 30; water, 46; yeast, 0.23. Dough ingredients are taken in the following amount, kg: first grade wheat flour, 70; half-finished product, 61; yeast, 0.23; water, 23; edible salt, 1.5. EFFECT: acceleration of process and improved tastiness of bread. 2 cl, 1 tbl