FIELD: baking industry. SUBSTANCE: method involves preparation of scald and dough kneading. For this purpose used are prepared scald, wheat and rye flours, sour, bakery yeast, food biologically active product of yeast processing based on mixture of amino acids, primary peptides, nucleic components, etc. Finish fermentation is conducted at 46-47% of humidity. Then dough is made up, proofed and baked. EFFECT: improved organoleptical properties and higher food value for shorter technological cycle. 5 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING RYE-WHEAT MIXED BREAD | 2000 |
|
RU2187936C2 |
| PRODUCTION METHOD OF COOKED MIXED WHEAT-RYE BREAD | 2006 |
|
RU2324356C2 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID | 2022 |
|
RU2790727C1 |
| BAKERY ARTICLE FROM TRITICALE WHOLEMEAL FLOUR | 2004 |
|
RU2266652C1 |
| METHOD OF MALT WHEAT BREAD PRODUCTION | 2020 |
|
RU2734923C1 |
| COOKED BREAD "CHERNAVSKY" AND METHOD OF ITS PRODUCTION | 2007 |
|
RU2324355C1 |
| PROCESS FOR BAKING BREAD FROM RYE FLOUR OR FROM RYE FLOUR/WHEAT FLOUR MIXTURE | 2001 |
|
RU2206994C2 |
| METHOD FOR PRODUCING SCALDED "BOYARSKY" BREAD | 2001 |
|
RU2204904C2 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT FROM MIXTURE OF RYE AND WHEAT BAKERY FLOUR WITH LONG SHELF LIFE FOR ASTRONAUTS RATION | 2024 |
|
RU2826052C1 |
| METHOD FOR PRODUCING OF SCALDED SORTS OF BREAD | 2004 |
|
RU2257086C1 |
