BREAD PRODUCT OBTAINING METHOD Russian patent published in 1999 - IPC

FIELD: baking industry. SUBSTANCE: method involves preliminarily preparing wheat and rye grain; feeding shelled and washed grain for soaking in water at temperature of 18-22 C for 4-24 hours; grinding in disperser till grain mass volume is increased by 1.6-1.8 times as compared to dry grain mass, with rye grain moisture content not exceeding 50% and wheat grain moisture content not exceeding 51%; feeding grain mass for dough kneading, with rye grain weight and wheat grain weight being within the range of (2-3): (3-2); kneading while adding salt solution, yeast, sand sugar, fat product and dense rye leaven. EFFECT: intensified production, increased yield and improved quality factors of ready product. 5 cl, 2 ex