METHOD FOR INTENSIFIED PRODUCTION OF BREAD FROM RYE AND WHEAT FLOUR Russian patent published in 2000 - IPC

FIELD: baking industry. SUBSTANCE: method involves mixing bread wheat first-grade flour, hulled rye flour or dark rye flour, baker's yeast, edible salt, dry leaven at first stage, with component mixing being effectuated for 3-4 min at mixing member rotational speed of 710 rev/min with following mixing for 6-7 min at rotational speed of 1,480 rev/min. Dough is subject to resting for 20-60 min, preferably 30 min, at temperature of 28-30 C to pH value of 5-5.5. Method further involves dough dividing while dusting doughs with flour; proofing; making recesses formed as parallel rhombs or squares in each dough; covering doughs with thick layer of flour. Bread produced by such method has pH value of 5-5.5 allowing it to be consumed by wide range of people suffering diseases related to increased stomach pH value. Bread is characterized in pleasant aroma and good, slightly acid taste, has homogeneous porosity structure, well baked pulp and slightly pink crust with fried crunchy structure. EFFECT: increased efficiency and improved quality of bread. 8 cl, 4 dwg, 1 tbl