METHOD OF BREAD PREPARING Russian patent published in 2000 - IPC

FIELD: baking industry. SUBSTANCE: invention relates to preparing rye-wheat bread of enhanced biological value. Method involves addition of carbohydrate-protein complex prepared of coriander oil cake at amount 2.5-4.5% of total meal mass into dough during the batch. Before addition into dough this complex is mixed preliminary with rye meal at amount 1.68-2.28% of meal mass in dough in the presence of sodium metabisulfite at amount 0.4-0.7% and mixture is kept for 55-60 min. Complex is prepared by combination of oil cake acid and alkaline extracts and its precipitation at pH 4.7-5.6. Precipitated complex is separated. Acid extract is obtained by extraction of the parent coriander oil cake with hydrochloric acid solution at pH 1.05-1.15, at 30-32 C for 60-90 min in the presence of pepsin taken at amount 0.005-0.001% of oil cake mass. Alkaline extract is obtained by two-fold successive extraction of coriander oil cake remained after acid extraction with sodium hydroxide at pH 12.7-13.0 for 8-10 min in each extraction. EFFECT: enhanced biological value of rye-wheat bread, improved quality, broadened assortment. 3 cl, 10 tbl, 25 ex