METHOD OF PREPARING RYE RUSKS Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: method involves flour kneading, dough fermentation, its making-up, proofing, baking, bread holding, cutting and drying-frying of bread slices. After baking, prepared bread is held for 25-72 h at temperature 18-20 C, then bread is cut into slices 0.5-0.7 cm of thickness and 3.5-7.0 of length. Prepared bread slices are sprayed with vegetable oil and powdered by salt in the amount 1.4-1.8 kg of vegetable oil and 2.5-3.5 kg of salt per 100 kg of bread slices. Before drying bread slices may be powdered by food additives-aromatizers in the amount of 0.25-1.1 kg per 100 kg of bread slices. Onion, garlic and dill may be used as food additives-aromatizers. Aromatizers may be also added into vegetable oil. Drying is carried out into stages: frying for 10-25 min at temperature 120-140 C and drying for 20-35 min at temperature 60-90 C up to 6-8% of humidity. EFFECT: broadened assortment of baked goods. 6 cl, 1 ex