METHOD OF BREAD PREPARATION Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method includes dough kneading from rye-wheat flour and pressed yeast, its making up, proofing the dough pieces and their baking. Before dough kneading, half-finished product is prepared from flour in the amount of 20-30% to total mass of flour in dough, ferment Biobake FPA in amount of 0.04-0.06% to total mass of flour in dough and pressed yeast in amount of 3% mixed with soya milk or soya whey in ratio 1:3 taken in amount provided for 60-70% of humidity of half-finished product. Prepared half-finished product is aged at temperature of 35-40 C for 20-30 min. When dough is kneaded, the rest part of flour and prepared semi-finished product are mixed, and soya-salt solution is additionally introduced in it. Soya-salt solution is prepared from 1.5% of salt and soya milk or soya whey up to 44.5% of dough humidity. Before making up of dough pieces, dough rest is carried out for 15-25 min. The proposed method increases amino acid score of products at the rate of limiting amino acid lysine: 64% and 70% in products with soya whey and with soya milk in comparison with 59% of prototype. EFFECT: improved organoleptical properties of prepared products; broadened assortment of products from rye-wheat flour. 4 tbl, 5 ex