METHOD OF PREPARING RYE-WHEAT BREAD Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method involves kneading of dough from wheat and rye flour, sour, pressed yeast, and salt solution; fermentation of dough, its making up, proofing of dough pieces and their baking. In mixture of receipt components additionally introduced at kneading is the composition which protein consists of 40% of protein carbohydrate-protein complex from coriander cake, and 60% of isolate of lentil protein in amount of 11.0-11.8% to flour mass. Proposed method provides increasing biological value of rye-wheat bread and preserving quantitative index of prepared products. Intensification of dough preparing process increases due to reduced duration of fermentation in three times in comparison with known method, and reduction of quantity of dry substances for fermentation. EFFECT: increased output of prepared product; production of product with balanced protein-carbohydrate composition; broadened assortment of rye-wheat bread grades. 3 dwg, 6 tbl