METHOD OF BREAD PRODUCTION Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method includes kneading of dough from rye-wheat flour, pressed yeast and water, its making up, proofing of dough pieces and their baking. At dough kneading rye-wheat meal is used in amount of 30-50% from total quantity of flour with its following mixing with the rest part of rye-wheat flour, liquid sour in amount of 70-74%, pressed yeast in amount of 0.5% in the form of suspension, common or iodized salt in amount of 1.3-1.5% in the form of salt solution, respectively, to total flour mass in dough. After kneading, dough fermentation is carried out for 90-120 min. EFFECT: improved physico-chemical indices of prepared products from rye-wheat flour, their broadened assortment, utilization of side-product of producing rye-wheat flour, namely, rye-flour meal. 1 tbl, 3 ex