METHOD OF PRODUCING RYE-WHEAT BREAD Russian patent published in 2003 - IPC

FIELD: food industry, particularly, baking industry, mainly, production of rye-wheat bread. SUBSTANCE: method involves multi step-by-step preparation of dough on sour, which contains components prescribed by receipt and biologically active additive; dough fermentation; dough making up into dough pieces, their proofing and baking. Complex food biologically active additive includes citric acid, succinic acid, vitamin PP, dry fat-free milk, malt extract, sodium tripolyphosphate, zinc sulfate and potassium iodide in preset quantitative content. Depending on technology of dough preparation, complex food additive is introduced in powder-like form or in the form of aqueous solution in amount of 0.05-0.2% from flour mass. In this case, sugar- containing product is partially or fully excluded from receipt of dough preparation and replaced by water. Due to using of complex food biologically active additive bread caloricity is reduced, and its food value is increased due to content in ready-made product of such combinations as vitamin PP, zinc ions and iodine which is 50-% daily consumer norm recommended by medical men. Said sorts of bread may be used as treating-and- prophylactic product. Complex food biologically active additive promotes intensification of biochemical process in yeast cells and acid-forming microphlora, and it improves indices of ready-made products. Baked bread has glossy smooth surface, prolonged aroma, and its crumb becomes finely porous and elastic. EFFECT: increased tastiness of bread; increased volume and storage life of bread freshness. 2 cl, 4 ex