PROCESS FOR BAKING BREAD FROM RYE FLOUR OR FROM RYE FLOUR/WHEAT FLOUR MIXTURE Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: process involves preparing process leaven from part of ripened leavens, rye flour, and water followed by raising thereof. Gluten is prepared by brewing mixture of malt and part of flour with water at 95-98 C achieving saccharification. Dough is then prepared by mixing process leavens with gluten, saline, water, yeast and the rest of flour to give homogenous dough, which is then fermented, shaped, proofed, and preliminarily baked. According to invention, leaven composition, prior addition of flour, is supplemented by carbon dioxide-material in the form of grist obtained after extraction of conventional spicy-scented raw material with food-grade liquid carbon dioxide in amounts between 0.3 and 3.0% of the weight of flour. Added are also sugar, 1.0-6.0%, molasses, 1.0-6.0, and fat product, 1.0-2.0% (of the weight of flour). EFFECT: increased nutritional value and taste quality of bread at lower cost. 4 cl, 1 tbl, 4 ex