METHOD OF PRODUCING BREAD FROM RYE FLOUR OR MIXTURE OF RYE AND WHEAT FLOUR Russian patent published in 2003 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparing sponge dough from part of wheat flour, water and yeast; subjecting to fermentation; producing dough by mixing total amount of sponge dough with remaining amount of water, salt, and flour; providing fermentation; cutting, proofing and baking doughs, with 1,5•10⁵ raw material (grist) produced after 2,0•10⁵ extraction with the use of liquid food carbon dioxide from conventional spice-aromatic raw material being introduced before mixing with flour in an amount of 0.3-3.0% by weight of flour. Method further involves introducing into dough sugar 1.0-7.0% and fatty product 1.0- 7.0% by weight of flour. Method allows expensive dry spice to be replaced by carbonaceous raw material (grist). Bakery product obtained by said method may be used as prophylactic food. EFFECT: increased nutritive value and quality of bakery product by improved flavor-and-aromatic and physical-chemical qualities, and wider range of use. 1 tbl, 3 ex