RYE-WHEAT BREAD PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: baking industry. SUBSTANCE: method involves using sugar-containing potato paste as sugar-containing component, said paste being produced by skinning of potato tubers, cooking of potatoes, rubbing and subjecting to hydrolysis with the use of amylolytic enzyme preparation at temperature of 40-45 C for 3-5 hours, said preparation being used in an amount of 0.035-0.05% by weight of potato; boiling out potato paste until dry substance content is 30%; kneading dough while introducing potato paste in an amount of 23.0-24.9 kg per 100 kg of flour on conversion to equivalent amount with regard to saccharose. EFFECT: intensified baking process, improved quality and increased nutritive value of product, prolonged storage in fresh state, increased yield and wider stock of raw material. 2 tbl, 3 ex