BREAD MANUFACTURING PROCESS Russian patent published in 2005 - IPC

FIELD: food processing industry.

SUBSTANCE: process comprises preparing brew, kneading hulled rye-flour (34%) and high-grade wheat-flour (50%) dough with addition of above-prepared brew, liquid ferment, table salt, granulated sugar and water, fermentation of dough, cutting into half-finished dough products, proof, and baking. According to invention, when kneading dough, CO₂ extract of coriander and citric acid are added in amounts 0.0001% and 0.002%, respectively, on the total weight of flour. Brew is added in amount 48.15% on the total weight of flour, which is obtained by brewing a part of hulled rye flour and malt with water followed by cooling the mixture to 37-39°С and adding preparation "Gemobin" (0.7% on the total weight of flour) and compacted yeast, after which mixture is saccharified.

EFFECT: enabled manufacture of bread rich in iron and substances assisting most complect assimilation of iron, increased microbiological purity of product during storage, and improved organoleptic and physicochemical characteristics of bread.

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