FIELD: food industry, baking industry.
SUBSTANCE: the present innovation deals with manufacturing rye and rye-wheat bread based upon ferments. The suggested method for preparing liquid rye ferments consists of diluting cycle dealing with brewing the flour with water taken at 1:2.5 ratio, saccharification of brewed mass and its further cooling, mixing the flour, saccharified brewed mass and water by introducing yeasts and lactobacteria, then one should finish fermenting the mixture obtained and manufacturing cycle dealing with adding a nutritive mixture to ready-to-use ferment. Nutritive mixture should be prepared out of triticalic unfermentized malt, rye flour and water taken at 4:14:82 ratio. The method enables to intensify the process for preparing liquid rye ferments due to shortening the stages of manufacturing cycle.
EFFECT: higher efficiency.
2 ex, 1 tbl
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