FIELD: food-processing industry, in particular, bread-making.
SUBSTANCE: method involves preparing liquid starter; adding nutritive mixture thereto; kneading dough from rye flour or rye and wheat flour, suspension of compressed yeast, saline solution, and water; providing dough fermentation, cutting, proofing and baking. Nutritive mixture is prepared from fermented triticale malt, rye flour and water used in the ratio of 8:10:82.
EFFECT: intensified bread production process and improved organoleptical and physicochemical properties of bread.
4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARATION OF RYE OR RYE-AND-WHEAT BREAD | 2012 |
|
RU2494623C1 |
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RU2259723C1 |
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RU2048105C1 |
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| PRODUCTION METHOD OF COOKED MIXED WHEAT-RYE BREAD | 2006 |
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| METHOD FOR PRODUCING OF SCALDED SORTS OF BREAD | 2004 |
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RU2257086C1 |
| COOKED BREAD "CHERNAVSKY" AND METHOD OF ITS PRODUCTION | 2007 |
|
RU2324355C1 |
