METHOD FOR IMPROVING QUALITY OF RYE-WHEAT BREAD Russian patent published in 2008 - IPC A21D2/36 A21D8/02 

FIELD: food-processing industry, in particular, preparing of bakery products.

SUBSTANCE: method involves preparing dough containing rye and wheat flour, baker's yeast, edible salt, amaranth-kind bread quality improver, and water; cutting, proofing and baking base product; introducing, as amaranth-kind bread quality improver, protein fraction produced by milling of amaranth seeds in an amount of 3-7% by total weight of flour. Protein fraction contains starch in an amount of 8-15 wt%, proteins 27-38 wt%, fats 10-12 wt%, cellular tissue 3-5 wt%, ash 4-6 wt%. Share of wheat flour in mixture of flour mass is 50%.

EFFECT: improved appearance of products, high quality of crumb, improved taste and increased protein content.

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