FIELD: food industry.
SUBSTANCE: invention relates to production of rye-wheat cooked bread of functional purpose. Method includes preparation and maturating of starter, preparation of brew. Dough is prepared by mixing of wheat and rye flour, dough brew and all recipe components, dough fermentation, dividing of it into pieces, proving and baking. Inuline is added into brew as gel right after brewing. Powder inuline is taken in quantity 3.0% of flour weight, mixed with water till gel is obtained and maturated for at least an hour.
EFFECT: proposed method of cooked bread production allows to obtain bread with improved organoleptic and physical and chemical quality characteristics, increase bread outcome and give it functional properties.
1 ex, 3 tbl
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