METHOD FOR PRODUCTION OF COOKED BAKERY PRODUCTS Russian patent published in 2011 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: brew is prepared by way of mixing wheat flour with rye-wheat flour (in an amount of 5% of the total weight of flour used for preparation of brew), malt and 95-97°C water. Brew is cooled to a temperature of 63-65°C. Brew is saccharificated during 60-90 minutes. Dough is prepared by way of mixing ready-for-use starter, rye-wheat flour, saccharificated brew, salt and water according to the formula. Dough is fermented, divided into several pieces; dough pieces are placed into moulds, conditioned and baked.

EFFECT: invention allows to intensify brew preparation process, to improve rheological properties of cooked rye-wheat dough, to increase food and biological value, to prolong the period of freshness preservation, to extend the range of available products and raw materials used and to use non-traditional raw material in the process of production of cooked bakery products of rye and wheat flour mixture.

5 tbl, 2 ex, 3 dwg