MIXED RYE-WHEAT BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method envisages separate kneading and fermenting both for rye and for wheat flour. Rye flour is kneaded with milk whey and salt and wheat flour - with water and bakery yeast. Milk whey quantity is 60-70%, water quantity is 30-40% of the estimated quantity of liquid used for dough kneading. Rye dough fermentation is performed during 3-4 hours; wheat flour fermentation is performed during 2-2.5 hours. Upon fermentation completion rye flour dough and wheat flour dough are mixed and additionally fermented. Then one performs handling, forming, proofing and baking bread.

EFFECT: invention allows to reduce material costs, simplify the technological process preserving high quality properties, accelerate the dough preparation process.

3 cl, 1 tbl, 2 dwg