METHOD OF COOKED BREAD BAKING Russian patent published in 2011 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages brew preparation by way of blending flour, malt and 95-97°C water, cooling the mixture to a temperature of 63-65°C, addition of the flour part of the total flour weight used for brew preparation, the brew saccharification, dough preparation by way of blending a ready-for-use starter, the saccharified brew, rye-wheat flour, salt and water according to the formula, dough fermentation, dividing it into pieces, moulding the dough pieces into forms, proofing and baking. For the brew preparation one mixes buckwheat flour and non-fermented malt, brews the mixture (while stirring) with 95-97°C water. Rye flour is added at a temperature of 63-65°C at the following components ratio of buckwheat flour: non-fermented malt: rye flour: water - (0.63:0.33):(0.033:2.5).

EFFECT: invention allows to ensure improvement of rheological properties of cooked rye-wheat dough, enhancement of physicochemical properties, food, biological value, prolongation of the period of freshness preservation, extension of the range, raw material resources stock and usage of non-traditional raw material in the process of production of cooked bakery products of a mixture of rye and wheat flour.

3 dwg, 4 tbl, 2 ex