DOUGH COMPOSITION FOR PANNED CAKE BREAD Russian patent published in 2012 - IPC A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The dough composition for bread includes triticale grains, yeast mixture consisting of mature dough, pressed and dry bakery yeast at a ratio of 3.8:0.1:0.05, culinary salt, drinking water, sugar sand, margarine, vegetable oil at the components ratio per 100 kg of flour, kg: triticale flour - 100, yeast mixture - 3.85-4.05, sugar sand - 0.07, margarine - 2.48, vegetable oil - 2.45, culinary salt - 0.5, drinking water - as per calculation.

EFFECT: invention allows to produce panned bread with good appearance, pleasant rememberable scent and aftertaste, high food value and storage life extended up to 7 days.

3 tbl, 5 ex, 2 dwg