METHOD FOR PRODUCTION OF BREAD OF RYE AND WHEAT FLOUR MIXTURE WITH ENHANCED NUTRITION VALUE Russian patent published in 2012 - IPC A21D8/00 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of a liquid starter with brew of bakery medium rye flour, kneading dough of bakery medium rye flour and prime grade wheat flour, pressed bakery yeast suspension, culinary food salt solution, the liquid starter with the brew, fermentation, dough handling, bread proofing and baking. In the process of the dough kneading one additionally introduces unhulled whole rye grains preliminarily washed with drinking water, subjected to swelling in drinking water during 48-50 hours and repeatedly washed. The dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 20.0, bakery prime grade wheat flour - 40.0, swollen unhulled whole rye grains - 37.0, pressed bakery yeast - 0.50, culinary food salt - 1.4, liquid starter with brew - 71.3, water - as per calculation.

EFFECT: invention allows to enhance nutrition and biological value of bread of rye and wheat flour mixture, reduce the energy value of the products, increase bread yield, extend its freshness preservation time, reduce the product prime cost.

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