METHOD FOR PRODUCTION OF BREAD WITH ENHANCED NUTRITION VALUE OF RYE AND WHEAT FLOUR MIXTURE Russian patent published in 2012 - IPC A21D13/02 A21D10/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bread of rye and wheat flour mixture. The method involves preparation of a liquid starter with brew of bakery medium rye flour, kneading dough of bakery medium rye flour, bakery prime grade wheat flour, culinary food salt solution, the liquid starter with the brew and drinking water, moulding 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 hours in an electro-activated water solution with pH equal to pH 4.60-5.60, then one proceeds with the grains maintaining for 2.0 hours in an electro-activated water solution with pH equal to 2.00-2.50, washing with drinking water and dough kneading. All the recipe components are mixed in a beating chamber during 9 minutes, the kneading worm rotation frequency being 5 s^-1; then air is supplied into the chamber under a pressure of 0.4 MPa, dough kneading is performed during 10 minutes at the kneading worm frequency being 6.5 -7.5 s^-1, 0.20 kg dough pieces are moulded under working pressure equal to 0.4 MPa, baking is performed at 260±5°C. Dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 31.5, bakery prime grade wheat flour - 40, swollen unhulled whole rye grains - 20.0, culinary food salt - 1.3, liquid starter with brew - 71.3, water - as per calculation till the dough moisture content is 54%.

EFFECT: invention allows to enhance bread nutritive and biological value, reduce energy value, increase bread yield, extend its freshness preservation time, intensify the product preparation process, reduce labour and energy intensity of the production process, decrease the products prime cost.

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