COMPOSITION OF DOUGH CONTAINING RYE FLOUR, GLUTEN, AND POSSIBLY ENHANCER OF GLUTEN, ENCAPSULATED ACIDULANT OR EMULSIFIER, AND BAKED PRODUCTS OBTAINED FROM SAID COMPOSITION OF DOUGH Russian patent published in 2012 - IPC A21D2/14 A21D2/26 A21D8/04 A21D13/00 

FIELD: agriculture.

SUBSTANCE: invention relates to the food industry. The composition of dough for obtaining baked products contains flour of cereals, at least, 80% of which is rye flour, exogenous gluten in an amount of at least 5% by weight of flour and sourdough agent, and, if the dough contains gluten in the amount of from 5% to 9%, the dough additionally comprises enhancer of gluten, which is, at least, an emulsifier and/or an enzyme and/or a chemical oxidant, if the dough contains gluten in the amount of more than 9%, the dough may contain enhancer of gluten. If the dough pH is from about pH 5 to about pH 7.5 the dough can also contain an encapsulated acidulant.

EFFECT: invention enables to improve the rheological properties of baked products, to increase their specific volume, and to obtain products with TPA indicators similar to bakery products from wheat flour.

97 cl, 37 dwg, 25 tbl, 30 ex