METHOD FOR PRODUCTION OF COOKED BAKERY PRODUCTS OF RYE AND WHEAT FLOUR MIXTURE Russian patent published in 2013 - IPC A21D8/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages brew preparation by way of blending wheat flour, malt and 95-97°C water, cooling the mixture to a temperature equal to 63-65°C, the brew saccharification, dough preparation by way of blending an acidifier, rye-wheat flour, the saccharified brew, salt and water according to the formula, fermentation, dividing into pieces, placing the dough pieces into moulds, proofing and baking. Millet brew is dried with 90°C air during 8 hours till final moisture content is equal to 10-12%, milled till production of a powder with dispersity equal to no more than 200 mcm and mixed with rye-wheat flour and milk whey. The acidifier is represented by ascorbic acid.

EFFECT: invention allows to improve the brew quality and extend the brew storage duration as well as enhance nutritive and biological value of cooked bakery products of rye and wheat flour mixture.

4 tbl, 2 ex