METHOD FOR PRODUCTION OF RYE AND WHEAT FLOUR MIXTURE BREAD WITH ENHANCED NUTRITION VALUE Russian patent published in 2013 - IPC A21D8/00 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of a mixture of bakery medium rye flour and first grade wheat flour, a pressed bakery yeast suspension, a culinary food salt solution, dough fermentation, handling, dough pieces proofing and bread baking. During dough kneading one additionally introduces whole rye grains into it. Whole rye grains are preliminarily maintained in 20°C water during 24 hours, washed with boiled 75°C water, cooled to 35-40°C. Then swollen rye grains are maintained in a cultural medium with Lactobacillus plantarum lactic acid bacteria at a temperature of 35°C during 72 hours at water duty equal to 2:1. The produced grains are slightly dried at a temperature of 40-60°C till moisture content is equal to 20%. All the recipe components are stirred; dough is prepared at the following recipe components content, kg: bakery medium rye flour - 35.0, bakery first grade wheat flour - 40.0, whole rye grains - 25.0, pressed bakery yeast -0.5, culinary food salt - 1.5, water - as per calculation till the dough moisture content is 49.5%.

EFFECT: invention allows to enhance the ready products quality due to nutritive and biological value enhancement, reduce energy value, increase bread yield, extend the freshness preservation period, reduce the products prime cost and manufacture a functional purpose product.

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