METHOD FOR PRODUCTION OF RYE AND WHEAT FLOUR MIXTURE BREAD WITH ENHANCED NUTRITIVE VALUE Russian patent published in 2013 - IPC A21D13/02 A21D8/02 

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, dough pieces proofing and bread baking. During dough kneading one additionally introduces whole rye grains into it. Whole rye grains are preliminarily washed with drinking water. One prepares an electro-activated water solution with pH equal to 4.5-5.0, introduces "Viskostar" cellulolytic enzyme preparation in an amount of 0.8% of the grain weight. During the solution preparation rye grains are maintained at a ratio of 3:1 during 26-27 hours at a temperature of 35°C. All the recipe components are stirred. The dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 35.0, bakery prime grade wheat flour - 40.0, swollen whole rye grains - 37.0, pressed bakery yeast - 0.50, culinary food salt - 1.5, liquid starter with brew - 7:1.3, water - as per calculation till the dough moisture content is equal to 49.5%.

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

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