METHOD FOR PREPARATION OF BREAD OF TRITICALE FLOUR Russian patent published in 2013 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method involves dough preparation by sponge method, the dough containing triticale flour, bakery yeast and culinary salt, dough handling, dough pieces proofing and baking. First one prepares liquid brew mixing 25-35% of the total weight of triticale flour, pressed bakery yeast in an amount of 0.5-1.0%, culinary salt in an amount of 0.3-0.5% and 29-32°C water in an amount required for the brew moisture content to be 65-70%, then one proceeds with fermentation during 17-20 until acidity is equal to - 4.2-5.5 degrees. One adds to the brew the remaining triticale flour, 18-20°C water with salt dissolved therein, taken in an amount of 1.2-1.3%. One performs the resultant dough fermentation during no more than 20 minutes till final acidity is equal to 3.4-4.5 degrees; then one proceeds with handling, proofing and baking The method may envisage usage of flour made of TI-17, Tribune, Valentin-90, Cornet varieties grains.

EFFECT: invention allows to improve physicochemical indices of bread made of triticale flour, extend the range of flour goods using different triticale varieties.

4 tbl, 12 ex