METHOD FOR PREPARATION OF RYE OR RYE-AND-WHEAT BREAD Russian patent published in 2013 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method involves a liquid starter preparation, a nutritious mixture addition to the starter, dough kneading from rye flour or rye and wheat flour mixture, a pressed yeast suspension, a salt solution and water, dough fermentation, handling, proofing and baking. The nutritious mixture is prepared from pumpkin food press cake (produced of pumpkin seeds by the method of heat extrusion in a double-screw press extruder at a temperature of 50-80°C, rye flour and water taken at a ratio of 10:26:72. Before mixing, during dough kneading at a temperature of 29-32°C, one adds pumpkin food press cake in the form of a suspension in water at a ratio of pumpkin press cake: water being (1:2)-(1:4); the press cake quantity is equal to 2.5-7.5% of the dough flour weight.

EFFECT: invention allows to increase organoleptic and physical-and-chemical indices, extend the ready product freshness preservation period and enhance the product nutritive and biological value.

1 tbl, 2 ex