METHOD FOR BREAD PRODUCTION WITH TRITICALE FLOUR USAGE Russian patent published in 2013 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for bread production with triticale flour usage envisages preparation of a flour acidulous semi-product and a starter, dough kneading with introduction of pressed yeast, culinary salt, water and other ingredients envisaged by the formula, dough fermentation, handling into dough pieces, proofing and baking; during the acidulous semi-product preparation one produces a complex additive (prepared from a previously prepared semi-product with acid content equal to 10-12 degrees) and a nutritive mixture consisting of 2 parts of water and 3 parts of triticale flour; then one introduces nutrition consisting of water and flour into the produced semi-product; one stirs and ferments all the components with the produced additive at a temperature of 26-28°C during 3-4 hours till acid content is equal to 10-12 degrees; then one prepares dough mixing triticale flour with medium rye flour at a ratio of (50:70):(50:30), adds 10% - 15% of the produced complex additive and other components according to the formula, maintains dough during 60 minutes at a temperature of 35-40°C and relative humidity equal to 75% till acid content is equal to 6.5-8.0 degrees.

EFFECT: invention allows to expand the raw material base, increase bakery products range and enhance the product quality and nutritive value.

1 tbl, 3 ex