METHOD FOR PREPARATION OF RYE BREAD "UKRAINIAN RHAPSODY" Russian patent published in 2014 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: rye bread preparation method envisages garlic extract preparation; for this purpose garlic in an amount of 10% of the rye flour weight is milled and poured with reconditioned milk whey. For the milk whey preparation dry milk whey in an amount of 1% of the rye flour weight is mixed with water at a ratio of 1:10 at a temperature of 50°C. The extraction of garlic with the produced milk whey is performed at a temperature of 35°C during 60 minutes (under stirring conditions). Then extract is filtered from the suspension; dough is kneaded of bakery rye flour, dry wheat gluten, fermented rye malt, pressed bakery yeast, culinary food salt, the prepared extract of garlic and water. The mass is fermented during 1-1.5 hours; then the fermented mass is directed for dough pieces handling, handing-up, panning, proofing during 40-60 minutes and baking during 30-50 minutes at a temperature of 210-250°C.

EFFECT: rye bread preparation method allows to improve organoleptic and physical-and-chemical indices of the goods, increase nutritive value and impart functional purpose to the goods.

3 tbl, 2 ex