METHOD FOR PRODUCTION OF COOKED RYE-AND-OAT MIXED BREAD Russian patent published in 2014 - IPC A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to baking industry. The bread production method envisages preparation of oat flour saccharified brew, dark rye flour saccharified brew, a thermophilic starter with lactic acid bacteria and yeast, pre-dough and dough. The saccharified brew of oat flour and water is prepared at a temperature of 93-95°C at a ratio of oat flour to water being 1:3, cooled to 48-50°C maintained at the said temperature during 90-120 minutes. Oat flour is produced of oat grains preliminarily parboiled under a pressure of 0.10 MPa during 3-5 minutes, dried and milled into particles with average size equal to 450-500 mcm. The thermophilic starter with lactic acid bacteria and yeast is prepared based on dark rye flour saccharified brew. During pre-dough kneading one uses the saccharified brew of oat flour and the thermophilic starter; pre-dough includes 50% of rye flour, pressed bakery yeast and water. For dough preparation one uses the whole volume of pre-dough, the remaining rye flour, coriander, culinary food salt, vegetable oil, molasses, dry wheat gluten and food fibres. Dough is fermented during 90 minutes, divided, moulded, proofed and baked.

EFFECT: increase of nutritive and biological value of products as well as of specific volume, shape stability and porosity, improvement of organoleptic quality indices.

6 cl, 1 tbl, 3 ex