METHOD FOR PRODUCTION OF LAYERED GOODS WITH RYE FLOUR USAGE Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Dough is kneaded by an accelerated single-phase method with usage of medium rye flour or medium rye flour mixed with prime grade wheat flour at a ratio of (50-50):(70-30) with addition of dry wheat gluten in an amount of 5-10% of the total four quantity, an enzyme preparation with a pentosanase activity in an amount of 0.001-0.006% of the total flour quantity, pressed bakery yeast in an amount of 4-5%, chicken eggs, water and other components according to the recipe. Dough is subjected to rest fermentation during 30 minutes; then dough is divided into pieces, interlaid by certain methods and cooled; then the ready dough is rolled out into an 8-10 mm thick sheet and handled depending on the required shape and weight; dough pieces are delivered for proofing; then proofed pieces are baked.

EFFECT: invention allows to manufacture reduced caloric content goods, increase mineral substances and vitamins content as well as expand the range of layered bakery goods and intensify the manufacture process due to fermentation duration reduction and usage of an accelerated single-phase dough preparation method.

2 cl, 4 tbl, 3 ex