METHOD FOR PRODUCTION OF AERATED BREAD OF RYE AND WHEAT FLOUR MIXTURE Russian patent published in 2014 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method for production of bread of a mixture of rye and wheat flour involves kneading dough from of a mixture of rye and wheat flour, culinary food salt, drinking water, the dough moulding and baking; during dough kneading one introduces into the dough concentrated apple juice taken in an amount of 3-5%, dry milk whey - 3-5%, fermented rye malt - 5% and drinking water; dough kneading is performed in the kneading chamber; the recipe components are stirred in a kneading machine; the kneading worm rotation frequency being 1.7-5.0 s^-1 during 12 minutes; then the kneaded semi-product is loaded into moulds and placed into the kneading machine chamber; compressed air is supplied under a pressure of 0.3-0.35 MPa; dough is beaten at the kneading worm frequency equal to 8.3 s^-1 during 60 minutes; then the beaten semi-product is delivered for baking at a temperature of 189°C. Dough is prepared at the specified recipe components ratio.

EFFECT: invention allows to intensify the dough preparation process, reduce production and energy expenditures, enhance bread production process performance, enhance the product quality due to natural enriching agents usage.

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