COMPOSITION FOR WHEAT-AND-RYE BAKERY PRODUCTS MANUFACTURE Russian patent published in 2014 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: composition includes medium rye flour grade and second grade wheat flour at a ratio of 50:50 and additional raw materials represented by lentils, soya bean flour, dry defatted milk, egg powder, gelatine, sunflower seeds and mustard powder. The components are used at the following ratio, wt %: medium rye flour - 38.3, second grade wheat flour - 38.3, lentils - 8.4, soya bean flour - 4.2, dry defatted milk - 3.2, egg powder - 1.25, gelatine - 1.65, sunflower seeds - 1.15, mustard powder - 3.55.

EFFECT: invention allows to ensure production of a wheat-and-rye bakery product with higher biological value and improved organoleptic and physicochemical properties thus allowing to expand the range and raw materials base and use non-traditional raw material in the process of production of bakery products of a mixture of rye and wheat flour.

3 tbl, 2 ex