METHOD FOR BREAD PRODUCTION ACCORDING TO ACCELERATED TECHNOLOGY WITH ACIDIFYING ADDITIVE USAGE Russian patent published in 2015 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread baking branch. According to the method for bread production with rye flour usage according to the accelerated technology one performs kneading dough of medium rye flour and first grade wheat flour, salt, yeast and an acidifying additive of free-flowing consistency in an amount of 3-3.5%. Kneaded dough is fermented; dough pieces are moulded, proofed and baked. The acidifying additive is represented by a mixture of ashberry powder of field ashberry berry refuses of berries proper, dry cheese milk whey, fermented rye malt, "Fungamil" enzyme preparation, citric acid and sodium diacetate at the following components ratio, wt %: fermented rye malt - 10.0-12.0; "Fungamil" enzyme preparation - 0.5-1.0; dry cheese milk whey - 3.8-6.6; citric acid - 18.0-20.0; sodium diacetate - 0.1-0.2; ashberry powder of berry refuses or berries - balance.

EFFECT: invention provides for traditional fully valid taste and aroma of bread and bakery goods; due to usage of the said technology, the invention ensures dough preparation cycle reduction, crumb colour and elasticity improvement as well as microbiological safety enhancement due to bread mould prevention in the process of storage.

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