DOUGH COMPOSITION FOR PANNED PIECE BREAD Russian patent published in 2015 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: dough composition for panned piece bread includes triticale flour, bakery yeast, culinary salt, sugar sand, drinking water; bakery yeast is represented by dry bakery yeast; triticale flour is represented by Zigomor triticale varieties coarse flour - hard dunst and first grade fine grain flour at a percentage ratio of 20/80, the components ratio per 100 kg of flour being as follows, kg: triticale flour - 100, dry bakery yeast - 1.0-1.1, sugar sand - 3.5-4.0, food culinary salt - 1.5-2.0, water - as per calculation.

EFFECT: invention allows to obtain environmentally safe bread of triticale flour ensuring fast proofing, the bread having an increased content of vegetal fibres, vitamins and microelements, with simultaneous improvement of organoleptic characteristics of the ready product and bread yield increase.

2 tbl, 2 ex