METHOD FOR PRODUCTION OF TRITICALE BREAD Russian patent published in 2015 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method involves a semi-product preparation by way of mixing of 50-70% triticale grits in an amount of the total weight of the main raw materials represented by triticale grits and first grade wheat flour with water addition till moisture content is equal 48-50%, the semi-product maintenance during 60-240 minutes till acidity is equal 3.0-3.5 deg. one adds to the obtained semi-product 18-20°C water with culinary salt an amount of 1.0-1.2% and sugar sand in an amount of 1.5-2.0% dissolved therein, first grade wheat bakery flour in an amount of 50-30% and bakery yeasts in an amount of 3.5-4.0 %. The components quantity is calculated depending on the main raw material total quantity. Then one performs dough fermentation during 60 minutes till acidity is equal 3.0 deg. Then one performs dough division into dough pieces, dough pieces proofing and baking. For bread baking semi-product preparation one may use triticale grits of TI-17, Kapriz or Nemchinovsky-56 triticale varieties.

EFFECT: invention allows to increase bread biological value and improve structural-and-mechanical properties of crumb, prolong bread freshness preservation period and improve indices in terms of protein and amino acid composition.

2 cl, 1 tbl, 3 ex