METHOD FOR PRODUCTION OF DIETARY RYE-AND-FLAX BAKERY PRODUCT Russian patent published in 2015 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the bakery branch and may be used during production of brad from rye flour. The bakery product manufacture method involves preparation of a starter, predough and dough using defatted flax flour, yeast, food culinary salt and water; dough is prepared by the sponge method. For the predough kneading one prepares saccharified brew of defatted flax flour and a starter based on lactic acid bacteria and yeast. The base raw material is represented by rye flour with defatted flax flour produced of linseed press cake remaining after linseed oil expression. One prepares a flour substrate of defatted flax flour and 70-75°C water, the ratio of defatted flax flour: water being 1:4; the substrate is cooled to 48-50°C; one introduces a mixture of lipopan and grindamyl in an amount of 250 units and 320 units to the weight of flour in the substrate respectively; one performs hydrolysis for 90-120 min at a temperature of 48-50°C, introduces inoculate of thermophilous lactic acid bacteria of Lactobacillus delbruckii N 40 species in a dose equal to 10% of the flour substrate weight; one proceeds with incubation during 18-20 h at a temperature of 48-50°C until achievement of titratable acidity equal to 12-14 deg. The produced thermophilous starter based on defatted and hydrolysed flax flour in an amount of 40-50% is used during kneading predough including 50% of rye flour, 0.5-1.0% of pressed bakery yeast and 50% of the estimated quantity of water. The predough fermentation duration is 120-150 min at a temperature of 30-32°C until the final titratable acidity is 8-10 deg. The total predough volume is used for preparation of dough including 50% of rye flour, 10% of coriander, preliminarily ground and brewed with water at a ratio of 1:1, 1.5% of food culinary salt. Dough is fermented for 60 min until achievement of titratable acidity equal to 8-10 deg, moulded into 115-120 g pieces, proofed at a temperature of 35-40°C during 20-30 min and baked at a temperature of 220-230°C during 25-30 min.

EFFECT: proposed method provides for production of high-quality bakery products having preventive properties relevant for people suffering from Type II diabetes.

6 cl, 2 tbl, 3 ex