METHOD FOR COOKED BREAD PRODUCTION ACCORDING TO ACCELERATED TECHNOLOGY WITH DRY COMPLEX BREW USAGE Russian patent published in 2016 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the bread baking branch. One proposes a method for cooked bread production according to an accelerated technology; the method involves kneading dough of bakery medium rye flour and first grade wheat flour, water, salt, sugar sand, pressed bakery yeast and "Sorbinka" dry complex brew in an amount of 20-25% of the flour weight, the kneaded dough fermentation, dough pieces moulding, proofing and baking. "Sorbinka" dry complex brew composition includes ashberry powder of ashberry refuses or cultivated mountain ash berries proper, swelling rye flour, fermented and unfermented rye malt, coriander, wt %: swelling rye flour - 16.3-26.0; fermented rye malt - 20.0-25.0; unfermented rye malt 0-4.0; coriander - 2.0; ashberry powder (refuses/berries) - balance.

EFFECT: invention allows to ensure a brighter balanced taste and aroma of cooked bread; such technology usage promotes achievement of dough preparation cycle reduction; at the same time, the cooked bread nutritive value increase and functional properties imparting to the bread are provided for.

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