METHOD FOR PRODUCTION OF RYE AND WHEAT FLOUR MIXTURE BREAD WITH ENHANCED NUTRITIVE VALUE Russian patent published in 2016 - IPC A21D8/02 A21D2/38 A21D13/02 

FIELD: food industry.

SUBSTANCE: one proposes a method for the production of rye and wheat flour mixture bread with an enhanced nutritive value; such method involves kneading dough of a mixture of bakery medium rye flour and first grade wheat flour, acidified whole rye grains, a pressed bakery yeast suspension, a culinary food salt solution, dough fermentation, handling, dough pieces proofing and bread baking; in the process of dough kneading one additionally introduces 7.0-7.5 kg of wheat germ press cake flour into the dough; all the recipe components are stirred; dough with moisture content equal to 49.5% is prepared at the following recipe components ratio, kg: bakery medium rye flour - 35; first grade wheat flour - 32.5-33; wheat germ press cake flour - 7-7.5; acidified whole rye grains - 25; pressed bakery yeast suspension - 2.00; food culinary salt - 1.5; water as per calculation.

EFFECT: invention allows enhancing the ready products quality due to the enhancement of the nutritive and biological value, increasing the bread yield, extending the freshness preservation period.

2 tbl, 3 ex