METHOD OF PRODUCING RYE-WHEAT BREAD Russian patent published in 2016 - IPC A21D8/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking. A method for the production of rye-wheat bread, comprising kneading dough made of rye flour and wheat flour, sourdough rye, baker's yeast, salt, water, oil, bread improvers, fermenting, cutting, proofing and baking, with the addition to knead the dough is prepared freshly fat cod liver oil, liver, prepared for this is placed under the microwave field, kneading dough on rye and wheat flour of the first grade produced by accelerated by intensive mechanical mixing with the addition at the beginning of the batch as a restorative action improver 0.1 N. sodium thiosulfate in an amount of 1% by weight of the flour, and at the end of the batch is added freshly cod liver oil in an amount of 1.5-2.5% by weight of the flour. In this test, the fermentation is carried out at a temperature of 35°C for 60 min and proofed at 35°C for 30 minutes, a batch - at a temperature of from 180 to 200°C, as ferment used ready production rye sourdough, and to obtain fresh cod liver oil is used cod liver chilled or thawed in air, cleaned thoroughly and wash it, and then place it under the action of the microwave field, for example in a microwave oven or in a special installation.

EFFECT: invention consists in obtaining from rye flour and wheat flour of the first grade of bread with high biological efficiency through the use of freshly cod liver oil.

4 cl, 4 dwg, 1 ex