METHOD FOR PRODUCING RYE-WHEAT BREAD WITH INTRODUCTION OF PUMPKIN SEEDS FLOUR Russian patent published in 2016 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention refers to the food industry, in particular for the baking industry, and may be used for the production of rye-wheat bread. Method for producing rye-wheat bread, comprising kneading flour rye flour, wheat flour of the first grade, yeast, a solution of sodium edible salt and suspensions compressed yeast, the fermentation, cutting, proofing and baking, new is that when mixing the dough into it further making flour from pumpkin seeds with a moisture content of 8 %, taken in the amount of 3-5 % by weight of rye and wheat flour, kneading dough kneading machine first make rye and wheat flour, and then running, kneading kneading machine body gradually add the flour from pumpkin seeds leaven O Tentik DURUM, then a solution of sodium edible salt and baker's yeast in the form of a pressed slurry kneading continued for 3-5 minutes, the fermentation test was carried out for 60-90 minutes, baking is carried out at a temperature of 215-235 °C for 35-40 min, and dough moisture content of 49 % is prepared in a certain ratio.

EFFECT: invention improves the quality of products by increasing their microbiological purity, improve the content of antioxidants, to intensify the process of preparation of rye-wheat bread, slow down the process of staling and reduce the cost of finished products, to create a product of therapeutic and preventive orientation.

1 cl, 1 tbl, 2 ex