METHOD FOR PRODUCTION OF RYE-WHEAT BREAD WITH ENHANCED FOOD VALUE Russian patent published in 2016 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to bread production, and can be used for production of rye-wheat bread. Method for production of rye-wheat bread with enhanced food value envisages preparation of bread bakery mixture-based “Rye mix”, making of dough with moisture content of 47 %, for this purpose cake wheat germs and pumpkin seeds are sieved. Then introduced into the dough kneading machine are “Rye mix” mixture, Prime grade wheat flour and a mixture of wheat germs cakes and pumpkin seeds, stirring, at operating element of the dough kneading machine then the solution is gradually added which is prepared from yeast, locust bean syrup, salt, vegetable oil and drinking water, kneading proceeds 8-10 minutes, dough fermentation is carried out during 60-90 minutes, fully fermented dough is delivered for handling, proofing and baking. Baking is performed at 180-190 °C during 14-20 minutes. Dough moisture content equal to 47 % is prepared at the following ratio of initial recipe components, g/100 g of dough: prime grade wheat flour - 28.0, mixture of “bakery Rye mix” - 15.0, wheat germ press cake - 3.5, pumpkin seeds press cake - 3.5, dry bakery yeast - 0.5, culinary food salt - 0.5, syrup locust bean - 1.0, vegetable oil - 0.075, water - as per calculation.

EFFECT: higher quality of products, intensify the process of preparation of rye-wheat bread, slower its hardening process, enhance nutritive and biological value, impart preventive properties of finished products.

1 cl, 2 tbl, 2 ex