PRODUCTION METHOD OF WHEAT-RYE BREAD Russian patent published in 2017 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method of making rye-wheat bread, comprising preparing a liquid ferment of unified Leningrad scheme in three phases of lorry cycle from a mixture of pure cultures of microorganisms and yeast or dry laktobakterine for bread leavens and compressed yeast in the ratio of 4:1, which mixed activated yeast and bacteria added nutrient mixture of rye flour and water in a ratio of 1:2 and allowed to ferment until a pH of 9-13 degrees, prepared saline suspension yeast, crushed and sieved buckwheat flour, kneaded dough, the dough will ferment in 40-50 minutes to achieve pH 8-10 degrees, divide dough into pieces, placed in a mold, melt for 40-60 minutes and baked at a temperature of 200-240°C - 40-60 minutes at the following ratio of starting products, %: rye flour baking peeled 32.9; wheat flour of the first grade 13.0-14.1; buckwheat flour 0.5-1.1; liquid leaven according to the unified Leningrad scheme 23.5; yeast bakery pressed 0.25; salt, common food 0.75; treacle 2.8; drinking water - the rest.

EFFECT: invention allows to extend the range of bakery products with a high nutritional and biological value, improve the organoleptic characteristics of bread at the same time ensuring the stability of physico-chemical properties.

3 dwg, 4 tbl, 1 ex