METHOD FOR MANUFACTURING BAKERY PRODUCTS Russian patent published in 2017 - IPC A21D8/00 A21D13/06 

FIELD: food industry.

SUBSTANCE: presented method includes preparing a sourdough based on a large dense rye ferment (LDRF), rye flour and water, preparing a semi-finished product based on vegetable raw materials and water, kneading dough, during which the sourdough, wheat flour, a sweetener and salt are added to the semifinished product, cutting the dough, proofing dough pieces for at least 90 minutes, and baking. The ratio of the components in the sourdough, kg/100 kg of the finished product is: medium rye flour 12; large dense rye ferment (LDRF) 8; drinking water 10. The semifinished product is in the form of the infusion of flax seeds in water with the water duty 1:20, which is then diluted with drinking water at the ratio of infusion: water 70:30 - 100:0. As a sweetener, granulated sugar is used. The ratio of components in the dough, kg/100 kg of the finished product, is: sourdough 30; infusion of flax seeds 29.4 - 42; wheat flour 85; granulated sugar 2.5; food table salt 0.6; water - the rest. Proofing the doughpieces is carried out for not more than 150 minutes, and baking is performed at a temperature of 190-200°C, for 35-55 minutes.

EFFECT: accelerating and reducing the labour intensity of the preparation process, increasing the nutritional value of the finished product due to increasing the amount of proteins and additionally enriching with polysaccharides and dietary fibers, improving the organoleptic and physicochemical indices of the finished product, and increasing the shelf life.

3 dwg, 1 tbl