METHOD OF PRODUCTION OF BREAD "ASH-TREE" Russian patent published in 2017 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: dough is prepared by the straight method. Wherein the dough is kneaded from 70% of the formulation amount of top-grade wheat flour from Novosibirskaya 29 wheat grain, 10% of the formulation amount of wholemeal flour from Nudum 95 barley grain, and 20% of the formulation amount of wholemeal flour from Tsekad 90 triticale grain in a kneading machine for 8-9 minutes, left to rise for 40-45 minutes, then punched and left for another 45 minutes. After that, the dough is subjected to cutting and proofing for 53 minutes and sent to baking. It is baked for 40 minutes at the temperature of 220°C. Wherein the dough components, including salt, sugar, and water, are taken in a certain ratio.

EFFECT: improving the bread quality by organoleptic properties, volume and overall baking evaluation.

6 tbl