METHOD FOR PRODUCTION OF MOLDED CEREAL RYE-WHEAT BREAD WITH AMARANTH IMPROVER Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for preparation of molded cereal rye-wheat bread envisages dough preparation from bakery rye flour, wheat flour of bakery yeast, pressed bakery yeast, culinary food salt, granulated sugar, dry acidifying acidifier starter, amaranth quality improver of molded bread and drinking water, handling, proofing and baking of the end product. Amaranth improver is represented by amaranth cereal flour produced by way of ground amaranth flakes flour milling into amount of 10.0 % of the total weight of the wheat flour mixture, rye flour and amaranth groan flour at rye-wheat mixture ration number not less than 327–330 s. Duration of fermentation of the dough to achieve the required acidity with allowance for the lifting power of bakery yeast does not exceed 70 ± 10 min.

EFFECT: invention allows to improve quality indices of molded rye-wheat bread and impart useful food properties to it.

1 cl, 9 tbl, 4 dwg