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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of producing shaped rye-wheat bread with amaranth improver includes preparation of dough of bakery rye flour, wheat flour, compressed bakery yeast, culinary food salt, sugar sand, a dry acidification method, an amaranth quality improver of the form bread and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth protein defatted flour produced by amaranth extraction cake till flour condition during removal of oil from amaranth germ grits, in amount of 10.0 % of total weight of bakery wheat flour, bakery rye flour and defatted amaranth protein flour. 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, 8 tbl