METHOD FOR PRODUCTION OF MIXED 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 for production of rye-wheat bread with amaranth improver provides for preparation of dough by single-phase method of bakery rye flour, wheat flour, pressed bakery yeast, culinary food salt, sugar sand, a dry acidification method - an acidifying agent, an amaranth quality improver of bread and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth defatted flour produced by fractionating CO₂-cake of amaranth - a by-product when extracting oil extract as a result of CO₂-extraction of amaranth seed lipids in amount of 15.0 % of total weight of bakery wheat flour, bakery rye flour and defatted amaranth flour.

EFFECT: invention improves quality of rye-wheat bread and imparts useful food properties to bread.

1 cl, 5 tbl