COOKED RYE-WHEAT BREAD AND PREPARATION METHOD THEREOF Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method before dough kneading one prepares a decoction of calamus roots and water at ratio of 1:16. Then one prepares the wheat flour brew in amount of 10 % of the total weight of wheat flour, the calamus root decoction in amount of 75 % of the total volume of the decoction and rye fermented malt at temperature of 95–97 °C. Brew is cooled to temperature of 32–34 °C. Dough knead is after cooling of brew without its saccharification with addition of rye flour, remaining part of wheat flour, starter, pressed yeast, sugar, a salt solution prepared by dissolving salt in calamus broth, fresh beet puree, ground flaxseed and remaining decoction of calamus roots. Dough fermentation is performed at temperature of 28–30 °C during 90–120 minutes till accumulation of acidity is equal to 8–13 degrees. One performs handling, proofing of dough semi-products and their baking.

EFFECT: invention allows to improve organoleptic indices of quality, nutritive value and vitamin-mineral composition, intensify the bread preparation process due to exclusion of the stage of saccharification of brew.

1 cl, 6 tbl, 2 ex