METHOD FOR PRODUCTION OF WHIPPED RYE BREAD Russian patent published in 2021 - IPC A21D8/02 

FIELD: baking industry.

SUBSTANCE: invention relates to the baking industry. The proposed method for the production of whipped rye bread includes kneading dough from rye flour, food salt, drinking water, molding and baking. When kneading the dough, dry milk whey is introduced into it in an amount of 3.5–5.0% by weight of flour, apple juice concentrated in an amount of 3.0% by weight of flour, chicory concentrate in an amount of 3.0-5.0% by weight of flour. Moreover, the dough is kneaded in two stages. At the first stage, the prescription components are intensively mixed in the churning chamber at a rotation speed of the kneading organ of 13.0-17.0 rpm^-1 for 5.0-13.0 minutes until a homogeneous dough structure is formed. At the second stage, compressed air is supplied to the churning chamber and the dough is whipped at a speed of rotation of the kneading organ 22.5-24.0 rpm^-1 for 0.5-1.0 minutes under an excess pressure of 0.4-0.5 MPa. The resulting whipped dough is dosed into metal molds. Baking of dough blanks is carried out at a temperature of 200±2 °C. The dough is prepared with the following content of prescription components, kg per 100 kg of flour: rye flour 100.0, salt 1.5, dry milk whey 3.5-5.0, concentrated apple juice 3.0, chicory concentrate 3.0-5.0, and water according to the calculation based on the humidity of the raw material and the dough with a humidity of 56%.

EFFECT: invention makes it possible to intensify the process, to ensure an increase in the quality and yield of bread, an increase in the nutritional value of rye bread.

1 cl, 1 tbl, 4 ex