METHOD FOR PRODUCING YEAST-FREE RYE BREAD Russian patent published in 2022 - IPC A21D8/02 A21D10/04 A21D2/36 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to a method for producing yeast-free rye bread, and can be used in the bakery enterprises for producing yeast-free rye bread with high nutritional value. The method for producing yeast-free rye bread is characterised by kneading dough from break rye flour, a paste from the fruits of small-fruited apple trees with a dry matter content 45.5% taken in an amount of 40 to 50% by weight of the flour, table salt, drinking water, and baking soda. The components of the recipe are mixed in the dough-kneading machine for 5 minutes, then the mixed semi-finished product is loaded into the chamber of the churning machine, compressed air under a pressure of 0.3 MPa is supplied, and the mass is churned for 35 seconds at a rotation speed of the kneading body of 8.1 s^-1. Baking is performed at a temperature of 185 °C for 45 minutes; the dough is prepared at the following content of components of the recipe, kg per 100 kg flour: break rye flour 100, paste from the fruits of small-fruited apple trees 40 to 50, table salt 1.3, baking soda 0.2, water as calculated for the moisture content of the dough of 48.5%.

EFFECT: possibility of lowering the cost of the end product, producing high-quality bread with high nutritional value.

1 cl, 1 tbl, 3 ex