FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular, to a composition for making dough for bread. The composition of the dough for the preparation of yeast-free bread includes drinking water, baking wheat flour of the first grade, baking rye flour, wheat sourdough, granulated sugar, table salt in the following ratio of components, wt.%: drinking water 34.652-42.016, baking wheat flour of the first grades 14.205-17.223, baking rye flour peeled 30.994-37.578, wheat sourdough 7.318-8.872, granulated sugar 2.367-2.871, food table salt 0.861-1.043.
EFFECT: invention allows to obtain a finished product with improved organoleptic properties, increased beneficial effect on the human body and shelf life by combining the components of the dough composition and their optimal ratio.
1 cl, 3 tbl
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