FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to the baking industry, and can be used in the production of wheat-rye breads. The method for producing bread from wheat and rye flour involves preparing and fermenting the dough, dividing it into pieces, laying it out into molds, proofing and baking. In this case, the dough is prepared by mixing wheat and rye flour, table salt, pressed yeast, molasses, dry soy okara and water. Wherein when kneading the dough, instead of flour, no more than 9% of dry soy okara is added, obtained by drying at a temperature of 90°C for 120 minutes when reciprocating sieve cassettes with okara are carried out. At the same time, the moisture content of the dough is increased by 0.4% for each percentage of okara added.
EFFECT: invention allows to reduce the duration of fermentation of semi-finished products, increase the yield of finished products, as well as obtain bread from wheat and rye flour of high quality.
1 cl, 3 tbl, 3 ex
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