METHOD FOR MANUFACTURING RYE-WHEAT BREAD Russian patent published in 2023 - IPC A21D8/02 A21D2/36 

FIELD: baking industry.

SUBSTANCE: invention can be used for the production of bakery products intended for preventive nutrition. The method for the production of rye-wheat loaves involves kneading dough from peeled rye flour, first grade wheat flour, homogeneous paste from the fruits of small-fruited apple trees with a solids content of 45.5%, food cooking salt, baking soda, drinking water. At the same time, a homogeneous paste from the fruits of small-fruited apple trees intensifies foaming in the dough and, when interacting with baking soda, improves its lifting force due to the release of CO₂. The formulation components are mixed in a dough mixer for 5-8 minutes to get a homogeneous, not very steep dough without lumps. Dough pieces are moulded and baked first at a temperature of 210-230°C for 20-35 minutes, then dried at a temperature of 160-180°C for 8 min. The dough is prepared with the following content of prescription components, g per 100 g of flour: peeled rye flour 60-62, wheat flour of the first grade 38-40, homogeneous paste from the fruits of small-fruited apple trees 55, food salt 2.8, food soda 0.2, drinking water according to the calculation to the humidity of the test 39-40%.

EFFECT: invention makes it possible to intensify the dough preparation process, to increase the organoleptic characteristics of finished products.

1 cl, 1 tbl, 3 ex