METHOD FOR MANUFACTURING SPICY RYE-WHEAT BREAD Russian patent published in 2023 - IPC A21D8/02 A21D2/36 A21D2/34 A21D13/02 

FIELD: food industry.

SUBSTANCE: method for producing spicy rye-wheat bread is characterized by the preparation of initial raw materials, including rye baking flour, whole grain wheat flour, fresh table tomatoes, natural flower honey, dried crushed basil, dried White Sea kelp powder, table salt and semi-hard cheese. To prepare the dough, the tomatoes are blanched, then cooled to a temperature (+43±2)°C in air, peeled and ground in a blender. Semi-hard cheese is ground on a fine grater. Next, crushed tomatoes, natural flower honey, dried crushed basil, dried White Sea kelp powder, salt and crushed cheese are added sequentially into the prepared mixture of rye bread flour and whole grain wheat flour. The dough is kneaded, stood at a temperature (+4±2)°C for 30 min. Then the dough is rolled out, the loaves are shaped and baked for 12-15 minutes at a temperature of +180°C until ready, then cooled in air to a temperature no higher (+18±2)°C, packaged and sorted. The ingredients are used in the following quantities, in kg per 100 kg of product: rye baking flour - 27.0, whole grain wheat flour - 16.7, crushed tomatoes - 35.0, natural flower honey - 3.3, dried crushed basil - 3.3, dried White Sea kelp powder - 0.16, table salt - 2.3 semi-hard crushed cheese - 14.0.

EFFECT: invention makes it possible to obtain finished products enriched with bioavailable iodine with improved consumer properties.

4 cl, 9 dwg, 6 ex