METHOD OF PREPARING RYE-WHEAT BREAD WITH FRUIT AND VEGETABLE PASTES Russian patent published in 2024 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to production of bakery products. The method of preparing rye-wheat bread with fruit and vegetable pastes is characterized by the following: it involves mixing fruit and vegetable pastes, which respectively contain rowan berry puree, common hawthorn puree, peppermint leaf powder and sweet pepper puree, broccoli cabbage, hop cones, and soaking with water — 30% of the calculated amount for 5 minutes. Dough is prepared by mixing thick rye sourdough with water, peeled rye baking flour, first grade wheat baking flour, vegetable paste swollen in water, an aqueous solution of salt and sugar, and fermentation. Then the prepared dough is cut, sent to proof and the bread is baked in a moistened baking chamber. Before removing from the oven, the bread is sprayed with water. The dough is kneaded with the following ratio of recipe components in kg: 57.0 of thick rye sourdough, 50.0 of first grade wheat baking flour, 17.0 of peeled rye baking flour, 4.5 of fruit paste consisting of mountain ash puree, common hawthorn, peppermint leaf powder, 4.5 of vegetable paste consisting of sweet pepper puree, broccoli, hop cone powder, 3.0 of white sugar, 1.5 of table salt, and water calculated based on the moisture content of the bread.

EFFECT: invention makes it possible to increase the nutritional value, improve the physico-chemical quality indicators, and also ensure high organoleptic properties of bread.

1 cl, 2 tbl