METHOD FOR PRODUCTION OF BAKERY PRODUCT FROM MIXTURE OF RYE AND WHEAT BAKERY FLOUR WITH LONG SHELF LIFE FOR ASTRONAUTS RATION Russian patent published in 2024 - IPC A21D8/02 A21D15/00 B65D85/36 

FIELD: food industry.

SUBSTANCE: method for production of a bakery product from a mixture of rye and wheat bakery flour with a long shelf life for astronauts ration envisages its preparation in four stages. At the first stage, a thick rye starter is prepared from part of bakery rye wholemeal flour, water and pure cultures of starter yeast and lactic acid bacteria, on the second – saccharified scalded dough of bakery rye wholemeal flour, fermented rye malt, ground coriander and drinking water, at the third stage – a brew of thick rye starter, bakery rye wholemeal flour, pressed bakery yeast and drinking water, at the fourth stage, kneading of dough is performed based on brew and saccharified scalded dough, the remaining parts of bakery rye wholemeal flour and pressed bakery yeast, bakery second grade wheat flour, food salt, white sugar, starch molasses and drinking water. Dough fermentation and handling, dough pieces proofing and baking, ready products cooling are performed. To increase the shelf life of the bakery products, ten products are hermetically packed into the first package made of a polymer film of the “ПЭТ/Пластиплен ПТА-Л 05601” type, subjected to double heat treatment at temperature of 100–110 °C for 40–60 minutes. It is packed into the second package made of polyethylene film with thickness of 0.08–0.1 mm.

EFFECT: invention makes it possible to ensure freshness preservation and microbiological safety of a bakery product from a mixture of rye and wheat bakery flour with a long shelf life for astronauts ration for 15 months without using preservatives and food additives.

1 cl, 1 tbl, 6 ex