METHOD FOR PRODUCTION OF RYE-WHEAT BREAD WITH SORGHUM FLOUR BY ACCELERATED METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. Method for production of rye-wheat bread with sorghum flour by accelerated method is characterized by the fact that dough is kneaded from medium rye flour, first grade wheat flour and flour from grain sorghum "Bacalavr", taken in amount of 10%, 15% or 20% of the flour used, pressed yeast, food salt and water. Kneaded dough is fermented for 60 minutes, dough pieces are formed, which are proofed at temperature of 35–38 °C for 40–45 minutes and baked at temperature of 210 °C for 15 minutes.

EFFECT: invention provides improvement of physical and chemical properties of bread, increases energy value, as well as expands the range of functional purpose bakery products.

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