METHOD FOR PRODUCTION OF RYE-WHEAT BREAD FROM FROZEN SEMI-PRODUCTS Russian patent published in 2024 - IPC A21D8/02 A21D6/00 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery production and may be used for production of rye-and-wheat bread from frozen semi-products. Method for production of rye-and-wheat bread from frozen semi-finished products involves kneading dough from pre-cooled rye and wheat flour, thick rye starter, lactic acid starter, yeast, salt and water, dough handling, moulding of semi-finished products. Further, freezing is carried out at a temperature of minus 28-30 °C to temperature inside semi-finished product of minus 18 °C, subsequent packing and storage of frozen semi-products at temperature minus 18 °C. Then defrosting is carried out at temperature of 20-30 °C until complete thawing, moulding dough pieces, proofing at temperature of 38-40 °C and relative air humidity of 65-70% and baking of finished products at temperature of 240-250 °C. Lactic acid starter used is a dry starter of cryoresistant lactic acid bacteria Lactobacillus casei TMB-D in amount of 0.1-0.15% of the total weight of the flour. One additionally introduces into the dough as an additive malt in amount of 0.5-2.5% of the total weight of flour or malt extract in amount of 1-5% of the total weight of flour.

EFFECT: invention allows to produce rye-wheat bread characterized by improved physical-chemical, structural-mechanical and organoleptic indices of bakery products quality, as well as to increase duration of frozen semi-products storage.

1 cl, 2 tbl, 9 ex