DOUGH COMPOSITION FOR TINNED BREAD Russian patent published in 2024 - IPC A21D13/47 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to bakery production and may be used in production of moulded bread. Dough composition for single piece bread contains triticale grain flour, a yeast mixture consisting of ripe dough, pressed and dry bakery yeast at ratio of 3.8:0.1:0.05, granulated sugar, margarine, vegetable oil, culinary salt, drinking water. Besides, the composition additionally contains coarse wheat grain flour, chicken egg, wheat sprouts and date syrup. Components are used at the following ratio per 100 kg of flour, kg: triticale grain flour – 33, coarse wheat grain flour – 67, chicken egg – 3, yeast mixture – 3.85, wheat sprouts – 2.8-3.6, granulated sugar – 0.02, date syrup – 0.03, margarine – 2.48, vegetable oil – 2.45, culinary salt – 0.5, drinking water – 84-88.

EFFECT: invention allows to produce dough composition for tinned bread, having high organoleptic indices, increased nutritive value and improved functional properties.

1 cl, 4 tbl, 3 ex