METHOD FOR PREPARATION OF COOKED BREAD WITH CHILI AND GARLIC Russian patent published in 2025 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of bakery products. Method for preparation of bread with chili and garlic includes preparation of a mixture of water, whole grain rye flour and fermented rye malt, dough, dough kneading, punching, proofing, moulding and baking. Dough ingredients used are a mixture of water, whole grain rye flour and fermented rye malt, as well as bakery wheat flour of 1 grade, wheat starter, linseed flour, water, olive oil, garlic, fresh chili and salt. Ingredients are used in the following amount, g: mixture of water, whole grain rye flour and fermented rye malt – 355.00, bakery wheat flour 1 grade – 350.00, wheat starter – 150.00, linseed flour – 100.00, water – 100.00, olive oil – 50.00, garlic – 50.00, fresh chili pepper – 20.00, salt – 10.00. Dough is prepared using a long-term method: proofing is carried out for 4 hours at temperature of 24 °C, then the dough is processed and the pieces are proofed for 12-24 hours at temperature of 5-6 °C and relative humidity 85-90%. Baking is carried out at temperature of 220-240 °C with steam supply for 25-30 minutes. Mixture is prepared by mixing water, whole grain rye flour with fermented rye malt, then the obtained mixture is cooked for at least three hours at temperature of 60-65 °C and cooled to 18 °C. Mixture ingredients are used in the following amount, g: water – 250.00, whole grain rye flour – 80.00, fermented rye malt – 25.00.

EFFECT: invention allows to produce bakery products of improved quality with original taste and extended storage life.

1 cl, 3 tbl, 2 ex