RYE BREAD MOULDING METHOD Russian patent published in 2025 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, namely to the rye bread moulding method. Method of moulding rye bread is characterized by the fact that a piece of dough weighing from 300 to 700 g is separated with the help of a scraper or with damp palms, the dough piece is placed on a damp table with its smooth side downwards, then it is levelled by pressing on the dough. Then the dough is rolled up into a free roll in two turns, the dough piece is laid in one hand with the seam down. At the same time with the second hand the ends of the roll are turned up, giving the shape of an oval, the workpiece is stretched along the length of the mould and the surface is smoothed. Then one uses seam down to make bread; one uses medium rye flour, drinking water, thick medium rye starter containing medium rye flour, drinking water, starter cultures, wheat gluten, culinary salt and pressed yeast. Raw materials are used at the following ratio to flour in %: medium rye flour 100%, drinking water 61.5%, scalded dough 69.2%, thick rye starter 85.9%, wheat gluten 14.6%, culinary salt 4.6% and pressed yeast 1.8%.

EFFECT: invention allows to ensure high porosity of crumb, improvement of physical-chemical and organoleptic properties with preservation of shape stability of the product.

1 cl, 1 tbl