METHOD FOR ACCELERATED PRODUCTION OF RYE FLOUR BREAD Russian patent published in 2025 - IPC A21D8/02 A21D2/36 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bakery branch. Method for accelerated production of rye flour bread is characterized by dosing and mixing whole-ground rye flour, wheat gluten, powder of apples, or lingonberries, or common bilberries, or cranberries, sugar, salt, sodium bicarbonate, citric and succinic acids with water. Then one performs dough kneading, division and baking at 190-210 °C for 20-60 minutes. Components are used at the following ratio, kg: whole-ground rye flour – 86, wheat gluten – 10, powder of apples, or lingonberries, or common bilberries, or cranberries – 4, white sugar – 3, edible salt – 1.5, sodium bicarbonate – 1, citric acid – 0.6, succinic acid – 0.2, water – 100.

EFFECT: invention allows to reduce the rye flour bread production cycle duration, improve organoleptic and physical-and-chemical quality indicators as well as enhance the bread nutritive value.

1 cl, 4 tbl, 4 ex