COMPOSITION OF DOUGH CONTAINING RYE FLOUR, GLUTEN, AND POSSIBLY ENHANCER OF GLUTEN, ENCAPSULATED ACIDULANT OR EMULSIFIER, AND BAKED PRODUCTS OBTAINED FROM SAID COMPOSITION OF DOUGH

摘要

FIELD: agriculture.;SUBSTANCE: invention relates to the food industry. The composition of dough for obtaining baked products contains flour of cereals, at least, 80% of which is rye flour, exogenous gluten in an amount of at least 5% by weight of flour and sourdough agent, and, if the dough contains gluten in the amount of from 5% to 9%, the dough additionally comprises enhancer of gluten, which is, at least, an emulsifier and/or an enzyme and/or a chemical oxidant, if the dough contains gluten in the amount of more than 9%, the dough may contain enhancer of gluten. If the dough pH is from about pH 5 to about pH 7.5 the dough can also contain an encapsulated acidulant.;EFFECT: invention enables to improve the rheological properties of baked products, to increase their specific volume, and to obtain products with TPA indicators similar to bakery products from wheat flour.;97 cl, 37 dwg, 25 tbl, 30 ex