RU42392U1 - BAKERY PRODUCTS - FORMED BREAD FROM RYE AND WHEAT FLOUR - Google Patents

Abstract

The utility model relates to the food industry, namely to its baking industry and can be used to expand the range of bakery products from rye and wheat flour. Bakery product - bread made from rye and wheat flour is made in the form of a voluminous body containing a crumb bounded by a curved convex upper crust, a lower flat crust, and flat or curved side surfaces. The product in the area from the lower crust to the lower edge of the upper crust has the shape of a polyhedron or a truncated cone, facing a large base to the upper crust. The gradient of the magnitude of the increment in the width and length or diameter of the section parallel to the lower crust per unit height of the product in the section from the lower crust to the lower edge of the upper crust is 0.12-0.33 cm per centimeter of the height of the product. The total mass of all crusts of the product is 0.16-0.33 of the mass of its crumb with a crumb moisture of 44.0-49.0% and a porosity of 49-66%. The mass of the upper crust is 0.01-0.10 by weight of the product. A bakery product is baked from dough obtained using peeled rye flour or a mixture of peeled rye flour and wallpaper baked rye flour and wheat flour of the first or second grade and liquid sourdough, freshened with nutritious brewing mixture. The infusion was obtained from baking rye flour and liquid for its saccharification in the form of drinking water and steam condensate, and steam was used for steaming rye flour during its saccharification. Nutrient mixture with saccharified tea leaves is obtained using additional rye flour and drinking water. The ratio of hydromodules - the ratio of the mass of flour to the mass of the brewing fluid and the nutrient mixture with infusion is 1.51-1.89 with a moisture content of flour from 12.0% to 15.0% and with a mass ratio of rye flour in the infusion and in the nutrient mixture with tea leaves

component 1: (2.8-3.2). The technical result consists in improving the quality of a bakery product, increasing the porosity and elasticity of the crumb. 1 n.p. f-ls, 7 w.p. f-ls, 3 ave.

Description

The utility model relates to the food industry, namely to its baking industry and can be used to expand the range of bakery products from rye and wheat flour.

It is known a bakery product - shaped bread from rye and wheat flour, namely darnytsky shaped bread, baked from dough obtained using peeled baking flour, first grade wheat flour, pressed baker’s yeast, common salt, teapot with liquid tea leaves and drinking water.

Fermented liquid with tea leaves is used in an amount of 35.5 kg with a content of 5 kg of peeled rye flour.

The tea leaves are prepared from rye flour and water in a ratio of 1: 2.5. The tea leaves are used for the preparation of sourdough in an amount of 9 kg. (PS Ershov “Collection of recipes for bread and bakery products” St. Petersburg, “Prefix”, 2003, 8-11, table 1).

A disadvantage of the known bakery product is the insufficient satisfactory quality of the product, in particular the relatively low porosity of the crumb.

A bakery product of rye and wheat flour is known - simple rye-wheat bread obtained on liquid sourdough without infusion, moreover, liquid sourdough is used with a moisture content of 70% and obtained by mixing part of a ripe sourdough with a nutrient mixture consisting of part of rye-wheat sour flour and water by fermentation for 240 min, and the dough for bread was obtained by mixing the entire amount of industrial sourdough with saline, water, yeast and the remaining part of rye-wheat wallpaper flour, followed by its fermentation in t chenie 60-90 minutes, cutting, proofing the dough pieces for 30-60 minutes and pastries (Collection of technological instructions for the production of bread and bakery products, Moscow, Preyskurantizdat, 1989, p. 219).

A known bakery product is bread made from rye or from a mixture of rye and wheat flour, prepared using industrial yeast with tea leaves obtained by brewing water with a temperature of 95 ° C-98 ° C, a mixture of malt and part of the flour, its saccharification, and mixing industrial sourdough with tea leaves, saline, water, yeast, meal obtained after CO ₂ -extraction with liquid food carbon dioxide from traditional aromatic raw materials in the amount of 0.3% -3.0% by weight of flour, and the remainder of the flour to produce dough, he fermentation, cutting, proofing the dough pieces for 60 minutes and baking (RU 2,206,994 C 2, 27.06.2003, MPK 7 A 21 D 2/36, 8/02).

The described bakery product has high quality indicators, but it has a targeted purpose, being a prophylactic product for diseases of the gastrointestinal tract, liver and other diseases associated with increased permeability of the vascular wall, according to which this bread is in limited demand, being essentially narrowly targeted preventive food product.

Known bakery product from rye and wheat flour baked using rye flour, first-grade wheat flour, rye malt, pressed baker’s yeast, granulated sugar, coriander, common salt and sourdough with tea leaves (A collection of technological instructions for the production of bread and bakery products, Moscow, Preiskurantizdat, 1989, pp. 138-141).

The brewing for bread is prepared from a mixture of flour, water, coriander in a brewing machine, the water being used at a temperature of 95 ° C-97 ° C or by heating with hot steam for 30-40 minutes to a temperature of 63 ° C-65 ° C. For better saccharification of starch, a portion of 5-10% flour is added at the end of preparation at the temperature not exceeding 65 ° C, after which the tea leaves are left for saccharification for 90-120 minutes, and then cooled to 32 ° C-34 ° C and consumed for kneading test.

The dough is prepared in three stages - tea leaves, sourdough, dough.

15 kg of rye flour, 5 kg of fermented rye malt, 0.3 kg of coriander and 50 kg of water are used to prepare saccharified tea leaves.

The tea leaves are obtained with a humidity of 74-76%, an initial temperature of 63 ° C-65 ° C, and the duration of saccharification is 90-120 minutes.

Fermented dough is cut into dough pieces, which are placed in molds and sent for proofing, then for baking.

The disadvantages of the known bread include the duration and complexity of the process of its production, which negatively affects the cost of bread.

Known bakery product from rye and wheat flour - Novo-Borodinsky bread, baked from dough prepared using a mixture of: rye flour and first-grade wheat flour in a ratio of 80:15 per 100 kg of flour in the dough, rye malt, yeast pressed bakeries, granulated sugar, coriander, salt, food and liquid sourdough and tea leaves (RU 2123787 C 1, 12/27/1998, A 21 D 8/02). The preparation of the infusion is carried out by brewing water with a temperature of 95 ° C-97 ° C of a mixture of flour, coriander and malt. The prepared tea leaves are left for saccharification for 1.5-2.0 hours, the saccharified tea leaves is cooled to 32 ° C and spent on kneading the dough. The dough is prepared on liquid sourdough, the consumption of which is 60% by weight of flour. The dough is fermented for 80-90 minutes. The fermented dough is cut, the dough pieces are laid and sent for proofing and baking.

Known bakery product has a crumb moisture of not more than 47.0%, acidity of not more than 9 degrees and porosity of not less than 48%.

A disadvantage of the known bakery product is the lack of satisfactory quality, the relatively low porosity of the crumb, which reduces the consumer attractiveness of the product.

The objective of the utility model is to obtain a bakery product with improved physicochemical and organoleptic characteristics, increase the porosity of the crumb and the efficiency of bread production.

The problem is solved due to the fact that a useful model for a bakery product has been created - bread made from rye and wheat flour, characterized in that it is made in the form of a voluminous body containing a crumb, bounded by a curved convex upper crust, flat bottom

crust, and flat or curved side surfaces, and the product on the site from the lower crust to the lower edge of the upper crust has the shape of a polyhedron or a truncated cone, facing a large base to the upper crust, with a gradient of the increment in the width and length or diameter of the section parallel to the lower crust , per unit height of the product in the area from the lower crust to the lower edge of the upper crust, 0.12-0.33 cm per centimeter of product height, and the total mass of all product crusts is 0.16-0.33 about the mass of its crumb with a crumb moisture of 44.0-49.0% and its porosity of 49-66%, and the mass of the upper crust is 0.01-0.10 of the mass of the product, while the bakery product is baked from dough, obtained using peeled rye flour or a mixture of peeled rye flour and wallpaper baked rye flour and wheat flour of the first or second grade and liquid sourdough, a refreshing nutritious mixture with saccharified tea leaves, while the tea leaves were obtained from rye flour for its baking and in the form of drinking water and water vapor condensate, the steam being used for steaming rye flour during its saccharification, and the nutritious mixture with saccharified welding was obtained using additional rye flour for baking and drinking water, while the ratio of hydromodules is the ratio of the mass of flour to the mass of the welding liquid and the nutritional mixture with tea leaves is 1.51-1.89 with a moisture content of flour from 12.0% to 15.0%, preferably 14.5% and with a mass ratio of rye flour in tea leaves and in the nutritious mixture with tea leaves, 1: (2.8-3.2).

It is recommended that the mass of the product is 0.5-0.9 kg. It is advisable that the ratio of the content of rye flour in tea leaves, sourdough and dough is respectively (0.11-0.13) :( 0.33-0.38): 1 and that it would be made in the form of a truncated pyramid or a truncated cone with the gradient of the change in the increment of the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the section from the lower crust to the lower edge of the upper crust, 0.13-0.25 cm per cm of product height, with a crumb moisture of 49% , its porosity, component 60-65% and the mass of the upper crust, component 0.03-0 , 04 of 4

mass of the product.

It is recommended to bake Don-shaped bread made weighing 0.75 kg with a top crust weight of 26.5 g, a height from the bottom crust to the edge of the top crust equal to 9.0 cm.

It is possible to bake a bakery product from the dough obtained using fermented rye malt with a ratio of the content of rye flour in tea leaves, sourdough, malt and dough, respectively (0.08-0.12) :( 0.28-0.32) :( 0.08-0.12): 1, and performed in the form of a truncated pyramid or a truncated cone with a gradient of change in the increment of the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the section from the lower crust to the lower edge of the upper crust constituting 0.14-0.27 cm per centimeter of height cast, with a crumb humidity of 47.0%, porosity of 53.0% and a mass of the upper crust of 0.037-0.045 by weight of the product.

It is recommended that Borodinsky Novy bread be made with a mass of 0.70 kg and a weight of the top crust of 26.5 g, a height from the bottom crust to the edge of the top crust of 8.5 cm.

It is advisable that the ratio of the content of rye flour in the sourdough, tea leaves and dough, respectively (7.6-7.9) :( 14.6-15.19) :( 44.7-46.48) and that the bakery product was would be made in the form of a truncated pyramid or a truncated cone with a gradient of the magnitude of the increment of the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the area from the lower crust to the lower edge of the upper crust, 0.12-0.26 cm per every centimeter of the height of the product, with a crumb moisture of 48.5%, its porosity, is 65.0% and the mass of the upper crust, comprising 0.08-0.10 by weight of the product.

We recommend a bakery product - baked Darnitsky bread with a mass of 0.75 kg and a mass of the top crust of 68.0 g, a height from the bottom crust to the edge of the top crust equal to 11.5 cm.

The technical result provided by the utility model consists in improving the physicochemical parameters of a bakery product by establishing optimal ratios of the basic values of the elements,

components of the product - such as crumb, upper, lower and side crusts of the product, the gradient of the change in the increment of the width and length or diameter per unit height of the product, as well as the ratio of the main raw materials used for the manufacture of the product.

In the manufacture of a bakery product with a gradient of the increment in the width and length or diameter of the cross section parallel to the lower crust, per unit height of the product in the section from the lower crust to the lower edge of the upper crust, which is below 0.12 cm per centimeter of product height with crumb moisture 44 -49.5% and its porosity 49-66, get a product of a vague form with insufficiently developed porosity.

In the manufacture of a bakery product with a gradient of the increment of the width and length or diameter of the cross section parallel to the lower crust, per unit height of the product from the lower crust to the lower edge of the upper crust above 0.33 cm per centimeter of the height of the bakery product with the same crumb values get a vague shape product.

Upon receipt of the product with a total mass of all crusts below 0.17 of the mass of its crumb with a crumb moisture of 44.5-49.5% and porosity of 49.0-66.0%, the crumb of the product is less porous, which negatively affects the quality and the taste of a bakery product.

Upon receipt of a bakery product with a total mass of all the crusts above 0.19 of the mass of the crumb, the product has too large an uneven porosity, which negatively affects the taste of the product.

Upon receipt of a bakery product with a top crust mass below 0.037 of the mass of the product, a small-volume product with a poorly loosened sticky crumb is obtained.

Upon receipt of a bakery product with a mass of the upper crust above 0.045 of the mass of the product, a product with a flat upper crust with large porosity, convex pores is obtained, which negatively affects the quality and taste of the bakery product.

In addition, the proposed set of features can improve the quality and taste of a bakery product by preparing a bakery product using the developed technology for producing liquid yeast and

a nutritious mixture with saccharified tea leaves, in particular, the selection of the optimal ratio of flour and liquid amounts - a hydraulic module when preparing the tea leaves, taking into account the liquid phase of steam used for saccharification of the tea leaves, and thereby improve the quality of the starter culture used in the production of bread with a given optimum yeast moisture from 81.0 % to 83.0%, optimal acidity of 10-11 degrees and obtaining starter culture with the optimal ratio of lactic and acetic acids when using flour with a specific moisture content.

When the ratio of infusion hydromodules and infusion mixture with infusion is less than 1.51, the leaven is “weaker” in consistency, the rate of total acid accumulation is significantly reduced and the proportion of acetic acid in the total acidity of the starter is reduced, which negatively affects the taste of bread.

When the ratio of infusion hydromodules and infusion mixture with infusion is greater than 1.89, the leaven is “stronger” in consistency and the rate of total acid accumulation increases significantly and the proportion of acetic acid in the total acidity of the starter increases, which also negatively affects the taste of bread and its flavor and physico-chemical characteristics of the crumb of bread.

The utility model is illustrated by the following examples, which do not cover, and even more so do not limit the entire volume of claims.

Example 1

Borodinsky Novy bread is baked from dough containing the following components in the following weight ratio per 100 kg of flour, in kg:

peeled rye flour 70.0 first-grade wheat flour 20,0 fermented rye malt 10.0 pressed baker's yeast 0.2 food salt 1,0 granulated sugar 7.0 coriander 0.7.

Bread was obtained using liquid sourdough with a moisture content of 82.0%, an acidity of 10 degrees and a lifting force of 25 minutes.

Sourdough obtained in the exploratory cycle on lactobacterin in combination with a pure culture of yeast and in the production cycle using a nutrient mixture with saccharified rye tea leaves.

The infusion is obtained from 40 kg of peeled rye flour when sugar is sugared with a liquid in the amount of 80 kg. The liquid was used in the form of drinking water with a temperature of 95 ° C in an amount of 70.4 kg and in the form of condensate of water vapor in an amount of 9.6 kg. The steam was used with a pressure of 25.0 kPa for steaming rye flour during its saccharification.

The nutrient mixture was obtained from 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water in an amount of 360 kg with a temperature of 15 ° C. A brewed nutrient mixture containing 120 kg of rye flour and 440 kg of liquid was used to refresh the sourdough.

The ratio of rye flour in the tea leaves and in the nutrient mixture with tea leaves is 1: 3.

Water module - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensate of water vapor in the tea leaves is 0.5 and obtained by dividing the mass of flour by the mass of liquid (40:80).

Water module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture with tea leaves is 0.273 and is obtained by dividing the mass of flour by the mass of liquid (120: 440).

The ratio of these hydromodules is 1.83 and obtained by dividing these hydromodules (0.5: 0.273).

The dough was prepared using 70 kg of liquid starter culture, containing 5 kg of rye baking flour, and in a nutrient mixture with 15 kg of brewing, 50 kg of peeled rye flour, 20 kg of first grade wheat flour, 22 kg of fermented rye malt containing it contains 10 kg of malt and 5 kg of peeled rye flour, 0.2 kg of pressed baker’s yeast, 1.0 kg of edible salt in the form of saline with a density of 1.10 g / l, 7.0 kg of granulated sugar, 0, 55 kg of coriander and potable water by calculation.

The ratio of the content of rye flour in tea leaves, sourdough, malt and dough is 0.1: 0.3: 0.1: 1.

Kneading of the dough and fermentation was carried out in a dough mixing machine to obtain a dough with a humidity of 46.0%, an initial temperature of 27 ° C and a final acidity of 8.0 degrees.

The finished fermented dough is cut into dough pieces that are stacked in molds. Top blanks are sprayed with water and sprinkled with coriander and directed to proofing, baking and unloading the finished bread.

Baked bread "Borodino Novy" shaped has a mass of 0.7 kg. The shape of bread is in the form of a truncated pyramid, facing a large base to the upper crust without lateral outflows. The upper crust is convex, the lower is flat, the lateral crusts are flat.

The height of the product in the section from the lower crust to the lower edge of the upper crust is 8.5 cm, the length of the lower crust is 18.0 cm, the width is 7.2 cm, the length of the upper crust is 19.8 cm, the width is 8.7 cm. The mass of the upper crust 26.5 g, the total mass of all crusts is 126.0 g. The crumb weight is 574.0 g. The gradient of the change in the width increment per unit height of the product in the section from the lower crust to the lower edge of the upper crust is (8.7-7.2 ): 8.5 = 0.18 cm per centimeter of product height.

The gradient of the change in the length increment per unit height of the product in the section from the lower crust to the lower edge of the upper crust is (19.8-18.0): 8.5 = 0.21 cm for every centimeter of the height of the product. The total mass of all crusts is 0.18 of the mass of the product and 0.21 of the mass of the crumb.

The bread has a dark brown color, the taste is sweetish, corresponding to the taste of this type of product, without extraneous taste, the smell with a slight aroma of coriander, characteristic of the smell of this type of product, without an extraneous odor. The bread was made baked, the crumb is elastic, without lumps and traces of impermeability, with developed porosity without voids, crumb moisture is 47.0%, crumb acidity is 8.0 degrees and crumb porosity is 53.0%.

Thus, high quality bread is obtained.

Example 2

Don bread is made from dough using components in the following weight ratio per 100 kg of flour in the dough, in kg:

peeled rye flour 45.0 first-grade wheat flour 40,0

brewed sourdough

sourdough 12.75 kg rye flour

peeled and 2.25 kg rye flour

pressed 70.0 pressed baker's yeast 0.5 food salt 1.8 drinking water by calculation.

Flour was used with a moisture content of 14.5%.

The brewed sourdough prepared as described in example 1, but used 22 kg of peeled rye flour and 18 kg of rye flour wallpaper

Sugaring of flour was carried out by introducing 73.6 kg of drinking water with a temperature of 94 ° C and 6.4 kg of water vapor condensate. The steam was used with a temperature of 105 ° C under a pressure of 30.4 kPa. Steaming flour with bubbling and machining carried out for 15 minutes

The nutrient mixture was prepared as described in example 1, but drinking water was used at a temperature of 18 ° C.

The ratio of peeled rye flour and wallpaper in the tea leaves is 0.85: 0.15.

The brewed yeast was prepared as described in Example 1, but the leaven was obtained having a moisture content of 83.0%, an acidity of 11.0 ° C., and a lift of 30 minutes.

The ratio of the content of rye flour in tea leaves, sourdough and dough is 0.11: 0.33: 1.

The ratio of hydromodules - the ratio of the mass of flour to the mass of liquid - in the tea leaves and in the nutrient mixture with tea leaves is 1.83.

The dough is prepared using a prescription amount of peeled rye flour and baking wheat flour, liquid

brewed yeast, a suspension of pressed baker's yeast, saline and drinking water, after which the dough was kneaded for 4 minutes, followed by fermentation.

The fermentation process was carried out for 1.2 hours, ensuring the acidity of the test at the end of the process 8.5 degrees, humidity 46.5%. Then the dough is divided into dough pieces and laid in molds for subsequent proofing and baking.

The proofing of the dough pieces was carried out in the proofer of the proofing-furnace unit for 60 minutes at a temperature of 35 ° C and a relative humidity of 75%.

Baking bread was carried out at a temperature of 240-150 ° C. The finished bread is unloaded from the molds onto trays, cooled and packaged in a heat-shrink, moisture-proof, heat-resistant film of low density polyethylene.

Baked Don bread with a mass of 0.75 kg. The yield was 141.8%.

Don shaped bread is a voluminous body containing a crumb bounded by a lower flat crust, a curved convex upper crust and flat side crusts. The form of bread in the form of a truncated pyramid.

The length of the upper crust is 19.8 cm, the width is 8.7 cm, the length of the lower crust is 18.0 cm, the width is 7.2 cm.

The bread height in the section from the lower crust to the edge of the upper crust is 9 cm, the crumb mass is 615.0 g.

The mass of the upper crust is 26.5 g. The total mass of all crusts is 0.135 kg, which is 0.18 of the mass of the crumb.

The gradient of the change in the length increment per unit height of the product in the section from the lower crust to the edge of the upper crust is (19.8-18.0): 9-0.2.

The gradient of the change in the width increment per unit height of the product in the section from the lower crust to the edge of the upper crust is (8.7–7.2): 9–0.17.

The mass of the upper crust is 0.035 by weight of the product.

The bread is dark brown, baked. The crumb without traces of impurity, crumb moisture 48.5%, crumb acidity 8.0 degrees, crumb porosity 65.0%.

The total mass of all crusts is 0.18 of the mass of the crumb with a crumb moisture of 49.0% and a porosity of 65.0%. Example 3

Darnitsky bread is baked from the dough using the following components in the following weight ratio per 100 kg of flour in the dough, in kg:

peeled rye flour 45.0 baking wheat flour of the first grade 40.0 liquid sourdough with tea leaves with a sourdough content of 12.75 kg peeled rye flour and 2.25 kg rye baked flour flour 70.0 pressed baker's yeast 0.5 salt Cooking food 1.8 Drinking water by calculation.

Flour used with a moisture content of 14.5%. The brewed sourdough is prepared as described in Example 2.

The ratio of rye flour to wheat flour is 0.6: 0.4.

The ratio of peeled rye flour and wallpaper rye flour in the tea leaves is 0.85: 0.15. The ratio of rye flour for making tea leaves, sourdough and dough is 7.73: 15: 45.

The dough is prepared as described in example 2.

The fermentation process was carried out to obtain a test at the end of the process having an acidity of 9 degrees.

Proofing the dough pieces and baking bread, carried out as described in example 2.

Thus obtained bread Darnitsky shaped mass of 0.75 kg

Bread is made in the form of a truncated pyramid.

The lower crust is flat, the upper convex is curved, and the lateral ones are flat.

The lower crust is 17.0 cm long and 6.5 cm wide. The upper crust is 18.5 cm long and 8.5 cm wide.

The bread height in the section from the lower crust to the lower edge of the upper crust is 11.5 cm.

The gradient of the magnitude of the increment of the length parallel to the lower crust per unit height of the product in the section from the lower crust to the lower edge of the upper crust is (18.5-17.0): 11.5 = 0.13.

The gradient of the change in the width increment per unit height of bread in the section from the lower crust to the lower edge of the upper crust is (8.5-6.5): 11.5-0.17.

The mass of the upper crust is 68.0 g.

The total mass of all the crusts of the product is 235.0 g, which is 0.313 of the mass of the crumb. The mass of the upper crust is 0.09 of the mass of the obtained bread.

The surface of the crusts of bread is rough, without cracks and tears, dark brown. Baked crumb, not sticky, elastic. After light pressure, the crumb takes its original shape. A crumb without lumps and traces of impermeability. Porosity without voids and seals. Peeling of the crust from the crumb is not available. The taste and smell inherent in the taste and smell of this type of product. The moisture content of the crumb is 48.5%, the acidity of the crumb is 8.5 degrees, the porosity of the crumb is 65.0%.

Thus, high quality bread is obtained.

Thus, it can be seen from the examples that a useful model for a bakery product - bread made from rye and wheat flour allows you to get bread of various varieties of high quality by establishing optimal ratios of the main values of the elements that make up the bakery product:

such as crumb, crusts of the upper, lower and lateral, gradient changes in the increment of the width, length or diameter of the section per unit height of the product, as well as by selecting the optimal ratios used

components of raw materials for the manufacture of a bakery product. Thus, the task is solved.

Claims (8)

1. Bakery product - bread made from rye and wheat flour, characterized in that it is made in the form of a voluminous body containing a crumb bounded by a curved convex upper crust, a lower flat crust and flat or curved side surfaces, and the product is on the site from the lower crust to the lower edge of the upper crust has the shape of a polyhedron or a truncated cone, facing a large base to the upper crust, with a gradient of the increment of the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the area from the lower crust to the lower edge of the upper crust, 0.12 ÷ 0.33 cm per centimeter of the product height, and the total mass of all product crusts is 0.16 ÷ 0.33 of its mass crumb with a crumb moisture of 44.0 ÷ 49.0% and a porosity of 49 ÷ 66%, and the mass of the upper crust is 0.01 ÷ 0.10 of the mass of the product, while the bakery product is baked from the dough obtained using peeled rye flour or a mixture of peeled rye flour and bread flour fried rye wallpaper and wheat flour of the first or second grade and liquid sourdough, freshened with a nutritious mixture with saccharified tea leaves, the tea leaves were obtained from baking rye flour and liquid for its saccharification in the form of drinking water and condensed water vapor, the steam being used for steaming rye flour when it is saccharified, and the nutritious mixture with saccharified tea leaves is obtained using additional rye flour and drinking water, while the ratio of hydromodules is the ratio of the mass of flour to the mass of liquid infusion bone and infusion mixture with infusion is 1.51 ÷ 1.89 with flour moisture from 12.0 to 15.0%, preferably 14.5%, and with a mass ratio of rye flour in infusion and in the infusion mixture with infusion constituting 1: (2.8 ÷ 3.2). 2. A bakery product according to claim 1, characterized in that the mass of the product is 0.5 ÷ 0.9 kg 3. A bakery product according to any one of claims 1 and 2, characterized in that the ratio of the content of rye flour in tea leaves, sourdough and dough is respectively (0.11 ÷ 0.13) :( 0.33 ÷ 0.38): 1 and is made in the form of a truncated pyramid or a truncated cone with a gradient of the increment in the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the section from the lower crust to the lower edge of the upper crust, comprising 0.13 ÷ 0.25 cm each centimeter of the product height, with a crumb moisture of 49%, its porosity of 60 ÷ 65%, and m assa of the upper crust, comprising 0.03 ÷ 0.04 by weight of the product. 4. A bakery product according to claim 3, characterized in that it is made with a mass of 0.75 kg with a mass of the upper crust of 26.5 g, a height from the lower crust to the edge of the upper crust equal to 9.0 cm, and is a Don shaped bread . 5. A bakery product according to any one of claims 1 and 2, characterized in that it is made from dough obtained using fermented rye malt with a ratio of rye flour content in tea leaves, sourdough, malt and dough, respectively (0.08 ÷ 0 , 12) :( 0.28 ÷ 0.32) :( 0.08 ÷ 0.12): 1, and is made in the form of a truncated pyramid or a truncated cone with a gradient of change in the increment of the width and length or diameter of the section parallel to the lower crust , per unit height of the product in the area from the lower crust to the lower edge of the upper crust, is 0.14 ÷ 0.27 cm per centimeter of product height, with crumb moisture of 47.0%, porosity of 53.0% and a top crust mass of 0.037 ÷ 0.045 by weight of the product. 6. A bakery product according to claim 5, characterized in that it is made with a mass of 0.70 kg with a mass of the upper crust of 26.5 g, a height from the lower crust to the edge of the upper crust of 8.5 cm, and is a Borodinsky bread New ”molded. 7. A bakery product according to any one of claims 1 and 2, characterized in that the ratio of the content of rye flour in the sourdough, tea leaves and dough is respectively (7.6 ÷ 7.9) :( 14.6 ÷ 15.19) :( 44.7 ÷ 46.48) and is made in the form of a truncated pyramid or a truncated cone with a gradient of change in the increment of the width and length or diameter of the section parallel to the lower crust, per unit height of the product in the section from the lower crust to the lower edge of the upper crust, 0 , 12 ÷ 0.26 cm per centimeter of product height, with a crumb moisture of 48.5%, its porosity, component of 65.0%, and the mass of the upper crust, comprising 0.08 ÷ 0.10 by weight of the product. 8. The bakery product according to claim 7, characterized in that it is made with a mass of 0.75 kg with a mass of the upper crust of 68.0 g, a height from the lower crust to the edge of the upper crust equal to 11.5 cm, and is a Darnitsky shaped bread .