METHOD FOR PRODUCING DIETARY BREAD Russian patent published in 1998 - IPC

FIELD: baking industry. SUBSTANCE: method involves dough kneading from wheat flour, water, yeast, salt; dough fermentation; proofing of dough pieces and bread baking. Additionally introduced in composition are grains of autumn or spring wheat. Grains are cleaned and moistened by water with temperature 45-48 C. Then grains are subjected to rest for 48-50 h and extruded in grain mass with 41-45% of humidity. Mixing of components are carried out in two stages: first, sour is prepared from extruded grain mass 40-50% from total grain mass and flour in dough, respectively, water, 20-25%, and yeast, 1.3-1.5%. Resulting mixture is aged for 2.5-3 h at 32-33 C, and introduced are remaining water, salt not less 1.3%, and yeast, 0.5-0.7%. After mixing, wheat flour 40-50% from total grain mass and flour in dough is introduced. Dough fermentation is carried out at 30-32 C for 1.5-2 h. In proposed method, used as grain may be oat grains, or mixture of oat grains and autumn or spring wheat at ratio 1:4. EFFECT: higher food value. 2 cl, 2 dwg, 1 tbl