METHOD FOR PRODUCING EXTRUDED BAKERY FOODS OF BREAD STICKS TYPE Russian patent published in 1998 - IPC

FIELD: food industry, in particular, baking branch. SUBSTANCE: method involves preparation of raw material: rusk crumb produced from bread by drying and grinding bread from rye flour or its mixture with wheat flour with content of rye flour, cereal groats, dried protein product produced by processing of meat of slaughtered animals or poultry, or bones and other components prescribed in product formula. Components mixing is carried out in two stages; at first, protein product and rusk crumb are mixed, and then, resulting mass is mixed with groats and other components. Mixture is extruded, dried and packed. It is advisable to introduce rusk crumb in the amount of 10-30% from mass of all components. Used as a protein product is dry protein half-finished product with content of protein is not less 83%, and fat, not more 4%, or dry bouillon with content of protein not less 18%, and fat, not more 4%. All these products are added in the amount of 3-8% from mass of all components. Additionally in composition may be added fermented rye or barley malt in the amount of 5-10%. It is introduced at the first stage of mixing. EFFECT: increased food value. 4 cl