BAKERY PRODUCT MANUFACTURING PROCESS Russian patent published in 2005 - IPC

FIELD: food processing industry.

SUBSTANCE: process comprises kneading dough from low-grade whet flour, extrudate in amount 9.5-10.5% on the weight of flour, compacted yeast, salt, non-fermented malt (2.8-3.2%), and water. Extrudate is prepared by mixing barley grit, pea grit, and carbohydrate-protein fraction of amaranth taken at weight ratio (6.3-6.7):(0.8-1.2):(2.3-2.7), respectively, followed by extrusion at 160-165°С for 30-40 sec and grinding to particle size typical of low-grade whet flour. Carbohydrate-protein fraction of amaranth represents a grit with 9-11% moisture and particle size 0.2-0.6 mm. It is a product remaining after separation of germs and seed coats, which are sent to amaranth oil production. Kneaded dough is fermented during 80-85 min, cut, proofed, and baked.

EFFECT: increased biological and energetic value of bakery products, improved their quality characteristics, and intensified bread manufacturing process.

5 tbl, 4 ex