METHOD FOR PREPARING OF BREAD "SEZAM" Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves kneading dough with the use of top-grade or first-grade wheat flour, suspension of compressed yeast, dry wheat gluten, fatty product, and saline solution; providing fermentation, proofing and baking procedures. During kneading of dough, sesame flour used as fatty product is introduced in an amount of 16.6-17.0% by weight of flour in dough. Sesame flour is produced by grinding of sesame seeds to 180-200 micron size after hydrothermal processing at temperature of 50°C for 2 min. Dough fermentation process time is 120-130 min. Method allows anti-adhesion properties to be imparted to dough, dough fermentation process to be intensified, fatty-acid composition of product with regard to essential unsaturated fatty acids to be improved, organoleptical properties, such as color of crust and crumb, aroma to be improved.

EFFECT: simplified method, improved qualities, optimal vitamin and mineral composition and increased biological value of bread.

2 tbl, 2 ex