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

FIELD: baking industry, in particular, production of yeastless bread.

SUBSTANCE: method involves preparing starter with the use of converted scalded mixture of carbohydrate-protein fraction of amaranth, said mixture comprising ground hop cones; withdrawing starter by starter and processing cycles; preparing dough by mixing flour, water, starter, with ratio of said components being set by calculation, and salt; fermenting dough to predetermined acidity; forming, proofing and baking doughs.

EFFECT: reduced and simplified processing cycle, improved quality of ready products, provision for utilization of carbohydrate-protein fraction of amaranth, which is amaranth oil by-product, and reduced bread production costs.

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