BAKERY ARTICLE FROM TRITICALE WHOLEMEAL FLOUR Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular bread for functional alimentation.

SUBSTANCE: claimed method includes production of bulk starter from part of mature culture, flour and water, its fermentation, formation of pregelatinized flour by malt and part of four brewing with water at temperature 95-98°C, and saccharification thereof. Further dough is obtained by blending of bulk starter with culture, salt solution, water, yeast and residual flour to obtain homogeneous mass. Further dough is fermented, handled, proofed and baked. As flour triticale corn wholemeal flour is used. During dough production before blending with flour CO₂-solvent cake obtained by CO₂-extraction of conventional flavoring raw materials with liquid food-grade carbon dioxide is introduced in amount of 0.3-3.0 % based on flour mass. Additionally sugar in amount of 1.0-6.0 % based on flour mass, syrup in amount of 1.0-6.0 % based on flour mass, and fatty product in amount of 1.0-2.0 % based on flour mass are introduced into dough.

EFFECT: product with prophylaxis properties and improved organoleptic, physical and chemical characteristics.

4 cl, 1 tbl, 3 ex