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

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

SUBSTANCE: claimed method includes dough production by blending of table salt, water, flour and fermented brew. Further dough is fermented, handled, proofed and baked. As flour triticale corn white 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 1.0-7.0 % based on flour mass and fatty product in amount of 1.0-7.0 % based on flour mass are introduced into dough.

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

3 cl, 1 tbl, 3 ex