METHOD FOR PRODUCING OF "AMARANTH" BREAD Russian patent published in 2007 - IPC A21D2/36 A21D8/02 

FIELD: canned food industry, in particular, production of wheat bread.

SUBSTANCE: method involves kneading bread from wheat flour, yeast, salt, fermented amaranth flakes used in an amount of 7-10% by weight of dough flour; producing amaranth flakes by soaking and fermenting amaranth grains at temperature of 60-65 C during 40-50 min, with dosing of enzyme preparation making 1.5-2.5 units of glucoamylase activity per 1 g of grain starch, flattening grain in order to produce flakes; after fermentation, dividing dough into dough pieces; proofing dough pieces and baking for obtaining of bakery products.

EFFECT: increased nutrient and biological value of bread, improved quality coefficients, in particular, increased porosity and specific weight of bakery products.

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