METHOD OF BREAD PRODUCTION Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: method involves kneading dough from wheat flour, bakery yeast, vegetable oil, table salt, water and mixture taken in the amount of 22.3-31.8% to the wheat flour weight. The above mixture contains barley flour, dry milk, pectin, monoglyceride citrates and ascorbic acid taken respectively in the weight relation of 1:(0.1-0.2):(0.035-0.05):(0.015-0.025):(0.0005-0.001). The barley flour in the above mixture composition is taken in the amount of 17.6-25.0% to the wheat flour weight. Kneading is followed by fermenting the dough under the temperature of 25-27°C for 20-40 minutes, handling, proofing of dough pieces and baking.

EFFECT: result consists in increasing specific volume and product porosity as well as total crumb compressibility, decreasing glycemic index.

1 tbl, 3 ex