METHOD OF MANUFACTURING FLOUR PRODUCTS Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products manufacturing technique.

SUBSTANCE: method involves kneading dough from coarse spelt flour with 78-96% output or dry fine spelt semolina with 50-60% output and recipe components under the temperature of 17-40°C for 10-70 minutes resulting in dough with moisture content of 18-40%. Then products are formed and thermally treated. The flour products are treated under the temperature of 130-250°C for 4-360 minutes. Dry coarse flour with 78-96% output is used as dry flour from one of the cereals.

EFFECT: flour products for healthy diet with well-balanced protein-proteinase, mineral and carbohydrate-amylase composition, increased and improved structural-mechanical properties of bakery, confectionary and pasta dough, increased physical-chemical and organoleptical characteristics of flour products quality, simplifying their manufacturing process, reducing production cost and expanding range of flour products for dietary and medicinal and prophylactic purposes.

3 cl, 7 ex