METHOD FOR PRODUCTION OF AERATED NON-YEASTED BREAD OF LOW-MILLED WHEAT GRAIN Russian patent published in 2009 - IPC A21D13/02 A21D8/02 A21D10/04 

FIELD: food products.

SUBSTANCE: washed, dried, unhulled wheat grain is milled into flour, sieved. The dough is kneaded from low milled grain, citric acid, table salt and drinking water. Dough kneading is performed in beating chamber with kneading worm rotation frequency 15 s^-1 during 5-15 minutes, after that air under pressure 0.4 MPa in supplied into chamber. Dough kneading is performed at 20°C during 6-12 minutes with kneading worm rotation frequency 20 s^-1. After finishing of kneading dough pieces are formed. Their weight is 0.25 kg each. They are formed under pressure 0.4 MPa and baked at 228-232°C.

EFFECT: product of high food and biological value, decreased time of ready-made product obduration.

1 tbl, 1 ex