AERATED NON-YEASTED BREAD PRODUCTION METHOD Russian patent published in 2009 - IPC A21D13/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry and can be used for production of aerated non-yeasted bread. Unhulled dried wheat grains are washed and milled, sieved. Dough is kneaded out of low milled grain flour, ferment preparation "GC-106" in quantity 0,008-0,012% flour wt, table salt in quantity 0.7-1.3% flour wt and drinking water. Dough kneading is performed in two stages: on the first stage - all recipe components are mixed in kneading chamber with kneading worm frequency 3.34 - 6.67 c^-1 during 8-10 minutes at 45-55°C, on the second stage - atmosphere airflow is supplied into chamber under a pressure 0.35 - 0.45 MPa and dough kneading is performed during 6-10 minutes with kneading worm frequency 5-8,34 c^-1, after kneading is done 0.25 kg dough pieces are formed under working pressure, baking is performed at 250±2°C.

EFFECT: proposed production method of aerated non-yeasted bread allows to obtain product of dietary and general health proposes, increase ready-made product quality, increase bread outcome, improve taste and aroma of aerated non-yeasted products, increase crust dying, increase freshness time, intensify process of products production, reduce energy and labour consumption, obtain products with low production cost.