PRODUCTION METHOD OF AERATED NON-YEASTED BREAD OF INCREASED NUTRITIONAL VALUE Russian patent published in 2010 - IPC A21D8/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: production method of aerated non-yeasted bread of increased nutritional value characterised by the fact that rinsed dried unhulled peas are ground into flour, sieved and dough is made out first grade wheat flour, whole pea meal in amounts of 6-10% of the first grade wheat flour weight, citric acid, enzymatic agent, table salt and drinking water. The dough is made in two stages: the first stage stirs ingredients in the mixer at rotation frequency of the mixer being 5.0-6.67 s^-1 for 3-5 min, then the homogeneous mass is transported into the beating machine, the second stage deals with beating, namely atmospheric air is supplied into the chamber at the pressure of 0.35-0.45 MPa and dough is kneaded for 10-12 min at rotation frequency of the mixer being 3.34-8.34 s^-1, at the end of beating, dough workpieces of 0.2 kg are formed at the working pressure, baking is done at 250±2°C.

EFFECT: increased nutritional and biological value of non-yeasted bread, production of bread with dietary and medical and preventive effects, enhanced vitamin and mineral composition, increased protein content in the bread, retarded hardening of the finished product, increased yield of bread, intensified production process, reduced labour-output ratio and power intensity of the production process.