DIETARY BREAD PRODUCTION METHOD (VERSIONS) Russian patent published in 2011 - IPC A21D13/08 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to its bakery branch and can be used for extensions of the range of varieties of dietary bread possessing preventive medical properties. The dietary bread preparation method includes the stage of sponge preparation from part of flour, yeast suspension and potable water, sponge fermentation, preparation of dough by mixing sponge with the other primary ingredients and the remaining part of flour, dough fermentation, handling, proofing and baking of dough semi-products. For sponge preparation one takes (per 100 kg of flour in dough) 30÷70 kg of oatmeal and 3÷5 kg of fermented rye malt or 30÷60 kg of oatmeal and 10÷15 kg of medium rye flour or 30 kg of oatmeal by way of brew and 10÷20 kg of wheat flour, yeast suspension and potable water while for dough preparation one takes 2 kg of food culinary salt, 1÷5 kg of sand sugar, potable water and the remaining mass of premium or first grade wheat flour. The sponge and dough fermentation time is maintained to be 70÷90 min and 20÷40 min accordingly, dough moisture content being 47÷52% depending on the weight fraction of oatmeal and grade of wheat flour therein.

EFFECT: invention enables improvement of organoleptic properties of dietary bread, its good quality and high content of the enriching additive represented by oatmeal.

3 cl, 3 ex