BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: washed, dried unhulled wheat grain is milled into flour, sieved. The dough is kneaded from low milled wheat grain, table salt, table margarine, fructose, citric acid and drinking water. Dough is kneaded in a beating chamber during 8-12 minutes, the kneading worm rotation frequency being 5 s^-1. Then air is supplied into the chamber under a pressure of 0.4 MPa and dough kneading is performed during 7-11 minutes at a temperature of 18°C with the kneading worm frequency 6.67 s^-1 being, after kneading is done 0.25 kg dough pieces are formed under working pressure = 0.4 MPa, baking is performed at 226-232°C. Dough is prepared at the following components ratio, g per 100 g of the product: low milled wheat grain - 100, table salt -1.0, table margarine - 0.5-1.5, fructose - 4.0-6.0, citric acid - 0.1-0.3, water - as per calculation.

EFFECT: invention allows to produce a dietary purpose product, slower its hardening process, intensify the product preparation process, reduce energy and labour intensity of the production process.

1 tbl, 3 ex