METHOD FOR PRODUCTION OF AERATED NON-YEASTED BREAD OF WHEAT FLOUR Russian patent published in 2012 - IPC A21D8/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one kneads dough of prime grade wheat flour, culinary edible salt, citric acid and 50°C drinking water taken in an amount calculated so that the dough moisture content is 54% in a beating chamber with 50°C tempering jacket at the kneading worm frequency equal to 4.0-5.0 s^-1; kneading proceeds during 6-8 minutes. Then air is supplied into the chamber under a pressure of 0.35-0.45 MPa and the dough is beaten at the kneading worm frequency equal to 9.5-10.5 s^-1 during 5 minutes. After kneading completion the dough is handled into 0.15 kg semi-products and baked during 30-35 minutes at a temperature of 260-280°C and relative air humidity of 75%.

EFFECT: invention allows to enhance bread quality due to stabilisation of rheological properties, extend storage life as well as extend the range of aerated non-yeasted products.

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