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 concept is as follows: one kneads dough of prime grade wheat flour, culinary edible salt, citric acid, "Fungamyl" amylolitic action preparation by Novozymes company and 50°C drinking water taken in an amount calculated so that the dough moisture content is 52-54% in a beating chamber with 50°C tempering jacket at the kneading worm frequency equal to 4.0-6.0 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 8.5-10.5 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 improve the products quality in terms of organoleptic and physical-and-chemical indices, extend the storage life and expand the range of products.

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