BREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/36 A23L1/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages dough preparation by way of mixing prime grade wheat flour, pressed bakery yeast, salt, water, a product of buckwheat extrusion treatment in an amount of 5…7% of the prime grade wheat flour weight, dough fermentation, handling, proofing and baking. The buckwheat processing product is represented by the extrudate produced by way of treatment of buckwheat with moisture content equal to 13…17% in the extruder during 25…30 s at a temperature of 125…130°C with subsequent impact of reduced pressure equal to 0.06…0.07 MPa on the extrudate released from the matrix draw dies to condition the extrudate moisture content to no more than 9%. The extrudate is cut into particles sized 0.5…1.0 mm at the extruder matrix draw dies outlet.

EFFECT: invention allows to improve bread quality due to enhancement of the bread biological value, organoleptic and physical-and-chemical indices as well as reduce production costs.

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