BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/02 A21D2/36 A21D10/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one soaks, sprouts, mills, ferments unhulled oat grains during 24-30 hours and produces malted milk with water duty equal to 1:3. Dough is kneaded from coarse whole grains flour, malted milk in an amount of 20% of the flour weight, a food phospholipid concentrate in an amount of 2-4% of the flour weight, culinary food salt in an amount of 1.3% of the flour weight. Dough kneading is performed in two stages: at the first stage one stirs the liquid components with the food phospholipid concentrate, produced by way of unrefined sunflower flour hydration, in the beating chamber at the kneading worm frequency equal to 3.34-6.67 sec^-1 during 1-3 minutes at a temperature of 29-30°C; then one adds coarse whole wheat grains flour and proceeds with stirring during 8-12 minutes under the same stirring parameters. At the second stage atmospheric air is supplied into the chamber under a pressure of 0.35-0.45 MPa, dough kneading is performed during 6-10 minutes at the kneading worm frequency equal to 5.0-8.34 sec^-1. Kneading over, 0.25 kg dough pieces are shaped under working pressure. Baking is performed at a temperature of 250±2°C.

EFFECT: invention allows to enhance the ready product quality, increase bread yield, intensify the product preparation process, produce bread of dietary purpose, increase vitamin-and-mineral composition, slower the ready product hardening process, reduce energy and labour intensity of the production process.

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