AERATED DOUGH BREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 A21C1/00 A21D10/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The aerated dough bread production method involves the processes of dough stirring, kneading and dividing into portions of the specified weight and bread baking. The dividing process is performed after the stirring process completion and before the kneading process. The kneading process is performed separately for every dough portion. Then one performs aerated dough bread baking. The dough stirring and kneading processes may be performed with devices preferably intended for performance of the processes of stirring and kneading respectively. The kneading process may be performed under a pressure of no less than 0.3 MPa with subsequent pressure decrease to atmospheric value at an adjustable rate. Pressure decrease to atmospheric value is performed before the kneading device withdrawal from the dough or after the kneading device withdrawal from the dough. The kneading process may be performed in intermediary glasses with subsequent dough relocation into baking tins or in baking tins.

EFFECT: invention allows to simplify and enhance accuracy of the process of dough dividing into portions of specified weight, enhance the quality of the aerated dough produced as well as reduce energy intensity and increase performance of aerated dough bread production.

10 cl, 9 dwg, 4 ex