BREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 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 whole barley grains extrusion treatment, dough fermentation, handling, proofing and baking. The extrusion treatment product is introduced into the dough in an amount of 5-10% of the flour weight and is produced by way of treatment of whole barley grains with moisture content equal to 14-18% in the extruder during 15-25 sec at a temperature of 110-125C. The extrudate, in the process of releasing from the extruder draw dies, is exposed to reduced pressure impact to condition the extrudate moisture content to no more than 10%. The reduced pressure value is regulated within the range of 0.045-0.055 MPA depending on the moisture content in the raw material being treated. During releasing from the matrix draw dies the extrudate is cut into particles sized 1.5-2.0 mm.

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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