METHOD FOR PRODUCTION OF AERATED BREAD CHARACTERISED BY ENHANCED NUTRITIVE VALUE Russian patent published in 2013 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: washed, dried chickpea seeds are milled into flour, sieved; whole-ground chickpea flour, dry wheat gluten, culinary food salt, drinking water and gelatinised potato starch are introduced into the mixer. The gelatinised potato starch is produced by way of its scalding with 95±2°C drinking water with water duty equal to 1:1.5, stirring till homogeneous mass production and cooling to a temperature equal to 25±2°C. The dough is kneaded at the kneading worm frequency equal to 4.6-5.0 s^-1 during 4-6 minutes and beaten under 0.40±0.02 MPa compressed air pressure at the kneading worm frequency equal to 8.3-9.2 s^-1 during 5.0±0.5 minutes. Pieces are moulded. Baking is performed at a temperature of 240-250°C during 25-30 minutes. The dough with moisture content equal to 56.5% is prepared at the following recipe components content, kg per 100 kg of flour: whole-ground chickpea flour - 100.0, dry wheat gluten - 16.0, potato starch - 9.5, culinary food salt - 1.5, drinking water -balance.

EFFECT: invention allows to enhance nutritive and biological value of bread, reduce its energetic value, improve organoleptic and physical and chemical indices of the bread quality, increase the product yield, reduce the products prime costs, expand the range of bread bakery products of preventive purpose.

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