DIETARY BREAD PRODUCTION METHOD (VERSIONS) Russian patent published in 2013 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The method envisages two versions for dietary bread production involving preparation of a starter of grain mass, water and yeast, the starter fermentation, dough preparation by way of mixing the starter and the remaining raw materials with wheat flour with subsequent baking of dough pieces. According to the first version, the grain mass is prepared by way of soaking oat groats (taken in an amount of 30-50% of the total weight of flour and groats in the dough) with water at a ratio of 1:(1-1.5) respectively during 40-50 hours at room temperature with subsequent dispersion of the produced mass. The starter is subjected to fermentation during 60-90 minutes; dough is produced by way of mixing the starter, culinary food salt, sugar sand and water with wheat flour and is subjected to fermentation during 15-20 minutes. According to the second version, the grain mass is prepared by way of soaking oat flakes (taken in an amount of 30-50% of the total weight of flour and flakes in the dough) with water at a ratio of 1: (1-1.5) respectively during 20-30 hours at room temperature with subsequent dispersion of the produced mass. The starter is subjected to fermentation during 60-90 minutes; dough is produced by way of mixing the starter, culinary food salt, sugar sand and water with wheat flour and is subjected to fermentation during 15-20 minutes.

EFFECT: method allows to reduce dough preparation duration, maximally preserve β-glucan in the product, improve organoleptic properties of the bread along with its good quality.

4 cl, 3 ex