BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: method envisages dough preparation by way of mixing of prime grade wheat flour or first grade wheat flour, pressed bakery yeast, salt, water, a product of processing a mixture of millet, buckwheat and oat in an amount of 4.0…4.5; 3.0…3.5 and 2.0…2.5%, respectively, or in general in an amount of 9.0…10.5% of the flour weight, dough fermentation, handling, proofing and baking. The processing product is represented by an extrudate produced by way of treatment of a mixture of millet, buckwheat and oat grains with moisture content equal to 18…20% in the extruder during 15…20 s at a temperature of 110…120°C with subsequent exposure of the extrudate released from the matrix to reduced pressure equal to 0.075…0.08 MPa for the extrudate moisture content to be no more than 12%.

EFFECT: invention allows to improve the bread quality due to increase of biological value, organoleptic and physical-and-chemical indices.

3 cl, 1 tbl