AERATED DOUGH BREAD PRODUCTION METHOD Russian patent published in 2015 - IPC A21D8/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: aerated dough bread production method involves the processes of ingredients dosing, stirring with homogeneous dough formation, dough beating and bread baking. The ingredients dosing process is performed in separate portions into bread baking moulds; subsequent processes of ingredients stirring with homogeneous dough formation, dough beating and bread baking are performed in the bread baking moulds. Dough beating process is performed under increased pressure; the ingredients stirring process with homogeneous dough formation is performed either under atmospheric pressure or under increased pressure equal to or other than the pressure under which the dough beating process is performed.

EFFECT: bread quality enhancement.

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