METHOD FOR PRODUCTION OF AERATED NON-YEASTED BREAD OF WHOLE-MILLED WHEAT GRAINS Russian patent published in 2015 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread production. Proposed is a method for production of aerated non-yeasted bread of whole-milled wheat grains involves disintegration of washed and dried unhulled wheat grains to produce flour, sieving, dough kneading of such whole-milled grain flour, culinary salt and drinking water, dough division into preset weight portions and baking. Dough kneading is performed in two stages: at the first stage the recipe components and drinking water are stirred in a kneading chamber; then whole-milled wheat grain flour is introduced and one proceeds with stirring with the same stirring parameters; at the second stage, atmospheric air is supplied into the chamber and dough is kneaded. During dough kneading, one introduces into the dough concentrated apple juice in an amount of 3-5% of the flour weight; at the first stage, the recipe components are stirred at the kneading worm rotation frequency equal to 5-7.5 s^-1 during 5-13 min while at the second stage compressed air is supplied under a pressure of 0.4-0.5 MPa and dough is kneaded at the kneading worm rotation frequency equal to 11.7-13.3 s^-1 during 0.5-1 min. The division process is performed after completion of the stirring process, prior to the kneading process that is performed individually for each dough portion; baking is performed in a stage-wise manner: at first, dough pieces are warmed up in microwave currents field with power equal to 1000 W; then, by way of convective supply of energy, bread is baked until ready with equilibrium moisture content achievement. The dough is prepared at the following recipe components content, kg per 100 kg of flour: whole-milled wheat grain flour - 100; concentrated apple juice - 3.0-5.0; culinary salt - 1.5, water - as per the calculation.

EFFECT: invention ensures increase of ready products yield, dough preparation process intensification, reduction of production-related and energy expenditures, extension of the range of bakery products by way of production of competitive high-quality dietary and therapeutic-and-products of functional purpose with reduced caloric value of whole-milled wheat grain flour.

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