METHOD FOR PRODUCING CRISPBREAD Russian patent published in 2016 - IPC A21D2/36 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. There is offered a method for production of crispy breads, involving preparation of a nutrient mixture for fluid culture of rye flour, water and extract, fermentation of fluid rye culture, preparation of dough, shaping, proofing, baking, cutting and drying; at that, during dough preparation, the flour is enriched with a vitamin-and-protein additive in the form of amaranth seeds flour taken at a ratio to the rest of flour as 1:8. Also, during preparation of the nutrient mixture, use is made of Medusomyces gisevi cultural liquor (tea fungus infusion) taken in a ratio of 7-10 % to the amount of water, while fermentation of fluid culture is carried out until its acidity constitutes 12-15 degrees. At that, use is made of flour of whole-ground amaranth seeds, thermally treated during frying, and of Medusomyces gisevi liquid culture with acidity pH = 3.8-4.5.

EFFECT: invention allows to increase the content of proteins and food fibres, improve rheological and organoleptic properties of manufactured products.

3 cl, 1 tbl, 3 ex