METHOD FOR AERATED BREAD PRODUCTION Russian patent published in 2016 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to method for production of bread, and can be used in bakery industry and catering. Method for production of aerated bread envisages introduction of concentrated apple juice with dry substances weight fraction equal to 30 %, culinary food salt, citric acid, white sugar, dissolved in recipe quantity of water into mixer. Then, while stirring, one gradually adds flour of whole garbanzo and powder of dried bulb onions, dough is kneaded at kneading worm speed of 4.6-5.0 s^-1 for 5±1 minutes until homogeneous mass. Then dough is dispensed into moulds and whipped under pressure of compressed air 0.50±0.02 MPa at kneading worm speed of 11.3-12.0 s^-1 for 3.0±0.5 minutes. Baking is performed in two stages: first stage involves UHF-treatment in microwave oven at power of 700-800 W for 4±1 min to temperature in centre of crumb of 95-97 °C, at second is baking of articles in bakery oven of any design at temperature of 170-180 °C for 20-25 minutes until formation of bright colored crust. Dough with moisture content of 48.5 % is prepared at following content of recipe components (kg per 100 kg of flour): whole garbanzo flour is 100.0; culinary salt is 1.5; concentrated apple juice with dry substances weight fraction equal to 30 % is 5.0; citric acid is 0.1; sand sugar is 5.0; powder of dried bulb onions is 4.0; drinking water is as per calculation till dough moisture content of 48.5 %.

EFFECT: proposed method for production of aerated bread has high quality, nutritive and biological value due to additional introduction of concentrated apple juice and bulb onions, gluten content reduction in bread due to exclusion of dry wheat gluten.

1 cl, 2 tbl, 2 ex