METHOD FOR PRODUCTION OF AERATED BREAD FOR SCHOOL LUNCHES Russian patent published in 2016 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: present invention relates to food industry. Method for production of aerated bread for school lunches includes preparation of flour composite mixture from milled wheat grain flour, apple and carrot powder, dry milk whey at the ratio of 100:5,0:5,0:5,0 by weight and iodised salt; the mixture is then thoroughly mixed. Then water is added to the prepared composite mixture and dough is kneaded in a kneading machine at the temperature of 20-30°C, frequency of 300 RPM for 3-5 minutes till homogeneous plastic structure with the dough moisture content of 56.0%; then the produced dough is dosed in metal moulds each receiving 0.58 kg of the dough. Dough pieces in the metal moulds are placed into the double chamber aerating unit to be saturated with air at excess air pressure of 4 atm till they reach the volume weight of 0.4 g/cm³ at intense aeration of 550 rpm during 20 c; the aerated dough pieces are baked at the temperature of 185-195°C till the moisture content of 49.0% during 40 minutes. Dough is prepared at the following components ratio, kg per 100 kg of milled wheat grain flour: carrot powder - 5.0, apple powder - 5.0, dry milk whey - 5.0, iodized salt - 1.5, water - as per calculation to reach the dough moisture content of 56.0 wt%, the finished products are cooled and hermetically sealed.

EFFECT: higher quality of products based on their organoleptic and physicochemical properties, expanded range of products, products for school lunches that has therapeutic properties against cardiovascular diseases, digestive organs diseases, metabolic disorders body functions which is achieved by enriching the products with organic acids, amino acids and mineral substances, food fibres, vitamins B, E, PP.

1 cl, 3 tbl, 2 ex