METHOD FOR PRODUCING AERATED BREAD OF WHOLE-MILLED WHEAT GRAINS Russian patent published in 2016 - IPC A21D13/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production. Method for producing aerated bread of whole-milled wheat grains comprises kneading dough of whole-milled wheat grain flour, iodized salt solution, dry curd whey, concentrated apple butter, beet root powder. Note here that all the recipe components are being mixed at the unit MMS-50, with the kneading worm rotation frequency of 300 min^-1 for 5 minutes. Then, dough is being formed via the electromagnetic valve on the dough pieces of 350 and 580 g at temperature of 27 °C in pans, preliminarily greased by vegetable oil, placed into the double-chamber kneading unit, and the dough pieces are being kneaded at compressed air pressure of 0.4 MPa and kneading intensity of 500 min^-1 for 30 seconds. Then, baking ais being performed at temperature of 185±5 °C for 40 minutes. Dough is being prepared at the following ratio of initial recipe components, g per 100 g of whole-milled wheat grains: whole-milled wheat grain flour - 100.0, iodized salt - 1.5, beet root powder - 10.0, dry curd whey - 10.0, concentrated apple butter - 25.0, water - in an amount of the dough moisture content of 54.0 %.

EFFECT: invention provides intensified technological process, higher quality, nutritive value and bread yield, slower hardening process and increased storage life of bread.

1 cl, 1 tbl, 2 ex