METHOD TO MANUFACTURE BEATEN BREAD Russian patent published in 2017 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to bread production. Previously they mix apple juice with water at the ratio of 1:15 and add citric acid, then load into a mixing chamber, dose the mix of sorghum and wheat flour of first grade and intensely mix components at frequency of mixer rotation of 800 rpm for 90 s to produce homogeneous plastic structure of dough with temperature of 25-35°C and moisture of W_T = 51%. Then solution of iodine-treated salt is added into the mixing chamber, the chamber is tightly closed, and at excessive air pressure of 5 atmospheres they beat up for 30 s to produce volume weight of dough of 0.4-0.5 g/cm³. Produced beaten dough is dosed into metal molds. Dough pieces are baked at temperature of 185-195°C for 40 min. Dough is prepared at the following ratio of initial formula components, g per 100 g of flour mix: first grade wheat flour 50.0; sorghum flour 50.0; iodine-treated salt 1.5; apple juice 5.0; citric acid 0.2; water based on dough moisture of 51.0%.

EFFECT: invention makes it possible to increase quality, food value and porosity of a finished product, to reduce labour intensiveness and energy intensity of bread production process, to expand bread assortment.

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