METHOD FOR PRODUCING ENRICHED AIR-LEAVENED BREAD FOR SCHOOL FOOD Russian patent published in 2017 - IPC A21D8/02 A21D2/36 A21D10/04 

FIELD: food industry.

SUBSTANCE: method for producing air-leavened bread from wholemeal wheat grain with a variety of fruit and vegetable powders provides for preparing the mixture of apple puree, apple juice and powders, - beetroot-pumpkin-apple, pumpkin-carrot-apple, or beetroot-pumpkin - depending on the product, as well as water, till the complete dissolution. The mixture is then charged into the kneading chamber, the wholemeal wheat grain flour is dosed. The components are stirred intensively with the mixing arm rotation frequency of 1000 rev/min for 50 seconds until the homogeneous plastic dough structure with the temperature of 23-29°C and the humidity of 56% is obtained. Thereinafter, the iodized salt solution is introduced into the kneading chamber, the chamber is sealed, and whipping is performed under the excess air pressure of 5 atm with the mixing arm rotation frequency of 600 rev/min for 30 seconds to obtain the bulk density of 0.4 g/cm³. The resulting air-leavened dough is dosed into metal moulds with the weighing of 0.45-0.5 kg and the dough pieces are baked at a temperature of 180-190°C for 35 minutes. The dough is made with a certain ratio selection of the initial recipe components, g per 100 g of flour.

EFFECT: invention allows to intensify the bread production process, to get the finished product for school food with increased nutritional and biological value, as well as of high quality.

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