PRODUCTS OF DOUGH WITH THE STRUCTURE OF AN OPEN-CELLS, AND METHODS OF THEIR PRODUCTION Russian patent published in 2017 - IPC A21D2/38 A21D8/02 A21D13/00 

FIELD: food industry.

SUBSTANCE: proposed dough comprises malted barley flour in an amount of more than 1% to 5 wt % of flour, where the dough is selected from the group consisting of a dough for a white bread, dough for homemade bread, dough for rye bread, dough for a sweet bread, dough for rolls, dough for crackers, dough for bagels, biscuit dough, pizza dough, dough from whole wheat flour, dough for flat bread, dough for pita bread and their combinations, wherein the malted barley flour contains at least one enzyme selected from the group consisting αof -amylaseβ, γ-amylase, -amylase, protease and their combinations, and wherein at least one enzyme has an enzyme activity level of about 80° Lintner to 110° Lintner. Also the provided method of producing dough-based food product comprising the mixing of dough comprising malted barley flour in an amount of more than 1% to 5 wt % of flour, where the dough is selected from the group consisting of a dough for a white bread, dough for homemade bread, dough for rye bread, dough for a sweet bread, dough for rolls, dough for crackers, dough for bagels, biscuit dough, pizza dough, dough from whole wheat flour, dough for flat bread, dough for pita bread and their combinations, dough fermentation within the time about 60 to 120 minutes and baking the dough for obtaining the dough-based food product wherein the malted barley flour contains at least one enzyme selected from the group consisting αof -amylaseβ, γ-amylase, -amylase, protease and their combinations, and wherein at least one enzyme has an enzyme activity level of about 80° Lintner to 110 °Lintner.

EFFECT: invention provides a dough-based product supplied with a unique appearance and texture.

4 cl, 2 dwg, 2 ex