METHOD FOR PRODUCTION OF AERATED BREAD FROM WHOLE-MILLED TRITICALE GRAIN FLOUR Russian patent published in 2017 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: method includes kneading dough from whole-milled triticale grain flour, buckwheat flour, lentil flour, food table salt, concentrated apple juice, its moulding and baking. All the recipe components are mixed in the MMC-50 plant at the kneading body rotation frequency of 500 min^-1 within 7 minutes. The dough from the MMC-50 plant through a solenoid valve is moulded into dough pieces weighing 350 and 550 g at 27°C in bread moulds pre-oiled with vegetable oil. The dough pieces are placed into a bicameral whipping plant and whipped under the compressed air pressure of 0.4 MPa and the whipping intensity of 600 min^-1 for 30 s. Baking is carried out at the temperature of 185 ± 5°C for 40 min. The dough is prepared with the following ratio choice of the recipe components: g: whole-milled triticale flour 90.0, buckwheat flour 5.0, lentil flour 5.0, concentrated apple juice 5.0, table salt 1.5, water - by calculation (for the dough humidity of 56.0%).

EFFECT: invention allows to improve the quality, nutritional value and yield of bread, to improve the quality of products by organoleptic and physicochemical indices, and to increase the storage life.

1 tbl, 2 ex