METHOD FOR PRODUCING CRISP BREADS Russian patent published in 2017 - IPC A21D13/06 A21D13/80 

FIELD: food industry.

SUBSTANCE: in method for producing crisp breads, including preparing the nutritious mixture for the liquid leaven from rye flour, water and culture liquid Medusomyces gisevi, fermenting the liquid rye leaven, preparing dough with introducing a functional additive, fermentation, moulding, proofing, baking, cutting and drying, the culture liquid Medusomyces gisevi is used, prepared by means of infusing on green tea and in the amount of 10-15% to the water mass, and the liquid leaven is fermented to acidity 15-17°; as the flour in making the dough, the mixture of wheat flour, oat bran and flour from black beans, taken at the ratio of 8:1:1, and fibregam is introduced as the functional additive, taken at the ratio to the flour mixture as 1:50.

EFFECT: increasing the content of dietary fiber, reducing the caloric content, improving the rheological and organoleptic properties.

3 cl, 1 tbl