METHOD OF UNLEAVENED BREAD PRODUCTION Russian patent published in 2017 - IPC A21D8/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: method includes separate processing of liquid and dry dough components under various pressures. The liquid dough components include one part of purified water and up to 1/2 part of wheat flour of the highest grade; to obtain a colloidal solution of gluten and the aeration effect, the liquid components are whipped in a separate chamber under the pressure of carbon dioxide. The dry dough components, depending on the bread formula, can include whole-grain flour, flour from forage varieties of grain or food mixtures with flour, which have high food and biological value. Stirring the dry dough components is carried out in the kneading chamber with gradually injecting purified atmospheric air into it to the pressure equal to the pressure in the chamber with the liquid dough components, then the liquid dough components are directed to the common kneading chamber, and all the dough formula components are stirred. At the end of kneading, the dough whipped with carbon dioxide and air under the excessive pressure is squeezed outwards by mean of dispensers, divided into portions and distributed into baking moulds. The moulded portions in the baking moulds are heated in the microwave radiation field to the temperature higher than the denaturation temperature of the foamed dough proteins. The resulting semi-finished products are placed in a baking oven, where, under the appropriate baking conditions, baking is performed before the appearance of a brownish crust.

EFFECT: method of unleavened bread production allows to receive environmentally friendly bakery products without yeast, to exclude the time costs for the processes of leaven, fermentation, steeping and proofing, to optimize the amount of carbon dioxide used and to save the bread output, including that made from flour with reduced gluten content.

3 cl, 3 ex