METHOD FOR MANUFACTURING AERATED BREAD "LITTLE FARM" Russian patent published in 2017 - IPC A21D13/02 A21D13/04 A21D10/04 

FIELD: food industry.

SUBSTANCE: method for manufacturing aerated bread includes kneading the dough from the whole-grain triticale flour, iodized salt, concentrated apple juice and water. The components are mixed in the MMC-50 plant at the kneading body rotation frequency of 500 min^-1 for 7 minutes, then the dough from the MMC-50 plant through a solenoid valve is moulded into dough pieces weighing 350 or 550 g at 27°C in bread moulds pre-oiled with vegetable oil. Then they are placed into a two-chamber whipping plant, and the dough pieces are 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 by the following choice of the ratio of the recipe components (g): whole-grain triticale flour 93.5, concentrated apple juice 5.0, iodized salt 1.5, water in terms of the dough humidity of 55.0%.

EFFECT: method for manufacturing aerated bread from whole-grain triticale flour allows to increase the quality, nutritional value and yield of bread, to improve the quality of products by organoleptic and physicochemical indices, to slow down the process of its staling, to intensify the process of preparing products for functional purpose due to excluding the stages of fermentation and proofing, to reduce the labour intensity and energy consumption of the production process, to reduce the cost of finished products, to expand the range of bread of the functional purpose.

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