METHOD FOR PRODUCTION OF TRITICALE DIETARY BREAD Russian patent published in 2019 - IPC A21D8/02 A21D13/04 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to production of bakery products, in particular, to a method for production of dietary bread. Dietary bread production method envisages kneading dough of wheat flour, water, yeast and salt, dough fermentation, proofing of dough pieces and bread baking. In the recipe components additionally adding triticale grains, wherein the grains are cleaned, moistened with water, the temperature of which is 45–48 °C, then they are detached for 48–50 hours to obtain freshly sprayed malt, part of which is sent to an extruder, where grains are extruded into a grain mass and used to prepare a starter. Other part of the freshly sprouted malt is delivered into the fir-out drum to produce caramel malt which is extruded into a grain mass and added during dough kneading.

EFFECT: proposed method allows to expand range of produced dietary bakery products, improve organoleptic indices, enhance nutritive value of the ready product, allow using it for child and preventive nutrition.

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