METHOD FOR PRODUCTION OF CRISPBREADS Russian patent published in 2019 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Method for production of crispbreads includes preparation of dough in an accelerated way, fermentation, molding of dough pieces, cutting, proofing, baking and drying. Fermentation component used is a thick sourdough of spontaneous fermentation of whole grain triticale flour and water. In the recipe one uses triticale pure flour, whole-grain spelt flour, flax flour and triticale bran in the following amount, kg: wheat flour 1 gr. – 25.0, whole-grain spelt flour – 20.0, triticale pure flour – 25.0, triticale bran – 30.0, flax flour – 1.0, thick sourdough – 25.0, sugar sand – 6.0, salt – 1.5, tallow oil 3.0.

EFFECT: invention allows to expand the range of crisps balanced in terms of amino acid composition, preventive purpose, enriched with protein, food fibers, vitamins, organic acids, mineral substances with high organoleptic properties.

1 cl, 2 tbl