ENRICHED CRISP BREAD PRODUCTION METHOD Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Crisp bread production method envisages kneading dough of first grade wheat flour, medium rye flour, edible salt in form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, dough fermentation, handling and molding, proofing and baking. In the process of dough kneading one additionally introduces preliminary crushed buckwheat sprouted with the ultrasonic treatment in amount of 35 % of flour weight, maize oil in amount of 7.0–10.0 % and pumpkin seed powder in dosage of 5–15 %. Kneading is continued for 3 minutes; dough fermentation is performed during 90 minutes. Then dough is rolled into 3-4 mm-thick tape, cut into workpieces and pricked; proofing lasts 40 minutes; then one performs bread baking at 220±1 °C for 15 minutes. Dough is prepared at the following initial components content, g per 100 g of flour: first grade wheat flour – 48.5, medium rye flour – 51.5, milled sprouted green buckwheat – 35.0, pumpkin seeds powder – 5.0–15.0, corn oil – 7.0-10.0, white sugar – 10.0, pressed bakery yeast – 6.0, food salt – 1.3, water – in terms of dough moisture content – 40.0 %.

EFFECT: invention allows to enhance the ready products quality due to the breads nutritional value enhancement.

1 cl, 1 tbl, 4 ex