BREAD FROM WHEAT AND BUCKWHEAT FLOUR FOR FUNCTIONAL PURPOSES AND METHOD FOR ITS PREPARATION Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: group of inventions includes functional bread made from wheat and buckwheat flour and a method for its preparation. In the method for preparing bread, apple pomace is pre-thawed, soaked in warm water with the addition of vegetable oil at a temperature of 28-30°C for 2-3 minutes. Dough is kneaded from wheat baking flour of the highest grade, buckwheat flour, salt, pressed yeast, drinking water and soaked apple pomace. Dough is fermented at a temperature of 28-30°C for 10-15 minutes, then cutting, molding, proofing is carried out at a temperature of 34-35°C for 20 minutes and dough is baked at a temperature of 195-205°C for 20 minutes. The initial components are used in a certain ratio.

EFFECT: group of inventions makes it possible to obtain a product for functional purposes, with improved organoleptic characteristics and improved vitamin and mineral composition, reduced calorific value, and reduce the duration of the technological process of preparing bread.

2 cl, 2 dwg