METHOD FOR PRODUCING FLAT BREADS Russian patent published in 2021 - IPC A21D13/43 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for making flat breads with or without filling includes the preparation of dough made of wheat flour or mixture of wheat flour and rye flour in the ratio by weight (60-99):(1-40), or a mixture of wheat, rye and non-traditional flour in the ratio by weight (75-98):(1-10):(1-15), or a mixture of wheat and non-traditional flour in the ratio by weight (85-99):(1-15). As a non-traditional flour, spelt, and/or spelt wheat, and/or soy, and/or rice, and/or buckwheat, and/or amaranth, and/or oatmeal, and/or coconut, and/or multigrain are used. Also, when preparing the dough, salt in an amount of 1.5-2.0 kg/100 kg of flour, a fermentation agent and drinking water are used. After that, the dough is fermented for 6-48 hours at a low temperature of 4-18°C, the dough is divided into pieces weighing 50-350 g, the blanks are rounded off, followed by setting them for proofing for 1-48 hours at a temperature of 4-30°C. The dough pieces are formed in the form of a round or elongated flat bread on a horizontal surface, dusted with flour. Then, if a filling is provided, the dough billet is baked on the hearth for 3-4 minutes at a temperature of 230-250°C, then the filling is applied to the surface of the slightly baked dough billet. If the filling is not provided, then dough billet is sent for baking without filling. The products are baked in an oven at a temperature of 250-350°C for 5-15 minutes.

EFFECT: invention makes it possible to improve the quality and expand the range of products at food enterprises by creating new flat bread with increased organoleptic characteristics and digestibility, which can be combined with various types of high-calorie and low-calorie fillings.

4 cl, 1 tbl, 10 ex