BREAD PRODUCTION METHOD Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The bread production method includes dough preparation, dough fermentation, dough cutting, proofing and baking of dough pieces. An extrudate is added to the dough from a mixture of grape seeds and wheat grains in an amount of 15-20% to the mass of premium or first grade wheat flour or a mixture thereof, which is obtained by thermal vacuum extrusion of a mixture of grape seeds and wheat grains with a moisture content of 20-21% in a ratio of 1: 3 using an extruder equipped with two successive chambers - preliminary and final dehydration. Wherein normal atmospheric pressure is maintained in the preliminary dehydration chamber, and 0.05-0.06 MPa in the final dehydration chamber. The temperature of the extrudate at the outlet of the die is maintained at 120-130°C, and the moisture content in the extruded product is controlled at a level not exceeding 8% by changing the vacuum value in the final dewatering chamber. At the same time, a mixture of grape-hail seeds with a moisture content of 38-42% and wheat grains with a moisture content of 14% is aged for 2-3 hours before extrusion.

EFFECT: invention allows improving the quality of bread by increasing the biological value and nutritional value, and also allows preserving the positive properties of grape seeds in the process of processing.

2 cl, 1 tbl, 1 ex