BREAD PRODUCTION METHOD Russian patent published in 2022 - IPC A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking industry and can be used in the production of bakery products intended for preventive dietary nutrition. The method for bread production consists in kneading dough in a non-dough way from premium wheat flour, the calculated amount of water, solutions of edible salt, sugar, a suspension of pressed baker's yeast and crushed spelled grain of the Runo variety. At the same time, the spelled grain of the Runo variety is preliminarily cleaned of impurities and kept in water at a temperature of 20-40°C for 0.5-1.5 hours. Next, the dough is fermented for 1.5-2 hours at a temperature of 35°C, cutting and proofing of blanks for 35-40 minutes at a temperature of 35°C and relative air humidity of 75-85%, followed by baking bread at a temperature of 180-200°C for 25-30 minutes. In this case, the components are used in the following ratio, g: wheat flour of the highest grade - 50.0, crushed grain spelled runo - 50.0, pressed baker's yeast - 2.0, food salt - 1.5, sugar - 1.5 and water - the estimated amount to a dough moisture content of 42-44%.

EFFECT: invention allows to expand the range of dietary preventive bakery products, to obtain bread with increased nutritional value and high quality indicators.

1 cl, 2 tbl, 2 ex