BREAD PRODUCTION METHOD Russian patent published in 2023 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related in particular to production of bakery and flour confectionery products of increased nutritional and biological value, intended for functional nutrition. The method involves preparing and fermenting dough, cutting it, proofing and baking dough pieces, with extrudate added to the dough. The extrudate is obtained by joint processing in an extruder equipped with a vacuum chamber, a mixture of cowpea beans with a moisture content of 44-47% and wheat grains with a moisture content of 14% in a ratio of 1:2 for 10-15 s at a temperature of 100-110°C, followed by exposure to the emerging die extruder product under reduced pressure equal to 0.07-0.08 MPa. Moreover, the extrudate with a moisture content of 10-12% upon exiting the die is cut into particles of 0.3-0.4 mm in size, and the extrudate is added in an amount of 15-20% to the mass of wheat flour of the highest grade or first grade or their mixture in any ratio. Moreover, cowpea beans are used at the stage of technical ripeness and, before mixing with wheat grain, they are crushed to particles 2-3 cm in size, while the mixture of cowpea beans and wheat grain is exposed for 1.0-1.5 hours before extrusion.

EFFECT: invention improves the quality of bread by increasing its nutritional and biological value.

1 cl, 1 tbl, 1 ex