CRISP BREAD PREPARATION METHOD Russian patent published in 2024 - IPC A21D8/06 A21D2/36 A21D13/02 A21D13/04 

Abstract RU 2823314 C1

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of crisp bread intended for preventive nutrition. Crisp bread preparation method is characterized by the fact that white flax seeds, sunflower seeds and bran are mixed, milled through a grinder with a cell diameter of 2.0 mm into powder, culinary food salt "Extra", drinking water, antioxidants "NovaSol" – extracts of rosemary and green tea, flavouring additives, bran for overspray are added. Obtained mixture is kneaded for 5–6 minutes at medium speed of the mixer into dough, which is deposited on a moulding machine through 3.0 mm matrix. Then the dough passes through the roller and disc cutting. Produced moulds are subject to thermal treatment by drying for 40–42 minutes at temperature of 150°C. Components are used in the following amount to the total weight of the dough, %: white flax seeds – 17.0–18.0, sunflower seeds – 4.25–5.0, bran – 22.5–25.0, culinary food salt "Extra" – 1.0–1.15, drinking water – 43.5–45.5, antioxidants "NovaSol" – rosemary and green tea extracts – 0.03–0.04, flavouring additives – up to 1.5, bran for overspray – 7.3–7.4.

EFFECT: invention allows obtaining finished products of improved quality due to increased content of vitamins, macroelements, microelements and fibre.

1 cl

Similar patents RU2823314C1

Title Year Author Number
RYE-WHEAT CRISPY BREAD 2019
  • Pyanikova Elvira Anatolevna
  • Kovaleva Anna Evgenevna
  • Bykovskaya Ekaterina Igorevna
  • Baroyan Anna Aroevna
RU2735033C1
INGREDIENTS FOR DOUGH FOR BREAD 2022
  • Kuzminykh Sergei Aleksandrovich
RU2795309C1
"POLZA" BREAD PRODUCTION METHOD 2013
RU2524980C1
ENRICHED BREAD OF WHEAT AND RYE FLOUR MIXTURE 2014
  • Koptelova Natal'Ja Borisovna
  • Nepomnjashchikh Ljudmila Vladimirovna
  • Ermolaeva Evgenija Olegovna
  • Zhuravkov Timofej Vladimirovich
RU2574683C1
COOKED BREAD "CHERNAVSKY" AND METHOD OF ITS PRODUCTION 2007
  • Demchenko Vladimir Ivanovich
  • Loskutova Valentina Georgievna
RU2324355C1
GLUTEN-FREE CRISP BREAD PRODUCTION METHOD 2019
  • Eliseeva Lyudmila Gennadevna
  • Zhirkova Elena Vladimirovna
  • Kokorina Darya Sergeevna
RU2720687C1
METHOD FOR PREPARATION OF PUFF PASTRY AND BAKERY PRODUCT, IN PARTICULAR A CROISSANT 2021
  • Stenichkina Larisa Aleksandrovna
RU2783312C1
MOULDED GLUTEN-FREE BREAD 2024
  • Soloveva Aleksandra Ivanovna
  • Bragina Daria Andreevna
  • Rysmukhambetova Gulsara Esengildievna
  • Beloglazova Kristina Evgenevna
  • Ushakova Iuliia Valerevna
  • Sorokin Sergei Sergeevich
RU2825452C1
METHOD FOR PRODUCTION OF BREAD CONTAINING NANOSTRUCTURED ROSEMARY 2018
  • Krolevets Aleksandr Aleksandrovich
RU2685861C1
PANNED BREAD FOR FUNCTIONAL ALIMENTATION (VERSIONS) 2014
  • Il'Ina Ol'Ga Aleksandrovna
  • Iunikhina Vera Sergeevna
  • Balandina Anna Sergeevna
  • Danilkina Vera Andreevna
RU2557419C1

RU 2 823 314 C1

Authors

Medzhitova Sabina Reshatovna

Dates

2024-07-22Published

2023-11-27Filed