METHOD FOR PRODUCTION OF BREAD STICKS OF SPECIAL PURPOSE (EMBODIMENTS) Russian patent published in 2024 - IPC A21D13/47 A21D13/45 A21D2/36 

FIELD: food industry.

SUBSTANCE: group of inventions relates to bakery production, in particular, to production of bread sticks for specialized alimentation. Method for production of bread sticks involves mixing of water, pressed bakery yeast preliminarily dissolved in water, solutions of white sugar and edible salt, black caraway oil with gradual addition of dry components. Then one performs dough kneading, proofing at temperature of (30–40) °C and relative humidity (80–90)% with duration of the first proofing of 60 minutes, with subsequent kneading for 7–10 minutes and a second proofing for 30 minutes. Then bread sticks are formed by rolling dough to thickness of 5–7 mm and cutting into strips, which are formed in the form of a spiral. Products are baked for 9–13 minutes at temperature of (200–240) °C on sheets in ovens with preliminary scalding of dough pieces for 2–3 minutes or without scalding, cooling, packing and packaging. Dry component is represented by a mixture of general purpose wheat flour, maize flour, carrot powder and turmeric. Orange peel is used as a flavoring agent and a flavor enhancer. Alternatively, the dry component is represented by a mixture of general purpose wheat flour, buckwheat flour, beetroot powder, ground cinnamon and poppy seeds. Alternatively, the dry component is represented by Solnyshko grade light-grain rye grain flour. Alternatively, molding for dough from a combination of two mixtures is carried out by alternate rolling of two types of dough, with subsequent application of layers of dough on each other and rolling them to connection. Dry component is represented by a mixture for dough 1 of wheat flour of general purpose, maize flour, carrot powder and turmeric and for dough 2 of wheat flour of general purpose, buckwheat flour, beetroot powder, ground cinnamon and poppy. Components for producing bread sticks for all versions are used at a certain ratio.

EFFECT: invention allows to obtain a product of increased nutritive value and to expand the range of special purpose products.

4 cl, 5 dwg, 2 tbl, 4 ex