| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to bakery industry and can be used for production of aerated non-yeasted bread. According to the method proposed washed, dried, unhulled wheat grain is milled into flour, sieved. The dough is kneaded from low milled grain, barley-malt concentrate in quantity 3-7% to the flour weight, citric acid in quantity 0.18-0.22% to the flour weigh and drinking water. Dough kneading is performed in two stages: on the first stage barley-malt concentrate, citric acid and drinking water are mixed in kneading chamber. After that low-milled grain flour is added, mixing is continued during 6-10 minutes. On the second stage atmosphere airflow is supplied into chamber under pressure 0.35 - 0.45 MPa and dough beating is performed during 4-8 min. After that 0.25 kg dough pieces are formed, baking is performed at 2502C. ^ EFFECT: invention allows to increase quality of end product, increase storage time, increase bread outcome, obtain product of high food and biological value, increase value of total antioxidant activity, intensify process of products production, reduce energy and labour consumption. ^ 2 tbl, 1 ex |
