PRODUCTION OF BAKERY GOODS Russian patent published in 1997 - IPC

FIELD: food industry; in particular, baking industry. SUBSTANCE: method involves introduction in dough lipid-protein complex from pea in the form of paste or powder in amount of 2.5-4.5% of dry substance to flour mass in dough. Complex is preliminarily treated with sodium metabisulfite in amount of 0.015-0.035% to flour mass in dough. Dough fermentation is carried out for 30 min up to 3.5-3.9 deg of acidity. EFFECT: higher quality of goods. 2 tbl