METHOD OF PRODUCTION OF BREAD Russian patent published in 1999 - IPC

FIELD: food industry, particularly, baking branch for production of bread of high nutritive and biologic values with use of soybean flour. SUBSTANCE: method includes introduction into dough of semifinished product from soybean flour and water subjected to hydrolysis with polyenzyme composition in amount of 0.002-0.005% of total weight of flour in dough. Composition contains enzyme preparation of pentosanase-pentopan V6 and protease-neutrase in ratio of (0.8:1)-(1.5-2) at temperature of 35-40 C, with pH 4.5- 5.5, for 2-4 h. Soybean flour-water ratio in semifinished product equals (1:2)-(1: 2.5), and amount of soybean flour is 5-20 wt.p. in total weight of flour in dough. EFFECT: higher quality of bread. 2 tbl