METHOD OF BREAD PRODUCTION Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method of bread production involves dough kneading from wheat flour, yeast suspension, salt solution and preliminarily treated pulse flour. Dough is subjected to fermentation, making up, proofing of dough pieces and their baking. As a pulse flour, lentil flour is introduced in dough in the process of kneading in amount of 20-22% to mass of wheat flour in dough. Lentil flour is preliminarily scalded and modified by ferments of rye unfermented malt. Scalding is treated for 40-50 min at temperature of 55-60 C by ferments of rye unfermented malt which is taken in amount of 2.0-3.0% to total mass of flour in dough. Ascorbic acid is additionally introduced in dough at kneading in amount of 0.015-0.020% to mass of wheat flour. The method simplifies technology of pulse flour (lentil) treatment and it reduces duration of bread preparation process. Consumption of dry substances of main raw material is reduced, and it increases output of prepared products. Composition of proteins and carbohydrates is improved, and content of proteins is increased. EFFECT: broadened assortment of baking products with improved composition. 2 tbl