METHOD FOR PREPARING OF BREAD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from first-grade wheat flour, compressed yeast, edible salt and water; providing fermentation and dressing of dough; proofing and baking doughs; during kneading procedure, introducing lentils malt extract in an amount of 23-27% by weight of flour; providing dough fermentation for 110-130 min.

EFFECT: improved organoleptical and physicochemical properties of ready products from first-grade wheat flour, increased storage time, wider range of bakery products obtained with the use of lentils processing products, and increased biological and nutritive value of product.

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