BREAD PREPARING METHOD Russian patent published in 2005 - IPC

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

SUBSTANCE: method involves kneading dough from wheat flour, yeast suspension, saline solution and whey; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing chick-pea flour in an amount of 12-15% by weight of wheat flour in dough; using whey such as lentils whey with acidity of 30-35⁰T produced with the use of kefir fungi starter used in an amount providing predetermined moisture content of dough. Yeast suspension is prepared from compressed yeast and lentils whey used in the ratio of 1:3. Saline solution with density of 1.19 g/cm³ is prepared with the use of salt and lentils whey.

EFFECT: intensified dough preparing procedure, reduced consumption of dry substances for fermentation procedure, and improved protein and carbohydrate composition.

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