METHOD FOR PREPARING OF BREAD Russian patent published in 2006 - IPC A21D8/02 A21D2/36 

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

SUBSTANCE: method involves preparing chick-pea protein dispersion having moisture content of 93-97%; mixing chick-pea protein dispersion and lycetin in an amount of 0.5-1.5% by weight of wheat flour in dough; preparing yeast suspension of compressed yeast and mixture of chick-pea protein dispersion and lycetin in the ratio of 1:3, saline solution having density of 1.19 g/cm³ and prepared from edible salt and mixture of chick-pea protein dispersion and lycetin, and sugar solution prepared from sand sugar and mixture of chick-pea protein dispersion and lycetin used in the ratio of 1:1; kneading dough from first-grade wheat flour, dough suspension, saline solution, sugar solution and chick-pea protein dispersion having moisture content of 93-97%; fermenting kneaded dough during 30 min; cutting; proofing and baking dough pieces.

EFFECT: improved organoleptical and physico-chemical qualitative properties of ready products, increased biological and nutrient value, reduced consumption of dry substances for fermentation, and intensified dough preparing process.

2 cl, 1 tbl, 3 ex