METHOD FOR PRODUCING OF BAKERY PRODUCT Russian patent published in 2007 - IPC A21D8/02 A21D2/36 

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

SUBSTANCE: method involves kneading dough from first-grade wheat flour, yeast suspension of compressed yeast, saline and sugar solutions, as well as margarine and water; fermenting dough during 120 min; cutting into dough pieces; proofing and baking dough pieces; during kneading, additionally introducing into receipt chick-pea seed pulp in an amount of 44%, dry wheat gluten in an amount of 8% and Majimix-type improver in an amount of 0.2% by weight of flour in dough; preparing chick-pea seed pulp by wetting chick-pea seeds at temperature of 35 C during 12 hours in 2%-aqueous solution of sodium hydrocarbonate at chick-pea seed to sodium hydrocarbonate solution ratio of 1:8; grinding chick-pea seeds and heating to temperature of 93-97 C; holding while mixing during 15 min.

EFFECT: improved organoleptical and physicochemical properties of ready bakery products, increased biological and nutrient value, and intensified dough fermenting process.