PRODUCTION METHOD FOR BUCKWHEAT FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) Russian patent published in 2009 - IPC A21D13/06 A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of dough for bakery, macaroni and other food products. Invention provides for three versions of dough compositions manufacturing. According to the first version water-flour mixture is prepared with ratio of wheat flour and water 1:(1-2). Mixture is kept not less than 40 minutes at 32-35°C and kept in centrifugal sedimentor centrifugal force field with separation coefficient 240-300 to produce two components - dough with starch content of 56.9 grams for 100 grams of dry substance and starch with humidity coefficient 30-60%. Buckwheat flour is added to dough in quantity 22.1 grams for 100 grams of dry substance to obtain dough composition. According to the second version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient 380-800, starch content in dough makes 22.9 grams for 100 grams of dry substance. Buckwheat flour is added to dough in quantity 56.1 grams for 100 grams of dry substance to obtain dough composition. According to the third version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient more than 900, starch content in dough makes 7.9 grams for 100 grams of dry substance. Buckwheat flour is added to dough in quantity 71.1 grams for 100 grams of dry substance to obtain dough composition.

EFFECT: freshness dates are increased; water-soluble protein components are preserved in dough.

6 cl, 1 dwg, 3 tbl, 3 ex