METHOD FOR PREPARATION OF DOUGH OF SOYA OR WHEAT FLOUR (VERSIONS) AND DOUGH COMPOSITION PRODUCED BY THIS METHOD Russian patent published in 2011 - IPC A21D13/06 A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: group of inventions intended for application in food industry and may be used for preparation of dough for bakery, pasta and filling products. The invention suggests three methods of dough composition preparation. According to the invention, such composed dough preparation methods envisages preparation of water-and-flour mixture, the wheat flour to water ratio being 1:(1-2), the mixture maturing during at least 40 min at a 32-35°C temperature and further maintenance within a sedimentation centrifuge centrifugal forces field, separation factor being 240-300 for production of composition No 1 with a 380-800 separation factor for production of composition No 2 with separation factor being at least 900 for production of composition No 3 with two components produced, one of them being dough with reduced starch component content while the other is 30-60% humidity starch used as an independent product. Then soya flour is added to dough with reduced starch component content to replace the removed wheat flour starch component, further actions proceeding as per recipe. Dough thus produced has a reduced starch component content. Notably, the natural diversity of soya and wheat proteins is preserved as well as natural balance between various proteins as well as between proteins and other components of soya and wheat flour except for starch. Worthy of special mention is also such products freshness preservation term extension which is due mainly to reduction of the carbohydrate component. Of major importance is also preservation of water-soluble proteins in the dough.

EFFECT: dough preparation method enables increase of food value of bakery and other products due to optimised ration of basic food components and usage of useful properties of both soya and wheat.

6 cl, 1 dwg, 3 tbl, 6 ex