METHOD FOR PRODUCTION OF GARBANZO-WHEAT BATON Russian patent published in 2011 - IPC A21D2/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: method involves preparation of a self-saccharified brew by way of blending flour with water at a ratio of 1:3, kneading big thick sponge based on prime grade wheat flour with addition of pressed yeast in an amount of 1% of total flour weight and the calculated water quantity. Then one mixes the said sponge with the ready self-saccharified brew, ferments the mixture at a temperature of 27°C. One kneads dough based on the fermented mixture of the sponge and saccharified brew with addition of prime grade wheat flour in an amount of 40% of total flour weight, salt, sugar, a fatty product and the calculated water quantity. Then the dough is fermented, proofed, finally proofed, baked. In the process of saccharified brew preparation the flour is represented by garbanzo beans flour in an amount of 10-15% of total flour quantity, the flour is poured with hot water at a temperature of 62-65°C and maintained for 1.5 hours with gradual cooling to a temperature of 27-28°C. Joint fermentation of the big thick sponge with the ready self-saccharified brew is performed for 2.5 hours. Dough fermentation is performed during 1 hour. Final proofing of the dough pieces is performed at a temperature of 32-34°C and relative air humidity of 57-60%.

EFFECT: invention allows to enhance biological value, consumer properties of the product, extend the range.

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