LENTIL BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: according to the lentil bread production method, lentil flour is introduced in an amount of 5-15% of the wheat flour weight immediately during dough kneading. Then one introduces 2-3% of dry yeast, 1.5% of culinary salt, 1% of vegetable oil, 1% of sugar and water to produce dough with moisture content equal to 42%. The technological process envisages dough fermentation, handling, dough pieces proofing and goods baking. The proposed lentil bread production method promotes enrichment of the ready goods with maximum quantity of useful substances required for the organism: digestible protein - 24-35%, carbohydrates - 48-53%, mineral substances - 2.3-4.4%, B and PP-B-group vitamins, folic acid.

EFFECT: bread production technological process simplification and duration reduction.

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