INCREASED BIOLOGICAL VALUE FLOUR GOODS PREPARATION METHOD Russian patent published in 2015 - IPC A23L1/20 A23L1/29 A21D2/36 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during flour goods manufacture. The flour goods preparation method involves obtainment of dough based on flour of soya bean and grain components technologically transformed in terms of composition and properties as well as on other recipe ingredients, dough moulding and baking. The soya bean component for dough preparation is represented by secondary soya bean raw materials with average content of proteins equal to 31.0%, lipides equal to 14.3%, mineral substances equal to 4.2% and carbohydrates equal to 45.1% which is produced during manufacture of soya bean milk with subsequent two-stage dehydration till the average moisture content is equal to 5.4%.

EFFECT: invention allows to manufacture flour goods with increased biological value as well as improved organoleptic indices.

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