DOUGH COMPOSITION FOR PAN CAKE BREAD Russian patent published in 2015 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: dough composition for pan cake bread comprises (kg per 100 kg of flour) wheat flour 84-91, chickpea flour 9-16, dry baking yeast 1.0-1.1, table salt 1.5-2.0, sand sugar 3.5-4.0, vitamin and mineral mixture 0.5, drinking water as per calculation. In the dough composition, the chickpea flour is used as non-deodorized coarse flour with a particle size of 0.56-0.67 mm from chickpeas of high protein variety Privo, the vitamin-mineral mixture is used as premix Valetek-8.

EFFECT: dough composition enables to obtain environmentally friendly wheat-chickpea bread of functional purpose with increased content of vitamins, microelements, crude fibre, with improved amino acid composition.

2 tbl, 2 ex