BUN PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D2/36 A21D8/02 A21C3/06 

FIELD: food industry.

SUBSTANCE: method for production of a bun product involves preparation of straight yeast-leavened dough of prime grade wheat flour, pressed yeast suspension, culinary edible salt solution, sugar sand and vegetable oil; one proceeds with dough fermentation, the product moulding, proofing and baking. During dough preparation, one additionally introduces walnut partitions water extract taken in an amount of 2.1-3.5 g per 100 g of prime grade wheat flour. The walnut partitions water extract is prepared by one-stage method from the milled product of processing of walnut partitions and water taken at a ratio of 1:10; extraction is performed at a temperature of 90°C during 120 minutes. During dough kneading, one first places into the dough kneading machine prime grade wheat flour, pressed yeast suspension, food culinary salt solution, sugar sand, vegetable oil; then, the kneading tool of the dough kneading machine in operation, one gradually adds water and walnut partition water extract; kneading is performed during 3-5 minutes. Dough kneading is performed during 100-120 minutes; baking is performed at a temperature of 180-200°C during 20-30 minutes; dough with moisture content equal to 42.0% is prepared at the following recipe components ratio, g per 100 g of prime grade wheat flour: prime grade wheat flour - 100; food culinary salt solution - 1.5; pressed bakery yeast suspension - 1.0; sugar sand - 6.0; vegetable oil - 0.15; walnut partition water extract - 2.1-3.5; water - as per calculation.

EFFECT: bun product manufacture method allows to obtain a product with high organoleptic and physical-and-chemical properties, medical-and-preventive properties, intensify the technological process and increase the ready products storage life.

1 tbl, 4 ex