COMPOSITION TO PREPARE BREAD FROM WHEAT FLOUR Russian patent published in 2015 - IPC A21D2/26 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of bread from wheat flour of highest grade with high food and biological value, designed for mass nutrition. The composition for wheat bread production includes baking wheat flour of highest grade, bean-containing component, as well as additives in effective quantities. The beam-containing component is paste from red beans, in the amount of 90.0-92.0% from flour mass, for preparation of which red beans, cleaned from admixtures and washed, are soaked for 5-6 hours at their ratio to water as 1:3, afterwards boiled until ready for 1.0-1.5 hours, cooled and homogenised, besides, during dough making drinking water is used in the amount providing for dough moisture of 44%. Besides, additives are pressed baking yeast, cooking salt and sugar sand.

EFFECT: improved food and biological value due to increased content of protein substances balanced by amino acid composition, food fibre and mineral substances, improved consumer properties, as well as expanded assortment of bread from wheat flour with improved composition.

3 tbl