METHOD FOR PRODUCING BUN Russian patent published in 2017 - IPC A21D8/00 A21D13/00 

FIELD: food industry.

SUBSTANCE: method for producing buns is proposed, in which dough is kneaded with the moisture content of 37%, for which purpose wheat germ and pumpkin seed oilcakes are crushed, sieved and then wheat flour of the premium grade and the mixture of wheat germ and pumpkin seed oilcakes are introduced into the kneading machine, stirred, then melange, honey, vanilla powder, wheat germ oil are gradually added when running the kneading machine arm, then the mixture of milk, compressed yeast and table salt solution is introduced, water heated to a temperature of 35°C is introduced, kneading is carried out for 8-10 minutes, the dough fermentation is carried out for 90 minutes, the fermented dough is divided into dough pieces and left for proofing at 34-35°C for 20-30 minutes; baking is carried out in the humidified baking chamber at the temperature of 180°C for 14-18 min, while the dough with the moisture content of 37% is prepared with the following ratio of initial recipe components, g/100 g of dough: wheat flour 40.0; wheat germ oilcake 5.0; pumpkin seed oilcake 5.0; wheat germ oil 6.8; natural honey 16.2; melange 6.5; 3.2% milk 7.5; vanilla powder 0.15; table salt 0.5; compressed yeast 0.5; water - by calculation.

EFFECT: invention allows to improve the quality, nutritional and biological value of finished products, to increase the microbiological purity, the freshness preserve term of the products, to improve the taste of products, to intensify the process of producing buns, to impart the preventive orientation and to expand the range of finished products.

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