COMPOSITION FOR PRODUCING BAKERY PRODUCTS Russian patent published in 2018 - IPC A21D2/36 A21D13/64 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to bakery production, and can be used for the production of bakery products with high food and biological value, intended for mass nutrition. Proposed composition for the production of baked goods, containing wheat flour, baker's yeast, drinking water based on obtaining dough with a moisture content of 45 %, table salt and a legume additive, wherein legume additive used is a paste of mung bean seeds in amount of 69.0–71.0 % of the weight of flour, for the preparation of which the prepared mung been seeds are soaked for 6–7 hours in water at a ratio of 1:3, after which they are boiled in boiling water for 20–25 minutes, cooled and homogenised for 2–5 minutes at 1,200 rpm, furthermore, the composition additionally contains granulated sugar.

EFFECT: invention is expressed in increasing food and biological value by increasing the content of protein substances, balanced on amino acid composition, and mineral substances, in improving consumer properties, as well as in expanding the range of bread made from wheat flour with an improved composition.

1 cl, 4 tbl