METHOD OF BUN PRODUCTION Russian patent published in 2018 - IPC A21D13/04 A21D13/45 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method of bun production, including dough kneading, fermentation, cutting-back, molding, proving and baking. Dough is kneaded from wheat flour, pea flour and dried parsley. Dough fermentation is taken for 80 minutes, then it is divided into dough pieces, molded and left for proving at a temperature of 30–35 °C for 20–30 minutes with the following content of similar recipe components, g/100 g of dough: high-grade wheat flour – 57.0; pea flour – 6.5; dried parsley – 0.65; granulated sugar – 1.3; salt – 1.3; dry yeast – 0.65; water 32.6.

EFFECT: invention allows to improve the quality of products, intensify the process of bakery products cooking, slow down the process of their staling, increase the nutritional and biological value, give preventive properties to finished products.

1 cl, 2 tbl, 2 ex