FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Ingredients for the bakery products preparation include wheat flour, baking yeast, cooking salt, sugar, drinking water and lentil additive. As an additive, lentil paste is used in the amount of 70.0–72.0 % of the flour weight. To prepare the lentils pasta soaking the prepared lentil seeds for 6–7 hours at a ratio of their weight to water as 1:4, after which they are boiled until ready for 15–20 minutes, cooled down and homogenized for 2–5 minutes at 1,200 rpm until the uniform consistency. When preparing the dough, drinking water is used in amount providing the dough moisture content of 45 %. In addition, one can use wheat flour of the highest grade, and for the additive preparation is the red lentils seeds.
EFFECT: invention allows to increase the bakery products nutritional and biological value, to improve the consumer properties, as well as expand the bakery products range.
3 cl, 3 tbl, 3 ex
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