BUN PREPARATION METHOD Russian patent published in 2019 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of bun production, including dough kneading, fermentation, cutting-back, molding, proving and baking. In the method, a part of the highest-grade wheat flour is replaced with lentil flour and milk thistle flour. Fermentation of the dough is carried out for 80 minutes, then divided into dough pieces, molded and left for proving at a temperature of 30–35 °C for 20–30 min. Dough is prepared with the following content of the original recipe components, g/100 g of dough: wheat flour of the highest grade – 48.15; lentil flour – 12.8; milk thistle flour – 3.2; granulated sugar – 1.3; table salt – 1.3; dry yeast – 0.65; water – 32.6.

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

1 cl, 2 tbl, 2 ex