METHOD OF BUN GOODS PRODUCTION WITH ENHANCED FOOD VALUE Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method of bun goods production includes kneading yeast dough with sponge method of high-grade baking wheat flour, pressed yeast, salt, sugar, table margarine, water, chicken eggs, fermentation, pounding, proofing and baking the product. In the sponge mixture containing water with a temperature of 35–40 °C, yeast, baking wheat flour, additionally injected hydrated flour from germinated wheat grains. Hydrated flour from germinated wheat grains is obtained by fine grinding of dry germinated grain, soaking the crushed flour in water in a ratio of 1:1.3 at a temperature of 70±1 °C for 60 minutes and mixing until a homogeneous mass. For bun goods use the following composition of the starting components, %: wheat flour of the highest grade – 50.2–53.1; hydrated flour from germinated wheat grain – 8.9–11.9; pressed yeast – 0.4–0.8; table margarine – 4.3; chicken egg – 2.2; sugar – 6.2; salt – 0.9; water – 23.5–24.0.

EFFECT: invention allows to increase the nutritional value of finished products and expand the range of bun goods for functional purposes.

1 cl, 1 dwg, 2 tbl, 2 ex