METHOD FOR PRODUCTION OF SWEET YEAST-LEAVENED DOUGH Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of sweet yeast-leavened dough with preliminary production of sponge dough from prime grade wheat flour, water, yeast and sugar, its fermentation. Then one performs production of dough by way of mixing sponge dough, vanillin, margarine, whole grain wheat flour and bean flour preliminarily swollen in water for 3 hours with water ratio of 1:1. Dough is prepared at the following ratio of initial components, wt%: sugar sand 0.4, margarine 34, vanillin 0.8, bakery yeast 2.0, whole wheat flour 16.8, bean flour 16.8, prime grade wheat flour 3.4, water 25.8. Bean flour may be represented by "Omichka" selection bean.

EFFECT: invention allows to enhance food value of the products and impart dietary and preventive properties to them.

1 cl, 2 tbl, 2 ex