BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for production of bakery products involves mixing recipe components, introduction of beans-containing component, kneading dough, fermentation, handling, proofing, baking. Prior to introduction, beans-containing component is prepared by way of soaked beans seeds being soaked in salt cheese whey at ratio of 1:2.5 for 3–4 hours. Salty cheese dairy whey is drained and bean seeds are boiled in water at 1:3 hydro-module during 50–60 minutes. Cooking medium is removed, boiled beans seeds are milled until puree-like condition, cooled to temperature of 40–45 °C and mixed with unsalted cheese whey and yeast. Obtained mixture is mixed and held for 15–20 minutes, maintaining temperature within 35–40 °C. Then it is mixed with recipe components and dough is kneaded with following content of initial recipe components (wt%): wheat flour – 55.1–65.4, dry yeast – 0.7–0.9, beans-containing component – 13.0–28.0, margarine – 0.7–1.4, vegetable oil – 0.5–1.0, unsalted cheese milk whey 14.0–18.0, culinary salt – 0.5–0.8.

EFFECT: invention allows to reduce duration of technological process of bakery products preparation with achievement of high quality of the ready product.

1 cl, 2 tbl, 3 ex