METHOD OF PRODUCING ACHLORID BAKERY PRODUCTS Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for production of achlorid bakery products includes preparation of dough, its fermentation, handling, proofing and baking. Dough is prepared by mixing the beans-containing component with yeast, stirring and holding the produced mixture for 15–20 minutes at temperature of 35–40 °C, then mixing with recipe components and kneading dough with following content of initial components, wt %: beans-containing component 31.7–41.5, dry yeast 0.7–0.9, wheat flour – 55.6–66.2, margarine – 0.7–1.4, vegetable oil – 0.5–0.8. Beans-containing component is prepared by way of soaked bean seeds soaking in salted cheese whey at ratio of 1:2.5 for 3–4 hours, separation of salted cheese milk whey and boiling the beans in water at hydromodule 1:3 for 50–60 minutes, cooking medium separation and boiled beans seeds mincing to a puree-like condition, subsequent connection of the produced puree-like mass with raw purified girasol uncultivated to particle size of not more than 1.2 mm and unsalted whey milk whey, with the following content of initial components, wt%: puree from boiled beans 35.5–60.6, milled girasol 15.2–20.6, dry unsalted cheese whey 24.2–44.5, stirring and cooling of obtained mass to temperature of 40–45 °C.

EFFECT: invention allows to enhance the quality of bakery products and extend the freshness preservation period.

1 cl, 2 tbl, 3 ex