METHOD FOR PRODUCTION OF BAKERY PRODUCTS OF SPECIALIZED PURPOSE Russian patent published in 2020 - IPC A21D2/26 A21D2/36 A21D13/43 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and public catering and may be used in production of bakery products for prevention of immune and cardiovascular diseases. Specialized bakery products manufacture method involves preparation of recipe components, their combination, dough kneading, fermentation, handling, proofing and baking. Dough kneading is performed by way of recipe ingredients combination with beans-containing component preliminarily connected and maintained with yeast for 15–20 minutes at temperature of 35–40 °C. Dough fermentation is performed at kneading temperature during 10–15 minutes with following content of initial components, wt%: wheat flour – 67.6–75.1; dried yeast – 0.7–0.9; beans-containing component 21.0–30.0; margarine 0.7–1.4; vegetable oil 0.5–0.8; culinary salt – 0.5–0.8. Beans-containing component is represented by a mixture produced by way of soaking the prepared white bean seeds in salted cheese milk whey having sodium chloride content of 5.0–6.0 % at ratio of 1:2.5 for 3.0–4.0 hours with subsequent removal of salted cheese milk whey, bean beans in water boiling at a water ratio of 1:3 for 50–60 minutes, cooking medium removal, boiled white beans seeds mincing to a puree-like mass with particle size of 0.7–1.2 mm and the produced mass connection with milled raw purified girasol to a puree-like mass with particle size of 0.7–1.2 mm and salted milk whey, mixing and cooling of obtained mass to temperature of 40–45 °C with following content of initial components, wt%: white bean seeds 35.5–60.6; artichoke 15.2–20.0; unsalted cheese milk whey 24.2–44.5.

EFFECT: invention allows to reduce the preparation process duration and improve the organoleptic indices of the ready bakery products.

1 cl, 3 tbl, 3 ex