METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for the production of bakery products, the dough is kneaded from baking wheat flour of the first grade, table salt, pressed yeast and water with a drinking humidity of 65-70%, the dough is fermented, divided into blanks, defrosted, baked at a temperature of 240-280°C and cooled. When kneading the dough, crushed peas with a particle size of 150-400 microns are additionally used. Preparation of crushed peas consists in soaking pea beans at a temperature of 18-20°C for 72 hours, rinsing and germinating for 2-3 days. The initial components for the preparation of the dough are used at the following ratio, wt.%: baking wheat flour of the first grade - 90, crushed peas - 7.2, table salt - 1.8, pressed yeast - 1.0.

EFFECT: invention allows increasing the biological value, improve the organoleptic and physicochemical indicators of finished products.

1 cl, 3 tbl