METHOD FOR PRODUCTION OF PROTEIN BAKERY PRODUCTS Russian patent published in 2022 - IPC A21D8/02 A21D2/36 

FIELD: food industry; food biotechnology.

SUBSTANCE: invention relates to the food industry, including food biotechnology; it can be used in the production of dietary bakery products. A method for the production of protein bakery products includes dosing and mixing of gluten and flour of pea seeds of “San Cipriano” and “Vega” grades, sieving, preparation of a yeast suspension with water, at the ratio of 1:3-1:4, at a water temperature of 35-40°C, addition of a table salt solution, at the ratio of 1:3, and a vegetable oil emulsion at the ratio of 1:3. Next, dough is kneaded for 5-7 min, dough is fermented for up to 30 min, at a temperature of 35°C, blanks are proofed for 60-65 min, at a temperature of 35-40°C, at relative air humidity of 75-85%. Bread is baked at a temperature of 180-200°C for 30-35 min. In this case, components are used at the following ratio, kg: gluten – 70-80; flour of pea seeds of “San Cipriano” grade of “Vega” grade – 20-30; pressed baking yeast – 3.0; table salt – 1.5; vegetable oil – 6.0; water is used in calculated amount until reaching dough humidity of 52-53%.

EFFECT: invention allows for reduction in the duration of a technological process and obtainment of a final product with an increased nutritional value and high quality indicators.

1 cl, 3 tbl, 2 ex