METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS FROM WHEAT-HEMP FLOUR Russian patent published in 2023 - IPC A21D2/36 A21D8/02 

FIELD: baking industry.

SUBSTANCE: invention can be used in the production of bakery products. The method for the production of bakery products includes kneading dough from wheat-hemp flour, food salt, compressed baker's yeast and water, its fermentation, punching, shaping, proofing and baking. At the same time, wheat-hemp flour is used for kneading the dough, previously obtained by simultaneous grinding of wheat grains and hemp seeds, taken in a percentage ratio of 90-92.5:7.5-10 by weight, respectively, edible salt, pressed baking yeast, water at the following ratio of the initial components based on 100 kg of wheat-hemp flour: wheat-hemp flour - 100 kg, food salt - 1.5 kg, pressed baker's yeast - 2.5 kg, water at the rate of dough moisture content - 43.5%. Moreover, the duration of the dough kneading is from 4 to 7 minutes. Next, the dough is placed in a thermostat at a temperature of 33-35°C for 90 min. At the same time, after the first 60 minutes, the dough is kneaded, after which the dough is sent back to the thermostat for another 30 minutes. Next, bakery products are formed from the dough, placed in a mold and proofed for 45 minutes at a temperature of 36-40°C and a relative humidity of 85%, after which baking is carried out at a temperature of 220°C to readiness.

EFFECT: possibility to obtain products with increased nutritional and biological value, as well as high organoleptic characteristics.

1 cl, 6 tbl, 3 ex