BUN PRODUCTION METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: bakery production.

SUBSTANCE: bun production method involves kneading dough of prime grade wheat flour, barnyard millet flour, black caraway flour, white sugar, edible salt in the form of a solution, pressed bakery yeast, and linseed oil. All the recipe components are simultaneously introduced into the dough kneading machine. Kneading is carried out for 15 minutes at an initial temperature of semi-product of 28–29 °C and moisture content of the semi-finished product is 40.5%. Duration of fermentation is 60 minutes, and final acidity of semi-product is 2.0–2.5 degrees. Proofing is carried out at temperature of 40–42 °C duration of 40–50 minutes. Buns are baked in two modes: with steam humidification at temperature of 240 °C for 1 minute 30 seconds and without steam humidification at temperature of 230 °C for 12 minutes 30 seconds. Dough is prepared with moisture content of 40±1%, with the following content of recipe components, kg per 100 kg of flour: prime grade wheat flour — 80.0, barnyard millet flour — 15.0, black caraway flour — 5.0, pressed bakery yeast — 3.0, white sugar — 5.0, edible salt — 1.5, linseed oil — 2.46, water is the rest.

EFFECT: invention enables to obtain finished products of high quality, with increased nutritive and biological value.

1 cl, 2 dwg, 1 tbl, 1 ex