METHOD OF PREPARING SOYBEAN SEMI-FINISHED PRODUCT Russian patent published in 2024 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention can be used in baking technologies. The method of preparing a semi-finished soy product used for kneading dough in the production of bakery products is characterized by the fact that semi-defatted soy flour is mixed with water at a temperature of 38–40°C at hydraulic ratio of 1:2-1:3. Next, 0.15–0.2% citric acid is added to the resulting semi-finished product to the initial mass of soy flour in the semi-finished product. Then an aqueous solution of enzyme preparations of xylanase and amylase action is introduced at the rate of 2 mg per 100 kg of soy flour. Then they are placed in a thermostat with a temperature of 38–40°C for 1–2 hours. At the end of the acid and enzymatic treatment of the soybean semi-finished product, it is cooled to 33–35°C. The following is introduced: probiotic microorganisms, which are mesophilic homo- and heterofermentative lactic acid and propionic acid bacteria: Lactobacillus casei: L.plantarum: L.acidophilus: L.fermenti: L.brevis: Propionibacterium freundenrechi spp.shermani at a ratio of 1:1:1:1:1:0.1, respectively. The semi-finished product is mixed and left in a thermostat for 18–20 hours at a temperature of 33–35°C with a final titratable acidity of 14–16 degrees and humidity of 69-72%.

EFFECT: invention makes it possible to reduce the activity of soy flour protease inhibitors, increase the nutritional and biological value of finished bakery products, improve organoleptic, physicochemical properties, and also increase the freshness retention period of finished bakery products.

1 cl, 4 tbl, 3 ex