FUNCTIONAL WHITE BREAD WITH INCREASED PROTEIN VALUE BY ADDITION OF SPROUTED LEGUMES AND PROCESS FOR PREPARING THE SAME

The invention relates to a white bread with increased protein value by the addition of sprouted legumes and to a process for preparing it. According to the invention, the white bread, as a finished product in a quantity of 100 kg, is prepared from the following raw and auxiliary materials: 60.8 kg of white wheat flour of very good quality, 15.2 kg mix of sprouted legumes containing 35% sweet white lupine, 35 % soy and 30% pinto beans, 2.1 kg of compressed yeast from the Saccharomyces cerevisiae species and 39.5 l of water corresponding to the composite flour hydration of 52%, the final product having a content of 10.12% proteins, 1.77% lipids , 40.85% carbohydrates, 0.87% ash of which 44.57 mg/100g Mg, 32.0 mg/100g Ca, 2.05 mg/100g Fe, moisture of 46.39% and an energy value of 220 kcal/100g. The claimed process for preparing the bread consists of a three-phase method that consists of pre-leaven, leaven and dough, the pre-leaven being prepared by kneading the mix of sprouted legumes with 20% wheat flour, 25% water and 50% yeast from the amount provided in the recipe, for 5...6 min, then being left to ferment for 2...3 h, at a temperature of 24...26°C, until reaching an acidity of 6...6.5°, over which 50% wheat flour, 50% yeast and 45% water are added into the mixer and it is kneaded for 5...6 min, then it is left to ferment for 90...120 min at a temperature of 26...28°C, over which, in order to obtain the fermented dough, the rest of the ingredients are added and kneaded for 8...10 min, after which it is left to ferment for 10...15 min at a temperature of 30...32°C, and the resulting dough is portioned, placed in pans, left to rise and baked for 25...30 min at 230...240°C. The process for preparing the mix as claimed by the invention consists in individually soaking the legumes in water at a temperature of 12...13°C until reaching a moisture of 46...48%, lyophilization at -50°C and a pressure of 10 Pa, grinding, sieving and mixing of 35% sweet white lupine flour, 35% soybean flour and 30% pinto bean flour. Invenţia se referă la o pâine albă cu valoare proteică mărită prin adaos de leguminoase germinate şi la un procedeu de obţinere a acesteia. Pâinea albă conform invenţiei ca produs finit în cantitate de 100 kg se obţine din următoarele materii prime şi auxiliare: 60,8 kg făină albă de grâu de calitate foarte bună, 15,2 kg mix de leguminoase germinate conţinând 35% lupin alb dulce, 35% soia şi 30% fasole pestriţă, 2,1 kg drojdie comprimată din specia Saccha