WHITE BREAD NUTRITIONALLY ENRICHED BY ADDITION OF SPROUTED LEGUME FLOUR WITH HIGH ENZYMATIC ACTIVITY AND PROCESS FOR PREPARING THE SAME

The invention relates to a white bread nutritionally enriched with addition of sprouted legume flour, free of food additives 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 68.4 kg of very good quality wheat flour with a low content of α amylase, 7.6 kg of sprouted legume mix consisting of 40% red lentils, 30% chickpeas and 30% pinto beans, 2.2 kg of compressed yeast of the Saccharomyces crevisiae species, 1.1 kg of salt and 42.8 liters of water, the final product having a content of 8.5% proteins, 0.93% lipids, 43.66% carbohydrates, 0.68% ash, 46.23% moisture and an energy value of 217 kcal/100g. The process for preparing the claimed white bread consists in baking a dough prepared of the above-mentioned ingredients, kneaded for 8...10 min, fermented for 20...30 min at a temperature of 30...32°C until reaching an acidity of 3.5...4°, portioned into pieces weighing 0.360...0.370 kg each, to be placed in previously greased pans, left to rise for 40...45 min at a temperature of 35...38°C, slashed in 3 - 4 places and smeared with water, they being baked in a steam environment, for 20...25 min, at a temperature ranging between 250...260°C. The claimed process of preparing the legume mix consists in individually soaking the red lentil, chickpea and pinto beans in water at a temperature of 13...14°C, periodically bubbling for 4...6 h until reaching a humidity of 30 %, keeping the grains for 18...20 h without water, their soaking in water alternating with the period of keeping them without water until reaching a humidity of 46...48%, the legumes being left to sprout for 4 days with stirring at temperatures of 21...25°C, followed by lyophilization until reaching a humidity of 8.5...10.5%, followed by grinding, sieving and mixing in the following ratios: 40% red lentils, 30% chickpeas and 30% pinto beans. Invenţia se referă la o pâine albă îmbogăţită nutriţional cu adaos de făină de leguminoase germinate, fără aditivi alimentari şi la un procedeu de obţinere a acesteia. Pâinea albă conform invenţiei ca produs finit în cantitate de 100 kg se obţine din 68,4 kg făină de grâu de calitate foarte bună cu conţinut redus de α amilază, 7,6 kg mix de legumiloase germinate compus din 40% linte roşie, 30% năut şi 30% fasole pestriţă, 2,2 kg drojdie comprimată din specia Saccharomyces crevisiae, 1,1 kg sare şi 42,8 litri de apă, produsul final având un conţinut de 8,5% proteine, 0,93