METHOD FOR BAKING BREAD Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: before mixing semifinished dough, the method involves preparing a mixture from ground egg shells, food acid or milk whey. For this purpose 0.5-1.0% of egg shells are disintegrated with ascorbic acid or condensed milk whey and part of water. These ingredients are taken in the quantities of 0.1-0.2, 0.01-0.1, 0.5-1.0, 7-10% respectively. As an alternative, ground egg shells are mixed with natural milk whey in the amount of 5-10% until a foam-like emulsion is produced. The resulting mixture is held for 15-60 min then the semifinished product (sponge, sour, and dough) is mixed. When preparing dough by a two-phase method the resulting mixture of ground egg shells and food acid or milk whey is introduced into sponge, or sour, or dough. Milk powder in the amount of 3-5% is added to the dough. Depending on the method of preparation, the dough is fermented from 40 min to 2.5 h and divided into dough pieces which are then proofed and baked. EFFECT: higher quality of bread. 1 tbl