BREAD BAKING METHOD Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of solvent cake produced as oil is removed from fruit, and this cake is dried to reduce its moisture content from 60-65% to 5-7% The resulting dry cake is exposed to the action of a stirrer in a special device, and it flows through a system of vibration sieves for separation of pulp from coarse inclusions such as twigs, skin, and seeds. The resulting pulp fraction is fine-chopped by means of a disintegrator or some other device so that the particle size is 10-15 mcm. This sea buckthorn cake is used in kneading dough (5-7% of mass of flour in dough). The bread characteristics are the following: uniform porosity of the whole loaf and very good texture owing to high water-retaining capacity of cake used in the production. Such bread lasts 3-4 days without deterioration of its quality. EFFECT: higher product quality; longer shelf life. 2 cl