METHOD FOR PRODUCING BAKERY PRODUCTS Russian patent published in 1997 - IPC

FIELD: food industry, particularly, bakery industry, and may be used in producing dietic sorts of bread. SUBSTANCE: method involves preparing dough by mixing wheat flour, wheat extruded bran with monoglycerides, baker's yeast, salt, granulated sugar; conducting panary fermentation, dough proofing, its breakdown and baking of dough pieces. Before dough preparing, two suspensions are made. Used for preparing first suspension is wheat bran extruded with monoglycerides at ratio of parts equals from 100:3 to 100:5. Suspension in amount of 10-20% of flour mass and aqueous-salt solution in ratio from 1:1.5 to 1:3 is aged for 25-30 min at temperature of 30-32 C. Aquous-salt solution is used with temperature of 68-70 C. 30-50% of water is used for its preparation and 1.3% of salt from total mass of flour and extruded bran. The second suspension comprising pressed yeast, granulated sugar and wheat flour given from 5 to 10% from its mass is aged for 40-45 min at temperature of 28-30 C. Pressed yeast is used in amount of 3-4%, sugar, 2-3% from total mass of flour and etxruded bran. Mixture of two suspensions is mixed for 5-6 min and used for kneading. EFFECT: higher efficiency. 2 cl, 1 tbl