PRODUCTION OF BAKED GOODS Russian patent published in 1998 - IPC

FIELD: food industry, in particular, baking. SUBSTANCE: method involves preparation of half-finished products from a part of flour prescribed in formula, water, bakery yeast, lipoprotein complex of amaranthus with its following fermentation; dough kneading with introduction of the rest part of flour mixed with ascorbic acid and other components prescribed in formula. Then half-finished product is subjected to fermentation, and is made up; dough pieces are subjected to proofing and baked. Ascorbic acid is introduced in the product in the amount of 0.13-0.17% to total flour mass; lipoprotein complex of amaranthus is introduced in the form of wholly milled amaranthus flour in the amount of 12-18% to total mass of wheat flour. Lipoprotein complex is preliminarily treated in ultra-high frequency field with temperature gradient 9-11 grad/min up to humidity of 4-5% and then cooled with gradient temperature of 0.1-0.3 grad/min. EFFECT: improved food and biological value. 2 tbl