METHOD FOR PRODUCING DIETARY BAKERY PRODUCTS Russian patent published in 1999 - IPC

FIELD: baking industry. SUBSTANCE: method involves preliminarily regenerating dry gluten by mixing with suspension obtained by mixing fat-extracted soya flour, used in an amount of 3-5% by total weight of flour required for dough, and saline solution containing salt and water used in amounts required by receipt, with soya flour and liquid component ratio being 1: 7 - 1:12; holding suspension for 50-70 min; laying regenerated gluten for wetting within 30-40 min in remaining water used for preparing dough; introducing other components and kneading dough. EFFECT: improved quality and food value of bakery products by increased protein content. 1 tbl, 3 ex