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

FIELD: baking industry. SUBSTANCE: method involves using fat-extracted soya flour in an amount of 4-7% by total weight of flour, with flour being preliminarily mixed with wheat flour in the ratio of 0.9:1 - 1:1; introducing water in an amount of 20-30% of total amount of water required for preparing dough; mixing obtained mixture and holding for 40-60 min; introducing compressed yeast into mixture; fermenting half-finished product for 30-45 min; adding remaining amount of wheat flour into half-finished product and other components required by receipt; kneading dough. EFFECT: increased quality and improved biological value of bakery product. 1 tbl, 3 ex