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

FIELD: baking industry. SUBSTANCE: method involves using wheat gluten in an amount of 15-25% of total weight of flour and gluten; dividing flour into two parts with ratio of 0.5:9.5 - 1:9; mixing smaller part with dry gluten; adding saline solution containing salt and water taken in an amount required by receipt to mixture, with water being used in an amount of 1.8-2.2 parts by weight of dry gluten; pouring water into regenerated gluten and holding gluten under layer of water for 50-70 min; adding remaining amount of flour and other receipt components and kneading dough. EFFECT: improved quality of product and increased dietary properties. 1 tbl, 3 ex