METHOD FOR PRODUCTION OF BAKERY ARTICLES Russian patent published in 1999 - IPC

FIELD: bakery industry. SUBSTANCE: according to method, dough is made on liquid half-prepared stuff with introduction of cultivated bacterial leaven with sour-milk bacteria, with subsequent operations of fermentation, maturing, and baking. Introduction of bacteria of line Bifidobacterium longum B379 M with acidity of 75-140 ^oT in function of sour-milk leaven with content of microbic bodies in 1 milliliter of leaven equal to 10 is followed by baking of bakery articles at temperature of 160-180 C during 70-80 min. Application of aforesaid method and procedure ensures production of bread possessing curing and prophylactic properties, high quality characteristics and storing period of up to 72 h. EFFECT: higher efficiency. 3 cl, 1 tbl, 1 ex