METHOD OF PREPARING BAKERY PRODUCT Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of sponge dough from a part of flour, water and yeast, its fermentation, and the following preparation of dough by mixing the rest part of flour, the whole quantity of sponge dough, salt and water, its fermentation, making-up, proofing and baking of dough pieces. Protein-tomato-oil paste is introduced at temperature 29-32 C before dough mixing. The paste is prepared by drying of tomato seeds and pomace, their grinding and oil extraction in thin rotating film of 0.1-0.2 mm thick at pressure of 150-200 kg/sq.cm and temperature of 40-60 C in the amount of 2-3% to flour mass. The method also additionally includes introduction of sugar in dough in the amount of up to 7% to flour mass and fat product in the amount of 4% to flour mass. EFFECT: improved quality of baked product due to increased food value, improved organoleptical properties; increased storage life. 3 cl, 1 tbl, 3 ex