METHOD FOR OBTAINING BAKERY PRODUCT Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves producing sponge from part of flour, water and yeast; providing sponge fermentation, with following preparing dough by mixing remaining part of flour, total amount of sponge, salt and water; providing fermentation, dividing into doughs, proofing and baking doughs. In the process of preparing dough, prior to mixing, edible plant phospholipins are introduced at temperature of 29-32 C. Phospholipins are produced by hydration of crude oil in zone of action of alternating rotary field with magnetic induction of 0.20-0.40 T, with further exposing to stationary electromagnetic field with magnetic induction of 0.5-0.9 T and drying at temperature of 55-70 C. Edible crude oil is used in an amount of 5-10 wt% of flour. Phospholipins are introduced in the from of water-and-fat emulsion, at phospholipin-water ratio of (1:1.5):(1:4.0), respectively. Water-and-fat emulsion may be prepared at temperature of 80-90 C, with phospholipins and water being mixed in thin rotating spiral 0:1-0.2 mm thick film under pressure of 150-200 kg/cu.m or at temperature of 50-60 C with mixing in zone of rotating alternating field with magnetic induction of 0.2-0.5 T in thin 1.0-1.5 mm thick film at rotational speed of field of 50 s c^-1. EFFECT: improved quality of bakery product by improved organoleptical properties, increased nutritive value, and increased shelf life of bakery product. 3 cl, 2 tbl, 3 ex