BAKERY PRODUCT OBTAINING METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing sponge dough from part of flour, water and yeast; providing fermentation; mixing remaining part of flour, the entire amount of sponge flour, salt and water; providing fermentation, dividing, proofing and baking doughs. Prior to mixing, mixture of phospholipides, water and grape seed powder is added into sponge dough at temperature of 26-32 C. Grape seed powder is obtained by grinding seeds at first stage and by fine grinding in 0.1-0.2 mm thick film at temperature of 40-60 C at flow rate of 0.3-0.5 m/s at second stage. Grape seed powder:water:phospholipides ratio is (0.1.5:1:5) - (1.5:2.5:4.0), with amount of grape seed powder making 4-10 wt.% and amount of phospholipides - 5-10 wt.%. Sugar is added into dough in an amount of up to 7.0 wt.%. EFFECT: improved quality, increased biological and food value, increased shelf life, reduced production cost and wider range of bakery products. 2 cl, 1 tbl