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 sponge dough, water, salt solution and remaining part of flour; providing fermentation; dividing; proofing; baking doughs. Prior to mixing with remaining part of flour, ground grape seed powder is added. Ground grape seed powder is produced by grinding grape seeds at first grinding stage and fine grinding in 0.1-2.0 mm thick film at temperature of 40-60 C and flow rate of 0.3-0.5 m/s at second stage. Grape seed powder is added in the form of water suspension, with grape seed powder and water ratio being (1: 2) : (1:4). Method further involves adding sugar into dough in an amount of up to 7.0 wt.% and fatty product in an amount of up to 4.0 wt.%. Bakery product prepared by such method is used as prophylactic and dietary product. EFFECT: improved quality of bakery product, increased biological and food value, increased storage life, reduced production cost and wider range of bakery products. 3 cl, 1 tbl, 3 ex