METHOD OF BREAD PRODUCTION Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method of bread production involves dough kneading from wheat flour, pressed yeast, salt and sugar solutions, and fat product. Dough is subjected to fermentation, making up, proofing of dough pieces and their baking. In the process of dough kneading, a dry protein half-finished product is additionally introduced in amount of 4-6% to flour mass in dough on conversion to a dry substance. The dry protein half-finished product is prepared from bones and bone residue of horned cattle and pigs, and it is introduced in mixture with a fat product prescribed by the formula. Fermentation process is reduced from 180 up to 20 min and due to it, consumption of main raw material for fermentation is also reduced by 1.5-2.0%. Protein content is increased by 3.4% in prepared product, and score is improved by limited amino acid - lysine by 8.7%. Assimilability of product protein is improved due to reduction of difference coefficient of amino acid score by 22%. EFFECT: broadened assortment of wheat bread with improved composition. 3 tbl, 5 ex