METHOD OF PREPARING BAKERY PRODUCT Russian patent published in 2003 - IPC

FIELD: baking industry. SUBSTANCE: method involves obtaining sponge dough from part of flour, water and yeast and fermenting thereof; obtaining dough by mixing remaining part of flour, the whole amount of sponge dough, salt and water; providing fermentation thereof; cutting into doughs, proofing and baking doughs; in the process of obtaining final dough prior to mixing at temperature of 29-32 C, introducing phospholipids, which are obtained by four-fold mixing of preliminarily heated phospholipid concentrates and organic solvent; adding solvent in an amount of 5-10% by weight of phospholipids before third mixing procedure including mixture of citric and succinic acids in flooded acetone used in an amount of 1-2.5% by weight of phospholipids, with acids ratio in mixture being within the range of (1:1)-(3:1); separating phases into neutral lipid solution in solvent and phospholipids, with following drying of phospholipids. Phospholipids are introduced in an amount of 0.01-0.10% by weight of flour in the form of aqueous-fat emulsion, with phospholipids-water ratio being within the range of (1:20)-(1:200). Method involves preparing aqueous-phospholipid emulsion at temperature of 50-60 C by mixing phospholipids and water in thin film (0.1-0.2 mm) rotating in spiral path at pressure of 100-130 kg/sq.cm or at temperature of 50-60 C by mixing phospholipids and water in rotary alternating field zone with magnetic induction of 0.6-0.8 T in thin film (1.0-1.5 mm) at field rotational frequency of 50 s^-1. EFFECT: improved quality of bakery product, increased nutritive value and prolonged shelf life. 3 cl, 1 tbl, 3 ex