METHOD OF PRODUCING YEAST-CONTAINING DOUGH Russian patent published in 2003 - IPC

FIELD: baking industry. SUBSTANCE: method involves preparing water-and-fat emulsion from preparations of calcium, vitamin D and water; adding flour, yeast suspension, saline solution, water and kneading dough. During preparing of mixture preparations of calcium are introduced in an amount of 0.2-0.4% by weight of flour, vitamin D in an amount of 0.002% by weight of flour. Method allows content of introduced calcium to be increased by 3.3-7.1 times as compared to bread with low content of calcium and water-absorbing capacity of flour to be increased. Bread is recommended as prophylactic food for children, teenagers, suckling mothers, and other groups of people. EFFECT: increased bread yield and reduced consumption of flour. 2 tbl, 3 ex