PROCESS OF MANUFACTURING BAKERY PRODUCTS Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: process of manufacturing bakery products for prophylactic and healing-and-prophylactic diet comprises preparing dough by mixing all amount of flour, water, saline, and yeast, fermentation of dough, cutting, proof, and baking semifinished dough products. Prior to fermentation, water suspension of phospholipids, prepared by fourfold mixing of preheated edible vegetable phospholipids with or solvent, are added. Before third mixing, solvent is supplemented by 0.5-1.0% solution of citric acid in watered acetone taken in amount 1-5% of the weight of phospholipids. After that, phase separation gives neutral lipids in solvent and phospholipids, which are dried. Grape powders are also added to solvent, which powders are prepared from grape seeds applying two-step disintegration thereof: (1) crushing followed by moistening and (2) fine grinding in film 0.1-2.0 mm thick at 20-30 C and flow velocity 0.3-0.5 m/sec. Water/phospholipids/grape powder ratio ranges from 3.0:0.1:1.0 to 10.0:0.1: 1.0, and amount of grape powder constitutes 1-5% of the weight of flour. Process also includes preparing suspension of water, phospholipids, and grape powder by mixing them for 30-60 sec in thin (0.1-0.2 mm) spirally rotating film or by mixing ingredients in zone of rotating electromagnetic field with magnetic induction 0.8-1.2 Tl in thin (1.0-1.5 mm) film at field rotation frequency 50 s^-1. Fat product is added to dough in amount 4.0% of the weight of flour. EFFECT: improved quality of bakery products, increased their biological and nutritive values, prolonged shelf time, and reduced expenses. 4 cl, 1 tbl, 4 ex