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

FIELD: baking industry. SUBSTANCE: method involves using grape seed powder as oxidizing action improver produced by two-staged process: first stage including grinding grape seeds and moistening until moisture content is 8-12%, and second stage including fine grinding in film, with amount of grape seed powder making 3-7% by weight of flour; additionally introducing powder in the form of aqueous suspension having powder-water ratio of (1: 2)-(1: 5) and produced by mixing powder in thin spirally rotating film of 0.1-0.2 mm thickness or produced in rotating electromagnetic field zone in thin 1.0-1.5 mm thick film; additionally introducing sugar in an amount of up to 7.0% or fatty product in an amount of up to 4% by weight of flour. EFFECT: intensified fermentation and maturation of dough, improved quality, increased biological and nutritive value and increased shelf life of bakery product. 5 cl, 1 tbl