METHOD OF OBTAINING BAKERY PRODUCTS Russian patent published in 2003 - IPC

FIELD: baking industry and public catering. SUBSTANCE: method involves preparing dough on the base of ergosterol wheat sponge, into which calcium preparation is preliminarily introduced; adding flour, salt solution, water; kneading dough. Calcium preparation is introduced in an amount of 0.3-5% by weight of flour. Method allows calcium content in bread to be increased by 3.3-12.8 times as compared to low-calcium bread. Bakery products may be used as dietary and prophylactic food for children, suckling mothers and other groups of population. EFFECT: improved assimilation of bread, increased water absorption capacity of flour and, as a result, increased bread product yield. 4 tbl, 5 ex