BAKERY CONFECTIONERY PRODUCT PREPARING METHOD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, prophylactic bakery confectionery industry. SUBSTANCE: method involves preparing emulsion by mixing oil phase, sugar, salt, milk products, decrystallizer, leavening agent, aromatizer, phospholipids and water; preparing dough by mixing emulsion with wheat flour; forming and baking doughs; cooling ready products; packing ready products. Phospholipids for preparing of emulsion are activated food phospholipids produced by hydration of crude oil in variable rotating field zone with magnetic induction of 0.20-0.40 T and treating in magnetostatic field zone with magnetic induction of 0.50-0.90 T; drying at temperature of 55-70 C. Phospholipids are used in an amount of 3-5% by weight of ready bakery confectionery product. EFFECT: improved consumer properties, such as organoleptical and physicochemical properties, increased nutritive value and prolonged shelf life of bakery confectionery product. 3 cl, 2 tbl, 3 ex