METHOD FOR PRODUCING OF BAKERY PRODUCTS Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, production of bakery products for prophylactic feeding.

SUBSTANCE: method involves preparing dough for bakery products and using phospholipids produced from fat-free vegetable phospholipids by extracting with ethyl alcohol to produce solid phase, which is mixture of alcohol-insoluble phospholipids, said mixture including phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids in an amount of 75-90% by total weight of phospholipids in solid phase; introducing said phospholipids in the form of aqueous-phopholipid emulsion with phospholipid-water ratio of (1:10) - (1:100), respectively. Method may also involve preparing aqueous-phospholipid emulsion at temperature of 50-60⁰C by mixing phospholipids and water in thin spirally rotating film or in rotating alternating magnetic field zone. Method may involve the step of additional introduction of sugar or sugar substitute into dough. Fat product may be additionally introduced into dough.

EFFECT: increased consumer properties and prolonged shelf life of bakery product.

5 cl, 1 tbl, 3 ex