METHOD FOR PREPARING OF BAKERY PRODUCTS Russian patent published in 2005 - IPC

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

SUBSTANCE: method involves preparing dough by mixing total amount of flour, water, salt solution and yeast; introducing oxidizing improver into dough; providing fermentation of dough; cutting into individual doughs; proofing and baking doughs. Oxidizing improver is lentils seed powder produced by two-staged grinding of lentil seeds, first stage including grinding of lentil seeds and second stage including fine grinding of resultant ground lentil seed at temperature of 30-40°C in film rotating in spiral path, said film having thickness of 0.5 mm. Amount of lentil seed powder is 3-10% by weight of flour. Method further involves additionally introducing sugar into dough in an amount of up to 7.0% by weight of flour and fatty product in an amount of up to 4.0% by weight of flour.

EFFECT: improved quality of bakery products, increased physiological and nutritive value, and prolonged keeping of bakery products in fresh state.

3 cl, 1 tbl, 4 ex