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

FIELD: food-processing industry, in particular, preparing of bakery products for dietary feeding.

SUBSTANCE: method involves preparing dough by mixing total amount of wheat flour, water and yeast; introducing oxidizing improver into dough; providing fermentation of dough; cutting and proofing dough; baking doughs. Oxidizing improver is powder of triticale grain flour produced by grinding of triticale grain in thin film having thickness of 0.5-1.0 mm rotating in spiral path under pressure of 150-180 kg/cm³ at temperature of 25-30°C. Triticale grain flour is used in an amount of 3-7% by total weight of flour. Powdered triticale grain may be introduced in the form of aqueous suspension. Sugar may be additionally introduced into dough in an amount of up to 7.0 wt% or fatty product may be introduced in an amount of up to 4 wt% by weight of wheat flour.

EFFECT: improved biological and nutritive value and increased storage time.

4 cl, 2 tbl, 4 ex