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

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

SUBSTANCE: method involves preparing dough by mixing entire amount of flour, water, saline solution, and yeast; introducing oxidizing improver; fermenting and cutting dough; proofing and baking doughs. Oxidizing improver additive is powdered seed mixture of lentils and grape produced by two-staged grinding process: first stage including grinding mixture of lentils and grape seed, and second stage including fine grinding of said mixture in film rotating in spiral path at temperature of 30-35°C. Said mixture is used in an amount constituting 3-10% by weight of flour, and lentil seed and grape seed ratio is (1:1)-(1:3). Sugar may be additionally introduced into dough in an amount of up to 7.0% by weight of flour and fatty product in an amount of up to 4% by weight of flour.

EFFECT: increased consumer properties and physiologic and nutritive value and prolonged keeping in fresh state.

3 cl, 1 tbl, 4 ex