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

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves kneading dough; fermenting; knocking; cutting; proofing and baking doughs; during kneading process, introducing mixture containing 35-40% of dry gluten, 45-50% of oat flour, 10-20% of amaranth flour, as well as ground calcium gluconate or powdered egg shell in an amount of 0.3% by weight of mixture in dough.

EFFECT: increased biological and nutritive value of bread, reduced energetic value, optimal calcium, magnesium and phosphor ratio for calcium assimilation, improved physicochemical properties and increased shelf life of ready products.

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