METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR Russian patent published in 2007 - IPC A21D8/02 A21D2/34 

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

SUBSTANCE: method involves producing sponge dough from portion of wheat flour, water, yeast and providing fermentation; producing dough by mixing sponge dough, remained amount of water and other receipt components; fermenting dough; performing cutting, proofing and baking of dough pieces; introducing finely dispersed powder of deer antlers into sponge dough or dough in an amount of 0.25-0.50% by weight of flour.

EFFECT: increased qualitative characteristics of product, its biological and nutrient value, wider range of products with prophylactic and functional properties.

3 tbl, 4 ex