METHOD FOR PREPARING OF BAKERY PRODUCT Russian patent published in 2007 - IPC A21D8/02 A21D2/36 

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

SUBSTANCE: method involves preparing sponge dough from part of flour, water, and yeast; fermenting resultant sponge dough; producing dough by mixing remaining part of flour, total amount of sponge dough, phospholipids, salt and water; fermenting dough; cutting into dough pieces; proofing and baking dough pieces; using oil-and-fat phospholipids product as phospholipids, said product being obtained by extraction of phospholipids concentrate using ethyl alcohol at phospholipids concentrates to ethyl alcohol ratio of (1:3)-(1:7) and temperature of 40-60 C to produce alcohol-soluble and alcohol-insoluble fractions of phospholipids; separating alcohol-insoluble phospholipids fraction from alcohol-soluble phospholipids fraction; drying alcohol-insoluble phospholipids fraction under vacuum to produce fat-and-oil phospholipids product. Fat-and-oil phospholipids product is introduced in an amount of 3-5% by weight of flour in the form of aqueous-phospholipids emulsion at fat-and-oil phospholipids product to water ratio of (1:2)-(1:5), respectively.

EFFECT: improved property of bakery product owing to increased organoleptical and physicochemical properties, increased nutrient value and prolonged keeping of ready bakery product in fresh state.

2 tbl, 3 ex