METHOD FOR IMPROVING QUALITY OF WHEAT BREAD AND BAKERY PRODUCTS Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

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

SUBSTANCE: method involves preparing dough containing wheat flour, baker's yeast, edible salt, amaranth-kind bread quality improver, and water; cutting, proofing and baking base product; introducing, as amaranth-kind bread quality improver, protein fraction produced by milling of amaranth seeds to flour state in an amount of 3-6.8% by total weight of flour. Protein fraction contains starch in an amount of 8-15 wt%, proteins 27-38 wt%, fats 10-12 wt%, cellular tissue 3-5 wt%, ash 4-6 wt%.

EFFECT: improved appearance of bakery products, high quality of crumb, improved taste and increased specific volume and content of vitamins and microelements.

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