METHOD FOR OBTAINING OF BAKERY PRODUCTS Russian patent published in 2008 - IPC A21D8/02 A21D2/36 A21D13/04 

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

SUBSTANCE: method involves preliminarily frying wheat flour at temperature of 100-110 C during 10-15 min; scalding fried wheat flour in an amount of 50-60% by total weight of flour with water having temperature of 98-100 C at flour to water weight ratio of 1:(1.8-2.9); cooling resulted mixture to temperature of 35-37 C; introducing therein wheat flour, ascorbic acid in an amount of 0.007% by total weight of flour or lactic acid in an amount of 0.25% by total weight of flour or mixture of ascorbic acid used in an amount of 0.008% by total weight of flour and potassium iodate used in an amount of 0.0004% by total weight of flour; adding other components according to receipt; kneading dough; providing dough fermentation; cutting into dough pieces; proofing and baking for obtaining of ready products.

EFFECT: increased nutrient properties and food value, increased specific weight, porosity, form stability, and prolonged shelf life of bakery products.

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