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

FIELD: baking industry, in particular, production of mass sorts of bread and bakery products, as well as products designated for dietary feeding.

SUBSTANCE: method involves kneading dough and introducing inulin-containing raw material; providing fermentation; cutting into dough pieces; proofing and baking; using inulin-containing raw material such as chicory root processing product in an amount of 0.5-2.0% by weight of flour, said product being introduced during dough kneading in the form of suspension; preparing suspension having moisture content of 72-75% by mixing said chicory root processing product with baker's yeast and water, followed by holding at temperature of 29-32 C during 30-40 min; mixing dough having moisture content of 42.5-49.5%; using chicory root processing product such as soluble chicory or powder of non-fried chicory root having moisture content of 10-15%, which is passed through mesh 23 silk sieve.

EFFECT: improved quality, increased vitamin, mineral and biological value of bakery products, increased porosity and specific weight, improved form stability, and reduced time for preparing of bakery products.

2 cl, 1 tbl, 7 ex