METHOD OF BAKERY ITEM PRODUCTION Russian patent published in 2008 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and to bakery items, in particular, intended for dietary meals. Method provides for production of sponge, dough formation by mixing flour, sponge, phospholipids, salt and water and dough fermentation, handling, proving with further baking of dough pieces. Oil and fat phospholipid product is used as phospholipids in the amount of 1-3% to flour weight. The said product is produced by phospholipids concentrate extraction by ethyl alcohol at ratio (1:3)÷(1:7) at 40-60°C of temperature. As a result, alcohol-soluble and alcohol-insoluble fractions of phospholipids are generated. Alcohol-insoluble fraction is separated from alcohol-soluble fractions of phospholipids. Alcohol-insoluble fractions are dried out in vacuum with the production of oil and fat phospholipid product. In addition, protein-pumpkin-oil paste is introduced into dough in the amount of 1-3% to flour weight. The said paste is produced from pumpkin marc, which is milled and extracted by vegetable refined and deodorised oil in 0.5-1.0 mm thick thin film running in circle. Ratio between pumpkin marc and vegetable refined and deodorised oil is (40-60)÷(60-40). Mixture is separated to get the target product.

EFFECT: high organoleptic and physical and chemical properties of bakery items, improved nutritional value and increased dates of freshness retention.

1 tbl, 2 ex