METHOD OF MANUFACTURING BAKERY PRODUCT Russian patent published in 2008 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing remaining part of flour, total amount of sponge, phospholipids, salt and water, dough fermentation, handling, proofing and baking of dough products. Phospholipids produced by hydration of unrefined high oleic sunflower oil are introduced into dough under the temperature of 29-32°C prior to mixing. The oil is pretreated in rotating electromagnetic field with magnetic induction of 0.5-0.7 T under the temperature of 60-70°C by water solution of monosodium citrate. Phospholipids are taken in the amount of 5-7% to the flour weight.

EFFECT: improving organoleptic and physical-and-chemical properties of end product, increasing nutritional value, increasing freshness preserving time.

2 tbl, 3 ex