METHOD OF MANUFACTURING BAKERY PRODUCT Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: method involves making dough by mixing total amount of flour, water, salt solution and yeast, introducing an improver to the dough, dough fermentation, handling, proofing and baking of dough products. Barley malt powder produced by grinding in thin spiral-rotating film 0.1-0.5 mm thick under the temperature of 20-30°C and local pressure of 10-30 MPa is used as the improver. Barley malt powder is taken in the amount of 3-7% to the flour weight.

EFFECT: obtained product is characterised by high consumer properties, physiological and nutritional value as well as increased storage time.

1 tbl, 2 ex