"ISTOK" ROLL MAKING METHOD Russian patent published in 2009 - IPC A21D8/02 A21D2/26 A21D2/36 

FIELD: food products.

SUBSTANCE: method involves kneading dough of baker's first-grade or high-grade wheat flour, compressed baker's yeast, salt, granulated sugar, water, vanillin and emulsion, and also dough fermentation, punching, proofing and baking. Emulsion is made by mixing soybean isolate with water in the ratio 1:3, dissolving lecithin in flaxseed oil and glycerin followed by mixing of the components obtained. Soybean isolate is taken in the amount of 4.5-6.5% of flour weight, lecitin - in the amount 23-25% to flour weight, flaxseed oil - in the amount 3.3-5.3% to flour weight and glicerin - in the amount 9-11% to flour weight.

EFFECT: increased porosity and specific volume, improved biological value and vitamin content in finished products.

6 tbl, 2 ex