METHOD OF BREAD BAKING Russian patent published in 2009 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in production of bakery products. Dough is prepared by sponge or non-sponge method. If sponge method is used, sponged is prepared of part of high-grade wheat flour, compressed baker's yeast and water. Sponge is fermented. Dough is kneaded of sponge, salt, water, extruded rice grits and the rest of the high-grade wheat flour. If non-sponge method is used the dough is prepared of high-grade wheat flour, compressed baker's yeast, salt, water and extruded rice grits. Dough is fermented, punched, moulded, proofed and baked. Extruded rice grits is added in quantity 5-7% of total high-grade wheat flour weight.

EFFECT: specific volume and porosity of bread increase, food value of product increase.

2 tbl