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

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to production of bakery products. Method provides for dough kneading out of wheat flour, barley semiproduct, pressed baker's yeasts, table salt, vegetable oil, water, calcium acetate in quantity 0.1-0.2% to main wheat flour and barley flakes weight, lecitin in quantity 0.8-1.0% to wheat flour and barley flakes main weight, dry wheat gluten in quantity 0.5-1.0% to wheat froul and barley flakes main weight. After dough kneading it is fermented during 20-40 minutes at 25-27°C. It is fermented, proofed and of final products are baked. Barley semiproduct is prepared by maturating of barley flakes during 8-10 hours in water at 22-24°C at ratio 1:(1.5-2.0).

EFFECT: increased bread consumers properties, increased storage time.

1 tbl, 4 ex