METHOD OF PRODUCTION OF ADDITIVE USED FOR MANUFACTURE OF BREAD AND BAKERY PRODUCTS Russian patent published in 2010 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to production of bakery products. The method includes soyabeans soaking, germination, milling, drying, grinding. Before steeping soyabeans are wetted until their moisture content is 12-16%, undergo microwave treatment in a 2435-2455 MHz frequency field, the heating rate of soyabeans being 0,4-0,6°C/sec, during 30-50 sec to a final temperature of 25-40°C. Soyabeans are soaked in biohydrolon solution with a concentration of 0.005-0.007% during 3-6 hours until their moisture content is 35-48%.

EFFECT: invention enables enhanced microbiological purity of the additive as well as of bread and bakery products it has been added to, reduces duration of the additive preparation.

1 tbl, 2 ex