METHOD OF BAKERY PRODUCT MAKING 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. Method includes production of bakery dough by mixing of flour, water, water solution of cooking salt and yeast, dough fermentation, handling, proving and baking of dough pieces. When preparing dough, shelled red-grained rice powder added additionally, it is obtained through rice crushing and blending of thin spiral rotating film 0.1 - 1.0 mm at pulsing pressure gradient of 10 - 30 MPa and temperature of 25-30 °C. The powder is added in mass ratio to the flour of 3-7 %.

EFFECT: method provides higher consumer properties for prepared product and allows to save freshness.

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