METHOD OF BAKERY PRODUCT MAKING Russian patent published in 2010 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method includes sponge preparation from part of flour, water and yeasts, sponge fermentation and further preparation of dough by mixing sponge, water and salt solution with the rest of flour. 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 1-3%.

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

3 ex, 1 tbl