PREPARATION METHOD OF BAKERY PRODUCTS Russian patent published in 2010 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method involves preparation of dough of a portion of flour, water and yeast, fermentation of dough, subsequent dough preparation by mixing the dough, water and salt solution with the rest of flour, dough fermentation, cutting, proving and baking dough piece, powder of leaves of stevia obtained by drying them to a moisture content of 10-11%, subsequent crushing in a thin rotating spiral film of thickness of 0.1-0.5 mm at a pulsating pressure gradient of 2.7 MPa and a temperature of 25-30°C, is additionally added to the dough prior to mixing, while the powder is added in amount of 0.5-3.0% of flour weight.

EFFECT: method enables to obtain a product with high biological and nutritional value having increased storage time.

3 ex, 1 tbl