METHOD OF BAKERY PRODUCT MAKING Russian patent published in 2010 - IPC A21D8/02 A21D2/26 A21D2/36 

FIELD: food industry.

SUBSTANCE: method of bakery product production includes kneading a dough of wheat flour, a yeast suspension, a proteinic oil emulsion, a salt solution and water, its fermentation, handling, proofing of dough semi-products and baking. The proteinic oil emulsion is prepared by adding unpurified sunflower oil and water to a proteinic isolate. The produced mixture is intensively mechanically stirred during 10-15 minutes for formation of a stable system having a homogeneous structure and added in the process of dough kneading in an amount of 6-16% of the total flour weight. The proteinic isolate added has a crude protein content 87.3-88.1% in terms of absolutely dry substance and is produced with amber acid usage.

EFFECT: proposed method of bakery product production allows to produce the desired product with increased nutrition value with light-coloured elastic crumb possessing a well-developed even texture, with an improved taste and flavour which greatly increases its consumer appeal.

3 ex, 1 tbl