DEVELOPMENT OF TECHNOLOGY FOR BREAD FOOD VALUE ENHANCEMENT DUE TO CHITOSAN-CONTAINING ADDITIVES USAGE Russian patent published in 2011 - IPC A21D13/00 A21D2/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to bakery production and may be used in industrial-scale production of bakery products envisaged for dietary and prophylactic feeding. The method envisages preparation of a solution by way of stirring (during 0.5-1 minutes) one of the following acids: acetic or amber or citric or malic acid taken in a 3% concentration or milk cheese whey and chitosan additive. The solution in maintained till a gel state. The produced solution, compressed yeast, wheat flour, water are stirred till dough formation. Then one performs dough fermentation, cutting, proofing and the finished product baking.

EFFECT: invention allows to increase quality of finished products in terms of porosity and specific volume characteristics and to enhance the product food value.

2 cl, 5 ex, 2 tbl