METHOD OF BREAD BAKING Russian patent published in 2011 - IPC A21D8/02 A21D2/38 

FIELD: food industry.

SUBSTANCE: method envisages preparation of dough of wheat flour, refined sunflower oil in an amount of 2-3% of the total flour weight, lecithin in an amount of 1,0-1.5% of the total flour weight, pressed baker's yeast, cooking salt, sugar, water and a semi-product. One proceeds with prepared dough fermentation during 50-60 min, handling, proving and dough pieces baking. The semi-product is prepared of wheat seed bud flakes in an amount of 6-10% of the total flour weight, kefir in an amount of 10-15% of the total flour weight and wheat flour in an amount of 10-20% with the produced mixture (its moisture content being 50-55%) maintained during 1.5-2.5 h at a temperature of 34-38°C.

EFFECT: invention enables finished products quality improvement, product microbiological purity enhancement, nutritional value increase and efficient usage of the product for children alimentation.