METHOD OF BAKERY PRODUCT MAKING Russian patent published in 2011 - IPC A21D8/00 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cooking bakery product intended for dietary meals. The method includes production of bakery dough by mixing of flour, water, water solution of culinary salt and yeast, dough fermentation, handling, proving and baking of dough pieces. During dough preparation one additionally introduces a protein mass taken in an amount of 3-6% of flour weight and produced by way of chopping sunflower cake with oil content 8-12%, subsequent grinding in a thin 0.5-1.0 mm thick film rotating spiral-wise at a pressure gradient of 10-15 MPa and at a temperature of 20-40°C.

EFFECT: invention allows to produce high quality bakery products with increased storage life.

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