"KASKAD" BREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/00 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime grade bakery wheat flour, pressed bakery yeast suspension, culinary food salt solution, soya bean oil suspension in an amount of 1.36% of the flour weight, concentrated oceanic fishes oil in an amount of 0.34% of the flour weight, textured soya flour in an amount of 15% of the flour weight. The kneaded dough is fermented, handled and delivered for proofing and baking.

EFFECT: invention allows to improve organoleptic indices, enhance biological value of the ready product as well as expand the range of functional bakery products.

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