BAKERY PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. 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 food phospholipids produced by way of hydrating unrefined rape oil with water solution of a reagent consisting of citric acid and sodium citrate, the ratio of citric acid to sodium citrate (in conversion to food substances) is equal to (1:1.5)-(3:1) in a thin film rotating spiral-wise with a rotating frequency of 10-40 s^-1 at a temperature of 60-70°C to produce a phospholipid emulsion and its subsequent drying to produce the target product. Phospholipids are introduced in an amount of 2-5% of the flour weight.

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

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