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 involves brew production from part of the flour, water and yeast, brew fermentation and subsequent production of dough by mixing the brew, water and salt solution with the rest of the flour, dough fermentation, dough pieces handling, proofing and baking. Before fermentation one introduces into the dough a powder produced from maize germs by way of germs pressing at a temperature of 60-80°C under a pressure of 20-25 MPa to produce a defatted material. Subsequently the material is milled in a thin 0.1-0.5 mm thick film rotating spiral-wise under a pressure of 5-10 MPa at a temperature of 20-25°C. The powder is added 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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