BAKERY PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A21D8/00 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves brew production from part of flour, water and yeast, brew fermentation and subsequent production of dough by way of mixing the remaining flour, the whole quantity of brew, phospholipids, salt and water, dough fermentation, dough pieces handling, proofing and baking. The phospholipids are represented by 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)-(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 1-3% of the flour weight.

EFFECT: invention allows to manufacture a product with high consumer properties and extended storage life.

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