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 production of dough by way of mixing the whole quantity of flour, water, salt solution and yeast, dough fermentation, handling, proofing and baking of dough pieces. During dough preparation one additionally introduces 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 3-10% of the flour weight.

EFFECT: invention allows to enhance biological and nutritive value of the ready products as well as extend their storage life.

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