METHOD FOR BREAD BAKERY PRODUCTS MANUFACTURE Russian patent published in 2015 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention may be used in bread bakery manufacture. The bread bakery products manufacture method involves impregnation of dispersed bran and its subsequent mixing with flour, recipe ingredients addition into the obtained mixture, dough kneading, maintenance, moulding and baking. Dispersed bran is used in an amount of 10-90 wt % of the total weight of the flour and bran mixture; bran impregnation is performed with solution having pH level equal to 1-5, the impregnated bran is maintained (before mixing with flour) during 5-90 minutes, the ratio of bran to solution being 1: (1-5) (weight/volume). One uses lemon juice solution or a mixture of lemon juice, acetic and citric acids solutions. Preferably, one uses dispersed bran with bleeding of fractions sized up to 180 mcm, in particular, wheat, rye, oat, maize bran or any mixture. Preferably, one uses wheat, rye, oat, maize flour or any mixture.

EFFECT: invention allows to manufacture bread bakery products with a large quantity of vegetal food fibres.

4 cl, 2 ex