BAKERY PRODUCTS PREPARATION METHOD Russian patent published in 2015 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry, in particular, to manufacture of specialised bakery products with improved taste and consumer properties that may be used for sportspeople alimentation. The method involves bread preparation in two stages: at the first stage one prepares a microbiological enzyme preparation; at the second stage one adds bakery prime grade wheat flour, oat bran, dry wheat gluten, sesame seeds and linseeds, water, pressed bakery yeast, sugar sand, culinary salt, refined maize oil and "Erakond" biologically active additive to the said enzyme preparation. Then dough is kneaded and fermented during 40-80 minutes at a temperature of 28-32°C; one performs handling, proofing of dough pieces and baking. The microbiological enzyme preparation is produced by way of mixing (at a ratio of 1:0.35:1.6) oat bran, concentrated lactic acid starter and water that is added till dough moisture content at the first stage is equal to 68-72%, with subsequent maintenance during 14-16 h at a temperature of 30-37°C for acid hydrolysis.

EFFECT: invention ensures increase of biological nutritive value and antioxidant activity of bread, enhancement of energy value, improvement of physical-and-chemical indices and increase of the ready product storage life as well as the products range expansion.

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