METHOD OF BAKERY PRODUCTS PREPARATION Russian patent published in 2019 - IPC A21D2/34 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Bakery product preparation method involves production of sponge from a part of flour, water and yeast, brew fermentation, dough production by way of mixing of brew, water and salt solution with the rest part of flour, dough fermentation, handling, proofing and baking of dough pieces. Prior to mixing, one additionally introduces into the dough a protein preparation prepared by washing Musca domestica larval biomass or Sarcophada carnaria meatfly larvae at t 20 °C–125 °C, for 2.0–20.0 minutes, degreasing, grinding and extraction of protein, removal of chitin and non-dissolved components, introduction into extract of starter, consisting of culture Lactobacillus curvatus, Lactobacillus paracasei, Lactobacillus fermentum, Bifidobacterium bifidum, Pediococcus acidilactici, Saccharomyces cerevisiae, or mixtures thereof, stirring, ripening, removal of whey, separation and drying of protein paste. Amount of the protein preparation is equal to 1.0–20.0 % of the flour weight.

EFFECT: invention allows to enhance biological and nutritive value of the ready product, as well as produce functional products with low content of gluten.

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