METHOD FOR PRODUCING BAKERY AND FARINACEOUS PRODUCTS BY MEANS OF JERUSALEM ARTICHOKE Russian patent published in 1999 - IPC

FIELD: baking industry. SUBSTANCE: method involves kneading dough with required components; introducing biological additive, such as Jerusalem artichoke in dry concentrated powdered state, with cereal flour and additive ratio being within the range of 1:2-100. Biological additive may be introduced directly during preparing of dough, as well as during preliminary preparing of flour mixture used in baking industry or during producing confectionery or bakery products by recipes. Jerusalem artichoke used for obtaining bakery product has residual moisture content of up to 14%. Bakery product obtained by method is enriched in inulin, pectin, microelements and other biologically active components contained in biological additive. EFFECT: increased efficiency, wider range of bakery products obtained by method, and improved quality of product by increased biological value. 3 cl, 2 tbl, 10 ex