METHOD FOR PREPARING OF BAKERY PRODUCT Russian patent published in 2007 - IPC A21D2/36 A21D8/02 

FIELD: baking industry, in particular, preparing of bakery products with increased content of biologically active substances.

SUBSTANCE: method involves preliminarily preparing powder from haw fruits or stones by exposing haw fruits or stones to radiation convective drying at temperature of 55-65 C until moisture content is 5-8%, followed by grinding into particles having sizes of 20-30 micron; mixing prepared haw fruit or stone powder used in an amount of 3-5% by weight of flour in dough with wheat flour used in the ratio of 1:1 by weight of product; introducing into resulted mixture 30-40% by total amount of water used for preparing of dough; mixing and holding during 40-50 min; introducing compressed yeast and fermenting resulted semi-finished product during 25-40 min; adding remaining amount of wheat flour, salt, remaining amount of water and kneading dough; fermenting; cutting; proofing and baking dough pieces.

EFFECT: improved quality and increased value of bakery products enriched with biologically active substances.

3 tbl, 5 ex