METHOD FOR PREPARING OF BAKERY PRODUCTS 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 medlar fruit or stone by performing radiating-convective drying at temperature of 60-70 C to moisture content of 5-8% followed by grinding to particle sizes of 20-30 micron; thereafter, mixing resultant medlar fruit or stone powder used in an amount of 6-8% by weight of flour in dough with wheat flour at medlar fruit or stone powder to wheat flour in the ratio of (0.8-1):1, wt%; introducing into resultant mixture 40-50% of total amount of water used for dough preparing; mixing and holding for 50-60 min; introducing compressed yeast and fermenting resultant semi-finished product during 30-40 min; adding remaining part of wheat flour, salt, remaining part of water and kneading dough; performing fermentation of dough; dressing dough into dough pieces; proofing the latter; baking dough pieces.

EFFECT: improved quality and nutritive value of bakery products rich in biologically active substances.

3 tbl, 8 ex