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

FIELD: food-processing industry, in particular, prophylactic bakery production.

SUBSTANCE: method involves preparing dough and introducing mixture of grape and buckwheat seed powder into dough; producing said powder by grinding mixture of grape seeds and buckwheat grains used in grape seed to buckwheat grain weight ratio of (1:4)-(1:9) in thin, spirally rotating, 0.1-0.3 mm thick film under pressure of 50-70 MPa during 5-8 s, with amount of powder of grape seed and buckwheat grain making 2.0-4.0% by weight of flour; subjecting prepared dough to fermentation; cutting and proofing dough; baking dough pieces. Method allows time for retention of bakery products in fresh state to be increased to 72 hours.

EFFECT: improved quality, increased biological and nutrient value of bakery products and prolonged shelf life.

2 cl, 1 tbl, 4 ex