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 water melon seed powder into dough; producing said powder by grinding water melon seeds in thin, spirally rotating, 0.2-0.5 mm thick film under pressure of 20-40 MPa during 3-5 s; introducing water melon seed powder in the form of suspension produced by mixing of water melon seed powder with water melon juice at water melon seed powder to water melon juice ratio of (1.0:2.5)-(1.0:4.0), said suspension being introduced in an amount of 3.0-5.0% 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 product.

1 tbl, 3 ex