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 an amount making 0.5-1.0% 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 48 hours.

EFFECT: improved quality, increased biological and nutrient value of bakery product.

1 tbl, 3 ex