METHOD FOR OBTAINING OF BAKERY PRODUCTS Russian patent published in 2008 - IPC A21D8/02 A21D2/36 A21D2/34 A21D13/04 

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preliminarily frying corn flour at temperature of 100-110 C during 10-15 min; scalding fried corn flour in an amount of 50-60% by total weight of flour with water having temperature of 98-100 C at flour to water weight ratio of 1:(2.5-3.2); cooling resulted mass to temperature of 35-37 C; introducing wheat flour and other receipt components therein; kneading dough; providing fermentation and breaking-down of dough while introducing carrot pulp in an amount of 10-20% by total weight of flour or curd in an amount of 5-15% by total weight of flour or mixture of carrot pulp and curd used in the weight ratio of 1:1 in an amount of 5-10% by total weight of flour; cutting dough into dough pieces; proofing and baking ready products.

EFFECT: improved nutrient properties and value of bakery products, increased specific volume of bakery products and compressibility of crumb, and prolonged shelf life.

2 tbl, 6 ex