METHOD OF BAKERY PRODUCT MAKING Russian patent published in 2008 - IPC A21D8/02 A21D2/36 

FIELD: food-processing industry.

SUBSTANCE: method provides that dough is made by means of mixing salt, water, flour and yeast suspension, then it is cut, proved and dough cuttings are baked. While dough making at a temperature of 29-32°C before adding flour some pumpkin paste is added in the form of water suspension. It is made of pumpkin seeds by means of cold extrusion at a temperature of 30-50°C. The amount of pumpkin paste makes 3-7% to weight of flour and dough kneading duration is 4-10 minutes not including its subsequent fermentation within 120-150 minutes.

EFFECT: exclusion of expensive raw material import; decrease in the charge of a compressed yeast; bakery product quality improvement due to increase of its biological value; organoleptic and physical and chemical parameters improvement.

2 cl, 1 tbl, 3 ex