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

FIELD: food industry.

SUBSTANCE: invention relates to food industry and to bakery product cooking, in particular, intended for dietary meals. Method includes production of bakery dough by mixing of flour, water, salt solution and yeast, introduction of oxidising improver, dough fermentation, handling, proving and baking of dough pieces. Powder produced from the mixture of water-melon seeds and marc in (1:2)÷(1:4) ratio is used as improving agent. Mixture is preliminary dried out and milled in 0.1-0.5 mm thick thin film running in circle at 5-15 MPa of pressure and 20-30°C of temperature. Powder is introduced into dough in the amount 3-7% to flour weight. Final product is ensured with high nutritional and biological value and increased dates of freshness retention.

EFFECT: improvement of nutritional and biological value; increase of freshness retention.

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