METHOD OF MANUFACTURING BAKERY PRODUCTS Russian patent published in 2008 - IPC A21D2/36 A21D8/02 

FIELD: food products.

SUBSTANCE: method involves kneading wheat flour based dough with introduction of oyster mushroom powder which is produced by drying prepared fresh mushrooms to the humidity of 10-12% under the drying agent temperature of 85-90°C and grinding them into particles 0.2-1.0 mm in size. The oyster mushroom powder is taken in the amount of 3-5% to the wheat flour weight. Fermentation of the kneaded dough, molding it into dough pieces and proving follow, then the products are baked.

EFFECT: increasing bakery products porosity, specific volume and stability of shape, increasing content of protein substances, dietary fibers, vitamins and mineral substances and reducing baking time.

2 dwg, 3 ex