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

FIELD: food industry.

SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation. Then dough is made by mixing sponge, water and salt solution with the remaining part of flour; dough fermentation, handling, proofing and baking of dough products follow. Prior to mixing the dough is enriched with the powder from grape seeds and buckwheat grains produced by grinding mixture of grape seeds and buckwheat grains in thin spiral-rotating film 0.1-0.3 mm thick under the pressure of 50-70 MPa for 5-8 seconds; relation of grape seeds to buckwheat grains in the mixture accounts for (1:4)÷(1:9). Grape seeds and buckwheat grains powder is taken in the amount of 2-4% to the flour weight.

EFFECT: obtained product is characterised by high quality properties, physiological and nutritional value as well as increased freshness preserving time.

1 tbl, 3 ex