METHOD OF MANUFACTURING FOOD PRODUCT Russian patent published in 2009 - IPC A21D8/02 A21D2/36 A21D13/08 A23L1/16 

FIELD: food products.

SUBSTANCE: method of manufacturing dough-based food product implies introducing wheat germ flour containing macronutrients, micronutrients and vitamins into dough. Wheat germ flour contains in wt %: potassium - 0.09, phosphorus - 1.36, sodium - 1.18, magnesium - 0.39, calcium - 4.93 as macronutrients. Wheat germ flour contains in mg/kg: manganese - 202.0, iron - 122.0, zinc - 250.0, copper - 18.5, selenium - 0.51, lithium - 1.6, chromium - 0.24 as micronutrients. Wheat germ flour contains in mg/kg: B₁ - 5.25, B₂ - 2.42, B₃ - 15.96, B₅ - 55.91, B₆ - 7.75, B₁₂ - 0.003 as vitamins. Content of vitamin E in wheat germ flour amounts to 72.0 mcg/g.

EFFECT: food product is well-balanced in respect of macro- and micronutrients, ensures protection of human organism against free radicals; product storage time is increased.

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