BAKERY PRODUCTS MANUFACTURING METHOD Russian patent published in 2009 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to manufacturing of bakery products with increased food and biological value intended for functional feeding. Method includes dough preparation by mixing flour, salt solution and water, adding of peanut protein mass in quantity of 3-4% to flour weight before mixing with flour; the mass is produced from peanut kernels as water suspension. Ratio is: peanut protein mass: water (1:2) - (1:4). After that dough is moulded, conditioned and dough pieces are baked. Yeasts in quantity of 3.5-4.0% to flour weight are additionally added during mixing of flour, salt solution and water. Peanut kernels which are used for production of peanut protein mass are preliminary heat treated by infrared exposure at temperature 80-85°C with following separation of seed cases and grinding. Kneading duration makes 15-20 minutes with following dough sweating during 20-30 minutes.

EFFECT: dough gassiness, specific volume, porosity are increased, structural and mechanical properties of crumb increase, its staling reduces, duration of bakery products production process decreases, input of solids for fermentation decreases.

3 cl, 1 tbl, 3 ex