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

FIELD: food industry.

SUBSTANCE: method provides for preparing dough from wheat flour, salt, yeast and liquid. Mixture of water and natural black chokeberry juice or mixture of water and natural black chokeberry juice and fructose syrup nectar are entered as fluid with weight fraction of natural black chokeberry juice in the mentioned nectar 30-50%. Mixture of water and juice composition contains natural juice in amount of 5-15% of the general weight of fluid in dough and mixture of water and nectar composition contains natural black chokeberry juice and fructose syrup nectar in amount of 10-30% of the general weight of fluid in dough. Dough is fermented, handled and proved. Dough pieces are baked.

EFFECT: increasing porosity and specific volume of bakery products and finished products output; reducing duration of production process.

3 cl, 9 tbl, 5 ex