METHOD OF BAKERY PRODUCT MAKING Russian patent published in 2010 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, particularly to bakery products intended for dietary meals. Method involves preparing dough by mixing the entire amount of flour, water, aqueous table salt solution and yeast, fermenting the dough, handling it, proving it and baking the dough pieces. When preparing the dough, apple refuse powder obtained by drying apple refuse to 6-8% humidity and then grinding it in a thin helix-rotating film of 0.1-0.5 mm thick at pulsing pressure gradient of 10-15 MPa and temperature of 20-30°C is introduced additionally into the dough. Powder is introduced into the dough in the amount 3-7% to the flour weight.

EFFECT: finished product has increased food and physiological value as well as extended shelf life.

1 tbl, 3 ex