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

FIELD: food industry.

SUBSTANCE: method involves preparing leavened dough from a part of flour, water and yeast, fermenting the leaven, then preparing the dough by mixing the leaven, water and salt solution with the rest of flour, fermenting the dough, handling it, proving it and baking the dough pieces. Before mixing, 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 3-5% to the flour weight.

EFFECT: finished product has increased food and physiological value.

3 ex, 1 tbl