METHOD FOR PRODUCTION OF BAKERY PRODUCT Russian patent published in 2010 - IPC A21D8/02 A21D2/36 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention relates to production of bakery products intended for prophylactic nutrition. Method includes preparation of dough by mixing of the whole amount of flour, water, aqueous solution of table salt and yeast, fermentation of dough, its handling, proofing and baking of dough pieces, in process of dough preparation additionally powder of peeled acorns is added, produced by drying of unpeeled acorns down to moisture of 6-8%, further separation of peel to produce seed lobes, frying of seed lobes at the temperature of 100-105°C for 5-10 minutes and their grinding at the temperature of 20-25°C in thin film rotating along spiral with thickness of 0.1-0.5 mm at pressure gradient of 30-50 MPa, at the same time powder is added into dough in amount of 3-5% to flour mass.

EFFECT: this method makes it possible to produce high-quality product with increased shelf life.

3 ex, 1 tbl