METHOD OF BAKERY PRODUCT MAKING 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 dietary meals. The method includes brew preparation from part of flour, water and yeast, brew fermentation and further preparation of dough by mixing brew, water and salt solution with the rest of flour, dough fermentation, handling, proofing and baking of dough semi-products. Before mixing one additionally introduces powder of peeled oak acorns into the dough; the powder is produced by way of drying unpeeled oak acorns till moisture content is 6-8 %, subsequent peeling for cotyledon production, cotyledon roasting at a temperature of 100-105°C during 5-10 minutes and milling at a temperature of 20-25°C in a thin, rotating spiral-wise film 0.1-0.5 mm thick, pressure gradient being 30-50 MPa; the powder is added into the dough in an amount of 1-3% of flour weight.

EFFECT: proposed method allows to produce a product with high quality properties and to increase storage life.

3 ex, 1 tbl