PASTRY MAKING METHOD Russian patent published in 2011 - IPC A21D13/00 C12N1/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The pastry making method involves mixing eggs, sugar, salt, flour and an additive and dough kneading. Eggs are whipped with sugar and salt prior to mixture with flour. After kneading dough is handled into pieces, left for fermentation for 25-30 min, cut into balls or stripes, deep fried at a temperature of 180-190°C with subsequent syrup pouring and moulding as desired. The syrup is prepared of honey and sugar by way of heating till homogenous mass formation. The additive is represented by baker's yeast activated with potassium salt of 3,5-di-tert-butyl-4-hydroxiphenylpropionic acid with concentration 0.001% of yeast weight in an amount of 0.1% of flour weight.

EFFECT: invention enables pastry quality improvement due to protein content increase by 10% and reduction of energy value by 177 kcal and 27% deep fat expenditure reduction.

2 dwg, 2 tbl