BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one prepares a mixture of wheat flour and a granulated grape refuses extract taken in an amount of 3-5% of the wheat flour weight. Then salt solution, water and yeast suspension are introduced into the produced mixture. One performs further stirring of the components till dough formation, one proceeds with the dough fermentation, handling, proofing and dough pieces baking. The granulated grape refuses extract is produced as follows: grape refuses with moisture content equal to 52-56% are milled and extracted with 20-30% ethyl alcohol solution using microwave energy, filtered and concentrated at a temperature of 50-60°C till moisture content is 25-30%. One introduces extruded corn flour in an amount of 10-15% of the produced extract weight, stirs the components during 1-2 minutes; one proceeds with convective drying of the extract at a temperature of 50-60°C till final moisture content is 8-10%.

EFFECT: invention allows to improve organoleptic and physicochemical indices of bakery products quality as well as improve food value, in particular, due to increased flavonoids content.

1 dwg, 1 tbl, 3 ex