BAKERY PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves dough production by way of mixing culinary food salt, water with flour; introduction of a vegetable additive before mixing with flour at a temperature of 29-32°C, dough pieces handling, proofing and baking. Dough is kneaded based on brew. The vegetable additive is represented by pumpkin food cake produced of pumpkin seeds by a heat extrusion method in a double-screw press extruder at a temperature of 50-80°C. The vegetable additive is introduced in two stages: during preparation of brew consisting of part of wheat flour, water, yeast suspension and pumpkin food cake at a ratio of 1:0.5:0.08:0.01 - 1:0.5:0.08:0.05 with subsequent brew fermentation during 90-150 minutes and during preparation of dough in an amount of 0.5-2.5% of the dough wheat flour weight with subsequent dough fermentation during 40-60 minutes.

EFFECT: invention allows to increase specific volume, enhance shape stability and porosity, improve taste and aroma properties of the bakery product, decrease pressed yeast consumption and reduce dough preparation process duration.