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 involves mixing flour, water, a vegetal additive and other recipe components, dough kneading, fermentation, handling and baking. The vegetal additive is represented by cow clover syrup. For the syrup preparation dry cow clover flowers are ground, poured with cold boiled water at a ratio of 1:20. The mixture is heated in a boiling water bath during 20 minutes and infused at room temperature during 45 minutes. The produced infusion is strained off, conditioned to the initial volume with boiled water, boiled out with sugar sand till dry substances content is equal to 50-70% and introduced in an amount of 5.0-7.5% of the flour weight.

EFFECT: invention allows to produce bakery products of enhanced nutritive value and quality with antioxidant and antimicrobial properties.

1 dwg, 5 tbl, 2 ex