DOUGH COMPOSITION AND BAKED GOODS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/36 A21D13/04 A21D8/02 A23L1/308 

FIELD: food industry.

SUBSTANCE: one proposes baked goods in the form of dough rusks, pillows, straws, sticks or crumbs. The dough includes arabinogalactan, soluble food fibres, insoluble food fibres and structure-forming components at the following ratio of dry mixture components, wt %: arabinogalactan -10.0-90.0, soluble food fibres - 1.0-60.0, insoluble food fibres - 1.0-30.0, structure-forming components - 1.0-10.0, water - in an amount of 35.0-75.0% of the dry mixture weight. Additionally one proposes the baked goods production method envisaging arabinogalactan, soluble food fibres, insoluble food fibres and structure-forming components mixing, the produced dry mixture brewing with 70-100°C water, dough maturation at a temperature of 4-25°C, its subsequent handling and baking in various moulds at a temperature no higher than 200°C.

EFFECT: inventions group allows to reduce calorie content of functional food products of dietary purpose, extend the products range, accelerate and simplify the products production technology.

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