DOUGH PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 A21D2/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of wheat flour, water, salt, yeast and an enriching agent containing vitamins B_1, B₂, B₆, PP, folic acid as well as a ferrum mixture with subsequent dough fermentation. Preliminarily, one prepares a mixture of sulfurous monohydrate ferrum and electrolytic ferrum at their weight ratio equal to 2:1, using part of flour as a filler. The enriching agent is prepared by way of sequential introduction of vitamins into the mixture and the mixture homogenisation at each stage till production of a mass homogenous in terms of colour. Then, before the dough kneading, the enriching agent is introduced into the base part of flour in an amount of 0.02 - 0.07% of the total flour weight. The weight ratio of vitamins B₁, B₂, B₆, PP, folic acid and ferrum mixture is from 5:4.5:5:45:0.625:33 to 20:18:20:23.3:19.7:3.0, respectively. The dough fermentation is performed at a temperature of 29-32°C.

EFFECT: invention allows to manufacture a product with high quality indices, enriched with vitamins and ferrum which allows to recommend the product as a functional product suitable, in particular, for children and teenagers.

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