BAKERY PRODUCTS MANUFACTURE METHOD Russian patent published in 2013 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. During bakery products manufacture, one first prepares a paste-like enriching additive with moisture content equal to 20-25%. The additive is produced from fresh spinage leaves wherefore they are milled, poured with 24-28% ethanol for 44-48 hours and the produced first extract is drained. The remaining solid residue is repeatedly poured with ethanol of the said concentration for 22-24 hours, the produced second extract is decanted and combined with the first extract. The ethanol is strained off and stripped; the residual mass is boiled out at a temperature of 50-60°C.Then one introduces an enriching additive in an amount of 0.3-0.5% of the wheat flour weight into the yeast suspension, one performs stirring, addition of salt and sugar solution, wheat flour; then one proceeds with further stirring of the components till dough formation. One performs dough fermentation, handling, proofing and dough pieces baking.

EFFECT: invention allows to improve organoleptic and physical and chemical indices of bakery products quality as well as nutritive value, decrease the products prime cost, reduce duration of the technologic processes, in particular, proofing and baking.

3 tbl, 3 ex