DOUGH FOR BAKERY PRODUCTS MANUFACTURE Russian patent published in 2014 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: specificity of the bakery products manufacture dough containing flour, a vegetal additive and other recipe components with water is as follows: the vegetal additive is represented by spiny eleuterococcus powder (with grain size not in excess of 0.15 mm) in an amount of 0.04-0.06% of the flour weight; flour is represented by prime grade wheat flour; the recipe components composition includes dry bakery yeast, culinary salt and sugar in an amount of 1.0, 1.5 and 1.0% of the flour weight, respectively, and water in an amount required for the dough moisture content to be 45-47%.

EFFECT: enhancement of nutritive value, imparting adaptogene properties and improvement of bakery products organoleptic indices, in particular, colour, porosity of crumb and shape of ready products.

5 tbl, 3 dwg