METHOD FOR PRODUCTION OF BAKERY AND PASTRY PRODUCTS OF FUNCTIONAL PURPOSE Russian patent published in 2014 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bakery and pastry products. method envisages preparation of soya germ flour based on germ fraction produced during manufacture of thermally treated soya bean grit or full fat soya bean flour, such germ flour mixing with flour of grain raw material at a ratio of (1.0-2.5):(9-7.5) and preparation of dough based on the produced flour composition and other recipe components. The flour of grain raw material may be represented by wheat, rye, maize, buckwheat, rice, oat, millet or barley flour or their compositions and combinations. Dough is moulded with products of the corresponding range baked.

EFFECT: proposed method allows to manufacture products of functional purpose with good organoleptic indices.

2 cl, 1 tbl, 3 dwg, 1 ex