METHOD FOR PRODUCTION OF BAKERY AND PASTRY PRODUCTS WITH INCREASED BIOLOGICAL VALUE Russian patent published in 2014 - IPC A21D13/06 A21D2/36 A23L1/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bakery and pastry products. The method involves separation of thermally treated soya seed coats produced during manufacture of thermally treated soya bean grit or full fat soya bean flour; such seed coats milling to produce flour, mixing with whey, rye, buckwheat, rice, millet, maize, barley or oat flour or such flours compositions or combinations with other recipe components to produce dough as well as corresponding products baking.

EFFECT: proposed method for production of bakery and pastry products allows to improve food products with a soya component failing to contain a trypsin inhibitor and characterised by increased biological value.

1 tbl, 3 dwg, 1 ex