METHOD FOR PRODUCTION OF STEAMED BAKERY PRODUCTS FROM COMPOSITE MIXTURE (VERSIONS) Russian patent published in 2014 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to the bakery branch and may be used for functional bakery products manufacture. The method envisages dough preparation, fermentation, dividing into dough pieces, dough pieces proofing, placement into a steam chamber and maintenance in the saturated steam atmosphere. Dough is prepared from flour, yeast, food culinary salt, water and a composite mixture. The composite mixture is prepared by way of mixing of medium rye flour, oat flour, dry wheat gluten, food fibres, chicory powder, coriander powder and black "Agram" acidifying additive. The composite mixture may be prepared from all-purpose wheat flour M 55-23, maize flour, dry wheat gluten, dry milk and food fibres or from all-purpose wheat flour M 55-23, dry wheat gluten, dry milk and spirulina microalgae powder.

EFFECT: invention ensures the products nutritive and biological value enhancement due to enrichment with amino acids, vitamins, micro- and macro-elements, food fibres and improvement of organoleptic and physical-and-chemical properties of the steamed bakery products.

9 cl, 2 tbl