FUNCTIONAL FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D2/36 A21D13/00 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to functional food products manufacture. The functional food product manufacture method includes pre-dough preparation from part of flour, water and yeast, pre-dough fermentation and further preparation of dough by mixing pre-dough, water and salt solution with the remaining flour, dough fermentation and handling, dough semi-products proofing and baking. At the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, the dried material cooling to 20-25°C and the cooled dried material milling into particles sized 30-35 mcm.

EFFECT: invention allows to manufacture a product with high physiological value and the capability to normalise the human food status with a number of physiologically functional ingredients during the product consumption.

1 tbl, 2 ex