IMPROVED BREAD PRODUCTS MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D2/00 A21D2/36 A21D13/00 

FIELD: food industry.

SUBSTANCE: enriched bread products manufacture method envisages raw materials acceptance and storage, raw materials preparation for input into production, wheat or rye dough preparation, dough handling, baking with the help of infrared (short-wave) radiation or steam atmosphere or electrocontact heating or electromagnetic field of high frequency or UHF electromagnetic field or combined heating methods, baked products storage and delivery to the distribution network. Before baking one introduces into the dough an improving additive (in an amount of 5% of the dough weight) represented by the following components: milk caramel and/or toffee and/or black chocolate and/or white chocolate pieces sized 0.5-2.5 cm and/or succade pieces sized 0.5-2.5 cm and/or fruit or vegetable jelly pieces sized 0.5-2.5 cm and/or frozen berries. The improving additive is thoroughly mixed with dough.

EFFECT: improved bread products manufacture method is ensured with the possibility of protein-and-carbohydrates-and-fat-and-vitamin-and-mineral status regulation due to additional introduction of flavouring food components, obtainment of a wide range of bread products characterised by nutritive and biological value and excellent organoleptic properties.

1 tbl, 7 ex