FUNCTIONAL FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23L1/29 A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: one proposes a functional food product manufacture method involving dough preparation by mixing of the whole quantity of flour, water, water solution of culinary salt, pumpkin refuses powder and yeast, dough fermentation, handling, proofing and baking of dough pieces. At the stage of dough preparation, the pumpkin refuses powder is represented by powder produced by way of pumpkin refuses treatment in UHF electromagnetic field with a frequency equal to 2450 MHz, specific power being 450-600 W/dm³, during 40-60 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 8-10% of the flour weight.

EFFECT: invention allows to obtains a bread bakery product with higher content of physiologically functional nutrients, increase the yield of the product due to baking losses reduction.

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