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 wheat flour, water, water solution of culinary salt, apple refuses powder and yeast, dough fermentation, handling, proofing and baking of dough pieces. At the stage of dough preparation, the apple refuses powder is represented by powder produced by way of apple refuses treatment in the microwave field with a frequency equal to 2450 MHz, specific power being 180-300 W/dm³, during 30-90 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 obtain a bread bakery product with higher content of functional nutrients, higher quality and low baking losses.

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