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 brew preparation from part of flour, water and yeast, brew fermentation, dough preparation by mixing brew, water, water solution of culinary salt and apple refuses powder with the remaining flour, dough fermentation and its handling, proofing and baking of dough semi-products. 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 6-7% of the flour weight.

EFFECT: invention allows to obtain a bread bakery product with a higher physiological value (resulting from presence of physiologically functional nutrients) and higher quality.

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