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 an additive with the remaining flour, dough fermentation and its handling, proofing and baking of dough semi-products. The additive is represented by powder produced from pumpkin refuses by way of refuses treatment in the microwave 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 6-7% of the flour weight.

EFFECT: invention allows to obtain a bread bakery product with high physiological value resulting from a large content of nutrients and to ensure higher yield of the ready product due to baking losses reduction.

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