METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2016 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of bakery products with full amino acid composition, which can be used for preventive dietary alimentation. Method of bakery products manufacture involves kneading of dough of the recipe mixture, subsequent dough fermentation, handling, shaping, proofing and baking. During dough kneading it is suggested to add to the recipe mixture, containing wheat flour and yeast, a liquid for dough kneading represented by protein hydrolyzate with active biological properties containing essential amino acids and prepared of hydrobionts which completely replaces the amount of water according to the recipe. In the recipe mixture one additionally introduces a leavening action conditioner in the amount of 2-4 % of the flour weight; salt is added in the amount of 1-1.3 % of the flour weight. For hydrolysate preparation soft tissues of the following shellfish are used as hydrobionts: squid, scallop, arkshell, surf clam, as well as crab meat, bakeling meat.

EFFECT: proposed method for production of bakery products ensures an improvement of biological value of functional bakery products by enriching the bread with essential amino acids and low residue protein substances.

4 cl, 3 dwg, 16 tbl, 6 ex