METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2016 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: method envisages preparation of dough by mixing components envisaged by formula and extruded pumpkin seeds, dough fermentation, handling, proofing and baking of dough pieces. Extruded pumpkin seeds are obtained by processing in extruder fresh crude mixture of pumpkin seeds moisture content of shell 32…36 % and wheat seeds with moisture of 13…15 % in ratio 1:4 during 10…15 second sat temperature 100…105 °C with further processing of material coming out of extruder matrix with reduced pressure equal to 0.07…0.08 MPa. Moisture content in extruded product is adjusted by vacuum value at the extruder matrix draw-hole at level not exceeding 8 %.

EFFECT: invention allows to produce bakery products with enriched composition while maintaining high quality and consumer properties and reducing labour intensity of production due to reduced time for production of extrudate.

3 cl, 1 tbl