METHOD FOR PREPARATION OF BAKERY PRODUCTS WITH INCREASED NUTRITIVE AND BIOLOGICAL VALUE Russian patent published in 2016 - IPC A21D2/36 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of bakery products of functional and specialized purpose. Method envisages preparation of a combined flour of soya seeds and fresh ginger root or soya seeds and citrus peel, which is mixed with prime grade wheat flour at the ratio of 1:3 respectively, introduction of the prepared recipe ingredients into the mixture, dough kneading, fermentation, goods moulding and proofing, baking. Invention enables to obtain articles with increased content of proteins 1.4-1.5 times, mineral substances 2 times, vitamin C 33-60 times, vitamin E by 1.0-0.9 mg in 100 g of the product. At the same time in the ready product the total content of carbohydrates is reduced 1.5 times, along with increased content of food fibres by 2.6-2.7 g in 100 g.

EFFECT: obtaining products with increased nutritive and biological value.

1 cl, 1 dwg, 3 tbl, 1 ex