BAKERY PRODUCT PREPARATION METHOD Russian patent published in 2016 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of bakery products with high nutritive and biological value intended for functional nutrition. Proposed is a method of making a bakery product including production of dough by mixing salt, water with flour, before mixing with flour at the temperature of 29-32 °C introduction of a vegetable additive, handling, proofing and baking of dough pieces, herewith the dough is kneaded on a liquid dispersed phase prepared by mixing sugar solution, milk whey, water, yeast and stirring for 2 minutes with further addition of wheat flour in the amount of 20-30 % of the total weight of flour spent for the dough preparation, further stirring for another 2 minutes, dispersion by recycling through a pump for 5-8 minutes till obtaining a homogeneous suspension with subsequent fermentation of the liquid dispersed phase for 20-40 minutes, herewith the vegetal additive used is represented by pumpkin food presscake obtained from pumpkin seeds processed at the temperature of 50-80 °C on a two-screw extruder, in the amount of 1.0-5.0 % of the wheat flour weight in the dough with subsequent dough fermentation during 25-30 minutes.

EFFECT: invention ensures enhancement of nutritive value, specific volume, stability of shape, porosity, as well as improvement of taste and flavour properties of the bakery product, intensification of colloidal, biochemical and microbiological processes occurring in the dough owing to the use of liquid dispersed phase, dough preparation process duration reduction, reduction of flour expenditure in the process, as well as imparting to the obtained product functional properties.

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