METHOD FOR PRODUCTION OF BAKERY PRODUCTS FOR NUTRITION OF ELDERLY PEOPLE Russian patent published in 2017 - IPC A21D2/36 A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: method involves preparing bakery products in two stages: at the first stage, leavened dough is prepared, and at the second stage, top-grade wheat flour, pressed bakery yeast, granulated sugar, food salt with reduced sodium content, enriched with potassium and magnesium, refined deodorized vegetable oil, dried grapes, and water are added thereto. Thereinafter, dough is kneaded and subjected to fermentation for 60 minutes and cutting, after which the dough pieces are proofed and baked. The leavened dough is prepared by mixing at the ratio of 1:(0.11-0.43):0.02 top-grade wheat flour, semi-defatted flax flour, pressed bakery yeast, water in an amount providing the leavened dough humidity of 45-48%. The resulting leavened dough is fermented for 150 minutes at the temperature of 26-32°C.

EFFECT: improving the organoleptic and physicochemical indices of bread quality, increasing the nutritional value, increasing the microbiological safety and expanding the range of bakery products for the nutrition of elderly people.

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