METHOD FOR PREPARING RICH BAKERY PRODUCT OF GEROPROTECTIVE ORIENTATION Russian patent published in 2018 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method involves kneading dough from top-grade flour, bakery yeast, saline (ρ=1.19 g/cm³), chicory root powder, water, 5.5 g of soy isolate, 24 g of lecithin, 4.3 g of almond oil, 10 g of glycerol. The kneaded dough is fermented for 3 hours at 32°C to achieve the acidity of 3 deg. The fermented dough is cut and sent to proofing and baking.

EFFECT: invention allows to improve the consumer properties of a bakery product, to increase its biological value, to enrich it with vitamins, and to expand the range of geroprotective food products.

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