METHOD OF MANUFACTURE OF BAKERY PRODUCTS OF FUNCTIONAL PURPOSE Russian patent published in 2018 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used at enterprises of bakery, confectionery industry, public catering. Method of production of bakery products of functional purpose from two types of flour using wheat flour and vegetable puree, consisting in kneading the dough, its disposition at a temperature of 30–35 °C for 2.5–3 h, cutting, molding, proofing at a temperature of 30–45 °C and relative air humidity of 80–85 % and baking at a temperature of 180 °C for 15–35 minutes. In this case, as a second type of flour, buckwheat flour or flaxseed flour is used, and pumpkin, onion or beet pulp is used as a vegetable puree, with the following ratio of components, pts. wt.: wheat flour 30–35, buckwheat flour 10, flax flour 5.0, wholemeal 10, vegetable puree 37.5, sunflower oil 2.5, water 2.0, sugar 1.0, yeast 0.6, salt 0.4.

EFFECT: invention allows to expand the assortment of bakery products, as well as to increase their nutritional and biological values.

1 cl, 3 tbl, 3 ex