METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2018 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Proposed method involves preparation of fermentation agents, kneading dough from flour, water, salt and table margarine, introducing vegetable puree into dough, fermenting dough, cutting it, proofing dough pieces and baking. At the kneading stage, vegetable puree consisting of raw celery root, finely chopped raw chicken liver, dried basil is introduced into dough. Dough has the following ratio of components, parts by weight: top-grade breadwheat flour 100, dried baker’s yeast 1.0, table margarine 8.0, table salt 1.5, dried basil 0.02, raw celery root puree 10.0, raw chicken liver 10.0, drinking water as needed.

EFFECT: invention allows to increase the nutritional and biological value of the finished product and to reduce the shrinkage of bread during its storage.

1 cl, 2 tbl, 2 ex