METHOD OF PRODUCTION OF BAKERY PRODUCTS FOR PREVENTIVE FEEDING Russian patent published in 2018 - IPC A21D2/34 A21D2/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to bakery production, and can be used for production of bakery products for preventive nutrition. Way of production of a bakery product includes preparation of a dough, its fermentation, cutting, proofing and baking. At the same time, the dough is prepared in a free-form way from the first grade flour, molasses of high-sugared, dried milk whey, eggshell powder, margarine, salt cooked food, yeast baked pressed and water at the rate of humidity test of 42 %. Fermentation of the dough is carried out for 60 minutes. Emitted dough is subjected to cutting and proofing for 40 minutes. Baking is done for 35 minutes at 220 °C. Dough is prepared with the following content of the initial formulation components, kg per 100 kg of flour: first grade wheat flour – 100.0, high-sugared molasses – 5.0, dry milk whey – 5.0, eggshell – 4.0, margarine – 3.5, table salt – 1.5, baked yeast – 1.0, water – taking into account humidity test of 42 %.

EFFECT: invention allows to intensify the process of preparation of the dough, to improve the quality of the finished product by increasing its food and biological value, to increase the shelf life of the freshness of the product and to increase the preventive orientation of the finished product.

1 cl, 2 tbl, 2 ex