METHOD OF PRODUCTION OF FUNCTIONAL BAKERY PRODUCTS Russian patent published in 2018 - IPC A21D8/02 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used to produce a functional bakery product. Method for producing a functional bakery product includes the preparation of predough from a portion of the flour, water and yeast, its fermentation, the subsequent preparation of the dough by mixing the predough, water, a suspension of grape powder in water and a saline solution with the rest of the flour, fermentation of the dough, cutting, proofing and baking of the dough pieces. As a grape powder take grape powder obtained from the grape scraps by processing them in an ultrahigh-frequency electromagnetic field with a frequency of 2,450 MHz at a heating rate up to a temperature of 40–45 °C, equal to 0.6–0.7 °C/s, subsequent drying to a humidity of 6–8 %, cooling to a temperature of 18–20 °C and grinding. Amount of grape powder is 8–12 % to the weight of flour.

EFFECT: proposed method for the production of a functional bakery product provides a bakery product, the consumption of which will ensure the normalization of the nutritional status of a number of food functional ingredients.

1 cl, 1 tbl, 2 ex