BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for production of bakery products involves mixing of flour, water required according to the recipe of components, kneading of dough, its fermentation, handling, proofing and baking of produced dough pieces. Vegetal additive is represented by amber grain chumise grains flour in amount of 20 % of the total flour weight. Dough kneading is performed by non-sponge method. Fermentation is carried out in a dispenser at temperature of 28–30 °C and relative air humidity of 80–85 %. Dough is molded and delivered for final proofing for 40–50 minutes. Products are baked on sheets at temperature 120 °C in the initial zone of the baking chamber for 2–3 minutes, then in the other zone of the baking chamber at 220–250 °C, total duration of baking 19–22 minutes.

EFFECT: invention allows to enhance nutritive value of the ready product and expand the range of bakery products.

1 cl, 2 tbl, 2 ex