SHORT BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: bakery product manufacture method involves dough preparation by way of mixing prime grade wheat flour, water, salt, yeast, sugar, fat component, emulsifier and fruit powder, dough fermentation, its cutting into dough pieces, proofing and baking of dough semi-products. Fat component is represented by refined deodorised high-oleic sunflower oil in amount of 8-10 % of flour weight. Emulsifier is liquid soya bean lecithin in amount of 2-3% of the flour weight. Fruit powder is a powder obtained from secondary resources formed when rubbing pears by treating them in an ultrahigh-frequency electromagnetic field with frequency of 2450 MHz at heating rate to temperature of 40-50 °C ratio equal to 0.5-0.6 °C/s, subsequent drying, cooling and grinding. Amount of fruit powder makes 8-12 % of flour weight.

EFFECT: invention allows to produce a bakery product with a high content of P-active substances possessing high antioxidant properties and food fibers possessing antitoxic properties.

1 cl, 1 tbl, 3 ex