BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of bakery product includes preparation of dough by 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 pieces. 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 powder obtained from apple frying by treatment thereof in an ultra-high frequency electromagnetic field with frequency of 2450 MHz at heating rate to temperature of 40–50 °C ratio equal to 0.4–0.5 °C/s, subsequent drying, cooling and grinding, wherein amount of powder is 8–12 % of flour weight.

EFFECT: invention allows producing a rich bakery product with high content of P-active substances possessing high antioxidant properties and food fibres possessing antitoxic properties.

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