METHOD FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method of making bread and bakery products includes mixing dry and liquid dough components, mixing, shaping products and baking. After mixing the components, a texturate is introduced into the dough from flour grit, grain or intermediate processing products of cereals, legumes, oilseeds, dry vegetables, fruits and berries or their mixture in an amount of 10-80% of the mass of dry components. The texturate has a granular structure of 0.3-10 mm, mainly 2-7 mm, with a pore volume of 30-80% of the total granule volume, mainly 40-70%, and a bulk density of 50-350 kg /m³, mainly 90 -200 kg/m³.

EFFECT: invention allows reducing the time for the production of bread and bakery products, ensuring good dimensional stability of the product, providing ability to control bread hardness, improving bread quality.

9 cl, 1 tbl