METHOD FOR PRODUCTION OF RUSKS WITH INCREASED NUTRITIONAL VALUE Russian patent published in 2021 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of rusks of increased nutritional value, dough is prepared from bakery wheat flour of the first grade, pressed baker's yeast, “Valetek” low sodium food salt, liquid grape sugar, wheat germ oil, pumpkin puree, mung bean flour and drinking water. The dough is kneaded for 7 minutes, fermentation - 90 minutes at a temperature of 32°C. The finished dough is cut in the form of breadcrumbs weighing 0.25 kg, placed on sheets and sent for proofing for 50 minutes at a temperature of 38°C. The spaced workpieces are lubricated with egg grease and baked at a temperature of 210°C for 15 minutes. The baked rusks are kept for 12 hours at a temperature of 20°C, then they are cut into slices and the rusks are dried for 16 minutes at 170°C. The dough is prepared with a certain content of recipe components.

EFFECT: invention allows improving organoleptic and physicochemical quality indicators, increasing the nutritional value of products, expanding the range of rusks for preventive purposes.

1 cl, 2 tbl, 2 ex