METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for the production of bakery products includes the preparation of dough, fermentation of the dough, its cutting, proofing and baking of dough pieces. An extrudate is added to the dough from a mixture of sesame and wheat grain in an amount of 15-20% to the mass of premium wheat flour, or first grade, or their mixture, which is obtained in an extruder equipped with a vacuum chamber by thermal vacuum treatment of a mixture of sesame seeds and grain wheat with a moisture content of 18-20% in a ratio of 1:3 for 10-15 s at a temperature of 90-100°С, followed by exposure to the raw material leaving the machine matrix with a reduced pressure equal to 0.06-0.07 MPa, to obtain extrudate with humidity no more than 9%. At the same time, a mixture of sesame seeds with a moisture content of 30-38% and wheat grains with a moisture content of 14% is kept for 2-3 hours before extrusion. At the exit from the die, the extrudate is cut into particles with a size of 0.5-0.6 mm by a cutting device included in the extruder.

EFFECT: invention allows improving the quality of bakery products by increasing their nutritional and biological value, and also allows maintaining the positive properties of sesame seeds in the process of their processing.

3 cl, 1 tbl, 1 ex