METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2022 - IPC A21D2/36 A21D2/34 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention relates to the baking industry and can be used at bakery, confectionery and catering enterprises. The method for the production of bakery products is characterized by the fact that the dough is prepared from wheat flour of the first grade, pressed baking yeast, salt, white sugar, corn oil, a lactulose-containing additive based on curd whey, which has been modified by processing using membrane electroflotation with subsequent thermal isomerization of part of lactose into lactulose, and sprouted flax seeds. At the same time, the sprouted flax seeds were obtained by soaking to swell in magnetized water for 2 hours at a temperature of 25°± 2°C, followed by germination until the sprouts appear no more than 1.5 mm at a temperature of 25°± 2°C. Further, the resulting semi-finished product is subjected to fermentation, cutting, proofing and baking. At the same time, the dough is prepared with the following content of prescription components, g/100 g of wheat baking flour of the first grade: wheat flour of the first grade 100.0, sprouted flax seeds 25.0, pressed baking yeast 3.0, salt 1.5, white sugar 5.0, corn oil 4.0, lactulose-containing curd whey 40.0, drinking water based on the moisture content of the dough of 39%.

EFFECT: invention makes it possible to obtain a product with increased nutritional and biological value, as well as improved quality.

1 cl, 3 tbl, 2 ex