METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2022 - IPC A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of bakery products of increased nutritional and biological value, intended for functional nutrition. The method provides for preparation and fermentation of dough, its cutting, proofing, and baking of dough billets, while an extrudate is added to dough. The extrudate is obtained by combined treatment in an extruder equipped with a vacuum chamber of flax seeds with a moisture content of 30-38% and wheat grain with a moisture content of 14%, in a ratio of 1:3, for 10-15 s, at a temperature of 100-110°C, with subsequent impact on a product coming out of an extruder matrix with reduced pressure equal to 0.05-0.06 MPa. Moreover, the extrudate with a moisture content of 9-10%, at an output from a die, is cut to particles with a size of 0.5-0.6 mm, while the extrudate is added in amount of 10-15% to the mass of wheat flour of the highest grade or the first grade, or a mixture thereof in any ratio. At the same time, flax seeds, after their moistening to 30-38%, are kept for 1.5-2.0 hours, and the mixture of flax seeds and wheat grain is kept for 2-3 hours.

EFFECT: invention allows for an increase in the quality of bakery products due to an increase in biological value and consumer properties.

1 cl, 1 tbl