METHOD FOR COOKING BAKERY PRODUCT Russian patent published in 2023 - IPC A21D8/02 A21D2/34 A21D2/36 

FIELD: food industry.

SUBSTANCE: production of bakery products using natural additives of fish and vegetable origin. Method for preparing a bakery product includes preparing dough from baking wheat flour, sugar, cow's milk with a fat content of 2.5%, dry baking yeast and fish dispersion, and dough fermentation, cutting, proofing and baking. At the same time, fish skin with scales is used as a raw material for obtaining a fish dispersion, the raw material is processed in a mixer with the addition of food salt NaCl and ice in a mass ratio of 100:5:20, respectively, until the scales are separated from the skin, washed, and fractionated. Further, the skin and scales are kept in separate containers in an aqueous solution of food salt NaCl and soda NaHCO₃, taken in a mass ratio of raw fish : water : NaCl : NaHCO₃ respectively as 100:400:5:1 for 40 min, fractionated, washed with water. Fish skin is mixed with apple juice in a mass ratio of 1:12 and hydrolyzed for 96 hours at a temperature of 4°C. Fish scales are air-dried to a moisture content of 5-10%, crushed and separated, obtaining a powder with a particle size of not more than 0.088 mm. The prepared powder is mixed with hydrolyzed fish skin in a mass ratio of 10:100 and homogenized, obtaining a homogeneous dispersion. At the same time, the dough is prepared with the following content of the initial prescription components, kg per 100 kg of baking wheat flour: baking wheat flour - 100.0, fish dispersion - 18.3, sugar - 5.8, dry baker's yeast - 0.8, cow's milk fat content 2.5% - 43.3.

EFFECT: expanding the range of functional bakery products, as well as obtaining a finished product with increased nutritional value and improved organoleptic quality indicators.

1 cl, 6 tbl