METHOD FOR PRODUCING BAKERY PRODUCTS OF HIGH NUTRITIONAL VALUE WITH LOW ACIDITY Russian patent published in 2023 - IPC A21D8/02 A21D2/36 A21D2/02 A21D2/08 A21D2/22 

FIELD: bakery.

SUBSTANCE: method for producing baked goods of high nutritional value with low acidity includes preparing dough from first-grade wheat flour, pressed baker's yeast, white sugar, edible salt, potato flakes, a vitamin-mineral premix and drinking water based on a dough moisture content of 44%, its fermentation, cutting, proofing and baking. In this case, the vitamin-mineral premix includes folic acid, vitamins C, B₁, B₂, B₆, PP and iron in a mass ratio of 0.125:4.25:1:0.9:1:9:6.5, respectively. Fermentation of the dough is carried out for 70-90 minutes. The fermented dough is cut, proofed for 40-60 minutes, and baked for 25-30 minutes at 180-200°C. The dough is prepared with the following content of the original recipe components, kg per 100 kg of first-grade wheat flour: first-grade wheat flour - 100.0, pressed baker's yeast - 2.0, white sugar - 2.0, table salt - 1.2, potato flakes - 4.0, vitamin-mineral premix - 0.025-0.045, drinking water - taking into account the dough moisture content of 44%.

EFFECT: increasing the yield of baked goods with low acidity by 5.7%, to ensure a titratable acidity of the finished product of no more than 2.0 degrees, and also increasing the nutritional value of dietary bakery products by increasing the content of macronutrients, B vitamins and minerals.

1 cl, 6 tbl, 3 ex