METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of bakery products with increased nutritive and biological value intended for functional alimentation. Bakery products production method involves dough preparation and fermentation, its handling, proofing, dough pieces baking, at the same time extrudate is added to the dough. Extrudate is obtained by combined treatment in an extruder equipped with a vacuum chamber, pepper seeds with moisture content of 48–50% and wheat grains with moisture content of 14% at ratio of 1:2 for 10 s at temperature of 100 °C. Further, the product leaving the extruder die is exposed to a reduced pressure of 0.06 MPa to obtain an extrudate with moisture content of 10%. Extrudate is cut into particles sized 1.0 mm at the outlet of the spinneret. Extrudate is added in amount of 15% to the mass of first grade wheat flour, and the mixture of pepper seeds and wheat grains is held for 1.5 hours before extrusion.

EFFECT: invention allows to produce bakery products with enriched composition with preservation of their high quality.

1 cl, 1 tbl, 1 ex