BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of bakery products. Bakery product production method envisages preliminary preparation of carrots powder with subsequent milling to particle size of 20–30 mcm, preparation of sponge. Prepared carrot powder, taken in amount of 2–6% to the weight of prime grade wheat flour in the dough, one introduces at the stage of yeast activation during preparation of sponge in amount of 1% to the weight of prime grade wheat flour. One adds 45% of the total amount of water and 30% of the total amount of prime grade wheat flour used for dough preparation. One performs stirring and holding for 40–50 minutes. Then a suspension is added, obtained by mixing the remaining carrot powder and 15% of the total amount of water, maintained in thermostat for 50–55 minutes, remaining part of wheat flour, sugar-salt solution prepared using 40% of total amount of water. Dough is kneaded, melted margarine is added at the end of kneading. One performs dough fermentation, handling, proofing and baking of dough pieces.

EFFECT: invention allows to expand the range of food products with improved consumer properties.

1 cl, 2 tbl, 3 ex