METHOD FOR PRODUCTION OF FORTIFIED BAKERY PRODUCT Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D2/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Bakery products production method is characterized by the fact that it involves mixing the flour mixture and recipe components, dough fermentation, dough pieces moulding, their finishing, proofing, baking and cooling of the products. Flour mixture contains bakery prime grade wheat flour in amount of 75.0 wt.%, chickpea flour in amount of 10.0 wt.% and sesame flour in amount of 15.0 wt.%. Recipe components are used in the following ratio, wt.% of the total amount of a mixture of prime grade wheat flour, chickpea flour and sesame flour: pressed bakery yeast – 4.0, edible salt – 1.5, white sugar – 8.0, sunflower oil – 7.5, linseed oil – 3.5, drinking milk – 10, methylfolate – 0.000416, methylcobalamin – 0.0000035, pyridoxine hydrochloride – 0.0022, drinking water – as per calculation.

EFFECT: invention allows to obtain bakery products, intended for people with a predisposition to folate cycle disorder, as well as for body replenishment with B vitamins.

1 cl, 1 tbl, 1 ex