METHOD FOR PRODUCTION OF BAKERY PRODUCT FOR PREVENTIVE NUTRITION Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D2/34 

FIELD: food industry.

SUBSTANCE: invention can be used in production of bakery products. Method for production of bakery products involves kneading dough by mixing flour mixture and recipe components, dough fermentation, dough pieces molding, their finishing, proofing, baking and cooling of products. Flour mixture contains wheat flour in amount of 50.0 wt.%, oat flour in amount of 35.0 wt.% and micellar casein in amount of 15.0 wt.%. Recipe components are used in the following ratio, wt.% of the total amount of the mixture of wheat flour, oat flour and micellar casein: pressed bakery yeast 4.0, edible salt 1.5, date syrup 4.0, linseed oil 6.0, walnuts 10.0 and drinking water—as per calculation.

EFFECT: invention allows to produce preventive food products characterized by high content of protein and polyunsaturated fatty acids, as well as reduced content of carbohydrates.

1 cl, 1 tbl, 2 ex