PANNED BREAD PRODUCTION METHOD Russian patent published in 2025 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to bakery production. Panned bread production method envisages preparation of sponge from 45% of the total quantity of bakery prime grade wheat flour, dry bakery yeast and water. Further, dough is kneaded with introduction of remaining amount of bakery wheat flour, culinary food salt, granulated sugar, sunflower oil, pumpkin puree, psyllium, dough pieces are fermented, punching, processed, proofed in bread tins and baked. Components are used at the following ratio, wt.%: bakery prime grade wheat flour – 67.0, dry bakery yeast – 0.3, table salt – 0.8, granulated sugar – 1.0, sunflower oil – 4.0, pumpkin puree – 24.2, psyllium – 0.7, water – 2.0.

EFFECT: invention allows to expand the range of products with high organoleptic properties, with increased biological and nutritive value, improved mineral composition.

1 cl, 2 tbl