METHOD FOR PREPARING A BAKERY PRODUCT

FIELD: food industry, bakery industry. ^ SUBSTANCE: the present innovation deals with manufacturing bakery products of increased dietary and biological value indicated for functional nutrition. The innovation deals with obtaining a leaven out of a part of wheat flour, water and yeast followed by its fermentation to obtain the dough due to mixing total quantity of leaven, water, saline solution with the rest part of the flour followed by its fermentation, dividing, keeping for some period of time and baking dough intermediate products. At obtaining the dough before mixing with the rest part of flour at about 29-32° C on should introduce a protein-peanut mass obtained out of peanut seeds kernels due to cold extrusion technique at 30-50° C due to adding it as a suspension in water at the ratio of protein-peanut mass:water being (1:2)-(1:4). The quantity of protein-peanut mass corresponds to about 3-5% against flour weight. Additionally, it is necessary to supplement the dough with sugar at the quantity of 1.0-7.0% against the flour weight. The declared method enables to increase the content of protein, essential amino acids, vitamins and mineral elements, improve the state, masticatory properties, color, taste and odor of bread crumb. ^ EFFECT: higher efficiency. ^ 1 cl, 3 ex, 1 tbl