METHOD FOR PRODUCING OF BAKERY PRODUCT

FIELD: food-processing industry, in particular, preparing of bakery product designed for prophylactic feeding. ^ SUBSTANCE: method involves producing sponge dough from part of flour, water and yeast; fermenting sponge dough; producing dough by mixing remained part of flour, total amount of sponge dough, phospholipids, salt and water; fermenting dough; cutting; proofing; baking dough pieces; using fat-and-oil phospholipids product as phospholipids produced by extraction with ethyl alcohol of phospholipids concentrates at phospholipids concentrates to ethyl alcohol ratio of (1:3)-(1:7) at temperature of 40-60 C to produce alcohol-soluble and alcohol-insoluble fractions of phospholipids; separating alcohol-insoluble phospholipids fraction from alcohol-insoluble phospholipids fraction; drying alcohol-insoluble phospholipids fraction under vacuum to produce fat-and-oil phospholipids product; introducing fat-and-oil phospholipids product in an amount of 3-5% by weight of flour in the form of aqueous phospholipids emulsion at fat-and-oil phospholipids product to water ratio of (1:2)-(1:5), respectively; additionally introducing powder produced from pumpkin pomace, said powder being produced by drying said pomace to moisture content of 6-7%; grinding in thin spirally rotating 0.1-0.5 mm-thick film at pulsing pressure gradient of 20-40 MPa at temperature of 20-30 C in an amount of 1-3% by weight of flour; introducing said powder in the form of suspension at pumpkin pomace to water ratio of (1:2)-(1:5). ^ EFFECT: improved quality of bakery product owing to improved organoleptical and physicochemical properties, increased nutrient value and provision for fresh state of bakery product for prolonged time. ^ 1 tbl, 3 ex