Fecha de publicación: 24/11/2023 Fuente: WIPO "processing tomato" FIELD: food industry.
SUBSTANCE: invention is related in particular to production of bakery products of increased nutritional and biological value, intended for functional nutrition. The method for producing bakery products includes preparing and fermenting dough, cutting it, proofing it, baking dough pieces, while extrudate is added to the dough. The extrudate was obtained by co-processing in an extruder equipped with a vacuum chamber, tomato seeds with a moisture content of 48% and wheat grains with a moisture content of 14% in a ratio of 1:2 for 15 s at a temperature of 110°C. Next, the product leaving the extruder matrix is exposed to a reduced pressure of 0.08 MPa to obtain an extrudate with a moisture content of 10%. Moreover, upon exiting the die, the extrudate is cut into particles 0.6 mm in size. In this case, the extrudate is added in an amount of 20% to the mass of first-grade wheat flour, and the mixture of tomato seeds and wheat grains is kept for 2.5 hours before extrusion.
EFFECT: obtaining bakery products with an enriched composition while maintaining their high quality.
1 cl, 1 tbl, 1 ex