received by the International Bureau on 08 Septembre 2014 (08.09.2014)

CLAIMS

1. Bakery product production method (10) comprising the steps of;

- mixing the ingredients (11),

- preparing the Maillard reaction products (12)

- forming the dough by mixing the ingredient mixture and Maillard reaction products (13),

- giving shape to the dough (14),

- conventional baking (15),

- vacuum baking (16),

- output of the final product (17); and characterized by the step of -mixing the ingredients (11) wherein 45-65% flour, 10-20% oil, 10-25% water, 0.5-1% baking agent, 0-25% sucrose and 0-1% salt by mass are used. 2. Production method for acrylamide-free bakery product (10), according to Claim 1, characterized by the step of preparing the Maillard reaction products (12) wherein the brown colored solid product, which is obtained by preheating the dough formed by the ingredients used in the step of mixing the ingredients (11) at 180°C-240°C temperature for 30-60 minutes.

3. Production method for acrylamide-free bakery product (10) according to Claim 2, characterized by the step of fonning the dough by mixing the ingredient mixture and Maillard reaction products (13), wherein the Maillard reaction products, which is obtained in brown color and solid form and grinded, is added into ingredient mixture in 0.5-1% ratio by mass.

4. Production method for acrylamide-free bakery product (10), according to Claim 1, characterized by the step of preparing the Maillard reaction products (12) wherein the material is obtained in brown color and liquid form by mixing protein hydrolysate (5 g/ 100ml water) and reducing sugar (lg/lOOml water) and preheating them at 180°C-220°C temperature for 6-12 hours.

5. Production method for acrylamide-free bakery product (10) according to Claim 4, characterized by the step of forming the dough by mixing the ingredient mixture and the Maillard reaction products (13), wherein the Maillard reaction products, which is obtained in brown color and liquid form, is added into and mixed with ingredient mixture in 5-10% ratio by mass.

6. Production method for acrylamide-free bakery product (10) according to any one of the preceding claims, characterized by the step of giving shape to the dough (14), wherein the dough which is obtained in the step of forming the dough by mixing the ingredient mixture and Maillard reaction products (13) is cut in round form of 2-4 mm thickness and 4-6 cm diameter.

7. Production method for acrylamide-free bakery product (10) according to any one of the preceding claims, characterized by the step of conventional baking (15) wherein the shaped doughs are exposed to partial baking process in conventional oven at 220-230°C temperature for 2-4 minutes.

8. Production method for acrylamide-free bakery product (10) according to any one of the preceding claims, characterized by the step of vacuum baking (16) wherein the partially baked doughs are kept in vacuum oven under 100-500 mbar pressure, at 160-180°C temperatures for 4-6 minutes.

9. Production method for acrylamide-free bakery product (10) according to any one of the preceding claims, characterized in that biscuit is obtained and the bakery product in the step of output of the final product (17) together with mixing 50-55% flour, 10-15%» oil, 10-15% water, 0.4-0.6% sodium bicarbonate, 0.2-0.3% ammonium bicarbonate, 20-35% sucrose 0.5-1% salt by mass are mixed in the step of mixing the ingredients (11).