METHOD FOR OBTAINING BAKERY AND LARINACEOUS PRODUCTS Russian patent published in 1999 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing intermediate product by mixing flour, hops, sea salt, sweeting component and water; providing fermentation of intermediate product; preparing dough; dough cutting and proofing; baking. Prior to dough preparing, leavened dough is additionally produced by mixing intermediate product, water, flour and sweeting component, which are used in amounts of (g): 10-100, 80-150, 30-80, 10-120, respectively. Leavened dough is fermented for 60-180 min at temperature of 26-32 C. Dough for bakery products is produced by mixing 50-100 g of ready leavened dough per 1 kg of flour with receipt components characteristic of each group of products. Dough proofing is conducted for 40-480 min at temperature of 10-35 C. Doughs are baked at temperature of 120-160 C. Bakery products are prepared from wheat flour or mixture of wheat and rye flour used in the ratio of 3:1. Sucrose or fructose syrup may be used as sweeting component. Receipt components are salt, flour and water. Larinaceous confectionery products are prepared on the base of receipt components, such as salt, flour, sucrose or fructose syrup, whole milk or dried milk with water or condensed milk with water. EFFECT: wider range and improved quality of bakery and larinaceous confectionery products. 5 cl, 6 ex