DOUGH PREPARATION PROCESS Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: first, sucrose (11.41-8.82%) is mixed with ascorbic acid (0.03-0.04%), glucosoxidase (0.17-0.26%), yeast (2.85-2.65%) and water (the balance) to give intermediate product, whose temperature after preparation is maintained within a range of 30-35 C during not longer than 5 min. Product is then added to dough in amount 11-17% based on the weight of dough. Simultaneously, fungal and bacterial alpha-amylase and pentosanase, the rest of yeast, and water are added, fungal and bacterial alpha-amylases being taken at weight ratio 1:(9-10), whereas weight ratio of total pentosanase to total alpha-amylase is (1.3-1.7):1. EFFECT: increased volume and shape retention of dough, compressibility of bread- crumb, and prolonged freshness of products. 3 ex