METHOD FOR DIRECT BAKING OF BAKERY PRODUCTS Russian patent published in 2000 - IPC

FIELD: baking industry. SUBSTANCE: method involves kneading dough at low and high rotational speed of kneading apparatus in the presence of small amounts of plant oil; rolling dough into thin sheet and dispersing water onto dough sheet; rolling dough sheet into roll and proofing in a single stage. Method allows peculiar sugar-free bakery products of high thin-walled porosity and elasticity, with white tough crumb, smooth goldish crust, conventional odor and sweetish perceptible taste to be produced. EFFECT: simplified and intensified process and improved quality of bakery products in accordance with requirements of today's science. 1 dwg, 1 tbl, 11 ex