BAKERY PRODUCT MANUFACTURE METHOD Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves kneading dough and introducing prepared hydrocolloid on the base of structurer of hydrocarbon nature selected from the group containing modified starch, guar gum, xanthane gum, sodium salt of carboxymethyl cellulose or combination thereof, enriched in ascorbic acid and amylolitic and hemicellulose enzyme preparation, or sugar. Modified starch introduced is acetylated diamyloadipate, and enzyme preparation may be Alphamalt or mixture of Fungamyl Super and Pentopan BG preparations used in the ratio of 2:1. Method widens the range of home processes of manufacture of bakery products with the usage of mentioned improvers and increases rate of microbiological dough preparing processes. EFFECT: improved porosity, increased specific volume and shelf life, reduced production costs and increased bakery yield. 4 cl, 1 tbl, 37 ex