FIELD: baking industry. SUBSTANCE: method involves preparing dough components and kneading dough, with water being exposed to aeration and ultrasonic treatment prior to dough kneading. Ultrasonic treatment is performed at power density exceeding threshold of cavity for time interval required to provide temperature of 32-35 C. Method allows resistance to microbiological damage to be increased without deteriorating its gustatory qualities and reducing dough fermentation dynamics in the process of bread manufacture. EFFECT: increased efficiency, prolonged shelf life and improved quality of bread.
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RU2171568C1 |
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SU1759871A1 |
