METHOD OF PREPARING DOUGH FOR BREAD AND BAKERY PRODUCTS Russian patent published in 2002 - IPC

FIELD: baking industry. SUBSTANCE: method involves dough kneading and introduction of receipt components such as flour, yeast, salt and water. Before dough kneading water is activated by its preliminary freezing up to ice preparation, with the following thawing in thermostat at temperature of 60 C. Then water is cooled up to temperature 30 C, and dough kneading is carried out. Qualitative characteristics of dough are increased in comparison with the control prototype due to introduction of activated water. EFFECT: reduced time for dough preparation due to using of snow-melt water. 3 tbl