FIELD: food industry, baking industry.
SUBSTANCE: the present innovation deals with mixing wheat flour with hot water at 1:1.2 up to 1:1.6 ratio, brewing at mixing and cooling the mass obtained. Moreover, cooling should be performed simultaneously with brewing due to forced blow-out of brewing mass surface with air at 15-33 C and volumetric supply rate of 0.01-0.03 l/sec per 1 kg of brewed flour. As a result, total terms for brewing is shortened up to 15-20 min, application of such brewing products increases water-retaining capacity of dough and storage terms of bread crumb, improves palatability and appearance of bread.
EFFECT: higher efficiency of manufacturing.
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