METHOD FOR MANUFACTURE OF BAKERY PRODUCTS Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, manufacture of mass sorts of bread and bakery products, as well as dietary and prophylactic products.

SUBSTANCE: method involves preparing suspension by mixing compressed yeast and biologically active additive "Cygopan", which are used in amounts of 2-2.5% and 0.05-0.08%, respectively, by weight of flour in dough, wheat flour used in an amount of 7-10% by weight of flour in dough, and water for producing of suspension with moisture content of 71.8-77.6%; holding resultant suspension for 40-45 min; introducing preliminarily prepared emulsion produced by mixing of monoglyceride of fatty acid or ether of fatty acid and monoglyceride of fatty acid with water used in the ratio of 1:(15-30), with monoglyceride of fatty acid or ester of fatty acid being used in an amount of 0.4-0.7% by weight of flour in dough; mixing suspension with emulsion for 3-5 min for obtaining of homogeneous mass; introducing salt, remaining part of wheat flour and remaining part of water used in an amount needed for preparing of dough; mixing said components for obtaining dough; providing fermentation, cutting; proofing and baking of doughs. Emulsion is prepared with the use of water having temperature of 46-48⁰C. Monoglyceride of fatty acid or ester of fatty acid and monoglyceride of fatty acid is mixed with water for 25-30 min at rotational speed of 1,000-2,000 rev/min, with following cooling of emulsion to temperature of 30-32⁰C. During holding procedure, suspension is periodically mixed in each 10 min for 30-60 s at temperature of 30-32⁰C.

EFFECT: increased vitamin, mineral and biological value, stabilized chemical composition owing to introduction of surfactants, increased specific volume and porosity, pleasant taste and aroma, light bread crumb, and increased yield of bakery product.

3 cl, 6 tbl, 3 ex