METHOD FOR PREPARING OF BAKERY PRODUCTS "ZOLOTINKA" Russian patent published in 2005 - IPC

FIELD: food-processing industry.

SUBSTANCE: method involves preparing ready semi-finished product from dried protein semi-finished product with the use of bone and bone remains of cattle and pigs in an amount of 4-6% by weight of flour on conversion to dry substance and fat product designed by receipt; kneading dough; cutting, proofing and baking doughs; kneading doughs in two stages: first stage involving preparing of dispersed phase with moisture content of 60% by mixing 30% of flour, ascorbic acid in an amount of 0.005-0.01% by weight of flour in dough on conversion to dry substance, enzyme preparation "Lipopan F" in an amount of 0.003-0.005% by weight of flour in dough on conversion to dry substance, food additive "Lysine hydrochloride" in an amount of 0.13-0.15% by weight of flour in dough on conversion to dry substance, compressed yeast, sugar, ready semi-finished product, and water; providing fermentation of dispersed phase for 30 min, and second kneading stage involving adding remaining part of flour, edible salt and water to fermented dispersed phase.

EFFECT: improved rheological properties of dough, decreased reducing activity of additive, improved quality of dough owing to reduced adhesion, increased biological value and improved organoleptical properties of ready products.

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