FIELD: food-processing industry.
SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, solution of edible salt, sand sugar, and fatty component; providing resting of dough, rubbing, repeated resting; forming doughs; proofing; scalding; drying ready doughs; baking; feeding into packs and packaging. Scalding procedure is performed with the use of open steam having temperature of 102-105°C under pressure of from 10.1 kPa to 30.4 kPa for 1.0-5 min, with an increase in relative moisture content of doughs at the end of scalding procedure not in the excess of 2% as in comparison with moisture content of doughs at the end of proofing procedure. Doughs are dried during transportation from scalding zone to baking zone by blowing of air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to dough upper surfaces. Time ratio of scalding, drying and baking procedures are (0.12-0.33):(0.04-0.11):1, respectively.
EFFECT: homogeneous structure of inner layer, improved gustatory properties, more uniform glossy crust and good swelling capacity of ready product.
12 cl, 2 ex
