METHOD FOR PREPARING OF DOUGH FOR BAKING OF BAKERY PRODUCTS Russian patent published in 2005 - IPC

FIELD: baking industry, in particular, preparing of dough from low-gluten wheat flour for further production of bakery products.

SUBSTANCE: method involves using 15-20% of basic flour and preparing noodle of 0.5-0.6 mm diameter in macaroni press; mixing remaining flour with other components; fermenting resultant mixture; breaking down dough while adding previously produced noodle during breakdown process; mixing resultant mixture and subjecting to further fermentation for 70-80 min; cutting and proofing dough, with dough proofing process time being set at the rate of 90-120 min per each millimeter of diameter of noodle.

EFFECT: reduced production costs of bakery products due to utilization of low-gluten flour, provision for keeping of crumb elasticity, improved crumbling resistance and other strength properties of baked products.

1 dwg, 2 ex