FIELD: food-processing industry.
SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough from top-grade wheat flour, sponge, saline solution, sand sugar, fatty component, and vanilla; providing dough rest; rubbing dough and providing repeated dough rest; molding, proofing, scalding, and drying doughs; baking; packaging. Scalding procedure is provided with the use of open steam having temperature of 102-105°C and pressure of 10.1-30.4 kPa to which doughs are subjected for 1.0-1.5 min with an increase in relative moisture content of doughs at the end of scalding procedure by no more than 2% in comparison with relative moisture content of doughs at the end of proofing procedure. Doughs are dried while being moved from scalding zone into baking zone by blowing with air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to upper surface of doughs. Scalding, drying and baking time ratio is (0.12-0.33):(0.04-0.11):1, respectively. Ready products have homogeneous structure of inner layer, improved gustatory properties, more uniform glossy crust and good swelling properties.
EFFECT: simplified method and improved qualities of ready products.
12 cl, 2 ex
