METHOD FOR PREPARING OF BAKERY PRODUCTS Russian patent published in 2006 - IPC A21D8/04 

FIELD: food-processing industry, in particular, bakery industry.

SUBSTANCE: method involves kneading dough from flour, water, salt, yeast; fermenting dough; forming dough pieces and baking. During kneading of dough, baking additive of pasty consistency having viscosity of 7-26 Pa·s is introduced into dough in an amount of 0.3-0.6% by weight of flour. Baking additive is prepared by mixing fatty product with emulsifier at temperature of 55-70 C, followed by introducing of enzyme preparation of fungal amylase, 2500 FAU/g, bacterial hemicellulose, 2700 FXU/g, and fungal glucozooxydase, 10000 GODU/g, in the ratio of 0.04-2.0 - 0.11-2.4 - 0-0.6, respectively. Ratio of enzyme preparations, emulsifier and fatty product in baking additive is 0.25-3.25 - 16-20 - 78.5-82.5, respectively. Ascorbic acid may be additionally introduced into composition in an amount of 0.2-0.5% by weight of baking additive. Sunflower oil, corn oil or palm oil may be used as fatty product. Lactylate, distilled monoglycerides, citric acid monoglycerides or polyglycerine ethers may be used as emulsifier.

EFFECT: increased specific volume of cereal, prolonged time of keeping in fresh state, improved crumb structure and color of crust, and intensified proofing of dough pieces.

4 cl, 8 ex