FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: method involves preparing emulsion from fatty product, natural milk whey, and water; exposing resultant emulsion to supersonic treatment at frequency of 22-24 kHz during 10 min; kneading sponge having moisture content of 62-71% from wheat bakery flour, yeast suspension and previously produced emulsion; providing fermentation of sponge during 100-130 min.
EFFECT: intensified dough fermentation process and improved quality of bakery products.
2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING BAKERY PRODUCTS | 2007 |
|
RU2351135C1 |
| METHOD OF BAKERY PRODUCT MAKING | 2009 |
|
RU2403724C1 |
| 0 |
|
SU1785418A3 | |
| METHOD OF PRODUCING YEAST-CONTAINING DOUGH | 2001 |
|
RU2206210C2 |
| METHOD FOR MANUFACTURING RUSK-TYPE BAKERY PRODUCTS | 2003 |
|
RU2287280C2 |
| METHOD OF PRODUCING WHEAT BREAD FOR FOOD WITH HONEY | 2023 |
|
RU2814820C1 |
| METHOD OF BREAD BAKING | 2008 |
|
RU2366184C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT OF FIRST GRADE WHEAT FLOUR WITH HYDROLYSED SOYA BEAN LECITHIN | 2020 |
|
RU2740585C1 |
| METHOD FOR PREPARING OF BAKERY PRODUCTS | 2007 |
|
RU2320172C1 |
| METHOD FOR BAKING BREAD | 1993 |
|
RU2039436C1 |
