FIELD: food-processing industry, in particular, bakery branch of industry.
SUBSTANCE: method involves preparing emulsion by mixing part of wheat flour, part of sugar, part of fat, compressed bakery yeast, enzyme preparation with lipase activity, said preparation being used in an amount of 0.002-0.004% by total weight of flour in dough, dry milk whey used in an amount of 1.5-2% by total weight of flour in dough, citric monoglycerides used in an amount of 0.2-0.3% by total weight of flour in dough, and water used in an amount needed for producing of emulsion having moisture content of 50-52%; holding emulsion during 10-20 min; kneading dough by adding remaining part of flour, sugar and fat to emulsion; adding water in an amount needed for preparing of dough, edible salt and dry active or instant yeast in an amount of 0.3-0.5% by total weight of flour in dough; providing dough fermentation at temperature of 26-28 C; dressing; processing to produce hardtack plates; proofing; baking; holding for cooling; cutting into pieces and frying.
EFFECT: increased specific volume of hardtack plates, improved porosity structure and swelling capability of pastry hardtacks.
1 tbl, 3 ex
