METHOD FOR PRODUCING OF PASTRY HARDTACK Russian patent published in 2008 - IPC A21D13/08 

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

SUBSTANCE: method involves kneading dough from top-grade baker's wheat flour, suspension of bakery compressed yeast, solution of edible salt, solution of sand sugar and fatty product; providing fermentation, knocking, proofing; baking hardtack blocks; proofing said blocks and drying hardtacks; introducing sesame seeds in 60±5 min from beginning of fermentation procedure, at dough knocking stage, in an amount of 20±2% by weight of flour in dough; preliminarily subjecting sesame seeds to thermal processing at temperature of 65-70 C during 6-7 min; reducing dose of fatty product depending on fat content in sesame seed; after introducing of sesame seeds, newly subjecting dough to fermentation until predetermined acidity is reached.

EFFECT: improved organoleptical characteristics of product, increased stability of aroma during storage, improved vitamin and mineral composition of ready product, increased biological value of hardtack, wider range of bakery products having reduced moisture content and possessing functional properties.

1 dwg, 6 tbl, 2 ex