METHOD OF BREAD PRODUCTION OF BLOWN FROZEN FLOUR SEMI-PRODUCTS Russian patent published in 2008 - IPC A21D8/02 A21D15/02 A21D10/04 

FIELD: food products.

SUBSTANCE: method includes dough kneading of wheat flour, salt and fresh water with straight method, semi-products forming, their freezing, storing of frozen semi-products, bread baking. Dough is kneaded during 1-2 min, then, blown during 3-5 min, loosen under pressure 0.30-0.35 MPa. After blowing process one forms dough products under pressure 0.30-0.35 MPa, freezes them in refrigerator without air circulation at the temperature (-21)-(-23)°C during 110-120 min - time, necessary for reaching of temperature (-21)-(-23)°C in center of dough product. Frozen dough products are baked with fluent temperature increase from 30°C till 230°C with speed 1°C/min and humidity degree 75%.

EFFECT: improvement of products quality as to organolepic and physicochemical parameters and increase of freshness conservation term of products.

1 tbl, 3 ex