FIELD: food products.
SUBSTANCE: method includes mixing of dough using wheat flour, water, salt, yeast and other components prescribed by the formula, introduction of functional additive in the amount of 0.3-0.6% of flour weight, dough fermentation, dough proofing and baking of final products. For functional additive, a mix is used, which comprises enzymatic agent with the following enzyme strengths, unit/g: α-amylase - 800, glucoamylase - 12000, maltase - 60, dextrinase - 70, xylanase - 350 and proteinase - 150, as well as lactic acid and its sodium or potassium salt. Enzymatic agent, lactic acid and its sodium or potassium salt ratio is 1:1:5-1:6:30 mass fractions.
EFFECT: longer bread and bakery storage life.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING BAKERY PRODUCTS | 2016 |
|
RU2643712C1 |
| MIXED RYE-WHEAT BREAD PRODUCTION METHOD | 2010 |
|
RU2422004C1 |
| FOOD SUPPLEMENT FOR PRODUCTION OF BREAD AND BAKERY PRODUCTS OF LONG STORAGE LIFE | 2009 |
|
RU2406303C1 |
| METHOD FOR OBTAINING OF BAKERY PRODUCTS FROM FLOUR INCLUDING CONTAMINANTS OF GRAIN DAMAGED WITH CORN BUG | 2001 |
|
RU2222947C2 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT FROM MIXTURE OF RYE AND WHEAT BAKERY FLOUR WITH LONG SHELF LIFE FOR ASTRONAUTS RATION | 2024 |
|
RU2826052C1 |
| METHOD FOR BREAD PRODUCTION ACCORDING TO ACCELERATED TECHNOLOGY WITH ACIDIFYING ADDITIVE USAGE | 2013 |
|
RU2552053C2 |
| METHOD FOR PRODUCING SCALDED BAKERY FOODS | 1996 |
|
RU2109447C1 |
| BREAD PRODUCTION | 1995 |
|
RU2098964C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID | 2022 |
|
RU2790727C1 |
| METHOD FOR MANUFACTURE OF BAKERY PRODUCTS WITH COMPOSITE MIXTURES | 2013 |
|
RU2556061C1 |
