PRODUCTION METHOD FOR WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) Russian patent published in 2009 - IPC A21D8/02 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of dough for bakery, macaroni and other food products. Invention provides for three versions of wheat flour dough production. According to the first version water-flour mixture is prepared with ratio of flour and water 1:(1-2). Mixture is kept not less than 40 minutes at 32-35°C and kept in centrifugal sedimentor centrifugal force field with separation coefficient 240-300 to produce two components - dough with starch content of 73 grams for 100 grams of dry substance and starch with humidity coefficient 30-60%, which is used as individual product. According to the second version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient 380-800, starch content in dough makes 51-53 grams for 100 grams of dry substance. According to the third version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient more than 900, starch content in dough makes 25-30 grams for 100 grams of dry substance.

EFFECT: freshness dates are increased; water-soluble protein components are preserved in dough.

6 cl, 1 dwg, 3 tbl, 3 ex