PREPARATION METHOD OF SHAPED BAKERY GOODS Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products.

SUBSTANCE: firstly the method includes mixing wheat flour with starch, taken in the ratio 1:(0.06-0.08). Compressed yeast is broken up in water in ratio (0.9-1.2):1. Also the solution of edible salt is prepared, the ratio of salt and water in taken in the limits 1:(2.8-3.3). The obtained mix is mixed with broken up in water compressed yeast, water solution of edible salt melted up to temperature 43-46°C by fat composition and sodium pyrosulphite. Sodium pyrosulphite is introduced in the amount of 250-300 g to 1 tonne of finished goods. Fat composition consists of fat component and lecithin taken in the amount of 1.8-2.5 wt % of fat component weight. As a result of such component selection and their mixing the test mass is obtained with moisture 28-32%. Then the mass is formed with rotation in the form of shaped dough pieces in the form of rings bretzels. The surface of dough pieces are processed by putting in alkali solution with temperature of 40-50°C and alkali concentration 1.9-2.1% during 10-15 seconds. The dough pieces are baked during 5.5-6.5 minutes with gradual temperature increase from 275-280°C to 290-295°C and cooled down.

EFFECT: obtaining confectionary product with dietary purpose due to exclusion yeast, product with constant quality parametres in the sense of crunching and colouring.

4 cl, 2 ex