BAKING METHODS AND BAKING PRODUCTS Russian patent published in 2009 - IPC A21D8/06 A21D15/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: inventions group relates to baking industry. First invention object is method of production frozen semi-product dough product for production of baking product by finishing baking of frozen semi-product dough product in an oven at 200°C to 260°C during 5 minutes or less. Method includes obtaining of formed, fermented and ready for baking dough product corresponding to the baking product. After that preliminary thermal treatment is done at 220°C to 260°C. Thermal treatment is done till crumb coagulates and crust puts on rouge. Thus obtained semi-product dough product is frozen. Dough product is made of grain flour, yeasts, water, one or more sugars taking part in reactions kind of Mayar reactions and/or one or more proteins taking part in reactions kind of Mayar reactions and food fiber and\or food stabiliser. Besides invention provides for frozen semi-product which is its second object. Invention third object is method of production of baked bakery product including finishing baking of frozen dough semi-product by its placing into an oven during 5 minutes or less at 200°C to 260°C. Invention fourth object is use of one or more of sugars taking part in reactions kind of Mayar reactions or ferments producing such sugars in dough and/or one or more of proteins paticipating in kind of Mayar reactions or ferments producing such proteins in dough and food fiber and/or food stabiliser for preparation of frozen dough semi-product.

EFFECT: baked products can be obtained fast, namely by baking products in an oven during 5 minutes or less.

24 cl, 8 tbl, 3 ex