PRODUCTION METHOD OF DOUGH FOR BAKERY PRODUCTS Russian patent published in 2009 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: proposed method is performed by mixing of hot water and wheat flour at ratio flour: water from 1.0:1.1 to 1.0:1.2 with generation of preliminary brewing mass at 62-65°C. After that phospholipids composition is added to the obtained mass. The mass is cooled down and acidified by pump blowing at sequentiall going of mixed brewing mass through stages of gelatinisation, saccharification, fermentation and homogenisation in continuously-operating brewing machine. After that fluid phospholipids brewed semiproduct is obtained. It is moved through cooled tube with moisture content 58-59% at 27-29°C into dough-kneading machine for dough kneading. Phospholipids composition is added by its airless spraying on brewing mass surface with following continuous mixing and homogenisation till brewed phospholipids semiproduct is supplied fro dough kneading.

EFFECT: method allows to produce dough with limit moisture content and produce bakery products with long storage life of initial freshness keeping and improved consumer properties.

3 cl, 2 tbl