METHOD OF BAKERY GOODS PREPARATION FROM FLOUR WITH SHORT-TEARING GLUTEN AND LOWERED AMYLOLYTIC ACTIVITY Russian patent published in 2010 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention refers to food industry and can be used for bakery goods production from flour with features lowered. The method includes dough single-phase or diphasic preparation with preparation of a fermental half-finished product from a part of the flour required in a recipe, the water, taken in the ratio 1:2.0-2.5, a complex proteolytic and amylolytic fermental compounds in the ratio 1:1 in number of 0.1-0.4% and acetic calcium, with its subsequent thermal activation, dough setting with the rest of a flour addition with addition of a half-finished product in the form of water suspension in number of 0.18-0.45%, water and baking yeast that are added to 4%, and also together with other components the surface-active substances are also admixed, then fermentation, cutting, proving and a baking of dough preparations.

EFFECT: offered invention allows to improve the dough rheological and physical properties, to strengthen dough fermentation process, to receive the loosened and elastic crumb of bread and the raised volume of bakery products, to receive the thin well painted crust of bread and to increase term of its safety.