METHOD TO PREPARE DOUGHNUTS Russian patent published in 2011 - IPC A21D13/00 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular, to its baking branch. Method to make doughnuts provides for dough kneading with temperature of 35-37°C on the basis of yeast semi-finished product soaked for 30-60 min, sweating of dough for 3-5 min., its rubbing, cutting into dough pieces, proofing, scalding and baking of items. Besides, yeast semi-finished product is cooked on the basis of acidophil ferment with moisture of 78-82% and acidity of 8-12 degrees, pressed yeast and wheat flour taken in % to overall mass of flour in dough: acidophil ferment - 14-16, yeast - 2-3, wheat flour - 3-5. At the same time specified acidophil ferment is produced on the basis of strain of lactic-acid bacteria Lactobacillus acidophilus a-146 and strain of yeast Saccharomyces cerevisiae Fr-3.

EFFECT: improved quality of doughnuts by properties of bulking power, brittleness, taste, smell; duration of consumer properties preservation in storage.

1 tbl, 3 ex