DOUGH PREPARATION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages a non-yeasted semi-product preparation by way of mixing 10 wt % of wheat flour of the total flour quantity, a milk fat substitute represented by an enzymic interesterification with an enzymes represented by a mixture of enzymes Fungamil 2500 BG, Pentopan 500 BG, Lipopan 50 BG and water. Then one introduces wheat flour, culinary salt and pressed yeast into the produced semi-product. Dough is kneaded in a kneading machine during 5 minutes. Dough fermentation is performed in a thermostat at a temperature of 30-32°C during 60 minutes. The enzymes mixture and culinary salt are introduced in the form of water solution while pressed yeast - in the form of by water suspension. The components are used at the following quantity, kg per 100 kg of wheat flour: milk fat substitute represented by the enzymic interesterification - 2.5, Fungamil 2500 BG - 0.005, Pentopan 500 BG - 0.003, Lipopan 50 BG - 0.005, culinary salt - 1.5, pressed yeast - 3.0, water - in an amount sufficient for dough moisture content - 43.5%.

EFFECT: invention allows to improve bread quality and extent its storage life.

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