FIELD: food industry.
SUBSTANCE: invention relates to bakery industry, in particular, to a dough production method and may be used in non-yeasted bread production. The method involves kneading dough of flour and/or milled grain mass, water, salt and additional components envisaged by the recipe; kneading is performed in a beating chamber at kneading worm frequency 5-9 s-1 during 2 minutes. Then one supplies air into the chamber under a pressure of 0.3-0.7 MPa, one generates cold plasma discharge of plasma with density of electric energy 0.1-1.0 kWh per 1 kg of kneaded dough and beats the dough during 5 minutes. Then one completes the plasma treatment process, performs moulding and baking.
EFFECT: invention is aimed at bread bakery process acceleration, enhancement of bread resistance to bacteriological damage as well as increase of storage life, improvement of quality and food value of bakery products.
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