BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/06 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of flour, water, yeast, salt, sugar, fermentation, handing, proofing and warming dough pieces. The flour is represented by a mixture of wheat and rice flour at a ratio of 50-60:40-50. The dough moisture content is 43.0-43.5%. Fermentation is performed during 90-95 minutes, proofing - during 15-20 minutes. 45-50 g dough pieces warming is performed in a vapour chamber at a temperature of 98-100°C during 22-25 minutes in an atmosphere of saturated vapour to produce the ready bakery products.

EFFECT: invention allows to enhance food and biological value of the ready product, accelerate the baking process, enhance the yield, extend duration of bakery products freshness preservation.

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