FLOUR PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of dough by way of mixing flour, water, salt solution, yeast, flavour-and-aroma additives, dough proofing, its handling into dough pieces and baking the dough pieces. One prepares dough containing components at the following ratio, wt %; wheat flour - 74.5-78.7, water - 9.0-9.3, yeast - 4.4-4.7, salt solution - 4.8-5.3, flavour-and-aroma additives - balance. The dough proofing is performed during 5-30 minutes at an air temperature of 20-25°C, the dough is handled into pieces with a weight equal to 3-5 g. Baking is performed in a bakery mould at a temperature of 160-200°C with the dough piece compressed from two opposite sides with the bakery mould surfaces during 3-5 minutes. The flavour-and-aroma additives are represented by additives from the following list: sugar, dill, caraway , coriander, vanillin, cinnamon, bakery improvers.

EFFECT: flour product produced by the proposed method has a crispy texture similar to that of chips, improved consumer properties and a long storage life which is combined with simplicity of its production.

2 cl, 3 ex