METHOD FOR PREPARATION OF NON-YEASTED DOUGH FOR BAKING BAKERY PRODUCTS AND DOUGH-MAKER FOR ITS IMPLEMENTATION Russian patent published in 2012 - IPC A21D8/02 A21C1/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of non-yeasted dough involves dosing base and auxiliary raw materials into the air-tight tank of the kneading vessel, the raw materials kneading in the medium of carbon dioxide injected into the tank under pressure, the dough discharging. Additionally one supplies water into the tank filled with the raw materials; the water is preliminarily carbonated and intended for dough aeration. Carbonated water supplying is performed after injection of carbon dioxide into the tank. Kneading in the kneading vessel is performed under a pressure of 4-5 atm. The dough-maker for non-yeasted dough preparation includes a kneading vessel made air-tight and equipped with a lid, the working tool drive mechanism, a water treatment system. The kneading vessel lid is rigidly fixed. The kneading vessel wall is designed so that to enable its up and down movement along the cylindrical guide using the drive mechanism. Pipe-lines are conducted to the kneading vessel lid for supplying carbonated water and carbon dioxide with a releasing nipple mounted for releasing gas pressure from the kneading vessel. The water treatment system includes a carbon dioxide cylinder connected to the carbonation chamber via a pipe-line equipped with a cut-out tap.

EFFECT: invention allows to enhance bakery products quality, expand the range of dietary bakery products, reduce production facilities area and duration of the production process.

2 cl, 3 dwg