METHOD FOR DOUGH PREPARATION USING SECONDARY RAW MATERIAL Russian patent published in 2012 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for dough preparation using secondary raw material and may be used during bakery products production. The method envisages mixing flour in an amount of 40% of the total quantity, water, sugar, yeast, addition of a complex additive (consisting of a mother lactic acid starter (MLAS) and a pumpkin peel powder produced by way of pumpkin peel and pulp drying at a ratio of MLAS to pumpkin peel equal to 4.0%:2.0% of the flour weight) in an amount of 1.0-1.5% of the flour weight, the mixture fermentation during 20 minutes, dough fermentation till acid content is equal to 3.0-3.5°T, dough kneading combined with addition of 60% of the flour and the whole of salt.

EFFECT: invention allows to reduce dough fermentation period by 20-40% relative to the traditional method of preparation, enhance biological value of the ready products.

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