DOUGH PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of dough of wheat flour, salt, yeast and an improving-and-enriching agent containing a vitamin premix, prepared from vitamins B_1, B₂, B₆, PP and folic acid, with subsequent dough fermentation. Before the dough kneading one additionally introduces into the improving-and-enriching agent enzyme preparations including α-amylase with activity equal to 2500 units/g, xylanase with activity equal to 2700 units/g, lipase with activity equal to 50 units/g. One prepares a preliminary mixture of a half of the total weight of flour and the improving-and-enriching agent, homogenates the mixture till production of a homogeneous granular mass. During final dough kneading one introduces the preliminary mixture, salt and yeast into the remaining flour; then one performs the dough fermentation at a temperature of 30-32°C. The dough is prepared at the following ratio of components per 100 kg of flour, g.: salt - 1200-1700, yeast - 300-700, vitamin premix - 20-70, enzyme preparations: α - amylase - 0.4-0.6, xylanase - 1.8-2.3, lipase - 1.6-2.5.

EFFECT: invention allows to manufacture products with high quality indices and preventive properties.

2 cl, 2 tbl, 4 ex