BEATEN NON-YEASTED BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 A21D10/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: dough is kneaded of the first and second grade wheat flour, culinary food salt, apple juice concentrate and water till the dough moisture content is equal to 56%; 1/2 part of the recipe quantity of water is replaced with ice. During dough kneading, one first pours into a kneading chamber 1/2 part of the recipe water quantity, introduces culinary food salt in an amount of 1.3% of the flour weight, apple juice concentrate in an amount of 3% of the flour weight and stirs the components during 1-2 minutes at the kneading worm frequency equal to 0.4 s^-1; then one charges ice milled into particles sized 2-3 cm³, loads flour and stirs all the recipe components till complete dissolution of ice during 4-5 minutes, the kneading worm rotation frequency being 4 s^-1. Then the chamber is tightly closured with a cover; compressed air is delivered into the chamber under a pressure of 0.4 MPa; one adjusts the kneading worm frequency to 12 s^-1 and beats the dough during 8 minutes. Then one unloads dough under the working pressure, forms 0.25 kg dough pieces and bakes them at a temperature of 250°C. The dough is kneaded at the following content of the recipe components: flour - 10000 g, salt - 130 g, apple concentrate - 300 g, water - as per calculation.

EFFECT: invention allows to improve the ready products quality in terms of organoleptic and physical-and-mechanical indices, increase the products storage life, intensify the bakery products manufacture process and reduce energy consumption for the products preparation.

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