METHOD FOR PRODUCTION OF BAKERY GOODS OF FROZEN SEMI-PRODUCTS Russian patent published in 2013 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry. The method involves kneading yeast-leavened dough of wheat flour, bakery yeast, culinary salt and water, dough fermentation, subsequent moulding of small goods, proofing and shock freezing of the semi-products at a temperature of -35°C till the temperature inside the goods is equal to -18°C, subsequent packaging and storing of the frozen semi-products at a temperature of -18°C, their subsequent defrostation till the temperature inside the ready goods is equal to +10-+20°C and the ready goods baking. The yeast-leavened dough structure-forming agent and frozen semi-products structure stabiliser is represented by girasol flour being introduced in an amount of 5-20% of the total flour weight during dough kneading.

EFFECT: invention allows to improve the frozen dough structure, enhance the structure stability and the ready goods quality and nutritive value.

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